Eggplant with Tomatoes, Olives and Cucumbers


Nice appetizer or salad. Light, tasty and feels like summer.

Eggplant with Tomatoes, Olives and Cucumbers

Serves 4-6 (Depending on size of eggplant)


1 large eggplant

3 Tbsp. olive oil

1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced

1 pint grape tomatoes, quartered lengthwise

2 celery stalks, finely diced

½ sweet onion, chopped

1 garlic clove, minced

5 green olives, pitted and slivered

1 Tbsp. capers

2 Tbsp. oregano, chopped

3 Tbsp. red wine vinegar

1 Tbsp. olive oil

Pinch of red pepper flakes


Preheat oven to 375 degrees. Line a baking sheet with parchment or aluminum foil. Using a vegetable peeler, cut away strips of the eggplant’s peel at 2-intervals. Cut the eggplant crosswise into 1-inch thick pieces. Put the slices on the lined baking sheet and brush each slice with olive oil. Season with salt and pepper. Roast the sliced for about 45 minutes, or until they are tender. Cool the eggplant. In a large bowl, toss together cucumber, tomatoes, celery, onion, garlic, olives, capers, and oregano. Whisk together vinegar, olive oil, salt and pepper. Pour the dressing over the vegetables and mix well. Add red pepper flakes. Topped eggplants with vegetables.

Inspired by Around My French Table

More eggplant recipes:

Eggplant Stacks


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