Susan’s husband’s aunt made this salad and it was always a favorite. It’s a great summer dish and keeps in the refrigerator for over a week. Pair it with our Lentil Loaf (page 49) for a complete meal with a Mediterranean twist.
Targeted Side Effects: Wound and skin healing, fatigue
A good source of vitamins A and C
Calories: 330; Total Fat: 30 g; Saturated Fat: 4.5 g; Total Carbohydrates: 15 g; Fiber: 7 g; Protein: 3 g
1 large eggplant
3 green onions or 1 small yellow or white onion, chopped
1 clove garlic, minced
½ cup olive oil
1½ tablespoons red wine vinegar or 1 tablespoon balsamic vinegar
¼ cup chopped fresh parsley
½ teaspoon iodized salt
Pepper, to taste
2 cups torn red lettuce leaves
8 to 16 tomato wedges or slices
16 pitted black or Kalamata olives
Optional: gluten-free crackers
1. Bake eggplant at 350°F for 20 minutes or microwave until soft, about four minutes.
2. Remove skin and chop eggplant.
3. In a large bowl, combine eggplant, onion, garlic, olive oil, vinegar, parsley, salt, and pepper. Chill, covered in refrigerator. Serve cold.
4. To serve, scoop eggplant salad onto a bed of lettuce leaves. Garnish with tomatoes and black olives. Serve with crackers, if desired.
Health Tip 101: Eggplant contains a number of antioxidants, including caffeic and chlorogenic acid, and the flavonoid nasunin, which promotes healthy brain function.