Fried Eggplant Salad with Feta Recipe

Name: Fried Eggplant Salad with Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound eggplant; Vegetable oil, for frying; Salt; Pepper; 3 tablespoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1 small garlic clove, minced; 4 large scallions, thinly sliced; 1 medium green bell pepper, cut into 1/4-inch dice; 1 medium red bell pepper, cut into 1/4-inch dice; 2 ounces Greek feta cheese, crumbled

Servings: persons

One 1 1/2-pound eggplant
Vegetable oil, for frying
Salt
Pepper
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
4 large scallions, thinly sliced
1 medium green bell pepper, cut into 1/4-inch dice
1 medium red bell pepper, cut into 1/4-inch dice
2 ounces Greek feta cheese, crumbled

1
Using a vegetable peeler, peel half of the eggplant.
2
Cut the eggplant into 1/2-inch dice.
3
In a large saucepan, heat 1 inch of vegetable oil to 350.
4
Add half of the eggplant and fry over moderately high heat, stirring, until lightly browned, 5 to 7 minutes.
5
Transfer the eggplant to a paper towellined baking sheet to drain; season with salt and pepper.
6
Repeat with the remaining eggplant.
7
In a bowl, whisk the vinegar with the olive oil and garlic.
8
Add the eggplant, scallions and bell peppers and toss well.
9
Season with salt and pepper and toss again.
10
Sprinkle the feta on top and serve.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 1 1/2-pound eggplant, Vegetable oil, for frying, Salt, Pepper, and more.

Yes, Fried Eggplant Salad with Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fried Eggplant Salad with Feta

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