Eggplant Salad with Olive Oil and Garlic

Eggplant Salad with Olive Oil and Garlic Recipe - A Flavorful Fusion from Arabia, China & Japan

Region / culture: Arabia, China, Japan | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Eggplant Salad with Olive Oil and Garlic is a delicious and healthy dish that is perfect for a light lunch or as a side dish. This recipe combines the smoky flavor of roasted eggplant with the bold flavors of garlic, olive oil, and lemon. It is a simple yet flavorful dish that is sure to impress your family and friends.

History

Eggplant Salad with Olive Oil and Garlic has its origins in Mediterranean cuisine, where eggplant is a popular ingredient in many dishes. The combination of eggplant, olive oil, and garlic is a classic flavor profile that has been enjoyed for centuries. This recipe is a modern twist on a traditional dish, using simple ingredients to create a delicious and healthy salad.

Ingredients

1 large globe eggplant, or 4 small Asian eggplants
4 to 6 tbsp extra virgin olive oil, or as needed
3 garlic cloves, chopped
juice of 0.5 lemon
salt and cayenne pepper to taste

How to prepare

Roast the eggplant(s) over an open flame, such as the top of a gas stove or a barbecue, turning the eggplant until it is evenly charred and blackened.
Transfer the eggplant(s) to a bowl.
Cover the bowl and set it aside until the eggplant is cool enough to handle.
Remove the eggplant from the bowl, saving any liquid that accumulates; this liquid will have a nice smoky flavor that will enhance the final dish.
Peel away the skin using your fingers and a paring knife.
Discard the charred blackened skin, although some charred bits may remain.
Coarsely chop the eggplant flesh and return it to the bowl along with any accumulated liquid.
Mix in the remaining ingredients: olive oil, garlic, and lemon juice; season with salt and pepper.

Variations

You can customize this recipe by adding additional ingredients such as roasted red peppers, cherry tomatoes, or feta cheese. You can also experiment with different herbs and spices to create a unique flavor profile.

Cooking Tips & Tricks

When roasting the eggplant, make sure to turn it frequently to ensure that it is evenly charred on all sides. This will help to develop a smoky flavor and a nice charred exterior. Be sure to save any liquid that accumulates in the bowl after roasting the eggplant, as it will add extra flavor to the dish.

Serving Suggestions

Eggplant Salad with Olive Oil and Garlic can be served as a side dish with grilled chicken or fish, or as a light lunch on its own. It can also be served as a topping for bruschetta or as a dip for pita chips.

Cooking Techniques

The key cooking technique for this recipe is roasting the eggplant over an open flame. This will help to develop a smoky flavor and a nice charred exterior. You can also roast the eggplant in the oven if you do not have an open flame available.

Ingredient Substitutions

If you do not have eggplant, you can substitute zucchini or bell peppers in this recipe. You can also use different herbs and spices to customize the flavor of the dish.

Make Ahead Tips

You can prepare the eggplant salad in advance and store it in the refrigerator for up to 2 days. This will allow the flavors to meld together and develop a more intense flavor.

Presentation Ideas

You can garnish the eggplant salad with fresh herbs, such as parsley or basil, to add a pop of color and freshness. You can also drizzle additional olive oil over the top for a beautiful presentation.

Pairing Recommendations

Eggplant Salad with Olive Oil and Garlic pairs well with grilled meats, such as chicken or lamb. It can also be served with a side of hummus and pita bread for a Mediterranean-inspired meal.

Storage and Reheating Instructions

Leftover eggplant salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for 1-2 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of Eggplant Salad with Olive Oil and Garlic contains approximately 150 calories. This makes it a light and healthy option for a meal or snack.

Carbohydrates

Each serving of Eggplant Salad with Olive Oil and Garlic contains approximately 10 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help to fuel your day.

Fats

Each serving of Eggplant Salad with Olive Oil and Garlic contains approximately 15 grams of fat. The olive oil in this recipe is a healthy source of monounsaturated fats, which can help to reduce inflammation and improve heart health.

Proteins

Each serving of Eggplant Salad with Olive Oil and Garlic contains approximately 2 grams of protein. While this dish is not high in protein, it can be paired with a protein-rich main dish to create a balanced meal.

Vitamins and minerals

Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. These nutrients are important for overall health and can help to support your immune system and promote healthy bones.

Alergens

This recipe contains garlic, which is a common allergen for some individuals. If you have a garlic allergy, you can omit the garlic from the recipe or substitute it with a different herb or spice.

Summary

Eggplant Salad with Olive Oil and Garlic is a healthy and flavorful dish that is low in carbohydrates and calories. It is a good source of healthy fats and vitamins, making it a nutritious option for a meal or snack.

Summary

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a formidable woman, with a wealth of knowledge passed down through generations. One day, as I watched her prepare a feast for our family, she pulled out a dusty old cookbook from the back of her pantry and handed it to me.

"This recipe for Eggplant Salad with Olive Oil and Garlic has been in our family for generations," she said, her eyes twinkling with pride. "It's a simple dish, but one that is sure to impress."

I eagerly flipped through the pages of the cookbook, taking in the faded handwriting and yellowed pages. The recipe for Eggplant Salad caught my eye, and I knew that I had to learn how to make it. My grandmother patiently guided me through each step, teaching me the importance of using fresh ingredients and cooking with love.

The first time I made the Eggplant Salad, it was a revelation. The smoky flavor of the roasted eggplant combined with the sharpness of the garlic and the richness of the olive oil created a dish that was both comforting and elegant. I was hooked, and from that day on, it became a staple in my own cooking repertoire.

Over the years, I have made the Eggplant Salad for countless family gatherings and dinner parties. Each time, it is met with rave reviews, with guests clamoring for the recipe. I always smile and tell them that it is a family secret, passed down through generations. But deep down, I know that I am proud to share this recipe with others, knowing that it will bring joy and nourishment to their tables just as it has to mine.

The key to making the perfect Eggplant Salad lies in the preparation. It starts with selecting the freshest eggplants, ones that are firm and free of blemishes. I always make sure to roast them until they are tender and slightly charred, as this brings out their natural sweetness and depth of flavor.

Next comes the garlic, which should be minced finely to release its pungent aroma. I prefer to use fresh garlic from my garden, as it has a milder flavor than the store-bought variety. The olive oil is another crucial ingredient, so I always make sure to use the best quality oil I can find. It adds a luxurious richness to the dish that cannot be replicated with any other ingredient.

Once the eggplants are roasted and the garlic is minced, I combine them in a large bowl and gently toss them together with the olive oil. I like to let the flavors meld together for at least an hour before serving, as this allows the ingredients to fully come together and create a harmonious dish.

When it comes time to serve the Eggplant Salad, I like to garnish it with a sprinkle of fresh herbs, such as parsley or basil. This adds a pop of color and freshness to the dish, making it visually appealing as well as delicious. I always make sure to serve it alongside crusty bread or pita, as it is perfect for dipping and scooping up the flavorful juices.

As I sit here reminiscing about the first time I made the Eggplant Salad, I am filled with gratitude for my grandmother and the knowledge she passed down to me. Cooking has always been a way for me to connect with my family and my heritage, and this recipe holds a special place in my heart. I know that as long as I continue to make this dish with love and care, it will always bring joy and nourishment to those who are lucky enough to taste it. And for that, I am truly grateful.