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    You are in: Home / Recipes / Eggplant (Aubergine) & Avocado Salad Recipe
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    Eggplant (Aubergine) & Avocado Salad

    Average Rating:

    6 Total Reviews

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    • on July 06, 2007

      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~!!

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    • on January 19, 2013

      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!)

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    • on August 11, 2008

      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.

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    • on August 09, 2008

      The raw eggplant really works well in this salad. It's a nice blend of textures. I used a beautiful white eggplant that I got at a local Famer's Market. Instead of honey, I just sprinkled a little sugar over it. Thanx for posting this unique and delicious salad!

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    • on February 11, 2008

      I have a garden full of eggplant so I thought I would try this. Didn't have dulse flakes so left them out. Also used a regular brown onion as I was out of red [and my kids won't eat onion if they know its there]. I only had 2 lemons so made up the rest with a little verjuice which works rather well. The eggplant ends up having a slightly apple like taste. The kids ate it and didn't complain although they weren't singing its praises either. I quite liked it for something different.

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    • on September 20, 2004

      I was a bit apprehensive about raw eggplant, so I made half a recipe, to try it out on just me before going ahead and sharing it. I tried a few bites without the honey then added the honey so I could experience it both ways. I was pleasantly surprised with how much I liked this dish. The amount of honey is so small that it didn't change the flavor substantially but I'd probably add it again. The one change I'd make would be to use a bit more garlic, because the salad was just a bit bland. However, I'll definitely make it again--it will be a great dish to take with me for lunch.

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    Nutritional Facts for Eggplant (Aubergine) & Avocado Salad

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 329.8
     
    Calories from Fat 256
    77%
    Total Fat 28.5 g
    43%
    Saturated Fat 4.0 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 11.0 mg
    0%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 11.7 g
    47%
    Sugars 5.3 g
    21%
    Protein 3.7 g
    7%

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