Rich, Nutritious, and Refreshing
The Eggplant and Vegetable Salad of Lebanon
A Quick and Easy Recipe with Zero Cholesterol
This is one of my top favorite salads. It is actually a refreshing and soothing dish that is both a side-dish and a salad.
Diced tomatoes, onions and green pepper merge with the smoothness of the roasted eggplant and Extra-Virgin Olive Oil. We take the overall flavor to the next level with Grape Vinegar, Garlic, and Dijon Mustard. A zesty spark of fresh lemon juice is added and the refreshing sensation is boosted further with dry Mint. We consume this delicious salad with pita bread like we do with the Eggplant Baba Ghannouj.
The traditional recipe roasts the Eggplants in the oven. With mine today, we are going for the microwave for a quicker cooking and a tastier result.
This is a salad that you will love for your summer BBQs and with your grilled meals…. or simply to enjoy between meals or in front of your TV at night. It’s super healthy, low fat, and light.
To Your Good Health, Enjoy!
Lebanese Mustard Eggplant Salad
- 500 gr Large Eggplant
- 1 Onion (small) chopped thinly
- 2 Tomatoes chopped finely
- 1 Cucumber (optional) chopped finely
For the Dressing
- 2 cloves Garlic pounded
- 1 tsp Mustard
- 1/2 tsp Salt
- 2 tbsps Fresh Lemon Juice
- 1 dash White Pepper
- 2 tbsps Grape Vinegar
- 1/2 tsp Dry Mint
- 4 tbsps Olive Oil extra-virgin
Place the eggplant in a glass pan, cover it, and run in in the microwave for 7 minutes. Set aside to cool.
Cut the eggplant in small cubes, and place them in a serving plate. Add the chopped tomatoes and onions, (and cucumber if you opted for), and mix gently.
In a small bowl, mix the garlic with the mustard, salt and pepper. Add the remaining ingredients and mix well.
Pour the dressing over the salad moments before you serve and mix all gently so not to smash the tomatoes and the eggplants.
Chill and serve cold.
Enjoy and Share the Knowledge!
YOU WILL ALSO THESE SUPER HEALTH SALADS: