Cooking/ Salads/ Vegan/ Vegetarian

Eggplant Salad

On Fridays my mother loads the Sabbath table with all kinds of salads. So many types that when you get to the main course, you’re already full.
It’s a basic eggplant salad, which I suppose every house in Israel has its own version to it. In fact, the eggplant is a very common Mediterranean food.
An Eggplant Salad
As you remember we did Detox 21 and I discovered that eggplants are part of the Solanum group. Vegetables that are related to the Solanum group such as tomatoes, red bell peppers and eggplants contain substances called alkaloids, substances that plants produce as protection against pests, and according the naturopathic approach, these electrolytes will worsen arthritis, disrupt the functioning of the nervous and the digestive systems.
Western medicine has not yet recognized the Solanum group as “guilty” because there are no studies to support it. Well, I assume that it’s like anything else: a bit from it is good for you. An eggplant is low in calories (I said it was popular in my mother’s kitchen), it contains iron, magnesium, phosphorus, potassium and vitamin K.
An Eggplant Salad
Now let’s talk about how to choose an eggplant. Nothing sucks more than buying an eggplant, broil it  and discover that it is full of seeds. How can we avoid it? The lighter the eggplant, the fewer seeds it contains. So when you buy an eggplant you should compare its weight to other eggplants and  buy the lightest.
Disclosure: The recipe tastes better with mayonnaise, I’m mayonnaise fan, but after the Detox I try to avoid eating mayonnaise and process food. I add tahini instead.
An Eggplant Salad

An Eggplant Salad

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 2-3 garlic cloves
  • ½ bunch of parsley
  • 2 eggplants
  • One lime
  • 3 tablespoons tahini / mayonnaise
  • Salt by taste

Instructions

1

Wash the eggplants. Make a slot from one side to another and broiled them in the oven for 20 minutes.

2

Wait for them to chill down a bit, and put the content on a cutting board.

3

If there are large lumps of seeds, I recommend taking them out and throwing them away. Empty the eggplants and chop them with a knife.

4

Chop the parsley, crush the garlic, squeeze the lime, and add it to a bowl with the chopped eggplants. Add the mayonnaise / tahini, sprinkle a little salt over and stir well.

5

You can put everything in a food processor, but I like to feel the pieces of eggplant and parsley. And that way you will have less dishes to wash .

Notes

You can spread it on bread, eat it as salad or use it as healthy dip!

An Eggplant Salad

Love it? Let me know what you think!! Share it on Facebook and pin it on Pinterest, and of course, use the hashtag #atNelly’s if you post a picture of it on Instagram!!

 

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