Spiced Eggplant Salad

Spiced Eggplant Salad Recipe - Delicious and Flavorful Meal Option

| Servings: 4

Introduction

Spiced Eggplant Salad is a flavorful and refreshing dish that is perfect for a light lunch or as a side dish for a summer barbecue. The combination of grilled eggplant, fresh tomatoes, cucumber, and olives, all tossed in a tangy and aromatic dressing, creates a dish that is both satisfying and delicious.

History

The origins of Spiced Eggplant Salad can be traced back to the Mediterranean region, where eggplant is a staple ingredient in many dishes. The combination of spices and flavors used in this recipe reflects the influence of Middle Eastern and Mediterranean cuisine.

Ingredients

2 small eggplants, sliced
5 tbsp olive oil
0.25 cup red wine vinegar
3 garlic cloves, crushed
1 tbsp lemon juice
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 cucumber, preferably Lebanese, very thinly sliced
2 tomatoes, home-grown, not supermarket varieties, very thinly sliced
0.25 cup kalamata olives, pitted, halved
2 tbsp yoghurt, preferably creamy Greek yoghurt
salt, to taste
fresh ground black pepper, to taste
flat leaf parsley, chopped, to garnish

How to prepare

Preheat the grill. Lightly brush the eggplant slices with some of the oil. Cook under high heat, turning once, until golden.
Cut the eggplant into quarters.
In a separate bowl, mix together the remaining oil, vinegar, garlic, lemon juice, cumin, and coriander. Season to taste with salt and pepper. Mix thoroughly.
Add the warm eggplant quarters to the mixture. Stir well and chill for at least 2 hours.
Transfer the chilled eggplant mixture to a serving dish. Add the cucumber and tomatoes. Spoon the yogurt on top. Sprinkle with parsley and serve.

Variations

Add some crumbled feta cheese or toasted pine nuts for extra flavor and texture.
Substitute the red wine vinegar with balsamic vinegar for a sweeter and richer dressing.
Add some chopped mint or parsley for a fresh and herbaceous touch.

Cooking Tips & Tricks

Make sure to slice the eggplant thinly and grill it until it is golden brown. This will help to bring out the natural sweetness of the eggplant and give it a nice smoky flavor.

- Be sure to chill the salad for at least 2 hours before serving to allow the flavors to meld together and develop.

- Feel free to customize the salad by adding your favorite herbs or spices, such as mint or paprika, to suit your taste preferences.

Serving Suggestions

Spiced Eggplant Salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own. It pairs well with crusty bread or pita for a complete meal.

Cooking Techniques

Grilling the eggplant adds a smoky flavor and caramelizes the natural sugars in the vegetable, enhancing its taste and texture. Chilling the salad allows the flavors to meld together and develop, creating a more flavorful dish.

Ingredient Substitutions

If you don't have red wine vinegar, you can use apple cider vinegar or white wine vinegar as a substitute.

- You can use regular cucumbers if you can't find Lebanese cucumbers, but be sure to remove the seeds before slicing.

- Any variety of tomatoes can be used in this recipe, but home-grown tomatoes will have the best flavor.

Make Ahead Tips

Spiced Eggplant Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the yogurt and parsley right before serving to keep the salad fresh and vibrant.

Presentation Ideas

Serve the Spiced Eggplant Salad in a large serving bowl or on a platter, garnished with fresh parsley and a drizzle of olive oil. You can also sprinkle some crumbled feta cheese or toasted pine nuts on top for added texture and flavor.

Pairing Recommendations

This salad pairs well with grilled meats, such as chicken or lamb, as well as with seafood dishes like grilled shrimp or fish. It also goes well with a glass of crisp white wine or a refreshing lemonade.

Storage and Reheating Instructions

Leftover Spiced Eggplant Salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 5g

- Sugars: 7g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 20% DV

- Vitamin K: 15% DV

- Potassium: 10% DV

- Iron: 8% DV

Alergens

Contains: Dairy (yogurt)

Summary

Spiced Eggplant Salad is a nutritious dish that is rich in fiber, vitamins, and minerals. It is a great source of antioxidants and is low in calories, making it a healthy choice for a light and satisfying meal.

Summary

Spiced Eggplant Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its combination of grilled eggplant, fresh vegetables, and aromatic spices, this salad is sure to be a hit at your next gathering. Enjoy the flavors of the Mediterranean with this flavorful and satisfying dish!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, much like today, when I stumbled upon this delightful dish. I had been browsing through an old cookbook that belonged to my mother, searching for something new and exciting to make for dinner. As I turned the pages, a recipe for Spiced Eggplant Salad caught my eye.

I had never been a huge fan of eggplant, but something about this recipe intrigued me. The combination of spices and flavors seemed so unique and delicious. I decided to give it a try, even though I had never cooked with eggplant before.

I gathered all the ingredients I needed and set to work in the kitchen. As I chopped the eggplant and mixed the spices together, a wonderful aroma filled the air. The cumin, coriander, and red pepper flakes blended together perfectly, creating a tantalizing scent that made my mouth water.

After roasting the eggplant in the oven and letting it cool, I tossed it with the spice mixture and added a splash of lemon juice. The colors of the dish were vibrant and inviting, with the deep purple of the eggplant contrasting beautifully with the bright green parsley.

I took a hesitant bite, unsure of what to expect. But as soon as the flavors hit my taste buds, I knew I had discovered something truly special. The eggplant was tender and flavorful, with just the right amount of spice. The lemon juice added a refreshing tang that brought everything together perfectly.

I couldn't believe how delicious it was. I had always thought of eggplant as bland and boring, but this recipe had completely changed my mind. I had stumbled upon a hidden gem, a dish that would become a staple in my kitchen for years to come.

I shared the Spiced Eggplant Salad with my family that evening, and they were just as impressed as I was. They couldn't believe that something so simple could be so delicious. From that day on, it became a regular part of our meals, a dish that we all looked forward to.

Over the years, I have made this recipe countless times, each time tweaking it slightly to suit my tastes. Sometimes I add a bit more spice, other times I throw in some roasted red peppers for a smoky flavor. But no matter how I make it, the dish always brings a smile to my face.

I have shared the recipe with friends and neighbors, all of whom have been just as enamored with it as I was. It has become a signature dish of mine, one that is requested at every potluck and gathering.

As I sit here now, reminiscing about that fateful day when I discovered the Spiced Eggplant Salad, I can't help but feel grateful. Grateful for the cookbook that led me to this wonderful recipe, grateful for the flavors and aromas that have brought so much joy to my life.

And most of all, grateful for the simple pleasure of cooking and sharing a meal with the ones I love. For in the end, that is what truly matters – the memories we create, the bonds we strengthen, and the delicious food we enjoy together.