Friday, 22 June 2012

Roasted Egg Plant Salad

Research has proved that the fiber found in eggplant is a useful tool for people who are trying to lose weight. Fiber is a relatively “bulky” food, meaning that is takes up a lot of room in the stomach. Therefore, by eating eggplant in a salad or appetizer before a meal, dieters are likely to have a greater feeling of satiety, and generally eat fewer calories.
After knowing is fact about egg plant, I have been thinking of ways to make an eggplant salad, which is not just nutritious but also tasty and appealing to the eye. And finally I created this salad and my family loved it.

Serves 3
Egg Plant - 1 ( Any large one would do - I have used the purple oval shaped one)

Salt - 1 tsp
Red Chilly powder - 1 tsp
Olive oil - 1 tsp
Tomato - thinly sliced - 1
Cucumber - sliced thinly - 1
Spring Onion - 1
Cheese of your choice - I have used Parmesan and Parmigiano ( Optional )

Wash the egg plant and cut lengthwise into thin slices.
Marinate with salt and red chilly powder for about 30 minutes.

Now take a shallow frying pan, keep on low heat, add olive oil and fry the slice on one side for about 3-5 minutes. Now turn the slices and fry the other side too for 3-5 minutes, not more. Repeat with the other slices.
If you do not want to use any oil, you could grill the slices in an oven or grill.

Now serve the Roasted Eggplant Slices, topped with cucumber slices, tomato slices and chopped spring onions and cheese if required.

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