23 May 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!
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.
After the eggplant is cooked, we stir in some tomatoes, spices, and peanut butter.
Then it’s ready to enjoy!
This eggplant salad is:
Easy to make
A bit spicy
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!
- 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
- Heat the oil in a large skillet or pot on medium-high heat.
- Add the eggplant and cover. Stir and mash occasionally until the eggplant is boiled down into a smoother consistency, about 12 to 15 minutes.
- Next, stir in the tomatoes and cook until incorporated, about 5 minutes.
- Turn the heat down to medium-low to simmer and stir in the salt, chili powder, cumin, lemon or lime juice, and peanut butter.
- Garnish with any of your favourite fresh herbs. Scoop with heated naan bread to eat or pair it with rice.