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Japanese Eggplant Salad with Sun Gold Tomatoes, Feta, and Mint

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Wednesday, 16 March 2011
List of viewable recipes from "The Winemaker Cooks: Menus, Parties, and Pairings" by Christine Hanna

Recipe from The Winemaker Cooks: Menus, Parties, and Pairings by Christine Hanna (Chronicle Books, 2010)

Nominated for a 2011 IACP Cookbook Award in the American category. For a list of all the finalists check out the our IACP Finalists' Guide.

ImageOne year we planted six different varieties of eggplant, which even for me was probably too much! I like to use slender Japanese eggplants for this salad, as they hold their shape even on a grill. The key is not to overcook eggplant, or it will fall apart when you toss the salad. I've had good results roasting eggplant on a baking sheet as well.

Eggplant is such a staple in the Mediterranean diet, and very wine friendly because of its creamy texture and flavor. It stands up to rustic red wines perfectly, so peppery Syrah is a nice match.

  • 4 or 5 small Japanese eggplants/aubergines, cut into 1-in/2.5-cm diagonal slices
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper


  • 3 tbsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 tbsp fresh Meyer lemon juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper


  • 2 cups/340 g Sun Gold tomatoes, halved
  • 1 cup/140 g crumbled feta cheese
  • 2 cups/55 g arugula/rocket
  • 1 tbsp finely chopped fresh mint

Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.

In a medium bowl, toss the eggplant/aubergine in the olive oil, salt, and pepper. Grill over medium heat for 5minutes on each side, or until just soft but not collapsed. If eggplant/aubergine is still not cooked through, reduce the heat, cover, and cook for 5 more minutes. Transfer to a plate and let cool completely.

For the vinaigrette: In a small bowl, whisk together the olive oil, vinegars, salt, and pepper. In a large bowl, toss the cooled eggplant/aubergine with the tomatoes, feta, arugula/rocket, fresh mint, and vinaigrette.

Serves 6


Last Updated ( Wednesday, 16 March 2011 )
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