When you go shopping, do you always know exactly what you’re going to do with the veggies you buy? Sometimes I do, but oftentimes I have no plans, other than knowing we haven’t had [insert vegetable name here!] in awhile and I’ll make something with it. That was the case here, with 2 beautiful small globe eggplants in my refrigerator. As I’m writing this, I’m remembering that last night we went out to dinner to a local Italian restaurant and I ordered a grilled vegetable salad (small) for my entrée. It contained green and yellow squash in microscopic thin slices and two thin rounds of eggplant. And the eggplant didn’t look like it had been grilled, but perhaps it had. It was very disappointing. I was expecting some red bell peppers, some onions maybe, or even some fennel. None of those. Just zucchini and eggplant.
But, I digress. My DH is crazy about eggplant parmesan, and when we go out to dinner and it’s on a restaurant menu, he’ll very often order it. I like it too, but I know (as a cook we know these things, right?) that eggplant parmesan is usually just loaded in fat/oil because of frying the eggplant. I don’t think restaurant chefs are at all cautious about how much oil they use – and eggplant is a particularly “bad” vegetable for soaking up anything you put it in – like oil! So, when I decided to make this salad or side veggie, I tried to be very aware of how much oil I was using. And I probably did use about 4 T. Maybe a bit more. And that’s a lot, although this made enough to serve about 6 people, probably. So maybe it wasn’t all that bad after all. But I ate a lot of it – so that negates my theory! I’ve also taken the leftovers out of the refrigerator and eaten this as a snack. It was really good, obviously, if I’d do that!
So what did I do? Using a Frugal Gourmet recipe as my starting point, I followed some of his suggestions, but then I veered off and did my own thing. I salted the eggplant and let it sit for half an hour or so while I got the rest of our dinner ready. Then, I rinsed it off and dried the slices on towels (don’t use terrycloth or lint will stick to the eggplant – use a dishtowel type or paper towels). Using a large, flat nonstick skillet, I poured in about a T. of grapeseed oil (that’s my oil of choice for cooking) and sautéed the eggplant on both sides, adding another T. of oil when I turned them over. Place them on paper towels when you’re done to soak up a bit of the excess oil, if there is any. I didn’t really have much, so I put them directly onto a serving platter.
Meanwhile, I mixed up some Greek nonfat yogurt, mashed garlic, lime juice, some crushed oregano, salt and pepper and kept adding lime juice until it tasted “right,” then let it sit until the eggplant was done. If you have time, mix this up ahead of time so the garlic will permeate all of the sauce. I spread the eggplant all over the serving plate and spooned the sauce on each piece, then garnished with some fresh mint from my garden. It was very pretty, I thought. I served it just barely warm. It also is good cold. I layered the pieces into a refrigerator container and after they’d chilled, they actually can be removed fairly easily and the plate recreated, which I did a couple of nights later. As leftovers, the yogurt mixture (already spread on the eggplant) had turned a kind of icky brownish color. I suppose it absorbed some of color from the eggplant skin. Next time I’d keep the topping separate and replenish it as leftovers. Or maybe the best thing is to eat it all up in the first sitting!
What I liked: the flavor was delicious, even leftover it was still delicious. The topping is also good with the garlic and mint and lime juice. I liked it all lot.
What I didn’t like: just keep the topping separate if you think you’ll have leftovers as the topping looks unappealing after a couple of days residing in the refrigerator. Be careful about adding too much oil when you sauté it – it will soak up whatever you pour around it!
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Sauteed Eggplant Salad
Recipe By: My own concoction, but loosely based on a recipe from The Frugal Gourmet, Jeff Smith
Serving Size: 6
NOTES: If you have leftovers, scrape off the topping and refrigerate separately. It absorbs the purple/brown cast from the eggplant skin.
1 pound eggplant
1/3 cup grapeseed oil — or olive oil (approximately)
1 cup fat-free Greek yogurt
1/4 teaspoon dried oregano — crushed
1 clove garlic — mashed
1 tablespoon lime juice — freshly squeezed
Salt and freshly ground black pepper to taste
2 tablespoons fresh mint — minced, for garnish
1. Cut the eggplant in half, then slice each half into 1/4 inch planks. Lay them on a baking sheet and sprinkle both sides with salt. Set aside for about 30 minutes.
2. Rinse eggplant slices in water and dry on both sides with towels or paper towels.
3. Heat a large saute pan to medium-high and add oil. Heat until oil shimmers, then saute eggplant slices (in 2-3 batches) in the oil until golden brown on both sides and just barely cooked through. Add more oil to the pan as needed. Taste eggplant to make sure you’re not over or under cooking them. Drain on paper towels.
4. Remove slices to a platter and overlap the slices slightly.
5. Meanwhile, prepare topping: combine yogurt, garlic, salt, pepper, oregano and lime juice. Stir well, then spoon the sauce on top of the cooled eggplant. You may serve the eggplant immediately, or cover and chill. Garnish with fresh mint.
Per Serving: 125 Calories; 12g Fat (84.5% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.

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