Home
Ingredient
Eggplant and Coriander Salad
Introduce
Chef :
Keith VigonEggplant and Coriander Salad
Another dish that originates in the Middle East, but it could just as easily be from the Athenian islands or Turkey
Ingredient
2 tablespoons
olive oil
1/2 cup
chopped fresh coriander
1 tablespoon
lemon juice
1 tablespoon
orange juice
1/2 teaspoon
ground pepper
Cooking instructions
* Step 1
Thinly slice the eggplant and place into a sieve or colander and sprinkle with salt. Allow to stand for 15 to 20 minutes to draw out some of the moisture.
* Step 2
With a vegetable peeler sliced zucchini thinly and set aside.
* Step 3
Wash the eggplant and pat dry with absorbent paper.
* Step 4
Brush both sides of the eggplant lightly with olive oil and place on a baking tray. Press enter. Preheat your grill. Then place the eggplant under an growth three minutes on both sides or until lightly browned.
* Step 5
Set aside until cool
* Step 6
Place eggplant, zucchini, oil, coriander, juices and pepper into a bowl and toss to combine.
* Step 7
So salad as an appetiser or as a side salad to a main meal
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic