A healthy salad for all the veggies and especially diabetic patients in getting a a variety for the eggplant menu.
Serves – 5-6
Eggplants – 2 small ones
Extra Virgin Olive Oil – 1/4 cup
Vinegar – 1 tbsp
Garlic – 1 small clove
Plum tomato – 1 small , diced
Smoked paprika – 1 1/2 tsp
Mixed salad greens – 3 cups
Parmesan cheese – 2 oz
Olive oil cooking spray.
. Preheat grill to medium. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill the eggplant, flipping halfway through, until soft and browned on both sides, 9 to 11 minutes total.
. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
. Toss salad greens with half the above mix in a medium bowl. Arrange the eggplant slices on salad plates. Drizzle with the remaining vinegar mix. Place the salad greens over and between the eggplant slices, then scatter the cheese on top of each salad. Serve warm or at room temperature.
Note – Apart from the normal recipes with eggplants, sweet dishes could also be made with eggplant. To make it more healthier, you could use sugar free instead of the actual sugar, so that the sweetness is retained and is healthy too.