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Eggplant Salad Flavoured with Whole-Grain Mustard

Difficulty: Easy

4

Servings

15

Preparation (min)

15

Total (min)

Ingredients

Ingredients for the dressing

  • 1 tbsp. (15 ml) cider vinegar
  • 2 tbsp. (30 ml) olive oil
  • 1½ tsp. (8 ml) honey
  • 2 tbsp. (30 ml) mustard
  • Salt and pepper, to taste

 

Ingredients for the salad

  • 3 tbsp. (45 ml) olive oil
  • 1 medium onion, finely chopped
  • 1 medium eggplant, cut into 1 in. (2 cm) cubes (approximately)
  • Salt and pepper, to taste
  • Cayenne pepper, to taste
  • ½ tsp. (2.5 ml) onion powder
  • 20 basil leaves, chopped
  • 1 medium tomato, cut into chunks

Preparation

  • Make the dressing: In a small bowl, whisk together the vinegar, oil, honey, mustard, and salt and pepper to taste. Set aside.
  • Make the salad: In a large frying pan over medium-high heat, heat oil. Add onion and sauté until caramelized, about 10 minutes.
  • Add eggplant and cook, stirring often, until tender-crisp and golden, 10 to 15 minutes.
  • Season to taste with salt, pepper and Cayenne pepper, then stir in the basil and tomato.
  • Transfer vegetable mixture to a large bowl. Add dressing, mixing well, and serve.

 

As soon as eggplant season kicks in, my son and I get cooking. He is actually the one who created this particular recipe. It’s so good that I just had to share it with you!

 

Photos : Tango [Vitalité Québec] SEPTEMBER 2017
Recipe: Josée Fiset

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