Sephardic Eggplant Salad
A festive Mediterranean appetizer, roasted eggplants combined with scallions, garlic, and lemon in a flavorful dip served with pita bread. Perfect for gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Food processor
- Oven
- Toothpick
- Baking sheet
- Pastry brush
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 3 large eggplants (about 2 1/2 pounds total)
- 1/2 cup chopped scallions (about 4 scallions)
- 2 garlic cloves
- 2 teaspoons dried oregano
- 2 cups parsley, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Kosher salt
- freshly ground pepper
- 2 tomatoes, seeded and cut into 1/4-inch dice
- 2 tablespoons salt-packed capers—drained, rinsed and finely chopped
- Toasted pita bread, for serving
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