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Roasted Eggplant Salad in black glass bowls with a Meyer Lemon-Ginger Dressing

Roasted Eggplant Salad with a Meyer Lemon-Ginger Dressing

Caramelized Roasted Eggplant teams up with Peppers, Cucumbers, Olives, Parsley, Mint, Toasted Almonds, Crispy Shallot Rings and a Zesty Meyer Lemon-Ginger Dressing – A Healthy Mediterranean Twist!

Delicious and Healthy Eggplant Salad with a Meyer Lemon-Ginger Dressing
Delicious and Healthy Eggplant Salad with a Meyer Lemon-Ginger Dressing
Garnish the salad with toasted nuts and crispy shallots for crunch, and mint leaves for a boost of flavor
Garnish the salad with toasted nuts and crispy shallots for crunch, and mint leaves for a boost of flavor

Roasted Eggplant Salad in black glass bowls with a Meyer Lemon-Ginger Dressing

Ingredients

2 large eggplants, about 1 ¼ pound each

2 teaspoons sea salt

2 tablespoons extra virgin olive oil 

½ cup red bell pepper, cleaned, ½ dice 

½ cup fresh cucumbers, cleaned, ½” dice

¼ cup pitted mediterranean olives

½ cup flat leaf parsley, cleaned, dried and coarsely chopped

¼ cup fresh mint, cleaned, dried and coarsely chopped

¼ cup slivered almonds, toasted until golden

1 large shallot*, peeled (see below)

1 recipe Meyer Lemon-Ginger Dressing

Instructions

1

Make the Meyer Lemon-Ginger Dressing, set aside.

2

Peel the eggplant in long strips, taking off about half of the skin. Cut into even 1 inch cubes.
Place them in a large colander, toss with 2 teaspoons of salt. Top with a paper towel and a weight (a filled tea kettle works great) and put into a clean sink to drain for 30 minutes.
Preheat the oven to 400 degrees. Place half of the eggplant in a clean tea towel (or paper towels) and gently squeeze excess moisture. Repeat with the rest of the eggplant.

3

Add the eggplant to a large rimmed baking pan, add 2 tablespoons of extra virgin olive oil, and rub in to coat. Roast for 20 minutes, then toss with a spatula, and continue baking until nice and golden, another 20 – 25 minutes.

4

Make the shallot rings: fry or roast. See below.

5

Cool eggplant slightly, then toss with 4 tablespoons of the dressing.
Add the vegetables and herbs, toss well. The salad’s flavor will improve when the dressing sinks in.
Taste, add more dressing if desired.

6

To serve, top with the toasted almonds and shallot rings.
Garnish with mint and parsley sprigs.

7

Add-in options:
Grains, any steamed type you love… freekeh, farro, brown rice or short cut pasta.
A little heat, add some crushed red peppers to the salad with the dressing, or your favorite fresh minced chiles.

8

Shallots:
I love fried shallot rings on top of the salad:
Cut shallots into 1/4″slices, separate into rings, toss in rice flour to combine. Heat a few tablespoons of neutral oil in a small skillet.
Dust off excess flour and fry in hot oil, in two batches – until golden and crispy. Drain on paper towels.
Top the salad with the crispy shallot rings before serving.

9

Alternately: Roast the shallots in the oven. While the eggplant has roasted half way,
Toss the shallot rings in a small amount of oil, and add to the eggplant pan until they are golden.
Watch so they do not burn.

10

Serve the salad warm, room temperature or chilled.

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