Ingredients with Measurements:
- 1 large eggplant, sliced into thin strips
- 1/4 cup olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped walnuts
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Brush the eggplant slices with the oil mixture and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the eggplant is crispy and browned.
6. In a large bowl, combine the mixed greens, feta cheese, parsley, mint, basil, and walnuts.
7. In a small bowl, whisk together the balsamic vinegar and honey.
8. Add the eggplant to the salad and drizzle with the balsamic dressing.
9. Toss the salad gently to combine.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or portobello mushrooms.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of walnuts, you can use pecans or almonds.
- Instead of balsamic vinegar, you can use red wine vinegar or apple cider vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Use different herbs, such as cilantro or dill.
- Add sliced cherry tomatoes or roasted red peppers for extra flavor.
- Use different nuts, such as pine nuts or cashews.
- Add avocado or roasted sweet potato for extra creaminess.
Tips and tricks:
- Make sure to slice the eggplant thinly for even cooking.
- Use a mandoline slicer for even thinner slices.
- You can make the eggplant ahead of time and store it in an airtight container in the fridge for up to 3 days.
- Toast the nuts in a dry skillet for extra flavor.
- Use a good quality balsamic vinegar for the dressing.
Storage instructions:
Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra herbs and nuts.
Garnishes:
Extra herbs and nuts.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve this salad with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
If the eggplant is not crispy enough, bake it for a few more minutes.
Food safety advice:
Make sure to wash all produce thoroughly before using.
Food history:
Eggplant is a staple in Mediterranean cuisine and is often used as a meat substitute.
Flavor profiles:
This salad is savory, smoky, and slightly sweet.
Serving suggestions:
Serve this salad as a light lunch or as a side dish at a summer barbecue.
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