Eggplant &Tomato Salad With Watermelon Seeds.

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16.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Eggplant &Tomato Salad With Watermelon Seeds.

 

I am actually sticking to my salad plan pretty well. I have been thinking that posting my salad recipes here will keep me motivated in making and eating more salads. So here I am with my todays lunch!

Please note that I am not going for zero oil, zero fat, only raw salads. I am making flavorful, fully loaded salads which will keep my tastes buds happy. I don’t’ really want to get tired of them within a couple of days. Adding roasted vegetables to your salad will make them taste different and very delicious. You can also serve them warm this way.

 

Pan roasted tomatoes

 

My todays salad has a very generous amount of olive oil used in it but that’s what makes the salad so good! I made an eggplant and tomato salad with lots of garlic and olive oil. I have used the long green variety of eggplant which are locally grown. I was too lazy to bake the tomatoes and eggplants so I slowly roasted them in a pan as It takes much less time that way. For some crunch I added roasted watermelon seeds. There is no chefs for no dressing here. This salad has such robust flavors from roasted eggplant and tomatoes that it doesn’t really need anything else. I just drizzled it with some good quality extra virgin olive oil which was perfect for the salad. Eggplant is meaty, tomato is juicy and sweet with the lettuce being crisp. Perfect!

 

Eggplant &Tomato Salad With Watermelon Seeds.

 

Notes:

You can use any variety of eggplant.

Replace watermelon seeds with pine nuts of sunflower seeds.

You can also roast the eggplant and tomato in the oven instead of a pan.

Roasted cherry tomatoes can make the salad look a lot prettier.

I like the flavors just right here but you can add some chili flakes to the salad to spice it up a little.

Serve it with some freshly toasted bread for a more filling meal.

 

Eggplant &Tomato Salad With Watermelon Seeds.

 

Ingredients:

  • 2 loosely packed cups of romaine lettuce
  • 1 cup eggplant cubed or sliced
  • 1 big tomato sliced
  • 2-3 cloves of garlic
  • 2 tbsp olive oil
  • 1/2 tsp extra virgin olive oil
  • 1 tbsp watermelon seeds
  • salt

 

Wash and dry lettuce leaves.

Cut the eggplant into cubes or thin slices and let them soak in salt water for 10 minutes. Drain the water fully.

Heat 1 tbsp olive oil in a pan, add finely chopped garlic. Now add the eggplant and little salt and roast it in low flame till the eggplant is slightly golden and cooked.

Place the tomato in a griddle, drizzle with 1 tbsp olive oil and sprinkle with salt. Slowly roast on both sides on stove top.

Dry roast the sunflower seeds for a few seconds.

To assemble the salad – Tear the lettuce into pieces and place it in a bowl. Add the roasted tomato and eggplant. You can add them warm or wait till it cools down a bit. It rates good both ways. Sprinkle  the sunflower seeds and top it with the extra virgin olive oil. Serve immediately.

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