Eggplant Salad - Country Style

The Olive and the Caper  by Susanna Hoffman


1 medium eggplant (about 1 pound)

tsp chopped fresh mint

medium onion

tsp chopped fresh oregano, or tsp dried

2-3 cloves garlic

1/8 tsp dry mustard, or tsp prepared mustard

1 small tomato

1 T red wine vinegar

2 T chopped flat leaf parsley

1 tsp fresh lemon juice

cup olive oil

tsp. salt

Freshly ground black pepper



Prick the eggplant once with a knife. Place on a baking sheet in a 450 degree oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. Remove and set aside until cool enough to handle.

Slice eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl.

Coarsely chop the onion, garlic and tomato. Add to the bowl, along with the rest of the ingredients. Stir to blend. Serve right away, accompanied by bread, pita, or crackers, or cover and refrigerate up to one week.


Like so many Greek food mixtures, eggplant salad gains in flavor if ingredients are allowed to sit together overnight.  Because it is a country-style salad, the ingredients should be chopped into small pieces, not minced.