Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette
Recipe courtesy of Mollie Katzen
Save Recipe Print
Total:
2 hr 55 min
Prep:
2 hr 40 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Optional Garnishes:

Directions

1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.

2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)

3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

Browse Reviews By Keyword

          Latest Stories