Farmer’s Eggplant Salad

Swap out lettuce for roasted eggplant in this simple salad, and you have yourself a robust side dish that is perfect addition to your summer BBQ. For this recipe I used what was in my fridge, but any crunchy vegetable will work. Just chop them up bit sized, mix with roasted mashed eggplant, and dress with a lemony vinaigrette.eggplant salad

Ingredients

  • 1 large eggplant (1 to 1.5 lbs)

Dressing

  • 1 Tb Dijon or stone ground mustard
  • 1 clove garlic, minced
  • 2 Tb red wine vinegar
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper

Salad

  • 2 medium carrots
  • 1.5 cups cherry or grape tomatoes
  • 1/2 red pepper (~1 cup diced)
  • 1/2 large cucumber (~ 1 cup diced)
  • 3 to 4 radishes (~1/2 cup diced)

Instructions

  1. Preheat Oven to 400F.
  2. Cut eggplant lengthwise. Brush inside with olive oil and season with salt and pepper. Place face down on a baking sheet.cookie sheet with halved eggplant
  3. Bake until soft, ~25 to 30 minutes.sheet pan with sliced eggplant
  4. Remove from oven and let cool.
  5. Make the dressing: In a large bowl, whisk together olive oil, lemon juice, vinegar, mustard, garlic, salt and pepper.
  6. Dice vegetables for salad. These should be bite sized.
  7. When the eggplant is cool enough to handle, using a fork, scrape out the insides of the eggplant. This should be soft and easily mash with the fork. Roughly chop any large pieces. Place in bowl with dressing and stir to combine.
  8. Add other vegetables and stir to combine. Season with additional salt and pepper to taste.

 

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Brienne Reverendo
Brienne was born and raised in NJ. After earning her bachelors degree in engineering at Cornell University, she moved to Houston where she began an 18 year career working for NASA. Brienne is proud of the work she did there for the International Space Station Program, managing life support systems, negotiating international partnerships, and helping researchers conduct experiments in the orbiting laboratory. Not everyone can say they’ve made space toilet bowls, or put mice on the space station, but she’s proud to have been a part of both! As inspiring as that workplace was, Brienne decided to leave NASA when her son was born, choosing to be a stay at home mom for her two kids. Motherhood has been an amazing adventure, and she has used her time with her kids to deep dive into Houston. Together they’ve made missions out of finding fountains, investigating parks, playgrounds, and splash pads all around town, and of course, seeking out the best ice cream. When she’s not shuttling her kids around, Brienne is usually cooking (or finding new recipes to cook!), feeding the sourdough, researching new parts of Houston to explore, or planning the next family vacation. She loves traveling, eating good food, and most of all, the sound of her kids laughing as they embark on a new experience.

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