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.
with this delightful summertime recipe!
Eggplant and Chopped Salad with Lemon – Mint Dressing
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
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
Sliced black or Kalamata olives
8 ounces feta or blue cheese, crumbled
dried (or fresh) apricots, pomegranate seeds, and toasted, chopped walnuts and
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
Pinch of kosher salt (to taste)
Pinch of sugar (optional)
medium bowl or container, combine the salad dressing ingredients; check
seasonings, cover and chill before serving.
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.
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.
lamb, pork or steak, if desired.
To see more of Christine’s recipes, go to:
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.