- Mike
Eggplant Salad
Calling this a salad seems a bit insulting to the dish, or perhaps a little puffery to the genre of salads, but we're at a loss for what else to call a bunch of vegetables tossed in vinegar and olive oil. I digress. This "salad" is so rich, it feels like you're committing a sin while eating it.
This takes a bit of lead time for the eggplant to "sweat" - so budget about 30-45 minutes of rest time.
Ingredients (4 servings as a side dish)
1 eggplant, sliced crosswise about 1 cm thick
1 large, 2 medium, or 10-15 cherry tomatoes, cut into bite size pieces
1/2 onion, or 3-4 green onions cut into chunks
1 small cucumber, diced
1/3 cup salty feta cheese
Small bunch of fresh oregano, thyme, or other summer herbs
Olive oil
Lime juice or white wine vinegar
Salt
Pepper
Method
Put the eggplant on a wire rack, and salt both sides of the slices liberally (this will make the eggplant sweat out some of its moisture, and let it crisp up on the grill)
Let eggplant rest & sweat for 30-45 minutes - put a tray under them to catch the drips
Heat grill to medium-high
Dab the moisture off the eggplant with a paper towel so they're dry
Brush one side with olive oil, and grill
Once you've got a nice sear/char, brush the other side with oil and flip the eggplant
Once the other side is seared/charred, remove to a plate, then cool immediately in the fridge (or freezer if you're short on time)
Chop the rest of your veggies and dice your herbs
When cool, slice the eggplant into thick slices
Toss the salad in good oil, and your vinegar/lime juice, salt and pepper to taste
Top with crumbled feta cheese
Wine Pairing
Eggplant is fatty, smoky, and creamy; feta is salty and rich. Fat + salt screams out for Ontario's premier grape - Riesling - to clean the palate between bites.
Palatine Hills Estate Riesling - $18 - Niagara on the Lake
Or, for something a little different, try a still cider that hits all the same notes as a riesling:
Kings Mill Premium Still Cider - $15 - Stirling