Lukewarm Eggplant-Bell Pepper Salad with Feta & Pan-Fried Pita for 4 people
This dish thrives on its simplicity – and that's precisely what makes it so special.
The eggplant becomes soft and soaks up the olive oil, the bell pepper brings sweetness and subtle roasted flavors, and the feta adds saltiness and depth. The fresh onion provides a clear, almost sharp contrast.
It's a meal one can easily imagine enjoying on a terrace in Greece. A wooden table, a gentle breeze from the sea, the clinking of glasses in the background. In the middle, a few plates, some bread, perhaps some olives – and no one is in a hurry.
You eat, you talk, you reach for more.
And it's precisely in these simple moments that the best food is often found.
Ingredients – Eggplant-Bell Pepper Salad
- 2 eggplants
- Salt
- 2 pointed bell peppers (green, alternatively red or yellow)
- 1 small red onion
- 150g feta
- Olive oil
- White balsamic vinegar
- Salt & pepper
- Dried oregano
Preparation – Salad
Lightly trim the ends of the eggplants and slice them thinly. Place in a bowl, salt, and let sit for about 30 minutes to draw out some water.
Cut the bell peppers into larger strips – green bell pepper pairs particularly well with eggplant here, as its slightly tart note perfectly complements the soft, mild aroma. Alternatively, red or yellow bell peppers can also be used.
Finely dice the red onion and crumble the feta coarsely with your hands.
Sauté the bell peppers in a pan with olive oil over medium heat until they develop slight roasted flavors. Then add the eggplants and continue to sauté until both are soft.
Season with salt and pepper and toss well.
Place the still warm vegetables on a plate or in a bowl and immediately marinate with white balsamic vinegar and good olive oil. Distribute the diced onion and feta on top and finish with dried oregano.
Ingredients – Pan-Fried Pita (approx. 6 pieces)
- 500g wheat flour
- 1 packet dry yeast (7g)
- 1 tsp sugar
- 1 tsp salt
- 300ml lukewarm water
- 2 tbsp olive oil
Preparation – Pan-Fried Pita
Mix flour, dry yeast, sugar, and salt in a bowl.
Add lukewarm water and olive oil and knead everything into a smooth dough for about 5 to 7 minutes.
Cover the dough and let it rise in a warm place for 30 to 40 minutes, until it has slightly risen.
Divide the dough into 6 pieces and roll out thinly, about 0.5 to 1 cm thick.
Bake in a hot pan over medium heat without much fat for 3 to 4 minutes on each side, until the flatbreads are golden brown.
Serving
Arrange the lukewarm eggplant-bell pepper salad on plates and serve the freshly baked pan-fried pita directly with it. The bread can be easily torn and perfectly absorbs the flavors of the vegetables and dressing.
