The eggplant salad is a simple, quick, and tasty side dish, perfect also as a light main dish for a dinner or lunch away from home. It is essentially a variation of the summer vegetable tian recipe, equally simple to prepare.
The recipe involves using grilled eggplants and boiled eggs. To grill the eggplants, I first let them drain after slicing them, for at least half an hour with coarse salt. This way, they will be less bitter.
Then rinse under water, pat dry with some paper towels, grill them on a non-stick pan, and dress them together with the boiled eggs with arugula pesto. A recipe that can also be prepared in advance. Curious to find out how to make it? Then read the recipe, because the eggplant and boiled egg salad will be ready in a click!
if you are interested in other summer side dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 103.77 (Kcal)
- Carbohydrates 4.37 (g) of which sugars 2.60 (g)
- Proteins 4.67 (g)
- Fat 7.61 (g) of which saturated 0.92 (g)of which unsaturated 1.66 (g)
- Fibers 1.93 (g)
- Sodium 125.86 (mg)
Indicative values for a portion of 103 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggplants
- 2 hard-boiled eggs
- 1/3 cup arugula pesto
Tools
- Pan
- Cutting Board
- Knife
- Blender
- Colander
- Small Pot
- Bowl
Steps
First, peel the eggplants, slice them not too thinly, and put them in a colander with coarse salt for at least half an hour. Meanwhile, prepare the arugula pesto. Wash the arugula and dry it very well. Then transfer it to a mixer and add garlic, grated cheeses, coarse salt, pine nuts, and oil. Blend until you get a thick and homogeneous cream.
Next, put the eggs at room temperature in a small pot and add water. Place on the stove and cook the eggs for 10 minutes after the water starts boiling. Then pass them under running water and transfer them to a bowl with cold water to cool them well.
Then take the eggplants, rinse them well under water, and dry them with paper towels. Heat a non-stick pan and cook the eggplants for 3 or 4 minutes per side. Then take the eggs, peel them, and cut them into 4 parts.
Arrange the grilled eggplant slices on a plate, add the eggs, and finally dress with arugula pesto.
Storage and Tips for Eggplant Salad
The eggplant salad can be stored for 1 or 2 days in the refrigerator in a container with a lid.
FAQ Questions and Answers for Eggplant Salad
What can I substitute for arugula pesto?
As an alternative to arugula pesto, you can use basil pesto, or mix some chopped parsley in a small bowl with oil, minced garlic, salt, and pepper to dress the eggplants.
