Stuffed Eggplant Salad
By
Chef Dan Brophy, spud! Culinary Institute
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 4 tablespoons coconut oil
- pepper to taste
- ½ cup toasted walnuts - coarsely chopped
- 2-4 eggplants
- 1 yellow onion, peeled and cut into large pieces
- 4 red ripe tomatoes, peeled, seeded and coarsely chopped
- 1 roasted red bell pepper, skin and seeds removed, chopped
- 4 cloves garlic
- ½ cup pitted ripe olives, coarsely chopped
- ¼ cup red wine vinegar
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- Salt to taste
- ½ cup feta cheese crumbled
- ¼ cup parsley, chopped
- ¼ cup basil, shredded
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Directions:
1)Remove top of eggplant and slice lengthwise about pencil thick. Leave skin on rounds, season with salt and pepper.
2)Sauté, roast or grill eggplant until tender, turn as appropriate. Remove from heat and set aside.
3)Sauté onions, garlic, chopped tomato, roasted pepper and olives until everything is tender and slightly reduced. Add vinegar, tomato paste, brown sugar and continue to simmer. Simmer for an additional 15 minutes, stirring as necessary - mixture should have a coarse texture, but not too soupy. Adjust seasoning and remove from heat.
4)Spoon mixture into the center of an eggplant slice, roll or fold ends over and secure. Sprinkle with feta (omit if vegan), walnuts, parsley and basil and serve with pride.
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