So that the eggplant salad does not turn into a calorie bomb, nutritionists recommend not using oil in its composition. One tablespoon of olive oil or sunflower oil has nearly 100 calories! Eggplants subconsciously absorb fat like a sponge, so we all know better to stop with half a bottle of salad oil instead of a spoonful.
But what can you replace the oil with to make a delicious and healthy eggplant salad? What is the trick of blanching?
Find below an eggplant salad recipe that’s super easy to prepare, low in calories, tastes great, and looks perfect.
Eggplant Salad Recipe: Ingredients and Method
- 4 medium eggplants (about 1 kg)
- 1 large white onion (about 150 grams)
- 4 cloves of garlic
- 1 bunch parsley
- half a teaspoon of salt
- Zucchini (the secret to a great looking white eggplant salad)
- lemon juice
- 3 teaspoons of sesame paste (tahini), totaling just over 100 calories
Place the washed and dried eggplants on a parchment-lined baking sheet. Place the tray in an oven preheated to 175 degrees Celsius and bake for about an hour. If the eggplants are larger, increase the time in the oven by 10-15 minutes.
Meanwhile, add the peeled and diced zucchini to a small pot of boiling water. Cook for about 10 minutes after the water begins to boil, or until the zucchini is very tender. Mash the cooked zucchini with a fork until pureed.
Finely chop the white onion, or blend it if you want it very fine.
Place the tahini paste in a bowl and squeeze the juice out of the onions (using gauze). Save hard onion pieces for other dishes (like meat or potato stew) or throw them in the trash. It is the onion juice that enhances the deliciousness of the eggplant salad.
Add lemon juice, pressed garlic and finely chopped parsley over the tahini and onion juices and mix well. Cover the bowl and refrigerate until the eggplant is cooked through. In the meantime the flavor of the sauce will melt.
When the eggplants are very soft and well cooked, remove them from the oven and let them cool slightly. Then cut them lengthwise and remove the pulp with a wooden spoon. Chop eggplant meat with a chopper using a wooden or plastic knife. Do not use a fork as the eggplant will oxidize and turn black.
Add the zucchini puree and the sauce from the refrigerator over the chopped eggplant. Mix well until you get a uniform, creamy composition.
Season with salt and mix again. Place the eggplant salad in the refrigerator for 1-2 hours. Serve on crackers or sliced whole grain toast. Good appetite!
Check out the Greek Kapia Pepper and Eggplant Salad video recipe below: Melitzano Salata!