The best way to get the best flavour out of an eggplant is to roast it!
- 2 medium or 3 small eggplants (aubergines)
- 1 medium red onion, chopped
- 2 bell peppers, chopped
- 24 cherry tomatoes, chopped into fourths
- 1/4 cup olive oil
- 3/8 cup vinegar (preferably balsamic)
- salt and pepper to taste
- Optional garnishes: walnuts, feta cheese, dried mint or oregano
1. If you plan to be around other human beings in the near future, marinate the chopped onion in a mixture of salt, vinegar, and water for a couple hours. This will calm down the onion flavour and also infuse it with a gentle flavour, rendering it Socially Acceptable. If not, don’t worry about it!
2. Heat the oven to 425 degrees F. Place the eggplant whole and unpeeled in the oven and roast uncovered it for an hour, or until the peel is burnt and wrinkly, and the inside is tender. You may want to turn it occasionally. (Note: It should look burnt but not smell burnt; if it smells burnt, it’s overcooked!)
3. After the eggplant cools slightly, peel it and discard the peel. Then, chop the eggplant into bite-size pieces. Place it in a colander and allow it to drain for an hour .
1. Toss ingredients in an aesthetically pleasing bowl. Adjust the seasoning as desired.
2. Top with garnishes, if desired.
Don’t worry too much about the proportions – salad is forgiving!
Wholesome living tip: Eggplants, tomatoes, and bell peppers are all nightshade vegetables, which means that some people may experience pain or inflammation with excess consumption. If you feel this might be you, or if you suffer from chronic pain, don’t eat these vegetables every day!