How shall I describe this roasted eggplant salad — it’s meaty and succulent, with big chunks of sweet eggplant, and it’s got bite, with tangy touches, including pickled red onions, diced feta, and a swig of red wine vinegar.
I wanted to write another post about Teacher Wars, the new book about the history of the teaching profession by Dana Goldstein that I just finished, but the lazy writer in me is having an easier time finding words for roasted eggplant.
What can I say — the history of teaching is intricate, enigmatic, and cyclical, with many of the same debates being tossed around for decades, and many of the same ineffective policies being stubbornly reinstituted in the name of innovation.
Roasted eggplant salad, on the other hand, is just plain good. There’s a saying that we write to experience life twice, which is especially apt for food blogging, I think. Here’s the recipe, adapted from Smitten Kitchen:
2 medium eggplants or 6 small, Japanese eggplants, cut into bite size chunks
4 tablespoons olive oil plus extra
1/2 teaspoon salt
2 teaspoons red wine vinegar
1/2 cup diced feta
1/2 cup pickled red onions*
Large mixing bowl
*To pickle the red onion, dice half a medium red onion and place the pieces in 1/4 cup cold water mixed with 1/4 cup red wine vinegar, a tablespoon of salt, and 2 teaspoons of sugar. Drain it when you’re ready to add the pickled onions to the roasted eggplant.
- Preheat the oven to 425 degrees.
- Combine the eggplant, olive oil, salt, and pepper in a bowl. Spread the eggplant evenly on a sheet pan and roast it in the oven for about 25 minutes.
- Remove the roasted eggplant from the sheet pan and allow it to cool in a large bowl… such as the bowl you started with. Then add the remaining ingredients. Eat with a fork or enjoy on top of toasted bread, rubbed with a garlic clove and drizzled with olive oil.