About Us saturday chef recipe

Seared Eggplant Salad

Original date aired: June 19th, 2010

Overview

This simple summer salad is full of flavour.  Serves 6.


Ingredients

Your mise en place (or "meez") includes:

  • 1 medium sized eggplant, peeled and cut length-wise into twelve 1/4 inch thick slices;
  • 1 to 2 Tbsp salt
  • 3 gloves garlic
  • 1 to 2 lemons, juiced
  • 1/4 to 1/2 cup good olive oil

Optional:  Grated cheese for topping (try Parmesan Reggiano).


Directions
  1. Put the eggplant slices on a large platter or baking sheeet, sprinkle with salt, and let stand about 1 hour.  The salt will draw out the eggplant's bitter juices. 
  2. After an hour, pat the eggplant slices dry with paper towel.
  3. Meanwhile, mince the garlic adding lemon juice and equal amounts of olive oil.  Set aside.
  4. Heat one inch of oil in a medium sized skillet over high heat.  When the oil is very hot, slip a few slices into the oil.  When the slices of eggplant are golden on one side, flip and do the same to the other side.
  5. Repeat these steps with the remaining slices of eggplant.
  6. As your remove the pieces of eggplant, arrange them on your salad plate or platter spooning a small amount of the dressing on top of each piece.

ENJOY!

Chef Judy Wood

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