Refreshing, Nutritious & Light: The Mtabal Eggplant Salad!
A dish of all season, refreshing in hot summer days, great companion of grills, and suitably appealing for your Christmas dinner celebration!
It is refreshing indeed, and delicious and nutritious. We love it with Lebanese Pita Bread, as a salad for grills, as a side dish or in the Mezza menu.
It is also very easy to make, specially if your kitchen is equipped with a microwave that will cook the eggplant in 10 minutes instead of the process of roasting it.
To the cooked eggplant, we add fresh tomatoes and green pepper in dices, fresh parsley chopped and spring onions thinly chopped. Enhanced with the fragrance of crushed garlic, it then comes to a delicious completion with a dressing of Lemon juice and Extra-Virgin Olive Oil.
Health Benefits: A Quick Look
Enjoy it! Life is Good!
- 2 Eggplants (medium) peeled and cut roughly
- 2 Tomato diced
- 1 Green Pepper diced small
- 5-6 stalks Spring Onion (without the stems), sliced finely
- 1/2 bunch Fresh Parsley chopped; leave 2 tbsp aside for garnishing
- 2 cloves Garlic crushed
For the Dressing
- 1/2 cup Fresh Lemon Juice
- 1/4 cup Olive Oil
- Salt & Pepper to season
To Garnish (optional)
- 1 Tomato (small) chopped in small dices
- 1-2 tbsps Pomegranate Berries
- 1 tbsp Olive Oil extra virgin
Preparing the Eggplant and Dressing
Cook the eggplant pieces in the microwave for 10 minutes, while you chop your vegetables.
Remove the eggplant and mash with a fork.
Chill in the fridge for 10 minutes while you prepare the dressing:
In a cup, mix the dressing ingredients.
Mixing the Salad
Add the crushed garlic to the eggplant, and blend well with a spoon.
Add the remaining vegetables, and combine gently and well.
Pour on the dressing and mix well without smashing the tomatoes.
Serving & Garnishing
Transfer into a serving plate, and garnish with the dices of the tomato and the chopped parsley.
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