Mediterranean Madness Salad
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 medium
Eggplant (cut into 1/2- inch cubes)2 cloves
Garlic (smashed and roughly chopped)1 tbsp
Virgin Olive Oil (extra)230 g
Orzo1 cup
Crumbled Feta Cheese1 cup
Red Onion (diced)4 tbsps
Italian Parsley (minced)2 tbsps
Red Wine Vinegar3 tbsps
Capers2 tsps
Lemon Zest2 tsps
Mint (minced fresh)1 tsp
Sea SaltDirections:
1
Heat oven to 400 degrees F
2
In a small bowl, toss cubed eggplant with the garlic and oil
3
Spread on sheet pan and place in preheated oven
4
Cook until golden brown, about 20 minutes, stirring occasionally for even browning
5
Meanwhile, cook pasta according to directions and drain
6
Remove eggplant to a large nonmetallic bowl
7
Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm
8
Set aside to cool while preparing other ingredients
9
Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last
10
Season to taste with salt and pepper
11
Chill for 1 hour and serve on a bed of romaine on a large platter