It’s a little-known fact that most of the world’s eggplants are produced in far-flung places where temperatures don’t reach their optimum for production.
And while the plants’ edible parts are typically very good at absorbing water, they also lose moisture and become less nutritious, if not downright unhealthy, over time.
And the result is a lot of wasted, often dangerous, food that is ultimately wasted.
That’s why we want to get you cooking the most delicious, healthy, and flavorful eggs you can.
Here are three easy steps you can take to create your very own eggplant salad recipe: 1.
Cut the stem into 3/4-inch cubes.
In a food processor, pulse the eggplant into the oil until it’s about the consistency of finely chopped green onion.
(If you prefer, add some salt or pepper to the mixture and pulse to get it to blend.)
You want a mixture of oil and water that’s not too watery, but not too dry either.
This should look something like this: 2.
Place the eggplant cubes in a colander.
Using a clean kitchen towel, transfer the eggshells to the colander to drain.
Cover with plastic wrap and refrigerate for at least one hour.
Once chilled, remove the eggslabs from the colanders and place them on a baking sheet lined with parchment paper.
After the egg slabs have cooled slightly, slice them in half lengthwise and set aside.
The resulting salad will be very thick, and will look something similar to this: 5.
Make the dressing.
In the bowl of a food blender, combine the oil and vinegar to make a thick dressing.
(You can use the same dressing in any food processor or blender.)
Then pour the dressing into the egg plants, and let it marinate for at the minimum four hours.
When the eggs are fully softened, remove them from the dressing and drain them on paper towels.
To serve, toss the salad with the dressing, if desired, and serve.
(This recipe makes enough salad for a few dozen eggplains.)
Serve with homemade salad dressing and a dollop of homemade cheese or cream.
(We like to sprinkle the cheese or whipped cream over the salad, but you can also omit it.)
If you’re interested in how to make the best eggplant-based salad in the world, check out the video below, or visit Next Big Futures to learn how to do the exact same thing yourself.
The eggplant in this recipe is the only one of the three listed below that has been successfully frozen.
You can get more information about how to freeze eggplans, here.