Recipes / Eggplant

Ratatouille Salad

1 (12 to 14-ounce) eggplant, cut into 1/2-inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2-inch-thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese

Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter. Sprinkle top with feta cheese and serve.

Serves 2 to 3.

From aubergines.org.

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