Each week I receive a produce box delivered to my home by Urban Organic and before it arrives I have a few recipes in mind for what I'll do with it. Since Urban Organic lists the contents of the weekly box on their website, I'm able to reject any items I don't want in advance and substitute them for something else. I'm also able to begin to prepare a few menus for the week according to what's in the box.
Today I'll be receiving some eggplant. I've never been a bit fan of eggplant but in the past few years I've been able to enjoy it raw. It's strange, I grew up never quite liking mushrooms either, until I had them raw. It's a texture thing. Some things are just definitely better when raw.
To push myself past my bias I decided to keep the eggplant and make an eggplant and avocado salad. The recipe is not my own, so if you try it comment below and let me know how it works out for you. Here's the recipe:
Eggplant &
Avocado Salad
By Allan Smith
EGGPLANT & AVOCADO SALAD (serves 4)
• 1 Large Eggplant
• 2 or 3 Ripe-But-Firm Ripe Avocados
• 2 garlic cloves, chopped finely
• 1/2 Red Onion, chopped finely
• Juice of 3 Lemons
• 4 Tbsp. Extra Virgin Olive Oil
• Dulse Flakes and Pepper to Taste
• 2 Tsp. Raw Honey
1. Pare and dice eggplant. Place in a deep bowl and immediately cover with a mixture of cold water and the juice of 1 lemon.
2. Whisk together: oil, garlic, dulse flakes, pepper and juice of 1 lemon. Set aside.
3. Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon.
4. Drain eggplant and combine with avocados. Add chopped onion.
5. Whisk dressing again and add to mixture. Toss gently.
6. Set aside for about 15 minutes. Chill if desired.
7. Before serving, toss gently again and sprinkle with honey.
Comments