Warm Greek Eggplant Salad

It is a magical time of year with the holiday spirit all around us, when people are friendlier (and tip more).  I am full of winter and holiday cheer around this time- that is until I start trying to take pictures of dinner.  My new apartment was only so-so as to lighting even when I ate dinner while the sun was out, but now that it is dark when I get home, it is even worse.   Now, I love the dark normally- I am one of those people who love overcast days and sometimes gets annoyed by the sun- but this is unacceptable.

Basically, take all this rambling to mean this: the picture may not always look the most appetizing, but sometimes ugly food can be very tasty.  And this is.  Since it’s cold outside, I usually want something warm for dinner, so the typical cold lettuce salad just won’t work.  However, this warm eggplant salad with cabbage, onions, and olives fits the bill.  And on the plus side, you get to turn on your oven as some additional heating power.  I discovered this combination out of necessity having to clean out my fridge.  I wish all my household chores were this delicious.  For some reason, cleaning the bathroom and mopping the floor doesn’t give my mouth the same tasty reward.

And for all my fellow students out there working on papers and exams like me, use this recipe as a quick dinner break to fuel you up for more studying.

From Cinnamon Freud

1 eggplant, sliced in 1/2 incch thick
1/2 cup dry wheat berries
3/4 cup water
1/2 small cabbage, chopped
1/2 red onion, thinly slice
4 ounces kalamata olives, sliced
4 cloves roasted garlic
1/4 cup Greek yogurt
1/2 tablespoon dried dill weed
2 teaspoons Worcestershire sauce


Preheat oven to 425°F.

Spread eggplant in a single layer on top of paper towels.  Sprinkle with salt.  Let stand at least 20 minutes.  Pat dry.  Toss eggplant with 2-3 tablespoons olive oil.  Spread in single layer on baking sheet.  Roast for 20-25 minutes, until tender.  Set aside.

In a small saucepan, combine wheat berries, water, and a pinch of salt.  Bring to a boil and reduce to simmer.  Simmer for 15 minutes, until no water remains.  Set aside

Heat a large skillet over medium high heat.  Coat pan with olive oil and add cabbage.  Toss, cover, and cook for 5-7 minutes, stirring occasionally.  Add red onions and olives.  Cook an additional 3-4 minutes (or until your onions reach your desired doneness).  Stir in wheat berries.

In a small bowl, mix together yogurt, dill, and Worcestershire sauce.  Spread yogurt sauce over warm eggplant.  Pour cabbage and wheat berry mixture on top.

Serves 2.

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