Freakishly delicious, and incredibly healthy. To make this, I started by trimming up a couple of medium eggplants–I like the texture of leaving strips of skin on some, so I peeled one and left the peel on the other. Cut into slices and place in a large bowl with a sliced white onion. Toss the whole thing with a sprinkle of sea salt (not a lot, because the feta adds a lot of salt), and 3 to 4 tablespoons of olive oil. Toss well, and spread it out on a cookie sheet, then roast at 375 degrees for 30 minutes, or until the whole thing is golden and parts are starting to blacken a bit.
Place the roasted vegetables back in that large bowl–the warm eggplant will sop up any residual oil on the sides–and toss it with the juice of two lemons, a good handful of fresh parsley, chopped, a scant cup of crumbled feta cheese, and a half cup of lightly toasted walnut pieces. Serve warm, with extra lemon wedges, and you will love this forever. If you must have some kind of grain, toss in some quinoa or rice, but trust me that you won’t miss it.
To oven-toast walnuts, just spread them out on a cookie sheet and bake at 350 degrees for about ten minutes or until they start to smell toasty. Remove, cool, and then break them up a bit before you toss them with the salad.
Thanks for reading,