Eggplant (Aubergine) & Avocado Salad

From: mliss29

On Aug 11, 2008

I love lemon juice, salt, and avocado together; and I love eggplant, so I had to try this. It is really good! The first three I mentioned are wonderful, of course, but then there is the addition of two different crispy, crunchy textures. The eggplant and onions go so nicely in this dish. After chilling the dish, I totally forgot the honey until I got here and saw it mentioned in the other reviews. I thought it was great without. Thanks! Reviewed for the Veg*n Recipe Swap.

From: *Parsley*

On Aug 9, 2008

The raw eggplant really works well in this salad. It's a nice blend of textures. I used a beautiful white eggplant that I got at a local Famer's Market. Instead of honey, I just sprinkled a little sugar over it. Thanx for posting this unique and delicious salad!

From: echo echo

On Sep 20, 2004

I was a bit apprehensive about raw eggplant, so I made half a recipe, to try it out on just me before going ahead and sharing it. I tried a few bites without the honey then added the honey so I could experience it both ways. I was pleasantly surprised with how much I liked this dish. The amount of honey is so small that it didn't change the flavor substantially but I'd probably add it again. The one change I'd make would be to use a bit more garlic, because the salad was just a bit bland. However, I'll definitely make it again--it will be a great dish to take with me for lunch.

From: free-free

On Jul 6, 2007

I have an interest in Raw foods and like to try recipes that I come across on Zaar that sound intriqing...I was pleased to find this as an option from one of my team mates while playing in the ZWT3. I used 2 fabulous avocados, 3 fat cloves of garlic and a generous amount of the red onion. I soaked the diced eggplant in a bath of ice cold water with a ton of lemon juice and some sea salt for about 1/2 hour. I did not have any dulse flakes...so to play with the texture and acidity I ribbon cut a couple of sun-dried tomatoes into the dressing. I allowed the mixture to sit at room temp for an hour before serving it and LOVED the finished product... it was even better the following day after being chilled when the flavors had been allowed to mingle together...I used the honey to balance the lemon-tart and that sat in the salad mix as well...in my opinion it is key to the dish... The raw eggplant is a nice surprise...almost apple like with the way it is treated here, but of course not as crisp. The flavors are wonderful, the dish is different and creative. Perfect for the summer weather!! I loved it, Thanks ~Rita~!!