Eggplant vinaigrette is one of my favorite salads ever. The one I rarely make because it pushes my limits - this salad is kind of a pain to make. You need to chop the eggplant into teeny-tiny pieces, and the tomatoes too - after you remove all the seeds. Yet, it's worth it.
Kind of like how when you're a kid and you play checkers with someone who never just lets you win and then you WIN[!] after the 10th time. So gratifying.
Today we all pushed our limits. In the morning we went rafting. I jumped off a 24 ft rock. Enzo jumped twice. Then we zip-lined. Enzo zip-lined twice.
Maria stayed behind and was terribly sad.
Poor baby, we totally pushed her limits.
4 cups finely diced eggplant (about 1 medium sized eggplant)
4 cups boiling water
2 tomatoes finely diced, remove seeds
1/2 cup grated onion
2 tablespoons apple cider vinegar
1 tablespoon olive oil
salt and pepper to taste
- Place the diced eggplant in a colander and slowly pour the boiling water over the eggplant.Pour cold water over the eggplant so it cools down. Drain all of the excess water and put the eggplant in a salad bowl.
- Add the diced tomatoes, onion, vinegar, and olive oil, and gently toss. Then season with salt and pepper to taste.
- This salad is perfect with bread or served as a side dish with grilled fish or grilled chicken.
- Keep refrigerated.
Tonight we're pushing ourselves a little bit more. The plan is to wake up at 3:00am to watch the meteor shower. Will you be watching it too? Tomorrow we go on a long hike to one of our favorite beaches. We are taking the left over vinaigrette, bread, and cheese, and we're having ourselves a picnic. We're trying to maximize our time with my mom and my cousin before they leave next week. So far it's working.
Day 1- Green Papaya Salad
Day 2- Avocado and Mango Salad