1-Pan Eggplant Salad - Gillan Elizabeth
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1-Pan Eggplant Salad with Peanut Butter! Hearty, full of flavour, ready in under 30 minutes! #vegan #glutenfree #plantbased

1-Pan Eggplant Salad

This hearty, 1-pan eggplant salad is a plant-based dish that pairs well with rice or as a dip with naan or pita bread. It comes together in 30 minutes. Plus, it uses just a few simple ingredients!

1-Pan Eggplant Salad with Peanut Butter! Hearty, full of flavour, ready in under 30 minutes! #vegan #glutenfree #plantbased

This dish starts with cooking down and mashing the eggplant with some oil. Eggplant is part of the nightshade family. The nightshades get a bad rap because of their possible contribution to inflammation and digestive problems associated with a sensitivity to this family of plants.

Eggplant is not particularly high in any type of nutrient, but it does contain a rare and beneficial antioxidant; nasunin. Nasunin is found in all types of eggplant and other dark coloured fruits and vegetables. This antioxidant is linked to decreased inflammation, increased absorption of iron (as well as other nutrients), and detoxification of heavy metals in the body. As it is found in other dark coloured plant foods, most of this benefit will only be absorbed if you eat the skin too.

1-Pan Eggplant Salad with Peanut Butter! Hearty, full of flavour, ready in under 30 minutes! #vegan #glutenfree #plantbased

After the eggplant is cooked, we stir in some tomatoes, spices, and peanut butter.

Then it’s ready to enjoy!

1-Pan Eggplant Salad with Peanut Butter! Hearty, full of flavour, ready in under 30 minutes! #vegan #glutenfree #plantbased 1-Pan Eggplant Salad with Peanut Butter! Hearty, full of flavour, ready in under 30 minutes! #vegan #glutenfree #plantbased

This eggplant salad is:

Smooth
Flavorful
Versatile
Easy to make
A bit spicy
& Tasty

 

This dish is great served with any type of flatbread. It would also be a good addition to this this Persian Rice Pilaf with Lentils and Shredded Sweet Potato.

 

If you make this recipe be sure to let me know, comment and rate it below. Or save this recipe to your Pinterest boards for later. If you would like to share a picture with me, tag @gillianelizab3th on Instagram. I love seeing what you guys create!

Eggplant Salad
Author: 
Recipe type: Side, Entree, Dip
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 cups
 
This hearty, 1-pan eggplant salad is a plant-based dish that pairs well with rice or as a dip with naan or pita bread. It comes together in 30 minutes. Plus, it uses just a few simple ingredients!
Ingredients
  • ¼ cup extra-virgin olive oil, plus more to garnish
  • 1½-2 eggplants, diced
  • 2 roma tomatoes, diced
  • ½ teaspoon pink Himalayan salt, plus more to taste
  • 1 teaspoon hot chili powder
  • 1 teaspoon ground cumin
  • ½ lemon, juiced
  • ¼ cup natural peanut butter
  • Fresh herbs, to garnish
Instructions
  1. Heat the oil in a large skillet or pot on medium-high heat.
  2. Add the eggplant and cover. Stir and mash occasionally until the eggplant is boiled down into a smoother consistency, about 12 to 15 minutes.
  3. Next, stir in the tomatoes and cook until incorporated, about 5 minutes.
  4. Turn the heat down to medium-low to simmer and stir in the salt, chili powder, cumin, lemon or lime juice, and peanut butter.
  5. Garnish with any of your favourite fresh herbs. Scoop with heated naan bread to eat or pair it with rice.

1-Pan Eggplant Salad with Peanut Butter! Hearty, full of flavour, ready in under 30 minutes! #vegan #glutenfree #plantbased

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