One year we planted six different varieties of eggplant, which even for me was probably too much! I like to use slender Japanese eggplants for this salad, as they hold their shape even on a grill. The key is not
to overcook eggplant, or it will fall apart when you toss the salad. I’ve had good results roasting eggplant on a baking sheet as well.
Eggplant is a staple in the Mediterranean diet, and very wine friendly because of its creamy texture and flavor. It stands up to rustic red wines perfectly, so peppery Syrah is a nice match.
Ingredients
- 4 or 5 small Japanese eggplants/aubergines, cut into 1-in/2.5-cm diagonal slices
- 1 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp freshly ground pepper
Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- 1 tbsp fresh Meyer lemon juice
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 2 cups (340 g) Sun Gold tomatoes, halved
- 1 cup (140 g) crumbled feta cheese
- 2 cups (55 g) arugula/rocket
- 1 tbsp finely chopped fresh mint
How to Make It
- Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.
- In a medium bowl, toss the eggplant/aubergine in the olive oil, salt, and pepper. Grill over medium heat for 5 minutes on each side, or until just soft but not collapsed. If eggplant/aubergine is still not cooked through, reduce the heat, cover, and cook for 5 minutes more. Transfer to a plate and let cool completely.
- For the vinaigrette: In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper.
- In a large bowl, toss the cooled eggplant/aubergine with the tomatoes, feta, arugula/rocket, mint, and vinaigrette.
