1Dice the eggplant into 1/3 to 1/4 inch cubes. Toss diced eggplant into a colander with at least a couple of teaspoons of salt and let stand over bowl or sink. Allow the eggplant to drain for about an hour.
2Preheat the oven to 425 deg. F and drain the eggplant well. Rinse it, and drain it again. Squeeze as much liquid out as possible, and oil a rimmed baking sheet generously with olive oil. Toss the eggplant cubes onto the sheet and mix them well with the oil. Add pepper and roast the eggplant until it is creamy and tender.
3While allowing the eggplant to cool, cut the cucumber and the tomato into about 1/4 inch dice. Thinly slice the onions and toss with a small pinch of salt. Pour vinegar over the mixed veggies to combine. Allow time to marinade in the fridge.
4Once the eggplant has cooled, and the salad had time to marinade, combine the eggplant, the oil in which it was roasted and the feta with the salad. Stir well, and enjoy with crusty bread.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
One man, a dog, and 15,000 heirloom plants.
Nongreasy Fried Eggplant
If you prefer your eggplant fried but want to avoid turning it into a grease bomb, Margo True, food editor at Sunset magazine, has a simple, useful tip.
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.
How to Make a Greek Cucumber and Chickpea Breakfast Bowl