May 15, 2013
Summer vegetables are beginning to make an appearance in the local markets. This eggplant and feta salad is a gluten-free vegetable dish that can be enjoyed all season long. Cubes of eggplant are sauteed with garlic, tomatoes, and herbs. Once the mixture has cooled, walnuts, fresh parsley and feta are added. You can serve this salad on its own or stuff it into a gluten-free pita.
Ingredients:
3 tablespoons olive oil
2 mediums eggplants, cut into ½" cubes (about 1- ½ lbs)
1 large onion, chopped
2 cups tomatoes, seeded, chopped, and drained of liquid
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons capers, rinsed and drained
1/2 cup coarsely chopped toasted walnuts
1 cup kalamata olives, pitted and halved
1/4 cup chopped parsley
4 ounces Feta cheese, cut into small cubes
8 6- inch pita breads, halved and lightly toasted (optional)
Directions:
In a large skillet, heat oil. Saute eggplants, onion and garlic til slightly softened, about 5 minutes. Add tomatoes, tomato paste, oregano, thyme and vinegar. Cook until bubbly and mixture thickens slightly, about 10 minutes.
Stuff each pita half with eggplant salad.
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