Roasted Patatosalata, with tasty additions
Patatosalata! It's a greek potato salad done in a typically awesome greek way. This recipe deviates from that a bit, because I needed to get more vegetables on the plate, and make it more... complete. This is loaded with veges and serves as a great, balanced meal on it's own, or can easily be paired with anything that comes in steak form.
Pot of boiling water
Oven Preheated to 200 C
6 Potatoes (any variety will do) Peeled and quartered
1 Aubergine, diced
1 Orange Capsicum, diced
200g Feta Cheese
1 Medium Red Onion, sliced
Italian Parsley (chopped handful)
A few leaves of fresh oregano
Extra Virgin Olive Oil
White Wine Vinegar
Blanch the potatoes in the pot of boiling water for 3 Minutes
Drain the potatoes and add them to the roasting dish. Along with it, throw in the aubergine and capsicum. Toss them around in 1 tbsp of dried oregano, 1 tsp of dried rosemary, 1/4 cup of white wine vinegar, lashings of olive oil (about a 1/4 cup) and three or four good pinches of salt. Really get that mixed in well, and then bang it in the preheated oven.
Leave it in the oven for about 25-30minutes, or until the potato is tender and the eggplant is mushy.
When done, remove from the oven. Toss with the italian parsley, the fresh oregano, the sliced red onion, and the feta, in chunks, or crumbled over top. Whatever floats your boat.
Serve generously peppered and drizzled with a little more olive oil.