Warm eggplant and bell pepper salad with feta

2 servings

45 minutes

Warm salad of eggplant and bell pepper with feta is a true gastronomic delight from Yugoslav cuisine. The salad combines the tenderness of roasted eggplants, the sweetness of bell peppers, and the juiciness of cherry tomatoes, complemented by the piquancy of feta and the aroma of walnuts. The dressing with basil, garlic, and olive oil reveals a richness of flavors, making the dish harmonious and rich. This salad is perfect for a light dinner or appetizer but can also be an exquisite addition to main courses. It is served warm, maintaining its textural elegance and revealing layers of flavor with each bite. The ideal combination of freshness and richness makes it a favorite choice for those who appreciate simple yet refined Mediterranean dishes.

Energy value per serving

• Calories: 827.4
• Proteins: 15.9g
• Fats: 76.5g
• Carbohydrates: 20.3g

Ingredients

• Eggplants: 1 pc
• Sweet pepper: 1 pc
• Onion: 1 head
• Walnuts: 2 tbsp
• Feta cheese: 100 g
• Cherry tomatoes: 10 pc
• Olive oil: 5 tbsp
• Dried rosemary: to taste
• Dried basil: to taste
• Garlic: 1 clove
• Salt: to taste

Cooking steps

1. Preheat the oven to 200 degrees. Cut the vegetables: eggplants in half, halves lengthwise, pepper and onion into rings, tomatoes in half. Mix all the dressing ingredients (3-4 tablespoons of olive oil, basil, salt, garlic - either crush or finely chop).

   Required ingredients:

   • Eggplants: 1 piece
   • Sweet pepper: 1 piece
   • Onion: 1 head
   • Cherry tomatoes: 10 pieces
   • Olive oil: 5 tablespoon
   • Dried basil:  to taste
   • Salt:  to taste
   • Garlic: 1 clove

2. Place the cherries in a baking dish, skin side down, drizzle with olive oil (1 tablespoon), season with salt and sprinkle with rosemary. Add a little water to the bottom and bake for 20-25 minutes.

   Required ingredients:

   • Cherry tomatoes: 10 pieces
   • Olive oil: 5 tablespoon
   • Salt:  to taste
   • Dried rosemary:  to taste

3. In a grill pan, sauté all the vegetables in olive oil. While the next batch is cooking, cover the already cooked vegetables with a plate or another suitable dish to keep them warm.

   Required ingredients:

   • Eggplants: 1 piece
   • Sweet pepper: 1 piece
   • Onion: 1 head
   • Cherry tomatoes: 10 pieces
   • Olive oil: 5 tablespoon

4. Gather the prepared vegetables: layer eggplant first, then bell pepper, onion, and cherry tomatoes. Top with coarsely chopped feta and walnuts. Drizzle with dressing and serve immediately.

   Required ingredients:

   • Eggplants: 1 piece
   • Sweet pepper: 1 piece
   • Onion: 1 head
   • Cherry tomatoes: 10 pieces
   • Feta cheese: 100 g
   • Walnuts: 2 tablespoons
   • Olive oil: 5 tablespoon