Food and Nutrition Recipes Savvy Chefs Claire Fountain Seared Eggplant Dish
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Featured Recipe
This recipe is especially delicious in the summer when tomatoes are fresh. Organic tomatoes taste even better!
Seared Eggplant Dish
Description
Eggplant is rich in antioxidants and makes a great dinner option. Eggplant is a happy little sponge ready to soak up the olive oil, which adds full flavor and texture to the dish.
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Extra virgin olive oil, Fruity
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1 small to medium eggplant, or 2 mini-eggplants, diced into 1 inch cubes
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1 small red onion
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1 cup cooked white beans, drained and rinsed if canned
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4 cups mixed greens
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1 teaspoon lemon zest or juice
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fresh ground salt and pepper to taste
1.) Halve the onion and slice into very thin slices, placing in a bowl with the white beans. Add lemon juice or zest.
2.) Heat 1 tablespoon olive oil in a large non reactive skillet, preferably cast iron, to high, adding eggplant. This should all fit in one batch, but allow room as you want the eggplant to have space to brown. Cook eggplant until light brown, about 5-8 minutes, turning as needed, and reducing heat if browning too quickly. Remove from heat, allowing to cool slightly.
3.) Add to the white beans and onions, tossing together. Salt and pepper to taste.
4.) Arrange greens on two plates evenly, topping with the eggplant mixture. Drizzle olive oil over to taste.
* Do not salt the eggplant unless it is older, hopefully you are using the fresh seasonal eggplants which are not bitter like older ones.
This recipe is courtesy of Claire Fountain, founder of For the Taste of It.
Claire is a regular contributor to Naturally Savvy.