An easy delicious appetizer, grilled eggplant salad that is very healthy and easy to make. it’s packed with nutrients, gluten free and vegetarian. Get it ready for Sunday gathering, or just any weekday!
Today I have for you, a recipe that I can hardly call a recipe! But it’s so good that I couldn’t but to share. I recreated this dish after a salad I had eaten at a great restaurant here in Dubai. It offers dishes from the Syrian cuisine, and I loved every dish we tried, it’s a must visit. I truly used to be a hater for eggplant (I’ve talked about it here) . I found that the way you prepare and cook eggplant matters a lot. And then how do you mix it and with what. And finally the produce quality.
I got a premium local eggplant (the price is way higher, but totally worth it). The skin is soft and totally edible. It even felt sweet to me, and it had no seeds. Really, what a treat. Mixing it with freshly homemade pesto, with a fresh basil from a local farm here, it really made the dish extravaganza.
While I’m so much into cakes and desserts right now, I already put on extra weight and felt a bit in sugar coma. So I decided to get back on the track of healthy eating, and I thought a salad is a great way for that, and can be very satisfying. And also I was looking for something that is easy to make. However, This is not the kind of grab and go salad, since the eggplant becomes soggy after a while. Unless, you can put raw eggplant slices in a container, and use the panini presser in the kitchen at work , to make your own salad 🙂
Eggplant
Is a vegetable related to a night shade family. It’s low in calories, fats, and has good amounts of fibers, and minerals.
Most of the benefits comes from the skin, so its crucial not to remove it when you cook. It becomes thin, and totally, edible, and palatable. The bigger the eggplant is, the bitter flavor it has! But oddly enough, it becomes higher in antioxidants contents!
Oh dear Eggplant, the story has started when my mom made kosa mahshi. It’s the day that mom stuff white zucchini with a mix of rice and minced meat. Also, on the same day, she usually makes stuffed grape leaves, (you can find a vegan version here) and stuffed eggplant of course. All, with the same stuffing. My dad tried to convince me and my sister and maybe my brother too, I don’t remember :P, to try the eggplant, because it’s tasty, and I said most of the times, and one day I tried it and I just hated it!. Honestly, I never liked it, it’s way overcooked, and the taste of it was really weird to me.
However, Mutabbal (one of the most popular recipes on the blog) for me, is kind of acceptable, since the eggplant is charred and has a unique texture . So mostly, I prefer eggplant to be lightly baked or lightly fried, and add it to the dish at the end like eggplant fatteh, which is kind of layer dish. Or if its cooked, with different filling and sauce like moussaka.
How do you like eggplant? Click here for more eggplant recipes
Why this eggplant salad is good for you
- Eggplant: It has compound called anthocyanins, that is belongs to phytochemicals known as flavonoids. It may lower cholesterol too, but this not conclusive yet.
- Cucumber: It’s very low in calories, and have zero fats, and high amount of vitamin K
- Pesto: It has mostly basil that has Anti-inflammatory proprieties which helps the body to lessen the risk of having chronic diseases.
- Tomato: It’s low calorie food, and low in fat too. It has high amounts of of vitamin C, good amounts of vitamin A and folate. Also it has potassium, calcium , manganese, and iron. And Because it has good amounts of antioxidants that protect you from cancer and other diseases, like the famous red pigment lycopene , and beta- carotene too.
Eggplant salad
This is such an easy appetizer, that you can put in minutes on the table, well, that in case you got some ready pesto, or you have a homemade jar of pesto already in the fridge.
This time I made it easier for myself and for YOU, and you have all the options of course. I just put the eggplant on panini presser or sandwich toaster maker. You just slice the eggplant into slices, brush with a little bit of olive oil, sprinkle it a bit of salt, and put them in the presser. Then get your cheese ready, dice some tomato and cucumber. Flip the eggplant and keep it for 2-3 minutes. Then put everything on your plate and Viola, it’s Done!
It’s really that easy
Enjoy!
Grilled Eggplant Salad with White Cheese and Pesto
Ingredients
- 200 g of eggplant
- Olive oil fro brushing
- A pinch of salt
- White cheese, helix Syrian cheese or halloumi or queso cheese.
- 1 small cucumber diced into cubes
- 1 small tomato diced into cubes
- Pesto:
- Fresh basil leaves 2 cup of
- Olive oil 2 Tb
- Parmesan cheese 2 Tb
- Pine nuts 1 Tb
- lemon juice 1Tb
- 1 garlic clove
- A pinch of salt
Instructions
- Cut the eggplant into slices like half inch thickness. Brush them with olive oil and sprinkle a bit of salt.
- Heat the panini presser or the griddle, add the eggplant slice and grill for few minutes, then flip on the other side and do the same.
- In the meantime, prepare the pesto, by mixing everything together in a food processor or a blender, until you get a smooth consistency, with very small chunks.
- On the plate, put a 1 Tb of pesto, cheese, eggplant slices, cucumber and tomato cubes.
- Serve immediately
- Better to finish it, as the eggplant, becomes soggy after short time.
Nutrition Information:
Yield:
1Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
