Christine Datian’s Grilled Eggplant and Chopped Salad with Lemon – Mint Dressing

Christine Datian must have been reading my mind. As I was
doing my eggplant experiment in Florida, she was creating an eggplant recipe of
her own in Nevada. Her recipe for ‘Grilled Eggplant and Chopped Salad with
Lemon – Mint Dressing’ recently appeared in The Armenian Mirror-Spectator
newspaper. I offered to post it to present another way one can serve eggplant. She
was happy for me to do just that.


So fire-up your grill and get ready to entice your family
with this delightful summertime recipe!  


Christine Datian’s Grilled
Eggplant and Chopped Salad with Lemon – Mint Dressing
Serves 4


Ingredients:

1 large eggplant or 2-3 Japanese eggplant, sliced in ½-inch
pieces or chunks

6-7 cups romaine lettuce, red leaf lettuce, radicchio,
escarole, endive, kale and/or spinach (or any choice of lettuce or salad
greens)

2-3 medium tomatoes, any variety, cut into chunks
1 large ripe avocado, diced or sliced
1 medium red onion, thinly sliced
1 medium red or green bell pepper, thinly sliced
1 English cucumber, halved and sliced or diced (or 4
Persian cucumbers, sliced or diced)

 3-4 green onions or spring onions, sliced or chopped
About 1 cup fresh chopped mint, dill, and Italian flat leaf
parsley

Sliced black or Kalamata olives

2 to 3 pita bread rounds, cut into pieces

8 ounces feta or blue cheese, crumbled

Garnish options: Chopped
dried (or fresh) apricots, pomegranate seeds, and toasted, chopped walnuts and
pine nuts

Olive oil, salt and pepper (for eggplant on grill)

 Lemon – Mint Dressing Ingredients:

About 1/3 cup olive oil
Juice of 1 or 2
large lemons and the zest of 1 lemon

2 teaspoons pomegranate molasses
2 cloves garlic, mashed
1 teaspoon crushed dried mint
1/2 teaspoon each coarse black pepper, paprika, cayenne
pepper, and ground

cumin

Pinch of kosher salt (to taste)
Pinch of sugar (optional)

Preparation:


1.    In a
medium bowl or container, combine the salad dressing ingredients; check
seasonings, cover and chill before serving.


2.    Pre-heat
grill for 10-15 minutes and grill eggplant on both sides until tender, about 8
to 10 minutes.  Brush eggplant with a
little olive oil, salt and pepper as it grills. 
Remove eggplant from the grill and set aside on a tray or plate.


3.    In a
large bowl, toss the salad ingredients together, including the pita bread
pieces; add some dressing to taste, and toss again. Plate salad on four serving
plates; top with eggplant, additional salad dressing, cheese, and the chopped
apricots, pomegranate seeds, walnuts, and pine nuts as garnish.


Variations: Top this salad with choice of sliced grilled chicken,
lamb, pork or steak, if desired.

To see more of Christine’s recipes, go to:
http://search.myrecipes.com/search.html?Ntt=datian or

http://thearmeniankitchen.com/
http://www.mirrorspectator.com/category/recipes/

Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of Fresno High School and California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines for over a decade and is regularly featured in the Armenian Mirror-Spectator Newspaper.





(Visited 40 times, 1 visits today)

2 Comments

  1. Anonymous April 23, 2019 at 11:59 am

    Not strictly related, but I saw a travel video (Yerevan) at https://www.youtube.com/watch?v=oiUT794BOnY which mentions and shows "Kovsakan Salad" (Beef, bell pepper, hot pepper, onion, greens, dressing, spices) and khurjin (Lamb, onion, bell pepper, tomato, sauce, spices, wrapped in lavash, almost like a pot pie). They look delicious and are praised in the video (which also thumbs through the menu at a Yerevan restaurant–very readable with the 'pause' button). Any information–or recipies!–would be welcome.

    Reply
    1. Robyn Kalajian April 25, 2019 at 12:55 pm

      I sent your request to my culinary expert in Yerevan, to which she replied: "Kovsakan means Caucasus. I'm sure the dish is not Armenian.I think that is a creative dish; not traditional.
      KHURJIN is also new a creation, it means parcel.
      I have tried its vegetarian version once, which was fried vegetables, like a Chinese dish- all vegetables cut into strips & fried in oil, then wrapped in lavash, tied & baked in the oven.
      I hope this is somewhat helpful.

      Reply

Leave A Comment

Your email address will not be published. Required fields are marked *