Mediterranean Eggplant Salad
This time of year resolutions fly around like the fireworks exploding in the sky come midnight, but do any of us actually stick to them? I know I try, but often these attempts fizzle out due to a lack of motivation or other distractions. Last year, on this here blog, I resolved to lose weight, eat out less and cook more. I was sort of successful with some of it. I certainly did eat out less and acquired a mortgage. I didn’t lose weight, which was complicated by my knee surgery, and stress at work. However, before the year 2010 drew to a close I took some steps. I joined weight watchers and got back into the gym. Some thought I was mad to start over Christmas and New Year, but I knew I had to do it. So far, so good; with almost 3kgs being lost, I’m pretty stoked. I’m back at the gym and starting with a new outdoor fitness training group this week.
Cooking more at home is something that I love, and that I find particularly relaxing, but most of my cook books do not cater for a low kilojoule diet! Not to fear, I’ve become pretty adept at mitigating the PHATNESS of most recipes, and luckily for me, I’m not too drawn to heavy creamy dishes.I had a fridge full of veggies I wanted to use up, and a busy week ahead. Star ingredient: Eggplant. By now, most of you would realise that it’s one of my favourite vegetables. Pretty funny considering I wouldn’t touch it, or most other vegetables as a child. It is so versatile and always a staple in my kitchen. This recipe I’ve actually found on the Weight Watchers website, and I thought it would be a great thing to have on hand for snacking during the week.
- 1 bulb of garlic
- 2 small eggplant, or one large (I used 1 medium) pierced
- 1 tbs fresh lemon juice (I used lime)
- 1 tbs olive oil
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp ground paprika
- 4 spring onion, finely sliced
- 2 medium tomato, finely diced (I used some roast baby tomatoes)
Pre heat oven to 220°C and line a baking tray with foil or baking paper
Warp garlic in foil and place on try with eggplant. Don’t forget to pierce the eggplant! Throw in the oven for up to an hour. Remove from oven and let cool.
Once cool enough to handle, cut eggplant in half, scoop out flesh and place in a sieve over a bowl, and let drain for 5 minutes.
Meanwhile cut garlic in half and squeeze flesh into a bowl.
Finely chop eggplant and add to garlic, add the lemon juice, oil, cumin, oregano, paprika, shallots and tomato. Season well with salt and pepper, and stir to combine.
Allow mixture to sit at room temperature for flavours to develop.
Serve as a side to simple bbq/grilled meats or as a dip with crackers or crusty bread
Adapted from Weight Watchers
P.S. There’s a lot of garlic in this dish. You might be fragrant for a day or so….