Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant slices for 3-4 minutes per side, until tender and lightly charred. Remove from grill and let cool.
4. In a large bowl, whisk together red wine vinegar, honey, oregano, garlic, and remaining olive oil.
5. Add diced bell peppers and red onion to the bowl and toss to coat in the dressing.
6. Once the eggplant has cooled, chop into bite-sized pieces and add to the bowl with the dressing and vegetables.
7. Toss everything together until well combined.
8. Sprinkle chopped parsley and crumbled feta cheese over the top of the salad.
9. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 210
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 8mg
- Sodium: 170mg
- Total carbohydrates: 16g
- Dietary fiber: 5g
- Sugars: 10g
- Protein: 4g
Substitutions for ingredients:
- Red wine vinegar can be substituted with balsamic vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add grilled chicken or shrimp to make it a more substantial meal.
- Substitute the bell peppers with cherry tomatoes or cucumber for a different flavor profile.
- Add a tablespoon of Dijon mustard to the dressing for a tangy kick.
Tips and tricks:
- Make sure to brush the eggplant slices with enough olive oil to prevent them from sticking to the grill.
- Let the eggplant cool before chopping it into bite-sized pieces to prevent it from becoming mushy.
- For a smokier flavor, use an outdoor grill instead of a grill pan.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the salad in a large bowl or on a platter for a family-style meal.
- Garnish with additional chopped parsley and crumbled feta cheese.
Pairings:
- Serve with crusty bread or pita for dipping.
- Pair with a light-bodied white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables, such as zucchini or asparagus.
- Couscous or quinoa salad.
- Hummus and pita chips.
Troubleshooting advice:
- If the eggplant is sticking to the grill, brush it with more olive oil.
- If the eggplant is not tender enough, grill it for an additional minute or two.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Tabor Eggplant Salad is a Mediterranean-inspired dish that is popular in Israel. It is named after Mount Tabor, a mountain in northern Israel that is known for its beautiful views and historical significance.
Flavor profiles:
- This salad has a smoky and slightly sweet flavor from the grilled eggplant, with a tangy and herbaceous dressing. The feta cheese adds a salty and creamy element to the dish.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
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Region: Israeli