Roasted Eggplant Salad

  • Date March 23, 2013
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Roasted Eggplant Salad with Lime/Cilantro Dressing





Friday night I was heading out to a comedy club and decided to try a quick new recipe and in this case, I didn't need to create a "man version" as my husband could easily order food once we got to the club (which he did by the way, a giant poutine). This made my cooking a lot easier when he doesn't care. I really just wanted to use up my eggplant as it was going bad and I would be distraught if I had to throw out a vegetable (does anyone else out there get as angry as I do when you have to throw out rotten vegetables?). 


Serves 2, 200 calories per serving

Ingredients:
1 large eggplant  
1 large yam  
1 medium daikon radish  

Dressing:
Large bunch of Cilantro
1/2 fresh lime
Jalapeno peppers, to taste 
1-2 tbls garlic, crushed
1 tbls ginger root, minced
1 tbls balsamic vinegar
Salt, to taste


Directions:
  • Peel the eggplant or leave the skin on for texture. I left the skin on as this was a purple eggplant and I wanted the color in the salad. 
  • Cut the eggplant into 1-inch cubes, sprinkle with salt and toss with your hands to make sure all of the pieces are evenly coated. Let the eggplant sit at room temperature for 30-45 minutes till beads of liquid (is there a name for eggplant liquid?) form on the surface. Rinse the eggplant thoroughly and pat dry with paper towel. This process helps to remove the bitterness from the eggplant. 
  • While you are waiting for the eggplant to sweat, get your daikon and yam ready with your spiralizer. 
  • Preheat oven to 425 degrees. Spread out the cubes and yams onto a parchment lined baking sheet. 
  • Sprinkle the eggplant with your favourite seasoning. I used smoked paprika and chili flakes. 
  • Let the eggplants cook for 10 minutes and then take out and stir and let roast for another 10-20 minutes until the eggplant is tender. 
  • To make the dressing, throw it all in a processor and blend. That simple! 
  • Toss the daikon root with the dressing and set aside while you wait for the yam and the eggplant to cook. 
  • Remove from the oven and let sit for 5-10 minutes, add to the salad and enjoy. 

Other Hints:
  • Freeze your ginger root. Not only does it last longer, it makes grating way easier when you need it. 
  • Purchase a lime press. I never knew how much liquid I could get out of a lime until my friend gave me a lime press. 












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