Becky Diamond, Author
  • About
  • Thousand Dollar Dinner
  • Mrs Goodfellow
  • Reviews/Events
  • Becky's Blog
  • Writing Clips
  • News/Articles
  • Food for Thought
  • Book Clubs
  • Excerpt - Thousand Dollar Dinner
  • Excerpt - Mrs. Goodfellow
  • Anna Maxwell's Recipes
  • Fun Food History Videos

Smoked Paprika Roasted Eggplant Salad

5/9/2013

0 Comments

 
Picture
Roasted eggplant is delicious any which way you slice it. It is great for vegetarians since it has a meaty texture, and the roasting caramelizes the outside - bringing out the flavor and keeping the inside tender. I often cut an eggplant into small bites and roast it in a very hot oven with whatever vegetables I have on hand - zucchini, onion, tomatoes, etc. and serve it over pasta with some chopped mint - simple, summer, yum! It is equally good roasted whole, then peeled and the pulp whirled into a food processor with some garlic and other spices and made into baba ghanoush.
This time I thought - how can I incorporate roasted eggplant into a salad? I had picked up a couple of gorgeous Sicilian eggplants at Whole Foods.  Sometimes referred to as "Zebra" or "Graffiti" eggplant, this variety is slightly smaller than the classic "black beauty" - with a wider base and purple skin streaked with white. I chopped them up along with part of a large sweet onion and some garlic. I put this mixture in a large roasting pan lined with aluminum foil and sprayed with cooking spray. Over top I drizzled a little olive oil and snipped a sprig of fresh rosemary and some oregano. Then I sprinkled a little smoked paprika and some seasoning salt and popped it in a 400 degree oven for about 10 minutes. At this point I then added a large chopped tomato and about half a package of thawed green garbanzo beans (another Whole Foods find - check the frozen vegetables section - these are fantastic!) I mixed it all together and then roasted for about another 15 minutes. To make the salad, I lined a salad bowl with some chopped romaine lettuce, then put the roasted vegs on top and added a peeled, sectioned clementine and some crumbled goat cheese. Then I drizzled a little citrusy yogurt dressing - plain yogurt, a little lemon juice and some honey over it all. It was great last night and even better today for lunch after the flavors got a chance to really blend!

Picture
Picture
0 Comments



Leave a Reply.

    Author

    So much of our history can be learned through food!
    My second book, The Thousand Dollar Dinner, follows the unique story of a luxurious 17-course feast that helped launch the era of grand banquets in nineteenth century America. I am also the author of Mrs Goodfellow: The Story of America's First Cooking School.

    Archives

    December 2020
    May 2020
    December 2019
    November 2019
    July 2019
    April 2019
    January 2019
    November 2018
    October 2018
    September 2018
    June 2018
    May 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    March 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    February 2015
    January 2015
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012

    Categories

    All

    RSS Feed

Author photo in website banner by Heather Raub of FrontRoom Images
Hair by Kelly McGrenehan, Innovations IV Hair Salon
Makeup by Gina Kozlowski
Site design by Braintree Publicity