I make this Greek Eggplant Salad at least several times during the summer.
makes 8 servings
2 large eggplants (the long, thinner ones work best)
2 garlic cloves, finely chopped
1 egg yolk
1/2 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
juice of 2 lemons
salt to taste
1/3 pound Feta cheese
about 1/3 pound Kalamata olives
1. Heat oven to 450 degrees F. Pierce eggplants with a fork in several places. Place them directly on the rack in the heated oven and bake until soft, about 20 minutes. Cool and peel. Dice pulp with a knife.
2. Mix oil, egg yolk, garlic, lemon, mustard and salt in a mixing bowl large enough to hold all the eggplant pieces. Whisk to emulsify. Put eggplant pulp in the bowl and use two forks to toss with the dressing to coat well. Add pitted Kalamata olives and chunks of fresh Feta cheese (cut about the same size as the olives) to the mix. Toss to combine. Refrigerate several hours so flavors can meld. (Overnight is fine!)
3. Serve at room temperature on Lavosh or toasted pita, or as a side dish with grilled chicken, fish or lamb.
Wine is the food that completes the meal.