Roasted eggplant sprinkled with feta, tomatoes and tarragon dressed lightly in an orange vinaigrette is the perfect vegetarian side dish to bring to a picnic.
We are still celebrating summer fruits and vegetables here at Food Done Light. Eggplant is definitely high on my list of summer favorites, although I hated it as a kid. Now I love it roasted, grilled, parmesan, and stuffed. My favorite dish at Dim Sum is eggplant stuffed with shrimp and deep fried. One of these days I’m going to figure out how to lighten that one up. In the meantime, this delicious Roasted Eggplant Salad with Feta and Tarragon will squash any eggplant craving. It is easy to make, vegetarian, low calorie, low fat and just plain scrumptious.
We have even managed to grow an eggplant this year, the first time ever. It was an white eggplant and so delectable. We are hoping for another one but I’m not sure our little eggplant is going to manage to sprout another. We’ll have to try again next year. I found that it wasn’t very bitter. Actually, I’ve noticed eggplant hasn’t been as bitter in general. I wonder if they are modifying it not to be so bitter, hmmm! Even if you happen to have a slightly bitter eggplant, roasting it will take care of that.
My little one probably wouldn’t touch this with a 10 foot pole. Luckily she wasn’t home when we had it. During the summer she has a sleepover at her Grandparents once a week. That leaves us with a date night at home. Those are the nights I spice up the food or make something I know she won’t like. She has a pretty good heat tolerance at this point but my husband thinks food should be “burn your mouth” spicy. While Roasted Eggplant Salad with Feta and Tarragon isn’t spicy, it is refreshing and light and absolutely perfect for a hot summer night. If you don’t want to turn on the oven, grill the eggplant instead. Check out my post about Grilled Vegetable Platter for instructions on grilling.
While the heat of summer is still burning brightly, at Food Done Light we are turning to Fall and the holidays. August is going to be Thanksgiving Pie testing month and all about apples and pears. Towards the end of August and beginning of September, Food Done Light will highlight weeknight meals and slow cooker meals. It’s time to get busy in the kitchen. In the meantime, you can look forward to the next recipe, Roasted Red Pepper, Basil and Feta Dip. It will be fabulous for a Labor Day celebration.
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Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy eggplant recipes: