Eggplant Salad with Cranberries & Feta

your new favourite salad!

The flavours in this eggplant salad work phenomenally well. The earthy meatiness of the eggplant complements the sweet dried cranberries and the creaminess of the feta cheese. The unique health benefits of the purple (or aubergine) vegetable is often overlooked, but no longer.

The sustenance provided by the roasted eggplant, feta and avocado makes this salad a wholesome and satisfying main meal (but also a great side dish).

With the carb-free trend still in full swing, salads are a popular meal choice – and the possibilities are seemingly endless. But among all the recipes I’ve tried, this is by far one of my favourites and the one I make most often. Some points to note:

• Roasting the eggplant with garlic and generous seasoning gives it a meaty taste
• Once the eggplant is prepared, the salad is quick to assemble
• Avocado and almonds are rich in healthy fats, keeping you feeling full

EGGPLANT HEALTH BENEFITS

Besides being high in fiber, potassium, vitamin C and vitamin B6, the skin of the eggplant contains flavonoids called anthocyanins. These have been found to lower blood pressure significantly. Furthermore (and relating back to the carb-free trend), eggplant is low in soluble carbohydrates making it a good choice for diabetics and those on a Banting diet. In fact, it contains large amounts of alpha-glucosidase and angiotensin compounds, which actually control glucose absorption.

LET’S GET STARTED

Start by preheating the oven to 180 degrees Celsius (360 degrees Fahrenheit). Cut one large eggplant into small cubes, place them on a baking tray and season with salt, pepper, garlic and a good glug of olive oil. Give it a good stir until all the pieces are well coasted. Place them in the oven to bake for approximately 20 minutes or until beautifully roasted. Once cooked, take them out the oven and allow them to cool to room temperature.

The baby spinach and peppery rocket act as a base for the salad. The meatiness of the eggplant and sharp sweetness of the cranberries are calmed by the creaminess of the feta cheese and avocado. 

At this point, the other ingredients can be prepped. Cut half a small red onion into thin slices, and the avocado and feta into nice chunks, roughly the same size as the eggplant pieces. Next, half a cup of  flaked almonds can be placed onto the baking tray or in a dry pan to toast. Watch them carefully as they go from beautifully browned to burnt in mere seconds.

While the almonds are toasting and the eggplant is cooling, the salad dressing can be made (while keeping an eye on the nuts). Simply, add together one tablespoon of honey or maple syrup, mustard and lemon juice with a third of a cup of olive oil. The ingredients can be whisked with the oil slowly added to allow it to blend and emulsify into a gorgeous golden liquid. Add salt and pepper to taste.

ASSEMBLE THAT SALAD

Now it’s time to assemble the salad! Lay down a base of baby spinach and spicy rocket. Both leafy greens are excellent sources of fiber, vitamin K, vitamin B, folate, potassium and iron. Place the roasted eggplant, sliced red onion, avocado and feta chunks on top. Sprinkle the dried cranberries and toasted almonds over the salad, and finish it off with a few spoonfuls of the homemade dressing.

This beautiful salad is a joy to present to friends and family, and even more of a joy to eat. The savouriness of the meaty eggplant and the peppery rocket perfectly complements the creaminess of the feta cheese. The flavours are rounded out by the toasted nuts, and pops of sweetness from the cranberries and zesty salad dressing.

In these quantities, the roasted eggplant, cranberry and feta salad can be enjoyed as a main meal for two. It can also be served as a side dish for roughly six people. Now sit back, relax and enjoy a celebration of flavours. Yum…

Roasted Eggplant, Cranberry and Feta Salad

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The Zest Kitchen

Category

Salads

Prep Time

20 minutes

Cook Time

20 minutes

Eggplant, Cranberry and Feta Salad.

Servings: 2

Ingredients

• 1 large eggplant
• 1/2 cup dried cranberries
• 1 large block (30g) feta cheese or vegan cheese
• 1/2 small red onion
• 1 small-medium avocado
• 1/2 cup sliced almonds
• 30g baby spinach
• 30g rocket
• 1 tsp garlic
• 1 tbsp olive oil
• salt and pepper to taste
• 
  
• For the Dressing:
• 1 tbsp honey or maple syrup
• 1 tbsp mustard
• 1/3 cup (70ml) olive oil
• 1 tbsp lemon juice
• salt and pepper to taste

Instructions

1. Preheat the oven to 180 degrees Celsius (or 360 Fahrenheit).
2. Cut the eggplant into cubes, and season with garlic, salt, pepper and olive oil.
3. Place the eggplant on a baking tray and allow it to roast for roughly 20 minutes. Once browned, take it out the oven to cool.
4. Thinly slice the red onion, and cut the avocado and feta into cubes.
5. Place the sliced almonds in the oven or in a dry pan to toast. Watch them carefully.
6. For the dressing, mix the honey, mustard, lemon juice and olive oil in a bowl until emulsified. Season with salt and pepper.
7. Time to assemble: Place the spinach and rocket down as a base. Add the roasted eggplant, sliced red onion, avocado, dried cranberries, feta cheese, and top with toasted almonds.
8. Finally, spoon on the salad dressing (to taste) just before serving. Enjoy!

6.2.9

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