Thursday, April 22, 2010

Eggplant Salad

I LOVE eggplant but the rest of my fam aren't big eggplant fans. Son #2 is allergic to eggs, and though eggplant is not "egg," I think the name alone makes him shun the veggie. Since Hubby's not an eggplant eater either, I only make eggplant when we have friends or family over. 

April 12th was my in-laws' 41st wedding anniversary. Forty-one years...AMAZING, right?! :) We invited them over for their celebratory dinner. On the menu was eggplant salad, thin spaghetti with sundried tomatoes and fresh basil, chicken piccata, panna cotta and oatmeal fudge bars. Everything was delicious. :) 

I LOVE this!

Eggplant Salad

Yield: 4-6 servings

  • 1 large eggplant, roasted or grilled and cut into bite-size pieces
  • 2 tomatoes, seeded and chopped
  • 1/3 c red onions, diced
  • handful of basil chiffonade
  • (This is also very tasty with grilled/roasted 1-2 yellow squash and 1-2 zucchini.)
  • 2 tbs red vinegar
  • 2 tbs balsamic vinegar
  • 3 tbs extra virgin olive oil
  • 3 cloves garlic, minced (more or less to taste)
  • sea salt to taste
  1. Slice eggplant into 1/2" slices and spray with oil. Grill or roast till tender. If adding squash and zucchini, do the same and grill/roast together. Dice into bite-sized pieces.
  2. In med-large mixing bowl, add all chopped veggies and basil, too.
  3. Add dressing ingredients to veggies and toss gently.
  4. Eat immediately or chill in fridge and eat as a cold salad. Warm or's delicious! ENJOY!
Serving suggestion: Eat as is, on a salad, mixed in with pasta, with crackers or on toast. Yum.

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