Tuesday, April 29, 2014

"Chilled Eggplant and Sundried Tomato Salad"

Another great and super clean recipe from Paleoista. I added shredded baked chicken to make this a meal (or snack.) I love having a cold salad to eat at work mid-morning. I have never liked eggplant until now! This is the way to do it.

Click here for the original recipe. 

Chilled Eggplant and Sun-dried Tomato Salad

Recipe type: Appetizer
Author: Nell Stephenson
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2
Make this ahead and serve the next day chilled for an excellent summer starter!
  • 1 large eggplant, sliced into 1″ thick pieces
  • 4 oz sun dried tomatoes in olive oil*
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons extra virgin olive oil (I used a bit more!)
  • 4 cups wild arugula, washed and spun dry
  • 1/4 red onion, sliced thinly
  • use fresh raw tomato as an alternative
  1. Preheat oven to broil
  2. Place eggplant on wire rack and cook 10-15 minutes flipping every few minutes and keeping a close eye to prevent charring (will be on the crisp side)
  3. Remove from oven and let sit until cool enough to handle
  4. Place tomato (if using sun dried; if using fresh, wait until right before serving to add), basil and oil in food processor
  5. Whiz until coarsely chopped
  6. Place in glass or ceramic bowl and stir eggplant in and cover tightly
  7. Chill overnight; remove from refrigerator 10 – 15 minutes before serving on top of arugula, with onion on top of that as a starter or add your favorite protein to create a full meal

No comments:

Post a Comment