If you like eggplant, there is no need to think twice about making this dish. And if you are looking for something different to wow your guests at small gatherings don’t even bother looking for another dish that will take you all day to prepare. Eggplant, Lemon, and Caper Salad are both simple and delicious.
The first time I made this dish, I did not think much about it until I had my first spoonful of delicious eggplant marinated in lemon juice, spices, and herbs. Writing this post makes my mouth watery. I sometimes will deviate from a recipe if I think it may be a little too blend or if I am want to be adventurous. This one was a breeze and effortless. A keeper!
Eggplant, Lemon, and Caper Salad are usually served with pasta or crusty bread. Let me tell you bread lovers! Stay away from pasta! Enjoy this dish with a flavorful, delicious and aromatic bread – you won’t regret it, I promise. The bread on the plate is simply a type of flat sesame bread with a light touch of sweetness. Cut in small pieces, baste with melted butter and baked in the oven for 10 minutes, this is the perfect appetizer and not longer a salad. An appetizer to enjoy with a wonderful glass of semi-dry white wine or a salad if you would like.
The recipe is taken from Vegetarian by Linda Fraser.
Note: The original recipe does not use cooked garlic. I have tried the recipe with roasted garlic, and it still tastes delicious.
Eggplant with Lemon and Capers
- 1 large eggplant about 1 1/2 pounds
- 1 tsp salt kosher or sea salt preferably
- 4 tbsp olive oil
- grated zest of 1 lemon
- juice of 1 lemon
- 12 pitted greens olives or 1/2 cup
- 1 garlic clove finely chopped
- 2 tbsp fresh parsley chopped finely
- salt to taste
- freshly ground pepper to taste
- Cut the eggplant into 1-inch cubes. Place the cubes in a colander and sprinkle with the salt. Set aside for 30 minutes, then rinse thoroughly under cold running water. Pat dry with paper towels.
- Heat the olive oil in a large frying pan. Cook the eggplant cubes with the garlic over medium heat for about 10 minutes, tossing regularly, until golden and softened. You may need to do this in two batches to ensure that all the eggplant cubes brown well. Drain on paper towels and season with a little salt. (you may cook the eggplant with or without the garlic for this step.)
- Place the cooked eggplant cubes in a serving bowl and toss with lemon zest, lemon juice, capers, olives, chopped parsley and garlic. (use the garlic in this step if you did not cook it with the eggplant.)
- Season with salt and freshly ground pepper. Serve at room temperature.