Rich, Nutritious, and Refreshing
The Eggplant Mustard Salad of Lebanon
A Quick and Easy Recipe with Zero Cholesterol
Let me start by telling you that this delectable salad is flavor-enhanced with Grape Vinegar. That is to add to the aroma of the pounded Garlic, the citrus zest of fresh Lemon Juice, the kick of Dry Mint, and of course the tang of the Dijon Mustard! Diced Tomatoes and chopped onions are part of the freshness of this salad, with the added taste and health benefits of Extra-Virgin Olive Oil.
The traditional recipe roast the Eggplants in the oven. With this one today, we are going for the microwave for a quicker and tastier cooking of this very healthy vegetable.
This is a salad that you will love for your summer BBQs and with your grilled meals…. or simply to enjoy it between meals or in front of your TV at night.
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.