Eggplant salad recipe

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  • Yield: 2 to 3 Servings

Ingredients

Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, pressed
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch cayenne
Eggplant
  • 2 large eggplants
  • ½ teaspoon cumin
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • 1 small red onion, finely chopped
  • 3 tablespoons fresh parsley, chopped; reserve 1 tablespoon for garnish
  • ¼ teaspoon ground marjoram
  • 1 teaspoon fresh thyme
  • ½ cup cherry tomatoes, halved, for garnish
  • ½ cup yellow cherry tomatoes, halved, for garnish
How to Make It
  1. Whisk oil, lemon juice, garlic, salt, pepper, and cayenne together in a small bowl.
  2. Preheat oven to 350°.
  3. Cut the eggplants in half and place on a baking sheet sprayed with non-stick olive oil.
  4. Season the eggplants with cumin, salt, and pepper and bake for 15-20 minutes.
  5. When the eggplants are cool enough to handle, scrape the pulp from the skin and mash the pulp in a salad bowl.
  6. Add the red onion, parsley, marjoram, and thyme; mix well and then toss the salad with the dressing.
  7. Garnish with parsley and the tomatoes.
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