Eggplant Confetti Salad

Eggplant Confetti Salad

Color and flavor add up to make a wonderful salad that is as good to eat as it is to look at. The eggplant is made “Parmesan” style, but is baked rather than fried. You can use any greens you like, but we prefer a spring mix. Add the tasty balsamic dressing, and you’ve got a hit!

Eggplant:

1 medium eggplant, sliced in ¾-inch rounds
7 Tablespoons spaghetti sauce
3 Tablespoons whole wheat breadcrumbs
½ cup shredded Mozzarella cheese
¼ cup olive oil
dash of salt

Salad:

8 cups spring mix
⅓ of a medium cucumber, cut in half moons
¼ cup of a combination of red, yellow and orange peppers, diced small
3 Tablespoons pine nuts, toasted and cooled

Dressing:

4 Tablespoons balsamic vinegar
1 cup olive oil
½ teaspoon garlic, minced
2 teaspoons palm or coconut sugar, or any type you like
1 egg white
¼ teaspoon salt
¼ teaspoon pepper

Directions:

  • Brush both sides of eggplant slices with olive oil and sprinkle with salt. Bake at 350 degrees for 25 minutes or until well browned.
  • Make dressing by whisking together the balsamic vinegar, egg white, garlic, sugar, salt and pepper. Pour in olive oil and whisk to desired consistency. Set aside.
  • Sprinkle eggplant slices with breadcrumbs, spread with sauce and sprinkle with cheese. Bake another 10 minutes to melt and lightly brown the cheese. Allow to cool to room temperature.
  • Arrange spring mix on plates. Add cucumbers, peppers and pine nuts. Drizzle with dressing.
  • With a spatula, lay cooled eggplant on top of salads and serve.

Serves :  4

Total cooking time: 50 minutes

Tip from the HeartMath Kitchen:

Palm sugar is made from the sap of a sugar palm tree (also called date palm). Coconut sugar comes from the buds of coconut tree flowers. They are two different types of sugars, but sometimes you can find a combination of both. Both are natural sweeteners that come from trees and are collected as sap — like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “jaggery.” (Jaggery can be made from cane sugar as well – it just means the solid, rock-like form of sugar.) I have both palm and coconut sugar in my kitchen. It came in bags and looks like brown sugar.

Health food or natural food stores are the best bet to find either kind of sugar.

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Related:
Quick Zucchini and Eggplant Casserole
Mediterranean Eggplant Delight

134 comments

Julia R.
Julia R.1 years ago

Great recipe! I love eggplant. It is both great tasting and so good for you. Thank you.

Angela K.
Angela K.1 years ago

Thanks for sharing

Janice Thompson
Janice Thompson2 years ago

Looks yummy. Now I'm hungry.

Janis K.
Janis K.2 years ago

Thanks for sharing.

Rhonda B.
Rhonda B.2 years ago

I t looks really yummy.

Suzana M.
Suzana M.2 years ago

mmmm...delicious!

Karen F.
Karen F.2 years ago

Looks quite tempting.

Elena T.
Elena Poensgen2 years ago

Thank you :)

Karen Martinez
Karen Martinez2 years ago

Looks wonderful. Darling daughter and I will have to wait until a day when the boys are out of town, as they don't eat eggplant or cheese. We're working on evolution...

Genoveva M M.
Genoveva M M.2 years ago

Thanks for sharing.