ALYSON'S EGGPLANT SALAD
RED = Cucurbit Farm ingredients
¼ c fresh mint leaves, chopped
½ c virgin olive oil
3 Tbs lemon juice
½ tsp salt
½ tsp ground black pepper
1 ¾ lb eggplant, cut into 1 inch pieces
3 oz feta cheese, crumbled
1 clove garlic, minced
1 lb mixed bell peppers, seeded and cut into 1 inch pieces
1 cup cherry tomatoes, halved
1 medim zucchini, cut into 1 inch pieces
1 medium summer squash, cut into 1 inch pieces
1. Preheat oven to 425 degrees. Whisk together oil, lemon juice, salt, and pepper.
2. Toss eggplant with 1/3 c vinaigrette, setting the rest aside. Arrange in a baking dish and bake, tossing occasionally, until tender and golden around edges, about 25 minutes. Meanwhile, cook zucchini and summer squash with 1 Tbs vinaigrette in a frying pan. Let eggplant and squash cool (so they won’t melt feta or wilt mint).
3. Whisk feta and garlic into remaining vinaigrette. In large bowl, combine eggplant, peppers, tomatoes, zuccini, summer squash, and mint leaves. Toss with vinaigrette and serve immediately or within several hours (will last all day).