Best 4 Eggplant Salad With Peppers Mint And Caper Feta Vinaigrette Recipes

Embark on a culinary journey with our delectable Eggplant Salad, an explosion of flavors that will tantalize your taste buds. This vibrant salad boasts a symphony of textures and colors, featuring tender roasted eggplants, crisp bell peppers, refreshing mint, briny capers, and tangy feta cheese. Drizzled with a zesty vinaigrette made with lemon, garlic, and olive oil, this dish is a perfect balance of tangy, savory, and refreshing notes. Whether you're looking for a light lunch, a refreshing side dish, or a healthy appetizer, our Eggplant Salad with Peppers, Mint, and Caper Feta Vinaigrette is a delightful choice. This recipe is not only easy to make but also incredibly versatile. You can customize it to your liking by adjusting the amount of garlic, lemon, or herbs. For a vegan version, simply omit the feta cheese and use a plant-based vinaigrette. Additionally, you can explore other variations, such as adding roasted pine nuts or walnuts for a nutty flavor, or incorporating crumbled bacon for a smoky touch. Get ready to indulge in a culinary delight that will leave you feeling satisfied and refreshed.

Let's cook with our recipes!

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette image

Provided by Melissa Clark

Categories easy, lunch, quick, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves

Steps:

Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams

ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS

Roasted Eggplant Salad with Capers and Onions image

Provided by Diane Kochilas

Categories Salad Tomato Vegetable Side Roast Vegetarian Vinegar Eggplant Healthy Vegan Capers

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 large eggplants, roasted
1/2 cup extra-virgin olive oil
Salt to taste
1 medium onion, finely chopped
3 garlic cloves, pressed or minced
1/4 cup small, preferably Greek, capers, rinsed and drained
1 large, firm, ripe tomato, peeled, seeded, and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar, or more to taste
Freshly ground black pepper to taste

Steps:

1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

GRILLED EGGPLANT SALAD

Grilled Eggplant Salad image

Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.

Provided by Melissa Clark

Categories quick, weekday, salads and dressings

Time 25m

Yield about 1 1/2 cups

Number Of Ingredients 11

Ingredients

1 large eggplant
1 plum tomato, diced
1 1/2 teaspoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving

Steps:

Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 7 grams

MARINATED EGGPLANT WITH CAPERS AND MINT

Marinated Eggplant with Capers and Mint image

Provided by Maggie Ruggiero

Categories Side Broil Marinate Quick & Easy Vinegar Mint Eggplant Healthy Vegan Capers Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (hors d'oeuvre) servings

Number Of Ingredients 7

Ingredients

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed
Accompaniment:
Crisp Rosemary Flatbread

Steps:

Preheat broiler.
Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

Tips:

Choose fresh, firm eggplants for the best flavor and texture.
Soaking the eggplant slices in salted water helps to remove their bitterness.
Make sure to drain the eggplant slices thoroughly before cooking to prevent the salad from becoming watery.
Grilling or roasting the eggplant slices adds a smoky, caramelized flavor.
Use a variety of peppers in the salad for a more complex flavor profile.
Fresh mint adds a refreshing, herbaceous note to the salad.
Capers add a salty, briny flavor that complements the eggplant and peppers.
Feta cheese adds a creamy, tangy flavor to the salad.
The vinaigrette dressing is essential for bringing all the flavors of the salad together.
Serve the salad immediately or chill it for later.

Conclusion:

Eggplant salad with peppers, mint, and caper feta vinaigrette is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. The smoky, caramelized flavor of the eggplant, the sweetness of the peppers, the refreshing mint, the salty capers, and the creamy feta cheese all come together to create a harmonious and unforgettable dish. Whether you're looking for a light and healthy meal or a hearty and satisfying salad, this eggplant salad is sure to please.