Eggplant Salad With Almonds, Dates, And Mint Recipe
Servings: 4
Ingredients
- 5 Tbsp. Colavita extra virgin olive oil
- 1 x eggplant cut 1/2" cubes
- 1 med onion minced
- 1 med red bell pepper seeded and diced
- 1 med zucchini diced
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. tomato paste
- 1 pch sugar
- 1 pch crushed red pepper Salt to taste Freshly-grnd black pepper to taste
- 1/3 c. whole blanched almonds lightly toasted, and minced
- 1/4 c. minced dates
- 1 Tbsp. julienned fresh mint leaves Mint leaves for garnish
Directions
- In a large skillet, heat 2 table spoons Colavita extra virgin olive oil over high heat. Add in eggplant; cook 7 to 8 min till well browned. Drain on paper toweling.
- In the same skillet, saute/fry onion in 2 Tbsp. Colavita extra virgin olive oil over high heat 1 minute. Add in bell pepper and zucchini; cook for 4 to 5 min. Add in balsamic vinegar to skillet; cook 1 minute. Return eggplant to skillet. Stir in tomato paste, sugar, crushed red pepper, and salt and pepper to taste. Set aside to cold.
- In a small skillet, heat remaining 1 Tbsp. Colavita extra virgin olive oil over medium heat. Add in almonds and dates; saute/fry, stirring constantly, till sugar in dates begins to caramelize, about 2 to 3 min. Be careful not to allow almonds or possibly dates to burn. Set aside to cold.
- Place eggplant mix in a serving bowl. Stir in half of the almond mix and the julienned mint. Sprinkle with the remaining almond mix. Garnish with mint leaves. Serve at room temperature.
- This recipe yields 4 servings.
- Comments: Pair this recipe with "Spicy Fusilli with Grilled Shrimp" (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 55 | 33% |
| Total Fat 6.52g | 8% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 657mg | 19% |
| Total Carbs 25.89g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 16.85g | 11% |
| Protein 5.15g | 8% |
