Summer Eggplant Salad

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My Tu Duong
Summer Eggplant Salad
Budget-friendly recipe
1093

Eggplant is an excellent source of fiber, and this delicious summer dish is sure to be a hit at any BBQ or picnic!

Ingredients

½
cup
3
tablespoons
1
tablespoon
optional
1
chopped and smashed to a paste with 2 teaspoons of salt
½
cup
washed well and dried
1
diced into .75 inch squares
¼
cup
toasted (put pine nuts in dry, hot pan and heat until toasted)

What You'll Need

  • Measuring cup
  • Measuring spoons
  • Cutting board
  • Sharp knife
  • Blender
  • Baking sheet
  • Mixing Bowl
  • Serving utensils
  • serving plates

Directions

  1. Preheat broiler.
  2. In a blender, blend oil, lemon juice, mustard, garlic, salt, and half of basil until smooth.
  3. In a measuring cup, reserve 1/4 cup dressing; then toss remaining dressing with diced eggplant in a large bowl.
  4. Arrange half of diced eggplant in one layer on a large baking sheet and broil about 4 inches from heat until golden; 8-10 minutes.
  5. Turn and broil until golden; 5-7 minutes more.
  6. Transfer eggplant to a plate to a plate to cool.
  7. Arrange eggplant and remaining basil on platter.
  8. Drizzle salad with reserved dressing and sprinkle with pine nuts.

Chef Tips

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
232
Total fat:
22 g
Saturated fat:
2.8 g
Carbohydrates:
8.6 g
Protein:
2.2 g
Fiber:
3.7 g
Sodium:
427 mg
Attribution

Publication: 

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