Name: Roasted Eggplant Salad (Patlidjan Salata)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 2 eggplants, peeled and chopped into 1-inch (2.5 cm) cubes; 4 tablespoons extra-virgin olive oil, divided; 1 red bell pepper, diced into ½-inch (1 cm) pieces; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh mint, for garnish; 1 green bell pepper, diced into ½-inch (1 cm) pieces; 1 garlic clove, finely grated or minced; Juice of ½ lemon; 1 tomato, seeds removed, diced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This is such a great salad and could very easily be a meal in itself. It can be served warm but I actually prefer it cold. I love to add the fresh mint when the ingredients are just cooked because the heat wilts the mint ever so slightly and softens its texture.