Recipe: Sautéed Eggplant-Avocado Salad

Recipe: Sautéed Eggplant-Avocado Salad

Sade Anderson is the newest addition to the  ECO City, as our Farm Food Chef. Through a thirteen-year journey to a plant-based lifestyle, Sade has come to appreciate food and its source. She is a health coach, food educator, personal chef, garden educator and fitness instructor. Sade enjoys dancing, reading, cooking, yoga, and sharing vegan meals with her 5 year old son.

For our inaugural visual recipe post, Sade shows you how to make A sautéed eggplant and avocado salad, a modified recipe developed by Bobby Flay, who created a grilled version. A savory dish that’s filling, nutritious and flavorful, this can equally serve as the main course or as an accompaniment to any meal. If you want to reach Sade, you can e-mail her directly: srenanderson@yahoo.com  Prep Time: 15 Minutes + Cook Time: 10 Minutes = Total Time: 25 Minutes


Main Ingredients:

  • 1 eggplant, cut into 1-inch thick slices
  • 1 large red onion, cut into rounds
  • Canola oil
  • 1 avocado, halved, pitted and chopped
  • Parsley springs (garnish)

Dressing Ingredients:

  • 1 tablespoon (tbsp) red wine vinegar
  • 1 teaspoon (tsp) Dijon Mustard
  • 1 tbsp coarsely chopped oregano leaves
  • Honey
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 lemon, zested (note: you can also use a grater, if you don’t have a zester!)

eggavoc-0054

Hardware:

  • Large knife
  • Stove
  • Two pans (you can use one, but using two would make this much faster)
  • Cutting Board
  • Whisk/Spoon
  • Large bowl
  • Jar/bowl for dressing
  • Zester or grater
  • Small bowl/container for composting

 


Directions:

1. Heat a 1-2 tablespoons of oil in the pan(s) over medium-low heat. While that is heating, chop eggplant into 1/4-inch thick slices, and slice onion.

blog-

2. Cook the eggplant and onions in the pan(s) until soft. blog--2

3. Remove from pans and set on cutting board or bowl to cool slightly.

4. While you wait, slice open the avocado and cut the avocado while in the shell.

blog--3

5. Add avocado to bowl. Roughly chop the eggplants, avocado and onions on the cutting board.

blog--4

6. Chop parsley for garnish.

7. Make the dressing: In a small bowl or jar, combine the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend. Season with salt and pepper, to taste.

blog--5

8. Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve. blog--6

9. Compost the food waste!

eggavoc-0100

ENJOY!      Keep checking back for more recipes!

eggavoc-0099