Greek Lamb and Eggplant Salad

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Another main-course salad, offering the wonderful flavors of Greece. Of course you can make this with leftover lamb, but it’s so good we often roast half a leg of lamb just for this salad.

Ingredients

  • 5 cups 1-inch cubes of peeled eggplant (about 1 large eggplant)
  • Salt, for draining the eggplant

Method

  1. Layer the eggplant in a colander, salting it generously as you go, and set the colander in the sink or over a plate. Let stand for at least 30 minutes.
  2. Preheat the oven to 400°F.
  3. Rinse the eggplant, pat the cubes dry with paper towels, and ar