Prep 15 mins
Cook 0 mins
I was looking for Raw (no cook) recipes and found this by Allan Smith. Healthy and low in Calories.
- 1 large eggplant
- 2 -3 ripe-but-firm ripe avocados
- 2 garlic cloves, chopped finely
- 1⁄2 red onion, chopped finely
- 3 lemons, juice of
- 4 tablespoons extra virgin olive oil
- dulse flakes
- 2 teaspoons honey (optional)
- Pare and dice eggplant.
- Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
- Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
- Set aside.
- Peel and dice avocados.
- Place in bowl and toss immediately with juice of 1 lemon.
- Drain eggplant and combine with avocados.
- Add chopped onion.
- Whisk dressing again and add to mixture.
- Toss gently.
- Set aside for about 15 minutes.
- Chill if desired.
- Before serving, toss gently again and sprinkle with honey.
I have an interest in Raw foods and like to try recipes that I come across on Zaar that sound intriqing...I was pleased to find this as an option from one of my team mates while playing in the ZWT3. I used 2 fabulous avocados, 3 fat cloves of garlic and a generous amount of the red onion. I soaked the diced eggplant in a bath of ice cold water with a ton of lemon juice and some sea salt for about 1/2 hour. I did not have any dulse flakes...so to play with the texture and acidity I ribbon cut a couple of sun-dried tomatoes into the dressing. I allowed the mixture to sit at room temp for an hour before serving it and LOVED the finished product... it was even better the following day after being chilled when the flavors had been allowed to mingle together...I used the honey to balance the lemon-tart and that sat in the salad mix as well...in my opinion it is key to the dish... The raw eggplant is a nice surprise...almost apple like with the way it is treated here, but of course not as crisp. The flavors are wonderful, the dish is different and creative. Perfect for the summer weather!! I loved it, Thanks ~Rita~!!
This was good. Different but not as I expected as there was no strong flavour from the eggplant being raw. I was trying it because it was a pretty raw recipe. I used less avocado as I only had 1 on hand, 2 pretty big organic (Canadian as opposed to Chinese) garlic cloves, regular cooking onion (I found too strong as usual), less freshly squeezed lemon juice as I had just 1 lemon left, light tasting extra virgin olive oil, no dulce flakes sorry, I added some sea salt for flavour instead, no pepper as I didn't have that either (I am in the house without many spices), but I did add some honey (too bad it was not raw & local as usual) it was still nice for the taste which I tried before and after adding and would recommend it but use raw! Plus the rest of the ingredients. Made for January 2013's Casual Veggie Tag (come join us everyone!)
I love lemon juice, salt, and avocado together; and I love eggplant, so I had to try this. It is really good! The first three I mentioned are wonderful, of course, but then there is the addition of two different crispy, crunchy textures. The eggplant and onions go so nicely in this dish. After chilling the dish, I totally forgot the honey until I got here and saw it mentioned in the other reviews. I thought it was great without. Thanks! Reviewed for the Veg*n Recipe Swap.