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Mirjana

Roasted Eggplant Mushroom Feta Salad Mediterranean Style

This salad is a perfect combination of pan-roasted mushrooms and oven-baked eggplants. Toss them with crisp, colorful mini pepper slices, grape tomatoes, green onions, feta cheese, pitted Kalamata olives, and grilled artichoke halves. Chopped parsley and fresh mint are a must. Immersed in extra virgin olive oil and sprinkled with freshly squeezed lemons, these ingredients will take you to the splendor of the Greek Islands.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 people
Course: Salad
Cuisine: Asian Cousine Inspired, Central European, Mediterranean, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 6 tbsp olive oil extra virgin
  • 1 Chinese or Japanese eggplant (9-10 inches long)
  • 10-12 white or Bella mushrooms, quartered
  • 3 scallions or green onions
  • 3 cloves garlic, minced or smashed
  • 1/2 cup Kalamata dark pitted olives
  • 1 cup feta cheese cut into 3/4-inch pieces
  • 2 mini peppers (yellow and red) sliced thinly
  • 8-10 red grape tomatoes
  • 1 lemon
  • 1 cup marinated grilled artichoke halves (optional)
  • 4 hard-boiled eggs
  • sprigs of fresh parsley and mint
  • salt and pepper to taste

Method
 

  1. Slice eggplant into 1/4-inch thin rounds.
    Sliced eggplant
  2. Brush each side with olive oil and place them on a baking sheet.
    Eggplant slices on baking sheet.
  3. Preheat oven to 420ยบ F and roast for 20-30 minutes, flipping them over with thongs after 15 minutes. Let the eggplant cool at room temperature.
    Baked eggplant rounds
  4. While eggplants are in the oven, cut mushrooms into quarters or halves. Heat a nonstick skillet over medium-high heat. Add 3 tablespoons of olive oil and wait for 30 seconds. Add mushrooms and stir lightly for about 10 minutes, until edges are golden brown. Stir in minced garlic and add a pinch of salt and ground pepper. Let the mushroom cool at room temperature.
    mushrooms in skillet
  5. Both of the above steps should take at most 30 minutes.
    Boil 2 eggs, and after removing the shells, cut them in halves.
    Chop scallions into 1/4-inch pieces. Slice mini peppers into thin rings. Cut olives in half. Cut the feta cheese into 3/4-inch cubes. Tomatoes can be cut in halves or left whole if they are small. Drain grilled artichoke halves. Chop parsley and mint, leaving a few leaves for serving.
    Chopped vegetables and roasted eggplant rounds
  6. Toss gently all of the ingredients with the remaining 3 tablespoons of olive oil and 1/4 cup of freshly squeezed lemon. Sprinkle with salt and fresh ground pepper to taste. Serve at room temperature or chilled.

Notes

For optimum results, fresh and organic ingredients are recommended.