Eggplant salad
Discover a flavorful and healthy Eggplant Salad recipe made with tender roasted eggplant, aromatic spices like paprika, cumin, and cinnamon, and fresh herbs including coriander and spearmint. Perfect as a side dish or a main course for any meal!
Cook time 40 min
Prep time 50 min
Ingredients:
1 eggplant1 tsp salt
1/4 cup olive oil
1 onion
1 tsp paprika
1 tsp ground cumin
1 tsp cinnamon
1 tsp dried coriander
1 tsp chili powder
1 can canned tomatoes
2 garlic cloves
2 tsp coriander leaves
2 tbsp spearmint
Eggplant salad is a delicious and nutritious dish that combines the rich, smoky flavor of eggplant with a blend of spices and fresh herbs. This Mediterranean-inspired recipe is perfect as a side dish, appetizer, or even a light main course. It's a versatile and flavorful option that can be enjoyed warm or cold.
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash the eggplant and cut it into small cubes.
- Spread the eggplant cubes on a baking tray and sprinkle with 1 tsp of salt.
- Let the salted eggplant sit for about 20 minutes to draw out excess moisture.
- After 20 minutes, pat the eggplant dry with a paper towel.
- Drizzle half of the olive oil (2 tbsp) over the eggplant cubes and toss to coat evenly.
- Roast the eggplant in the preheated oven for about 25-30 minutes, or until the cubes are golden brown and tender.
- While the eggplant is roasting, heat the remaining olive oil in a large skillet over medium heat.
- Add the finely chopped onions and sauté until they become soft and translucent, about 5-7 minutes.
- Add the minced garlic, paprika, ground cumin, ground cinnamon, dried coriander, and chili powder to the skillet.
- Cook the spices with the onions, stirring frequently, for about 2 minutes until fragrant.
- Once the eggplant is done roasting, add the roasted eggplant cubes to the skillet with the onion and spice mixture.
- Pour in the canned tomatoes (with their juices) and stir well to combine all the ingredients.
- Let the mixture simmer gently for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Remove the skillet from heat.
- Stir in the chopped fresh coriander leaves and spearmint, mixing well to incorporate the herbs throughout the salad.
- The eggplant salad can be served warm or at room temperature.
- Transfer it to a serving bowl and garnish with a few extra sprigs of fresh coriander or mint, if desired.
Tips:
- For a smoky flavor, consider roasting the eggplant over an open flame or on a grill before chopping it.
- Make sure to salt the eggplant and let it sit for about 30 minutes to draw out any bitterness. Rinse and pat dry before cooking.
- Use fresh herbs like coriander leaves and spearmint for the best flavor. If you can't find spearmint, regular mint leaves can be an alternative.
- Feel free to adjust the spices to your taste. If you prefer a spicier salad, add extra chili powder or even some chopped fresh chili.
- Allow the salad to sit for a few hours or overnight in the refrigerator to let the flavors meld together for a more intense taste.
- Serve the salad with some crusty bread or pita for a complete meal.
Your eggplant salad is now ready to be served. This dish is a perfect blend of smoky, spicy, and fresh flavors, making it a delightful addition to any meal. Enjoy it as a side dish, a topping for bruschetta, or on its own for a light and healthy meal.
Nutrition per serving
6 ServingsCalories 50kcal
Protein 2.09g
Carbohydrates 11g
Fiber 5g
Sugar 6g
Fat 11g
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