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
1 large eggplant
1 large yam
1 medium daikon radish
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
- 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.
- 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.