This eggplant salad is the perfect summer side dish, and a great way to spice up the season.
During the summer months, I find that simple is best when it comes to cooking, eating, and living in general. This spicy eggplant salad is so simple to make, is fabulous on it's own, over brown rice or quinoa, or - if you eat meat - goes really well with just about anything (grilled rack of lamb is my personal favorite). It's a great dish to bring to a potluck, and keeps well for a couple of days in the fridge, so it's the ideal thing to have on hand for an easy dinner after a long day. Bonus: this dish packs a nutritional punch - you'll get plenty of fiber from the eggplant, vitamins A, C, and folic acid from the tomatoes, reap the antibacterial and cleansing benefits from the lemon juice, and protect your heart with the garlic, score!
Spicy Eggplant Salad
- 2 lbs. eggplant
- 1 lb. fresh tomatoes, chopped (it's heirloom season here in California, but any organic tomatoes will do)
- 2 cloves of garlic, minced
- 1 tsp. paprika
- 1/4 tsp. cumin
- 3 tbsp. fresh squeezed lemon juice
- Heat broiler to high
- Peel and slice the eggplant, and let it "sweat" by putting it into a colander and salt liberally (I use sea salt) for 20 minutes. After time has elapsed, use a paper towel to wipe off the perspiration and excess salt.
- Place the rest of ingredients into a large mixing bowl.
- Place eggplant onto a baking sheet, and brush both sides with olive oil. Broil for 3-4 minutes/side - watching closely to make sure it doesn't burn.
- Once eggplant has cooled, chop and combine in bowl with other ingredients. 6. Optional: garnish with toasted pine nuts, fresh basil, and crumbled feta (yum!)
- Serve at room temperature and enjoy!