Kuzina’s Butterflied Roasted Eggplant Salad

Today’s Secret Recipe comes from Kuzina restaurant in Athens, Greece. This authentic restaurant serves up creative Greek cuisine and cocktails with wonderful Acropolis views. One of their delicious dishes is the roasted eggplant salad that’s served with feta cheese, garlic oil and herbed olive oil. The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance.


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Kuzina’s Butterflied Roasted Eggplant Salad


Garlic olive oil:

  • Peeled cloves from 1/2 head of garlic, about 7 to 8 cloves
  • 1 cup extra-virgin olive oil, preferably Greek

In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes. Remove from heat, strain and discard the garlic cloves. This makes about 1 cup garlic-infused oil, more than is needed for the remainder of the recipe. The oil will keep up to 2 days, refrigerated.

Aromatic olive oil:

  • 1 bunch fresh herbs (any type desired)
  • 3/4 cup extra-virgin olive oil, preferably Greek

Blanch the herbs in a pot of boiling water until brightly colored, about 20 seconds. Drain and dry thoroughly. Place the herbs in a blender and pulse to chop, then add the olive oil and pulse to combine. Set aside for about 2 hours to steep, then strain through a fine-mesh strainer. This makes about 3/4 cup aromatic oil, more than is needed for the remainder of the recipe. The oil will keep for to 2 days, refrigerated.

Eggplant salad:

  • 1 eggplant
  • Garlic olive oil, as desired
  • 1 teaspoon salt
  • 1 tablespoon diced tomato
  • 1 tablespoon crumbled Greek feta cheese
  • 1/2 teaspoon chopped thyme
  • 1/4 teaspoon chopped parsley
  • Aromatic olive oil, as desired


  1. Roast the eggplant on a grill or stovetop burner until charred on all sides and the interior is very soft, 6 to 10 minutes depending on the heat.

  2. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.

  3. Drizzle over a little garlic olive oil, the salt, tomato, feta and thyme. Garnish the eggplant with parsley and a drizzle of aromatic olive oil. Serve immediately.

Serves 2

Source: LA Times

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