Monday, April 14, 2014

Raw Eggplant Salad

Here's a delightful light spring salad with raw goodness. 

The longer it marinates the better. Excellent for feeding a lot of people and hold well chilled or at room temperature.

Here's what I used:


1 large eggplant peeled & diced
1 small red onion diced
1/4 fresh basil chopped
1 med red pepper diced
1 large tomato diced (or 1 c grape tomatoes chopped 


1/4 c balsamic vinegar 
1/2 c good extra virgin olive oil 
1/4 tsp black pepper 
1/8 tsp dry onion flakes *optional


In a small bowl whisk vinaigrette ingredients together and set aside.

In a medium bowl add all your chopped eggplant, tomatoes, onion, basil and red pepper. Now add the vinaigrette and toss to coat evenly. Cover with Saran Wrap and chill for at least a half hour. The more it marinates the better. 

This salad can be made ahead of time. It is excellent salad to serve chilled or at room temperature.   

Plate and serve. 

Bon Apetit! 


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