At my visit to the farmer's market today, I saw lots of gorgeous eggplants of all shapes and sizes and remembered a recipe that I recently bookmarked from one of my favourite blogs, A Couple Cooks. The recipe was for an Eggplant Parmesan Salad - a sort of deconstructed eggplant parmesan in the form of a light summery salad. I love caprese salads and I thought the idea of adding sliced eggplant and parmesan sounded very creative and delicious!
I happened to have all of the rest of the ingredients on hand already, so I made this salad for lunch as soon as I got home from the market, and it was just as good as I hoped it would be! The eggplant came out with just the right texture - still a bit soft and nicely browned, and along with the tomatoes, cheese, basil, and balsamic, this salad was very fresh and flavourful!
I won't repost the recipe here, because I really didn't change it from the original other than using mini bocconcini for the mozzarella, and leaving out the croutons. I also adjusted all of the amounts to make a single serving.
You can find the recipe over at A Couple Cooks.
Since I still had lots of eggplant to use up and my hunger wasn't completely satisfied after the salad, I also decided to make a snack of eggplant chips from another recipe I had found online for Indian spiced eggplant chips with a yogurt raita.
I didn't slice the eggplant very evenly, so some of my chips were crispier than others, but I actually liked the variety of textures! The chips were warm and spicy, and they paired nicely with the cool creamy raita.
Again, I followed the recipe pretty closely, so head on over to All Day I Dream About Food to find it! The only change I made was to leave the mint out of the raita. My eggplant also took the full 30 minutes to cook, and then I left the thicker slices in for another 5 minutes.