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RAW Eggplant SaladHands-on time: 10 minutes
Time to table: 10 minutes Makes 2 cups (easily adjusted for fewer or more servings) VINAIGRETTE Juice of a lemon (2 tablespoons) 1/2 tablespoon good olive oil Agave or honey to taste (I used about a teaspoon) Salt & pepper to taste SALAD 1 Asian eggplant (those are the long slim ones) 1/2 - 1 rib celery, chopped small Kalamata olives, pitted & chopped 1 - 2 tablespoons capers Fresh basil, chopped VINAIGRETTE In a bowl, whisk the vinaigrette ingredients. SALAD Trim the ends off the eggplants. Lengthwise, cut the eggplants in quarters; cross-wise, cut the eggplants about 1/4-inch thick. Drop the eggplant into the vinaigrette and stir well. Stir the eggplant off and on while prepping the other ingredients, you want the pieces to soak up the vinaigrette. Toss in the remaining ingredients. Serve and savor! OTHER IDEAS Red pepper, mini mozzarella balls, grated carrot, chopped fennel NUTRITION ESTIMATE Per Half Cup: 42Cal; 2g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 119mg Sodium; 6g Carb; 2g Fiber; 3g Sugar; 1g Protein; Weight Watchers 1 point |
Dr. Mel with Janice De Belen in Spoons . . . as he dares Janice to eat the eggplants raw - "tastes like guava!"
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