EGGPLANT Crudaiola Salad, an easy and quick side dish, a summer recipe with simple and tasty ingredients, ideal for lunch or dinner with provolone and tomatoes.
The “Eggplant Crudaiola Salad” with roasted eggplants is a fresh and light summer dish, perfect for those who love authentic and genuine flavors. This dish, which combines the delicacy of raw eggplants with the robustness of roasted ones, is a true homage to Mediterranean cuisine.
Eggplants cannot be consumed raw but cooked, sliced thinly or diced, retain all their crunchiness and slightly bitter taste, which perfectly complements the other typical ingredients of the crudaiola. Usually, fresh tomatoes, fragrant basil, red onion, and a sprinkle of lemon juice are added to give the dish a note of freshness and acidity.
To complete it all, a drizzle of extra virgin olive oil, salt, and pepper to taste. Some variations may include fresh cheese, such as buffalo mozzarella or feta, to add creaminess and a pleasant sapidity. Toasted walnuts or pine nuts can add a crunchy note, while a pinch of chili can give a touch of spiciness.
Roasted eggplants, instead, add depth and complexity to the overall flavor. Their soft pulp and smoky taste create an interesting contrast with the crunchiness and freshness of the raw ingredients.
The “Eggplant Crudaiola Salad” celebrates the richness of Italian cuisine, enhancing the natural flavors and quality of the ingredients used.
Join me in the kitchen today for the Eggplant Crudaiola.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven, Air Fryer, Grill
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 2 eggplants
- 3 tomatoes
- 5.3 oz smoked provolone (fresh or mozzarella)
Steps
Cut the eggplants into slices not too thin and cook them as you like, oven, skillet, air fryer, or grill.
Season them with a drizzle of oil and lemon if you prefer.
Cut the tomatoes into slices or small pieces, add them to the eggplants, cut the provolone into cubes, combine everything, season with salt, oil, oregano, and basil.
Bon appétit
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EGGPLANT Crudaiola Salad
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FAQ (Questions and Answers) EGGPLANT Crudaiola Salad
Are raw eggplants safe to eat?
Better not because they contain a substance, solanine, which makes them bitter and unpleasant, difficult to digest. Resting with salt helps to eliminate solanine but it’s preferable to cook them a bit before using.
Can I prepare the roasted eggplants in advance?
Yes, roasted eggplants can be prepared in advance. After roasting them, let them cool completely before storing them in the refrigerator in an airtight container. This allows you to save time when preparing the salad.
How can I avoid raw eggplants being bitter?
To reduce the bitterness of raw eggplants, you can lightly salt them and let them rest for about 30 minutes before rinsing and drying them. This process helps to extract some of the bitterness. Also, choosing young and fresh eggplants can help reduce bitterness.
