Jumat, 16 Agustus 2019
I love coming up with salad recipes which might be distinctive and never lettuce based. This eggplant salad is such a winner. It’s fully delicious and packed with so a lot flavour and texture.
In the previous I’ve basically ever used thin slices of eggplant in salads, which are good, but additional time ingesting to cook. By slicing the eggplant into small cubes, it now not basically chefs quickly, but too can be a huge chunky base for a salad.
The eggplant is quick sautéed till gentle after which tossed in a cumin, lemon, garlic & honey sauce. If you’re vegan you possibly can simply switch the honey for maple syrup or one other sweetener of choice. The cubed eggplant absorbs a few of the sauce so that each chunk is filled with flavour. The eggplant is then tossed with toasted almonds, red onion, and plenty of mint and parsley, which provides huge freshness.
I want ingesting this salad at room temperature but you possibly too can take pleasure in it whereas the eggplant is nonetheless warm, or chilly immediately out of the fridge. I love having a large bowl of it for lunch but it’s also a huge edge dish to take pleasure in with fowl or lamb.
If you make this recipe permit me recognize within the remark phase below, I could love to pay attention what you assume or take a photograph and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Chopped Eggplant, Almond & Herb Salad
servings: four prep time: 8 MINUTEScook time: 10 MINUTEStotal time: 18 MINUTES
diets: GLUTEN/GRAIN FREE, PALEO, VEGAN
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4.25 from four votes
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4 cups cubed eggplant
2 tbsp olive oil
1/4 tsp salt
1 tsp cumin
1 tbsp honey or maple syrup
2 tsp apple cider vinegar
2 tsp lemon juice
2 cloves garlic crushed
2 tbsp additional virgin olive oil
1/2 cup toasted almonds halved
1/2 red onion finely sliced
2/3 cup chopped contemporary parsley
2/3 cup chopped contemporary mint
salt and pepper
Heat the 2 tbsp olive oil in a skillet, sprinkle the cubed eggplant with salt and prepare dinner over medium warmth for approximately 8 minutes
While the eggplant is cooking, in a bowl whisk collectively the cumin, sweetener, vinegar, lemon juice, beaten garlic and olive oil.
Once the eggplant has started to soften, pour the liquid overtop and prepare dinner for one other minute earlier than removal from the heat. Make certain which you simply don’t overcook the eggplant, it must be gentle but now not mushy and nonetheless cling its shape.
Transfer the eggplant alongside with all the ultimate liquid within the pan to a serving bowl or platter. Add within the almonds, red onion, parsley and mint and stir till effectively mixed, season with salt and pepper earlier than serving.