Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped red onion
- 1/4 cup of chopped roasted red peppers
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the eggplants into 1/2-inch slices and brush them with olive oil.
3. Grill the eggplant slices for 3-4 minutes on each side or until they are tender and have grill marks.
4. Remove the eggplant slices from the grill and let them cool.
5. In a mixing bowl, combine the crumbled feta cheese, chopped parsley, chopped mint, chopped red onion, and chopped roasted red peppers.
6. In a separate bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, salt, and pepper.
7. Add the grilled eggplant slices to the mixing bowl with the other ingredients and toss to combine.
8. Pour the dressing over the eggplant salad and toss to coat.
9. Serve the Kopanisti Eggplant Salad immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 11g
- Protein: 4g
- Fiber: 4g
- Sugar: 7g
Substitutions for ingredients:
- If you don't have red wine vinegar, you can use balsamic vinegar instead.
- If you don't have honey, you can use maple syrup or agave nectar.
Variations:
- You can add chopped Kalamata olives to the salad for a salty flavor.
- You can add chopped sun-dried tomatoes for a sweet and tangy flavor.
- You can add chopped walnuts for a crunchy texture.
Tips and tricks:
- Make sure to brush the eggplant slices with olive oil before grilling to prevent them from sticking to the grill.
- You can make the salad ahead of time and refrigerate it until ready to serve.
- The longer the salad sits, the more flavorful it becomes.
Storage instructions:
- Store the Kopanisti Eggplant Salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with fresh parsley or mint leaves.
Garnishes:
- Fresh parsley or mint leaves
Pairings:
- This salad pairs well with grilled chicken, lamb, or fish.
Suggested side dishes:
- Serve the salad with pita bread or a side of hummus.
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through on the grill. Make sure to cut them into 1/2-inch slices for even cooking.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store the salad in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
- Kopanisti is a traditional Greek cheese made from sheep's milk. It is often used in salads and dips.
Flavor profiles:
- This salad has a smoky and slightly sweet flavor from the grilled eggplant, a salty and tangy flavor from the feta cheese, and a fresh and herbaceous flavor from the parsley and mint.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch or dinner.
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Region: Greek