Corn Kernel Salad w/Roasted Eggplant, Mint + Feta

Name: Corn Kernel Salad w/Roasted Eggplant, Mint + Feta
Ingredients: 8 mint sprigs, leaves torn; 8 mint sprigs, leaves torn; 1 eggplant (1 lb | 455 g), roasted; 4 oz (115 g) feta, crumbled

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

1 eggplant (1 lb | 455 g), roasted

Side dish
Gluten-free
Vegetarian
Summer

Method

Toss together the corn and eggplant. Garnish with the feta and torn mint leaves. A drizzle of chili oil would not be out of place on this salad.