Eggplant Salad I

Mongolian Eggplant Salad Recipe | Vegetarian Salad Recipe

Region / culture: Mongolia | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Eggplant Salad I is a delicious and nutritious dish that combines the earthy flavors of eggplant, zucchini, and walnuts with the freshness of bean sprouts and lettuce. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

This recipe has its origins in Mediterranean cuisine, where eggplant is a staple ingredient. The combination of sautéed vegetables, nuts, and soy sauce creates a unique and flavorful salad that is sure to impress your guests.

Ingredients

1 eggplant, cubed
2 zucchini, cubed
1 green pepper, sliced
2 cups bean sprouts, well washed
1 lettuce
0.25 cup soy sauce
100 g walnuts, peeled and split
6 cloves of garlic, crushed

How to prepare

Cut the lettuce into thin strips. Add 3 crushed garlic cloves, a small amount of salt (be cautious as soy sauce is already salty), and a drizzle of vegetable oil. Mix well and place in a bowl.
Create a hollow in the center of the lettuce.
Sauté the sprouts for approximately 5 minutes.
After draining the excess oil, place the sprouts in the hollow of the lettuce.
Create another hollow to form a circle of lettuce and a circle of sprouts.
Sauté the pepper, eggplant, and zucchini until they become tender. Place them in the hollow.
Sprinkle 3 garlic cloves on top.
Sauté the walnuts for about 4 minutes and sprinkle them on top.
Pour soy sauce over the dish and serve.

Variations

Add some crumbled feta cheese for a tangy twist.
Substitute pine nuts for the walnuts for a different flavor profile.
Drizzle with balsamic vinegar for a touch of sweetness.

Cooking Tips & Tricks

Be sure to wash the bean sprouts thoroughly to remove any dirt or debris.

- When sautéing the vegetables, make sure to cook them until they are tender but still have a bit of crunch.

- Toasting the walnuts before adding them to the salad will enhance their flavor and add a nice crunch.

Serving Suggestions

This salad can be served as a light lunch or as a side dish for grilled chicken or fish.

Cooking Techniques

Sautéing the vegetables until they are tender but still have a bit of crunch is key to this recipe.

Ingredient Substitutions

You can substitute other vegetables such as bell peppers, mushrooms, or cherry tomatoes for the zucchini and green pepper.

Make Ahead Tips

You can prepare the vegetables and walnuts ahead of time and assemble the salad just before serving.

Presentation Ideas

Serve the salad in a large bowl or on a platter, garnished with fresh herbs or edible flowers.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Eggplant Salad I contains approximately 250 calories.

Carbohydrates

This salad is a good source of carbohydrates, with approximately 15 grams per serving.

Fats

The walnuts in this salad provide healthy fats, with around 10 grams per serving.

Proteins

Bean sprouts are a great source of protein, with about 5 grams per serving.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains nuts (walnuts) and soy sauce, which may be allergens for some individuals.

Summary

Overall, this salad is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Eggplant Salad I is a flavorful and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With a balance of vegetables, nuts, and soy sauce, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Eggplant Salad. It was many years ago, during a visit to my dear friend Maria's house. Maria was a fabulous cook, and I always looked forward to sampling her delicious creations. On this particular day, she surprised me with a unique dish - Eggplant Salad.

As soon as I took my first bite, I knew I had to learn how to make it myself. The flavors were unlike anything I had ever tasted before - the smoky char of the grilled eggplant, the tanginess of the lemon juice, and the fresh herbs all came together in perfect harmony. I begged Maria to share her recipe with me, and she was more than happy to oblige.

Over the years, I have made this Eggplant Salad countless times, each time tweaking the recipe to suit my own taste. It has become a staple at family gatherings and potluck dinners, always receiving rave reviews from everyone who tries it. I have shared the recipe with friends and neighbors, and it has become a beloved dish in many households.

The key to making the perfect Eggplant Salad lies in the preparation of the eggplant itself. I always start by slicing the eggplant into thin rounds and grilling them until they are soft and slightly charred. This brings out the natural sweetness of the eggplant and adds a delicious smoky flavor to the dish.

Once the eggplant is grilled to perfection, I chop it into bite-sized pieces and toss it with a simple dressing made from olive oil, lemon juice, garlic, and fresh herbs. I like to use a combination of parsley, mint, and dill, but you can customize the herbs to suit your own taste. The lemon juice adds a bright acidity to the salad, balancing out the richness of the grilled eggplant.

I always let the Eggplant Salad sit for at least an hour before serving, to allow the flavors to meld together. This dish is best served at room temperature, allowing the flavors to shine through. It is the perfect side dish for grilled meats, roasted vegetables, or as a topping for crusty bread.

As I sit here reminiscing about the first time I made this Eggplant Salad, I am filled with gratitude for the friends and family who have shared their recipes with me over the years. Each dish has its own story, its own memories attached to it. Cooking is not just about following a set of instructions - it is about creating something that brings joy and nourishment to those you love.

I hope that you will enjoy making this Eggplant Salad as much as I have. May it bring a smile to your face and warmth to your heart, just as it has done for me. And remember, the secret ingredient in any recipe is love. Happy cooking!