Grilled Eggplant and Pepper Rocca Salad

As you can probably tell by the recipes on this blog, I really like roasted/grilled eggplants.  It just so happens we got a crate of fresh eggplants just waiting for me to use them up in delicious recipes.  I wanted to make a hearty and filling salad that was also really healthy and tasty.  This is what came to mind!  The combination of the grilled sweet peppers and the smokey eggplant with the saltiness of the feta cheese and the bite that comes from the rocca resulted in one of my favorite salads that I’ve made or tried.  Use whatever ingredients you have, experiment, and enjoy!
Grilled Eggplant and Pepper Rocca Salad (everylittlecrumb original)

Ingredients:

3 large eggplants

2 each of red, yellow, and green bell peppers

3 tablespoons olive oil

1/2 cup crumbled feta cheese

1/4 cup toasted pine nuts

3 cups rocca (jarjeer)

Dressing:

1/2 cup olive oil

1/4 cup balsalmic vinegar

1 tablespoon honey

Pinch of salt and pepper

Method:

Cut the eggplant into 1/2 inch slices and set aside.  Quarter all of the bell peppers, or cut them into 1/8ths if you want a less chunky salad.  Toss all the above vegetables with the olive oil in a bowl, salt and pepper then using a large grill pan, grill eggplants first about 8 minutes each side or until golden brown and grilled throughout.  Repeat with the bell peppers in batches until all the vegetables are grilled.  As an alternative, you can roast all the vegetables on a baking tray in the oven at 400 degrees F (200 C) until golden brown and roasted, about 15 minutes a side.  When grilled/roasted vegetables have cooled, put all the washed rocca in the salad bowl you’ll be serving in, then scatter the vegetables on top.  Crumble the feta cheese on top, and top with the toasted pine nuts.  To make the dressing, add the olive oil gradually to the vinegar while whisking.  Whisk in the honey, and season with salt and pepper.  Top the salad with the dressing and toss to distribute.

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Filed under everylittlecrumb original, Healthy, Main Meals, Salads

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