Eggplant Salad with Feta and Pepitas (Roasted Pumpkin Seeds)

Try this bright salad as a side dish to your next summer cookout. 1 (1 1⁄2-pound) eggplant, ends

trimmed

Salt

Vegetable oil, for frying Freshly ground black pepper Juice of 3 limes

1 tablespoon olive oil

1 garlic clove, minced

4 large scallions, thinly sliced 1 medium green bell pepper, cut into 1⁄4-inch dice

1 medium red bell pepper, cut into 1⁄4-inch dice

Black pepper

2 ounces feta cheese, crumbled 1⁄4 cup toasted pepitas (pumpkin seeds)

Instructions: Using a vegetable peeler, peel the eggplant down the length of the fruit in stripes so that there are still stripes of peel in between. Cut the eggplant into 1⁄2-inch dice. Toss the eggplant with about a teaspoon of salt and place it in a colander over the sink to drain for 20-30 minutes. Rinse the eggplant off and pat dry with a towel.

Heat about 1⁄4-inch of vegetable oil in a wide skillet over a medium-high burner until shimmering. Add half of the eggplant and saute, turning occasionally, until lightly browned, 5-7 minutes. Transfer the eggplant to a paper towel-lined baking sheet to drain, and repeat with the remaining eggplant. Season the cooked eggplant with salt and pepper to taste.

Whisk the lime juice, olive oil and garlic together in a bowl. Add the eggplant, scallions and bell peppers to the bowl and toss to coat. Season with additional salt and pepper if needed. Sprinkle the feta and pepitas on top before serving. Makes 4 servings From Paul Stephen