Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette

By Melissa Clark

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
5(425)
Notes
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Featured in: Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette Time: 45 minutes

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Ingredients

Yield:4 to 6 servings
  • ½cup extra virgin olive oil
  • 3tablespoons freshly squeezed lemon juice
  • ¾teaspoon kosher salt
  • ½teaspoon freshly ground black pepper
  • 1¾pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
  • 3ounces feta cheese, crumbled (about ⅔ cup)
  • 1clove garlic, minced
  • 1tablespoon capers, chopped
  • 1pound mixed bell peppers, seeded and cut into 1-inch pieces
  • 1cup cherry tomatoes, halved
  • ¼cup fresh mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

266 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 5 grams protein; 468 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.

  2. Step 2

    Toss eggplant with ⅓ cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)

  3. Step 3

    Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Ratings

5 out of 5
425 user ratings
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Cooking Notes

Bonnie

A keeper. As others have mentioned the recipe does not require the amount of dressing called for. I would reduce by at least half.
I would roast eggplant on parchment paper so it doesn't stick .

Michele

I made this as specified and it was perfect. The lemon vinaigrette, the feta, the crunchy peppers, the fresh mint -- everything made its own distinct contribution. I'm serving it in an hour or so with swordfish kebabs. I think it would be perfect with any mediterranean-style grilled meat or fish.

juleezee

I'd roast the peppers along with the eggplant, just use about 1/2 cup of the vinaigrette. It makes for a mellower salad, albeit with a bit less crunch.

Christa

Love this recipe! It's summer on a plate. I used basil instead of mint, which worked very well.
Will make this agaim for sure.

Susan

It is good the next day, too, because the vegetables marinated. If all were cut finely, this could transition into a salsa with chips. I'm eating the rest tonight with my grilled salmon. The only caution is that the sodium content is high: feta, capers, and salt. Probably the reason I liked it so much. lol

Christa

Did I miss something? I didn't see that this recipe called for dill, although I'm sure ut would work.

Condiment queen

Fantastic flavor and versatile. You can mix it up by adding different vegetables like zucchini and cucumber. Great with farro, quinoa, pine nuts, beans, crusty bread, grilled chicken, etc. Even the eggplant skeptics in my household loved this.

Anne

Delicious and easy. I tried the full amount of vinaigrette, but should have used a bit less.

Stanley

Well, I made it exactly as written except that I didn't have feta so used Pecorino Romano cheese and had add cucumbers because I didn't have enough peppers but this is really good. Using up all the vegetables before the next produce pick up! Good job.

Nancy R

Very good, dressing is excellent. Next time I’ll cook the eggplant a little less time and add only about half the peppers, cut a bit smaller than 1” cubes. And I’d increase the eggplant a bit. The eggplant was too mushy and the peppers took over. Make in late summer when FM peppers are plentiful.

ebb

I think it needed all the dressing. Also, make this mid to late summer when tomatoes are at their best.

Elaine

Loved it. I can see that reducing the amount of vinaigrette would be fine. I added a can of rinsed chickpeas to make it more of a main dish and served it on top of greens. But it would be delicious in a pita.

a cook in denver

I added a can of chickpeas and made it a main course. Delish.

myraf

Good but 20 min probably enough for getting eggplant cubes tender. No need to peel them either. I added sumac and dried mint to the dressing/vinagrette, which I think added a bit more oomph. Also added some shredded radicchio since I had some. Don’t stint on cheese.

os

Delicious. I use regular cut tomatoes instead of cherry ones and it works great.

VERY GOOD

Really, really GOOD!! New Year’s Eve 2022.

Katy

I really liked this and will make again. Perfect to use up late summer Sun gold cherry tomatoes, eggplant and mint from the garden. I did not think it was too salty at all. Made as written except added small amount of thin slices red onion. I like that the eggplant was the star. Would not add cucumbers etc as others suggested. It would change the texture of the dish.

Kirsten

I made this exactly as written, except I used vegan feta. It was delicious served alongside black eyed pea hummus and crackers.

Tejal Winder

Followed the recipe. Was so delicious and my family loved it. The salad pairs very well with Lamb meat balls.

Laura G.

Delicious. Changed method a bit:I didn't want to turn on my oven on a hot day, so I cooked the eggplant a la Marcella Hazan's *al funghetto*: Salted it, sauteed cubes in o.o. over medium high for about 10 mins, turned to low & covered for a couple of minutes, when it released a good amount of the oil. While still warm tossed with the tomatoes, peppers, grated garlic, lemon juice, capers, s&p. Added the mint right before serving, omitted the feta, b/c I wanted the pure vegetable taste.

emp

More eggplant and more tomatoes are even better.

jessica

This recipe is so good and everyone loves it whenever I make it. I add smoked tofu for protein to make it a full meal.

patty

delicious, I added arugula and green onions

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