Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette Recipe (2024)

A keeper. As others have mentioned the recipe does not require the amount of dressing called for. I would reduce by at least half.
I would roast eggplant on parchment paper so it doesn't stick .

I made this as specified and it was perfect. The lemon vinaigrette, the feta, the crunchy peppers, the fresh mint -- everything made its own distinct contribution. I'm serving it in an hour or so with swordfish kebabs. I think it would be perfect with any mediterranean-style grilled meat or fish.

I'd roast the peppers along with the eggplant, just use about 1/2 cup of the vinaigrette. It makes for a mellower salad, albeit with a bit less crunch.

Love this recipe! It's summer on a plate. I used basil instead of mint, which worked very well.
Will make this agaim for sure.

It is good the next day, too, because the vegetables marinated. If all were cut finely, this could transition into a salsa with chips. I'm eating the rest tonight with my grilled salmon. The only caution is that the sodium content is high: feta, capers, and salt. Probably the reason I liked it so much. lol

Did I miss something? I didn't see that this recipe called for dill, although I'm sure ut would work.

Delicious and easy. I tried the full amount of vinaigrette, but should have used a bit less.

Fantastic flavor and versatile. You can mix it up by adding different vegetables like zucchini and cucumber. Great with farro, quinoa, pine nuts, beans, crusty bread, grilled chicken, etc. Even the eggplant skeptics in my household loved this.

Loved it. I can see that reducing the amount of vinaigrette would be fine. I added a can of rinsed chickpeas to make it more of a main dish and served it on top of greens. But it would be delicious in a pita.

I added a can of chickpeas and made it a main course. Delish.

Good but 20 min probably enough for getting eggplant cubes tender. No need to peel them either. I added sumac and dried mint to the dressing/vinagrette, which I think added a bit more oomph. Also added some shredded radicchio since I had some. Don’t stint on cheese.

Delicious. I use regular cut tomatoes instead of cherry ones and it works great.

Really, really GOOD!! New Year’s Eve 2022.

I really liked this and will make again. Perfect to use up late summer Sun gold cherry tomatoes, eggplant and mint from the garden. I did not think it was too salty at all. Made as written except added small amount of thin slices red onion. I like that the eggplant was the star. Would not add cucumbers etc as others suggested. It would change the texture of the dish.

I made this exactly as written, except I used vegan feta. It was delicious served alongside black eyed pea hummus and crackers.

Followed the recipe. Was so delicious and my family loved it. The salad pairs very well with Lamb meat balls.

Delicious. Changed method a bit:I didn't want to turn on my oven on a hot day, so I cooked the eggplant a la Marcella Hazan's *al funghetto*: Salted it, sauteed cubes in o.o. over medium high for about 10 mins, turned to low & covered for a couple of minutes, when it released a good amount of the oil. While still warm tossed with the tomatoes, peppers, grated garlic, lemon juice, capers, s&p. Added the mint right before serving, omitted the feta, b/c I wanted the pure vegetable taste.

More eggplant and more tomatoes are even better.

This recipe is so good and everyone loves it whenever I make it. I add smoked tofu for protein to make it a full meal.

delicious, I added arugula and green onions

I love this salad and we have eaten it a bunch of times, but occasionally I cheat and use a bottled vinaigrette and just add the capers and blue cheese right into the salad. It’s the eggplant that makes this such a great dish..

This was my go to dish last summer and I had forgotten about it until I just saw it now. One of the best, if not the best, recipe I have gotten off NYT Cooking.

Cooking the eggplant for 30 minutes basted in 1/3 cup of olive oil dominated dressing results in very soft eggplant. When you then combine this with the rest of the ingredients the eggplant becomes a mushy mess. For me the raw red peppers and mushy eggplant did not work in this dressing at all. The baby tomatoes tasted great in the dressing but otherwise this one is not going into rotation in our household.