Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Eggplant Bitter Greens Salad

Sign up to save this recipe to your profile
3 to 4 Servings Easy
(0)
Total: Active:
PREVIOUS: Chicken and Greens Salad with Tahini Dressing... NEXT: Bitter Greens Salad with Caper Vinaigrette

Ingredients (12)

  • 1 1/2 lbs. Eggplant (small Italian or globe)
  • 1 Small Organic Carrot
  • 3 - 4 Cups Mixed Bitter Greens
  • 3 Cloves Garlic
  • Salt
  • 1/4 - 1/2 Tsp. Chili or Cayenne Power (depending on how much spice you like)
  • 2 Tsp. Brown Mustard Seeds
  • 2 Tsp. Fennel Seeds
  • Good Extra Virgin Olive Oil
  • 2 - 3 Tbsp. Sherry Vinegar
  • 1/2 Cups Shredded Parmesan Cheese
  • 1 Medium Shallot

Eggplants are extremely versatile and delicious, never mind their nutritional value. They are easy to work with, and blend well into a variety of dishes, such as this simple salad.

Instructions

  1. 1Wash eggplant and cut into 1/2 to 1 inch cubes. Grind Fennel and Mustard seeds together, combine with Chili or Cayenne and mix with the eggplant. Squeeze garlic through a press, toss a good pinch of salt over the eggplant, mix it all, and set aside.
  2. 2Preheat oven to 425 deg. F and spread eggplant cubes in a single layer on a heavy rimmed baking sheet coated with thin film of olive oil. Once oven is ready, place eggplant on the rack in the bottom third of the oven.
  3. 3Make dressing with finely chopped shallot and 1 part vinegar to 2 parts oil. We all have different preferences so taste for acidity and make as much or as little as you want. Season with salt and a touch of black pepper.
  4. 4Check eggplant periodically, and once roasted and soft, remove from the oven and let cool.
  5. 5Cut the carrot into thin matchsticks, mix with greens and coat with dressing. Add eggplant and freshly shredded parm and mix it all together one more time. Let sit for all flavors to distribute check for seasoning and enjoy with crusty bread.
Load Comments

Recommended from Chowhound