Elegant Rolled Eggplant Salad with Baby Greens
Elegant Rolled Eggplant Salad with Baby Greens
How to Make a Beautiful Eggplant Roll Salad with Baby Greens
Eggplant’s beautiful purple hue comes from anthocyanins, a type of polyphenol known for its powerful antioxidant properties, similar to those found in blueberries and purple sweet potatoes. Its white flesh is rich in beta-carotene, and it’s packed with various vitamins, earning it the title of a ‘summer health vegetable’. While incredibly healthy, my family isn’t a fan of eggplant. So, I decided to get creative and make a unique salad that might just win them over! This recipe transforms eggplant into a delightful dish that even picky eaters can enjoy.
Essential Ingredients- 1 eggplant
- 10g baby greens
- 5g bean sprouts
- 3 Tbsp finely chopped bell pepper
- 1 Tbsp pitted olives, chopped
- 3 Tbsp nuts (your choice)
- 3 Tbsp balsamic vinegar
Cooking Instructions
Step 1
Prepare your fresh baby greens and bean sprouts for the salad. Also, get your pitted olives and crunchy nuts ready. Having all your ingredients prepped beforehand makes the cooking process much smoother.
Step 2
Wash the eggplant thoroughly under running water. Then, use a vegetable peeler or a sharp knife to slice it thinly and lengthwise, creating long, ribbon-like strips. These thin slices will be perfect for rolling later.
Step 3
Lightly season the thinly sliced eggplant strips on both sides with a pinch of black pepper and salt. This step not only helps to reduce any potential bitterness but also enhances the overall flavor.
Step 4
Heat a non-stick pan over medium heat and add a small amount of olive oil. Gently pan-fry the seasoned eggplant slices until they are lightly golden brown on both sides. Eggplant absorbs oil readily, so use just enough oil to lightly coat the pan. This cooking method also helps in the absorption of Vitamin E.
Step 5
In a spacious bowl, combine the washed baby greens, bean sprouts, finely chopped bell pepper, chopped pitted olives, and the prepared nuts.
Step 6
Drizzle the 3 tablespoons of balsamic vinegar evenly over the vegetables in the bowl. Gently toss everything together with chopsticks, ensuring the dressing coats the ingredients without clumping.
Step 7
Arrange the cooked eggplant slices in a single layer on a plate or cutting board. Place a portion of the balsamic-dressed vegetable mixture onto one end of each eggplant slice. Carefully roll up the eggplant from one end, enclosing the filling.
Step 8
Arrange the rolled eggplants beautifully on your serving plate. You can place any remaining vegetable mixture in the center or around the rolls for added visual appeal. I was so happy that my family, who usually avoids eggplant, enjoyed this salad immensely! It’s also a fantastic appetizer that pairs wonderfully with wine. Give it a try!
