Eggplant Salad with Rosemary and Basil
Eggplant anything is my favorite. I love the rich flavor and I like to bake it instead of frying. I use baked eggplant for all my Italian themed dinner entrees and it works great for a salad. Cut your eggplant thin and uniform in size so cooking time will be even. Adding the fresh cucumber really gives this a fresh taste. This salad is delicious over greens as a salad or with pita as a spread. Make this in advance because it is more delicious the next day.
Ingredients:
2 eggplants thinly sliced
2 tomatoes chopped, salted and peppered
1 cup shredded or finely chopped carrots
1 cucumber, peeled and chopped
olive oil drizzle, fresh rosemary sprigs or dried rosemary
Dressing:
Juice of 1/2 medium size lemon
1 garlic clove finely chopped
4-6 basil leaves finely chopped
1/2 teaspoon finely chopped rosemary
1 teaspoon Dijon mustard
2 tablespoon balsamic vinegar
4 tablespoons olive oil
salt and pepper
Pre-heat oven to 400. Using a cookie or baking sheet place the eggplant in a single layer. drizzle light with olive oil and rosemary. Roast for 20 minutes turning once. Eggplant should be soft and brown. Cool. Slice eggplant into one inch pieces, add to bowl with tomatoes, cucumbers and carrots.
In container (with lid) add all ingredients for dressing and shake. Add to salad and stir, I use my hands for this for best coating of the vegetables with the dressing. Best to let sit for at least one hour, very nice to serve the next day.
Ingredients:
2 eggplants thinly sliced
2 tomatoes chopped, salted and peppered
1 cup shredded or finely chopped carrots
1 cucumber, peeled and chopped
olive oil drizzle, fresh rosemary sprigs or dried rosemary
Dressing:
Juice of 1/2 medium size lemon
1 garlic clove finely chopped
4-6 basil leaves finely chopped
1/2 teaspoon finely chopped rosemary
1 teaspoon Dijon mustard
2 tablespoon balsamic vinegar
4 tablespoons olive oil
salt and pepper
Pre-heat oven to 400. Using a cookie or baking sheet place the eggplant in a single layer. drizzle light with olive oil and rosemary. Roast for 20 minutes turning once. Eggplant should be soft and brown. Cool. Slice eggplant into one inch pieces, add to bowl with tomatoes, cucumbers and carrots.
In container (with lid) add all ingredients for dressing and shake. Add to salad and stir, I use my hands for this for best coating of the vegetables with the dressing. Best to let sit for at least one hour, very nice to serve the next day.
To your good health and cheers to the yummy eggplant!!
Jan |
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