Wheatless Wednesdays: Eggplant and Feta Salad
By: Leah Rodrigues
Published: May 15, 2013

Summer vegetables are beginning to make an appearance in the local markets.  This eggplant and feta salad is a gluten-free vegetable dish that can be enjoyed all season long.  Cubes of eggplant are sauteed with garlic, tomatoes, and herbs.  Once the mixture has cooled, walnuts, fresh parsley and feta are added.  You can serve this salad on its own or stuff it into a gluten-free pita.
Eggplant and Feta Salad
Ingredients:



3 tablespoons olive oil
2 mediums eggplants, cut into ½" cubes (about 1- ½ lbs)
1 large onion, chopped
2 cloves garlic, minced
2 cups tomatoes, seeded, chopped, and drained of liquid
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons balsamic or red wine vinegar
2 tablespoons capers, rinsed and drained
1/2 cup coarsely chopped toasted walnuts
1 cup kalamata olives, pitted and halved
1/4 cup chopped parsley
4 ounces Feta cheese, cut into small cubes
salt and pepper
8 6- inch pita breads, halved and lightly toasted (optional)








   
 Directions: 
   
In a large skillet, heat oil. Saute eggplants, onion and garlic til slightly softened, about 5 minutes. Add tomatoes, tomato paste, oregano, thyme and vinegar. Cook until bubbly and mixture thickens slightly, about 10 minutes.


   
Remove from heat and stir in capers, walnuts, olives and parsley. Let cool completely and gently toss with feta cheese. Add salt and pepper to taste.


   
Stuff each pita half with eggplant salad.

Directions:  
     
In a large skillet, heat oil. Saute eggplants, onion and garlic til slightly softened, about 5 minutes. Add tomatoes, tomato paste, oregano, thyme and vinegar. Cook until bubbly and mixture thickens slightly, about 10 minutes.


     
Remove from heat and stir in capers, walnuts, olives and parsley. Let cool completely and gently toss with feta cheese. Add salt and pepper to taste.


     
Stuff each pita half with eggplant salad.