MEDITERRANEAN EGGPLANT SALAD
All Natural Diabetes Cookbook
by Jackie Newgent
The glossy, dark purple-skinned eggplant is freshest in August and September, when it's in season. So make this salad a staple at your Labor Day festivities. Use this recipe to experiment with various types of eggplant, including Japanese, Chinese, Italian, baby, or white.
Lemony Mediterranean Eggplant Salad With Basil And Pine Nuts
Serves 4, serving size: 3/4 cup
• 1 medium eggplant with skin, stem removed and sliced lengthwise into 4 strips
• 2 Tbsp lemon juice
• 2 large shallots, thinly sliced
• 1 Tbsp extra virgin olive oil
• 1/2 tsp sea salt, or to taste
• 1/3 cup thinly sliced fresh basil leaves
• 2 Tbsp pan-toasted pine nuts
1. Heat the grill over medium-high heat. Grill the eggplant 4 to 5 minutes per side or until lightly charred and cooked through. Meanwhile, combine the lemon juice, shallots, oil, and salt in a medium bowl.
2. Cut each grilled eggplant slice into large bite-size pieces. Toss the eggplant with the dressing until just coated. Just before serving, stir in basil and top with pine nuts. Serve cool or at room temperature.
Exchanges: 2 vegetable, 1 fat; 90 calories, 59 calories from fat, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 290 mg sodium, 8 g total carbohydrate, 3 g dietary fiber, 4 g sugars, 2 g protein.
Roasted eggplant has a different flavor than grilled, but cooked in either style, eggplant is memorable. To roast, wrap the whole eggplant in foil. Place on a rack in a 400° F oven for 35 to 40 minutes or until thoroughly cooked. Chill. Cut off the stem of cool eggplant, then cut into large bite-size pieces.
Too cold to cook outdoors? Place a grill pan over medium-high heat. Once hot, add eggplant in batches. Cook 4 minutes per side or until done. Or in a panini-style indoor grill on medium-high heat, grill eggplant in batches, 5 to 6 minutes total, or until done.