Eggplant Salad
This incredible salad is a delicious take on an iceberg wedge. But this is not your average wedge. Smoky eggplant becomes a creamy dressing atop the cold lettuce. Harissa spiced pecans seal the deal. Recipe adapted from Ottolenghi.
- Time: 30 min
- Servings: 4
Source: Red Stick Spice Recipes
Ingredients
- For the Eggplant Cream
- Arbequina Extra Virgin Olive Oil
- medium eggplants, pierced all over
- lemon juice
- garlic clove, roughly chopped
- Tbl Greek yogurt
- Dijon mustard
- salt
- black pepper
- For the crunchy topping
- Tbl Harissa Extra Virgin Olive Oil
- Bergeron Pecans, roughly chopped
- Naan flatbread, torn into small pieces
- [Urfa Biber Chile Flakes]
- For the salad base
- small head iceberg lettuce, cut into rings
- Lemon Garlic Extra Virgin Olive Oil
- Salt and pepper
- Parmesan, finely grated
- Radishes, thinly sliced
- small avocados, pitted, peeled and thinly sliced
- Chives