Caramelized roasted eggplant teamed with peppers, cucumbers, olives, parsley, mint, toasted almonds, crispy shallot rings and a zesty Meyer lemon-ginger dressing — a healthy Mediterranean twist.
Looking to start the New Year healthier? This nourishing salad is gluten-free, dairy-free, vegan and full of bright flavor.
I love cooking eggplant—also called aubergine—because it’s available year-round, low in calories and has a versatile, pleasing texture. Eggplant develops a deep caramelized flavor when roasted and soaks up seasonings beautifully. For the best result in this recipe, salt the cubed eggplant and pat it dry before roasting. This step reduces bitterness and prevents the cubes from absorbing excess oil. Leave about half the skin on for extra nutrients and to help the pieces hold together during cooking.
This is a healthy, bold-flavored salad highlighted by a zesty Meyer lemon-ginger dressing. The eggplant roasts beautifully using only two tablespoons of extra virgin olive oil; it crisps without sticking and reaches a perfect roasted finish.
The dressing comes together quickly in a blender and features ginger, a potent anti-inflammatory and antioxidant root. With only one tablespoon of oil, the dressing is bright and sharp, balancing the earthy roasted eggplant and enhancing the other ingredients.
Meyer lemons shine in winter. Sweeter and less acidic than common lemons, they’re a cross between a lemon and a mandarin, with a golden-orange hue. Their season is limited—roughly December through April—so take advantage when you see them and give them a squeeze. Their gentle sweetness lifts the salad and brings sunny brightness to colder months.
Generous amounts of chopped parsley and mint add fiber, flavonoids and antioxidants—and aid digestion—so don’t be shy with the herbs. I use them liberally, in a tabbouleh-like spirit. Bell peppers, cucumbers and olives complete the Mediterranean vegetable mix. Add toasted almonds for nutty crunch right before serving.
This low-fat salad can be served warm, at room temperature or chilled. For a touch of luxury, top it with fried shallot rings; if you prefer, roast the shallots instead for a lighter option.
Enjoy!
Karen
