Eggplant Salad

Eggplant Salad (Melanzane di Mamma Rosa) -

- 4 cups fairy tale/baby eggplants, cubed
- Olive oil
- Red wine vinegar
- 1 clove garlic
- Fennel seeds
- Dried oregano
- Red pepper flakes
- Salt
- Fresh black pepper

1. Preheat an oven to 425 degrees.
2. Toss the cubed eggplants with a drizzle of olive oil and spread over parchment paper on a baking sheet.
3. Salt and pepper the eggplants and bake for about 30-35 minutes, tossing or turning occasionally until they are lightly browned and tender.
4. When the eggplants have finished, mix them with a finely diced garlic clove, a splash of vinegar and olive oil, and a pinch of fennel seeds, oregano and red pepper flakes to taste.
5. Refrigerate for at least 30 minutes before serving.

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