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Mediterranean Eggplant Salad
author
Maricruz Avalos Flores
4
This Mediterranean eggplant salad is loaded with heirloom tomatoes, basil, mint, grilled eggplant slices, ricotta and toasted pine nuts. The perfect side dish for summer.
prep
10
minutes
minutes
cook
20
minutes
minutes
total
30
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
3
medium
sicilian eggplants
(about 1.8lb/800g)
▢
1 ½
lb
tomatoes
(cut into slices, halves, or chunks.)
▢
⅔
cup
ricotta salata
(read notes)
▢
⅓
cup
pine nuts
(toasted)
▢
Extra virgin olive oil
(as needed)
▢
Modena balsamic vinegar
(as needed)
▢
2
cloves
garlic
(peeled and finely sliced)
▢
1
bunch
parsley, basil, oregano, and mint leaves
( finely chopped)
▢
salt
(to taste)
Instructions
Cut eggplant into 3/16" (0,5 cm) thick slices.
Place them into a pasta colander in layers adding salt in between. Let them purge for at least 2 hours.
Give a good rinse with cold water, then pat dry each slice with a paper towel or a clean kitchen cloth.
Brush the eggplant slices with a little bit of olive oil and grill them on both sides until charred and tender (about 10 minutes).
Place in a bowl and allow to cool down completely.
Add some extra virgin olive oil, balsamic vinegar, garlic, and fresh herbs.
Toss for 1 minute and let it sit for at least 2 hours or overnight.
In a large serving plate add the eggplant first.
Distribute the tomatoes and season with salt.
Generously drizzle more extra virgin olive oil, then add a bit more or balsamic vinegar.
Sprinkle the
ricotta salata
on top, then the pine nuts, and serve.
Notes
You can use other types of cheese to make this salad. Fresh mozzarella, feta, or goat cheese are all good substitutes.
If you don't like the taste of fresh garlic, discard it once the eggplants have marinated.
Nutrition Information
Calories:
323
kcal
|
Carbohydrates:
22
g
|
Protein:
10
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
21
mg
|
Sodium:
640
mg
|
Potassium:
947
mg
|
Fiber:
8
g
|
Sugar:
12
g
|
Vitamin A:
1091
IU
|
Vitamin C:
44
mg
|
Calcium:
128
mg
|
Iron:
3
mg
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