You are gonna love this eggplant salad! So delicious and easy to make!
Eggplants are a good source of fiber and contain important phytonutrients with excellent antioxidant properties such as phenolic compounds and flavonoids. What makes eggplant great is that the predominant phenolic compound found in all varieties tested is chlorogenic acid, which is one of the most potent free radical fighters found in plant tissues.
Another nutritious ingredient in this recipe are the pumpkin seeds. I try to incorporate them to a dish every time I have a chance. Not only they add a delicate nutty flavor and a nice crunch, but they are also reach in good fats and minerals such as Zinc, Magnesium and Potassium.
I would like to add a quick note on oils. You will notice I used Avocado oil for coating the eggplants. You can also use olive oil, however, avocado oil has a higher smoke point (520°F) and for that reason is more suitable for cooking at high temperatures. Heating oil to the point where the oil begins to smoke produces toxic fumes and harmful free radicals.
For more information on oils and health read my article: 3 Main Reasons you should not consume vegetable oils
Here is the recipe. Enjoy!
Eggplant Salad with Raisins and Sunflower Seeds
- 2 Eggplants
- Avocado oil (or olive oil) for coating
- Sea salt
- 1/3 cup of raw pumpkin seeds
- 2 tbsp of raisins
For the dressing
- 3/4 cup olive oil
- 3 garlic gloves, minced
- juice of 1 lemon
- 1 tbsp of coconut sugar
- Salt and black pepper, 2 pinches of each (or to taste)
Cut eggplants in quarters lengthwise. Place them on baking sheet covered with aluminum foil. Coat with enough oil to cover the entire peaces without having oil leftover in the bottom. Sprinkle with sea salt and broil for about 15 minutes or until browned.
In the meantime mix all the ingredients for the dressing.
Let cool the eggplants. Then cut each piece in three (also lengthwise). Place the eggplants in a bowl, pour the dressing on top and mix well.
Top with the seeds and raisins and enjoy!