This is great lunchtime meal, especially in hot weather. Sometimes I spread the eggplant salad on whole grain sandwich bread, add fresh from the garden sliced tomatoes, a thin slice of sweet onion and a leaf of romaine lettuce: vegan sandwich! Other times, I make it explicitly to be used as a dip for raw veggies so I blend up all the ingredients. Either way, it’s a big hit at potlucks and it goes very fast!
1 large eggplant
1/4 cup grated onion
1/8 cup red wine vinegar
1/4 cup extra virgin olive oil
2 cloves garlic, pressed
1/4 teaspoon salt
1/4 cup parsley chopped fine
salt and pepper to your taste
2 or 3 leaves fresh basil, chopped fine
I’ve cooked the eggplant several different ways and all worked just fine. The traditional method is to lightly oil the outside of the eggplant with a little extra virgin olive oil and place it on a roasting pan and baked it in the oven at 350 degrees or bake it in my barbecue . I’ve also steamed it in my crock-pot by putting a small rack in the crock-pot with enough water in the bottom just below the rack level.
Neither of these baking methods changed it at all. However, if I steam it, I don’t peel it when I start putting it together with the other ingredients. The cooking time varies depending on how big it is so you have to start checking it after about 20 minutes if it’s small. If you bake it, the skin gets tougher and peeling is best because the side it rests on while cooking gets very thick and dried out slightly.
If I’m serving it as a salad, I cut it up in small chunks and mash it with a potato masher. Add all the other ingredients and stir it up.
If I want to use it exclusively as a dip or spread, I place all the ingredients in a blender [NOTE: if you are using the blender method, the onion can be chopped coarsely instead of grated] on the chop setting for a minute or so then turn up the blender speed to the maximum setting for a couple of minutes. Pour it into a bowl and start dipping your veggies.
- 5 Vegan Side Dishes For Christmas (mademan.com)
- theGrio’s healthy cooking series: Chef Bryant Terry (thegrio.com)
- Eggplant Reuben (inthelivingwell.com)
- Vegan Barbecue: Veggie Marinade (sierraclub.typepad.com)
- Roasted eggplant and zucchini salad (charlotte.news14.com)
- Eggplant timbales (VeganMoFo 2012, 19) (tofuparty.wordpress.com)
- Fresh Recipes for the Herbavore-Loving Fool (bridefied.wordpress.com)
- Meatless Monday: Grilled Eggplant, Grape Tomato, and Feta Salad with Basil, Parsley, and Caper Sauce (centerforlivingpeace.wordpress.com)