Salad of roasted zucchini and eggplant

Submitted by enr on 14 Aug 2010
1 kg eggplants
1 kg zucchini
150 g remoulade (bought ready or prepared this recipe: remoulade
) 50 g feta cheese Parmesan or Grana Padano
2-3 cloves garlic
200 g cream cheese
2-3 tbsp finely chopped parsley
optional black olives
salt (if needed), pepper
juice 1/4 lemon
1-2 tbsp olive oil or sunflower oil
Salad of roasted zucchini and eggplant
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Eggplants roasted and peeled. Courgettes halve lengthwise and baked. All cut into cubes. In a bowl mix remoulade, crushed garlic, grated feta cheese Parmesan, the feta cheese, cream, parsley, lemon juice and olive oil. Season with pepper and salt, and pour the vegetables. Mix thoroughly and allow to stand for several hours in a refrigerator.
1 user
14 Aug 2010


dishes with zucchini and eggplants do not stop. This salad is excellent for sure. Tomorrow will do. A remoulade would have alone to prepare it (if you find any spices do not know, but as so:-)

My expectations were confirmed. Very, very tasty salad. For remoulade not only found this wild celery. I put me and roasted peppers. I liked the combination of fresh tomatoes. Put and pictures.

I am very glad that you liked my salad: -) And with us today once again on the table;-)