Grilled eggplant and feta salad with toasted pine nuts – yum
Spinach, raspberry and feta salad – light and sweet
Then I thought what if I combine two?
Firstly, I love the colour. I eat with my eyes first! Then eggplant cooked in Deonjang and spices smells so exotic. Massaged raw kale and fragrant coriander adds freshness to it. This salad just looks and smells so inviting. It worked for me, but you be the judge 🙂
Ingredients
1 cup of diced eggplant
30g fetta cheese
1 cup of massaged kale leaves
a bunch of coriander leaves
1/2 cup of rasberries
1 teaspoon of cumin
1 teaspoon of fennel seeds
1 teaspoon of all spice
1/2 teaspoon of Deonjang or miso paste
1 teaspoon of coconut oil
salt and pepper to taste
For pomegranate vinaigrette
1 teaspoon of pomegranate molasses or pomegranate juice
1 teaspoon of red wine vinegar
1 teaspoon of maple syrup
1 teaspoon of olive oil
ground pepper
Cook diced eggplant in a hot pan with coconut oil. Combine Deonjang paste, spices and a bit of water in a small bowl. When the eggplants are browned outside, add the sauce and simmer for 10-15 minutes until cooked. Let it cool on the side. Tear off kale and coriander leaves in a mixing bowl. Add cooked eggplant and raspberries in and gently toss with a half of the vinaigrette. Transfer to the plate, scatter the crumbled feta cheese and drizzle the rest of the vinaigrette. You can add lightly toasted pine nuts or pecans on top for crunch.
