Vibrant Eggplant Salad
- 🍆 1 large eggplant
- 🥑 Avocado cooking spray
- 🍅 1 large tomato
- 🥒 1 cucumber
- 🧅 1/2 red onion
- 🌶️ 1 red bell pepper
- 🌿 A handful of chopped parsley
- 🫒 1/2 cup extra virgin olive oil
- 🍈 2 tablespoons pomegranate molasses
- 🍋 Juice of 1 lemon
- 🌶️ 1 tablespoon Italian Bomba hot pepper sauce (or any harissa you have)
- 🌶️ 1 tablespoon pepper paste
- 🧂 1 teaspoon salt, or to taste
- ⚫ 1/2 teaspoon black pepper
This Vibrant Eggplant Salad is a delightful medley of textures and flavors, perfect for eggplant enthusiasts. With a healthier twist on cooking methods, the eggplant is air-fried to achieve a golden and tender bite. The salad also features fresh vegetables such as tomato, cucumber, red onion, and red bell pepper, all dressed in a zesty pomegranate molasses and lemon dressing with a kick of Italian Bomba hot pepper sauce. Simple to prepare, this recipe is an excellent option for a refreshing meal or side dish.
If you're an eggplant enthusiast like I am, you're bound to fall in love with this vibrant and flavorful salad. Not only is it easy to make, but it also offers a delightful blend of textures and tastes. I've chosen to air fry the eggplants for a healthier twist, but feel free to deep fry or roast them as you prefer!
Ingredients
🥒 1 large eggplant
🥑 Avocado cooking spray
🍅 1 large tomato
🥒 1 cucumber
🧅 1/2 red onion
🌶️ 1 red bell pepper
🌿 A handful of chopped parsley
For the Dressing:
🫒 1/2 cup extra virgin olive oil
🍈 2 tablespoons pomegranate molasses
🍋 Juice of 1 lemon
🌶️ 1 tablespoon Italian Bomba hot pepper sauce (or any harissa you have)
🌶️ 1 tablespoon pepper paste
🧂 1 teaspoon salt, or to taste
⚫ 1/2 teaspoon black pepper
Instructions
1- Prepare the Eggplant:
- Peel the eggplant lengthwise in stripes, leaving some of the peel intact for texture.
- Slice the eggplant into 1/2-inch thick pieces and then chop them into large, bite-sized chunks.
2- Cook the Eggplant:
- Place the eggplant pieces in an air fryer basket.
- Spray them with avocado cooking spray and air fry at 400°F (200°C) for 15 minutes, or until they are golden brown and tender.
3- Chop the Vegetables:
- While the eggplant is cooking, chop the tomato, cucumber, red onion, and red bell pepper into similar-sized pieces.
- Finely chop the parsley.
4- Prepare the Dressing:
- In a large mixing bowl, combine olive oil, pomegranate molasses, lemon juice, hot pepper sauce, and pepper paste.
- Season with salt and black pepper.
- Whisk the ingredients together until fully emulsified.
5- Assemble the Salad:
- Once the eggplant has finished cooking, add it to the bowl with the dressing.
- Toss in the chopped tomato, cucumber, red onion, and red bell pepper.
- Add the parsley and gently toss to ensure everything is evenly coated in the dressing.
- Serve immediately for the freshest flavor.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approximately 250 per serving
Proteins: 3g
Fats: 21g
Carbohydrates: 22g
Equipment Needed: Air fryer, mixing bowl, whisk, knife, cutting board
Cooking Tips
- For a smoky flavor, consider grilling the eggplant instead of air frying.
- Adjust the dressing's spice level to suit your preference by varying the amount of hot pepper sauce.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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