f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Warm Eggplant and Tomato Salad http://www.freesearchenginesubmission.infoher-libido.com

Friday, August 21, 2015

Warm Eggplant and Tomato Salad

I love fried eggplant.  It is not the healthiest way to eat eggplant.  So I have been trying new ways cook it.  This was the first time I have ever put it under a broiler.  It will not be the last!  It tasted like it was fried, only it didn't have the breading or the fat of frying.  Try this out for yourself.

Warm Eggplant and Tomato Salad

1 medium sized eggplant, peeled and sliced 1/2" thick
1 pint cherry or grape tomatoes
2 or three slices of red onion 1/4" thick
olive oil
fresh basil leaves, torn

Place the eggplant slices on paper towels or a lint free towel.  Salt the slices, turn over and salt the second side.  Allow to sit 30 minutes and then pat dry.  Brush both sides of the eggplant slices with olive oil.  Brush both sides of the onion slices with olive oil.  Place both the eggplant and onion on a broiler pan.  Broil 6 to 8 inches from heat for 6 to 8 minutes.  The eggplant should be brown and starting to blister.  Remove from under the broiler, turn over and repeat the process.

While the eggplant is broiling, place the tomatoes in a frying pan over medium high heat.  Drizzle some olive oil over them and stir them around.  Allow them to cook, stirring every minute or two, until soft.  Using a fork break them open and cook for another minute.

When the veggies are cooked, lay the eggplant slices out on a tray and top with the tomatoes.  Pull the onion rings apart add them to the tray.  Scatter the torn basil leaves over the veggies.  Salt and pepper to taste.  Eat!

I know this is go to way to cook eggplant from now on.  Even if I just want to eat it by itself.  Have fun in the kitchen everyone!

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