Refreshing Eggplant Rolls with Baby Greens Salad: A Pink Hue of Flavor and Texture
Pink Food: Eggplant Rolls with Baby Greens Salad
Introducing our vibrant pink Eggplant Rolls with Baby Greens Salad! This refreshing side salad is made by rolling tender eggplant slices around fresh baby greens and crisp vegetables. It pairs surprisingly well with meat, offering a delightful contrast in flavors and textures. Elevate your meal with this visually stunning and delicious creation.
Salad Ingredients- 1 Eggplant
- 1 handful Baby greens (approx. 30g)
- 1 handful Sprouts (approx. 30g)
- 1/2 Bell pepper (any color you prefer)
- 1 Tbsp Olive oil (for cooking eggplant)
- 1 Tbsp Granola (for topping)
- 1 pinch Salt (for seasoning eggplant)
- A dash of Pepper (for seasoning eggplant)
Tangy Balsamic Dressing- 1 Tbsp Balsamic vinegar
- 1 Tbsp Olive oil
- 0.5 Tbsp Honey (or maple syrup)
- 1/3 pinch Salt
- A dash of Pepper
- 0.5 Tbsp Basil pesto (for extra flavor!)
- 1 Tbsp Balsamic vinegar
- 1 Tbsp Olive oil
- 0.5 Tbsp Honey (or maple syrup)
- 1/3 pinch Salt
- A dash of Pepper
- 0.5 Tbsp Basil pesto (for extra flavor!)
Cooking Instructions
Step 1
First, prepare the baby greens and sprouts for maximum freshness. Wash them thoroughly under cold running water at least twice. After washing, let them drain well in a colander. This ensures the salad won’t be watery and the dressing will adhere beautifully.
Step 2
Next, prepare the bell pepper, which will add color and a satisfying crunch. Remove the seeds and slice it into thin strips, similar in length to the baby greens. Slicing them thinly will make them easier to roll up inside the eggplant and more pleasant to eat.
Step 3
This step is crucial for tenderizing the eggplant and removing any slight bitterness. Fill a bowl with enough water to submerge the eggplant, add 1 tablespoon of baking soda, and stir to dissolve. Submerge the eggplant for about 2 minutes. Afterward, rinse it thoroughly under running water and pat it completely dry with paper towels.
Step 4
Now, it’s time to slice the eggplant thinly. Starting from the stem end, use a vegetable peeler to create long, thin, ribbon-like slices. Slicing them thinly is key to ensuring they roll smoothly without breaking and maintain a tender texture when cooked.
Step 5
Season the thinly sliced eggplant. Sprinkle a pinch of salt and a dash of pepper evenly on both sides. This initial seasoning helps draw out a little moisture, making the eggplant more pliable and infusing it with flavor.
Step 6
Heat a non-stick pan over medium-low heat and add 1 tablespoon of olive oil. Place the seasoned eggplant slices in the pan. Cook them gently on both sides until they are just tender and slightly translucent, about 1-2 minutes per side. Be careful not to overcook, as they can become mushy. The goal is to lightly coat them with oil, not to fry them.
Step 7
Transfer the cooked eggplant slices to a plate lined with paper towels. Let them cool slightly for a few minutes. This allows any excess oil to be absorbed and helps the eggplant firm up a bit, making it easier to roll without tearing.
Step 8
Lay a slightly cooled eggplant slice flat. Using chopsticks or your fingers, place a moderate amount of baby greens, sprouts, and sliced bell pepper in the center. Adjust the amount of filling based on the size of the eggplant slice and how well it rolls. Don’t overfill, or it will be difficult to roll neatly.
Step 9
Carefully roll up the eggplant, starting from one end, to enclose the vegetables. Use chopsticks to help guide the roll and keep it compact. Aim for a neat, cylindrical shape, much like making a small sushi roll.
Step 10
Now, let’s make the tangy balsamic dressing. In a small bowl, combine 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, 0.5 tablespoon of honey, 1/3 pinch of salt, a dash of pepper, and 0.5 tablespoon of basil pesto for an extra layer of flavor. Whisk vigorously with a fork or small whisk until the ingredients are well emulsified and combined.
Step 11
Everything is ready! Arrange the rolled eggplant salad on a serving plate. Drizzle generously with the prepared balsamic dressing. Finally, sprinkle 1 tablespoon of granola over the top for a delightful crunch and nutty flavor. Your beautiful ‘Eggplant Rolls with Baby Greens Salad’ is complete! This salad is perfect as a side dish or a light, refreshing meal on its own.
