The Recipes

Roasted Eggplant Salad

In anticipation of the ridiculous eating and cooking that will happen this week, this is a nice, light meal that will leave lots of room for the rest of the week.  I fully plan on being in a wine and turkey coma come dusk on Thursday, so I'd better make some good decisions now. 

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- ½ small eggplant, cut into planks

- ¼ onion, diced

- ½ jalapeno, diced

- 1 clove garlic, minced

- 2 T. freshly-grated ginger

- 1 T. turmeric

- 1 T. cumin

- ½ c. Greek yogurt

- salt

- pepper

- olive oil

- cilantro, chopped for garnish

- 1 c. of baby arugula or other greens

Preheat the oven to 400 degrees.

Arrange the eggplant on a cooling rack over a baking sheet.  Drizzle the eggplant with olive oil and season with salt and pepper.  Put the baking sheet in the oven and roast for 40-45 minutes; until the eggplant is very tender.  Remove the eggplant and let it cool slightly.

In a large pot, heat 1 T. of olive oil.  Add the onion and jalapeno, season with salt, and let them soften for 5-6 minutes.  While these are cooking, finely dice the flesh of the eggplant, discarding some or all of the skin.  

Add the garlic and ginger to the pot and stir for one minute.  Add in the turmeric and cumin, stir to coat, and add in the eggplant.  If the mixture seems a little dry, add in a splash of vegetable or chicken stock, or even some warm water.  Let the eggplant simmer for 4-5 minutes, then stir in the Greek yogurt.

Plate greens, top with the eggplant and finish with the cilantro.  This can easily be served at room temperature or even chilled.