Eggplant Bitter Greens Salad Recipe szaydel

Name: Eggplant Bitter Greens Salad Recipe szaydel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs. Eggplant (small Italian or globe); 1 Small Organic Carrot; 3 - 4 Cups Mixed Bitter Greens; 3 Cloves Garlic; Salt; 1/4 - 1/2 Tsp. Chili or Cayenne Power (depending on how much spice you like); 2 Tsp. Brown Mustard Seeds; 2 Tsp. Fennel Seeds; Good Extra Virgin Olive Oil; 2 - 3 Tbsp. Sherry Vinegar; 1/2 Cups Shredded Parmesan Cheese; 1 Medium Shallot

Servings: persons

1 1/2 lbs. Eggplant (small Italian or globe)
1 Small Organic Carrot
3 - 4 Cups Mixed Bitter Greens
3 Cloves Garlic
Salt
1/4 - 1/2 Tsp. Chili or Cayenne Power (depending on how much spice you like)
2 Tsp. Brown Mustard Seeds
2 Tsp. Fennel Seeds
Good Extra Virgin Olive Oil
2 - 3 Tbsp. Sherry Vinegar
1/2 Cups Shredded Parmesan Cheese
1 Medium Shallot

1
Wash eggplant and cut into 1/2 to 1 inch cubes.
2
Grind Fennel and Mustard seeds together, combine with Chili or Cayenne and mix with the eggplant.
3
Squeeze garlic through a press, toss a good pinch of salt over the eggplant, mix it all, and set aside.
4
Preheat oven to 425 deg.
5
F and spread eggplant cubes in a single layer on a heavy rimmed baking sheet coated with thin film of olive oil.
6
Once oven is ready, place eggplant on the rack in the bottom third of the oven.
7
Make dressing with finely chopped shallot and 1 part vinegar to 2 parts oil.
8
We all have different preferences so taste for acidity and make as much or as little as you want.
9
Season with salt and a touch of black pepper.
10
Check eggplant periodically, and once roasted and soft, remove from the oven and let cool.
11
Cut the carrot into thin matchsticks, mix with greens and coat with dressing.
12
Add eggplant and freshly shredded parm and mix it all together one more time.
13
Let sit for all flavors to distribute check for seasoning and enjoy with crusty bread.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs. Eggplant (small Italian or globe), 1 Small Organic Carrot, 3 - 4 Cups Mixed Bitter Greens, 3 Cloves Garlic, and more.

Yes, Eggplant Bitter Greens Salad Recipe szaydel falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!