Greek-American Bonjan Salad

Ingredients

The Greek-American adaptation of the Bonjan Salad incorporates the flavors and ingredients commonly found in Greek cuisine. The original Afghan Bonjan Salad typically includes spices like cumin and coriander, which are replaced in the Greek-American version with the use of feta cheese, Kalamata olives, and a lemon dressing. The Greek-American version also adds cucumbers and red onions for extra freshness and crunch. We alse have the original recipe for Bonjan Salad, so you can check it out.

• 2 medium eggplants, roasted and diced (500g) 2 medium eggplants, roasted and diced (500g)
• 2 bell peppers (1 red, 1 yellow), diced 2 bell peppers (1 red, 1 yellow), diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved (75g) 1/2 cup Kalamata olives, pitted and halved (75g)
• 1 cup crumbled feta cheese (150g) 1 cup crumbled feta cheese (150g)
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• For the lemon dressing: For the lemon dressing:
• 1/4 cup extra virgin olive oil (60ml) 1/4 cup extra virgin olive oil (60ml)
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 18g (Sugar: 10g)
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the eggplants on a baking sheet and roast for 30-35 minutes until tender. Remove from the oven and let them cool. Once cooled, dice the roasted eggplants.
2. 2.
   In a large bowl, combine the diced roasted eggplants, bell peppers, tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, parsley, and mint.
3. 3.
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the lemon dressing.
4. 4.
   Pour the lemon dressing over the salad and toss gently to combine.
5. 5.
   Allow the salad to marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
6. 6.
   Garnish with additional fresh herbs, if desired, and serve chilled.

Treat your ingredients with care...

• Eggplants — Roasting the eggplants adds a smoky flavor to the salad. Make sure to prick the eggplants with a fork before roasting to prevent them from bursting.
• Feta cheese — Use a good quality feta cheese for the best flavor. If you prefer a milder taste, you can soak the feta cheese in water for 30 minutes before crumbling it into the salad.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them.
• Add a sprinkle of dried chili flakes for a hint of heat.
• Serve the salad with warm pita bread for a more substantial meal.
• Customize the salad by adding other Mediterranean ingredients like artichoke hearts or roasted red peppers.
• Make a larger batch of the lemon dressing and keep it refrigerated for up to a week to use in other salads or as a marinade for grilled meats.

Serving advice

Serve the Greek-American Bonjan Salad chilled as a refreshing appetizer or as a light lunch. It pairs well with grilled meats, seafood, or as a side dish to a Mediterranean-inspired meal.

Presentation advice

Arrange the salad in a large serving bowl, allowing the vibrant colors of the vegetables to shine through. Garnish with fresh herbs and a sprinkle of crumbled feta cheese for an attractive presentation.