Roasted Spiced Eggplant with Greek Salad Pita
Yields: 6 to 8 servings
Spiced Eggplant:
½ teaspoon ground turmeric
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large Italian eggplant, ends trimmed and cut into 1 1/2 -inch coins
2/3 cup extra virgin olive oil
Adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
Line a sheet tray with aluminum foil and top with parchment paper (for easy clean up).
Combine all the spices into a small bowl and mix to combine.
Pour 1/3 cup of the oil on a sheet tray and dip each eggplant coin into the oil (both sides) to coat. Continue with the remaining oil until all the eggplant is generously coated with oil.
Evenly spread the eggplant on the sheet tray.
Season both sides of the eggplant with the spice mix.
Bake for 15 minutes. After 15 minutes, flip each coin and continue baking for another 15 minutes. Let rest on sheet tray until you are ready to serve.
Greek Salad:
Vinaigrette:
1 tablespoon finely chopped fresh oregano
3 tablespoons finely chopped fresh chives
2½ tablespoons red wine vinegar
2½ tablespoons freshly squeezed lemon juice
¼ cup extra virgin olive oil
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 large garlic clove, peeled and grated on a Microplane
Whisk to combine all ingredients in a large bowl.
Salad:
3 Persian cucumbers, end trimmed, sliced in half lengthwise, thinly sliced into half moons
20 grape or cherry tomatoes, halved and/or quartered depending on size
½ cup pitted Castelvetrano olives, thinly sliced
¼ of a red onion, ends trimmed, peeled and very thinly sliced
6 ounces feta, crumbled
½ head of iceberg lettuce, thinly sliced and then chopped
Add all salad ingredients to the bowl with the vinaigrette and toss gently to combine.
Pita Ingredients:
8 Pita
Toum Sauce (I used this recipe https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/)
Spread a generous amount of Toum on the base of the pita or inside the pita pocket. Add the helping of the salad followed by a slice or two of eggplant. Enjoy!
Chef Nathan Lyon 