I stole a recipe and this is what happened. Yes, I will freely admit that I stole this simple, delicious recipe for roasted eggplant and turned it into a salad. I wanted something easy, beautiful, and filled with veggies for the new year.
The eggplant takes a bit of time, but it’s well worth it. It’s so addictive, you may suddenly realize you’ve eaten nearly an entire (whole!) eggplant in one sitting! You guys, I was so excited about the prospect of digging into FRESHLY ROASTED EGGPLANT that I didn’t really follow the steps of the above recipe to the letter, and cut my globe (aka regular-sized) eggplant into thinner slices about 3/4 of an inch thick. This cut the cooking time in the original recipe by half, to approximately 25 minutes. If you’re choosing my quick-fix method and have a hot oven, like I do, be sure to check the eggplant frequently around the 20-minute mark, to be sure it’s not burning. (That said, charred eggplant is delicious!)
With the second eggplant, I did actually follow the darn instructions, and it came out even prettier.
Filled with healthy baby greens and dressed with a knock-your-socks-off apple cider vinaigrette, this salad is so delicious and laden with plate appeal, you’ll soon be gobbling down your veggies!
Zesty Smoked Paprika Tofu
- 1 package firm or extra-firm tofu
- 2 tbsp canola oil
- Smoked paprika
- Salt and pepper
Heat the canola oil in a sauté pan over medium-high heat. Drain the tofu, then cut the block into 1/2 inch slices. Season both sides with smoked paprika, rubbing it into the tofu, then sprinkle on salt and pepper to taste.
When the oil is shimmering, add the tofu pieces. Cook until golden brown on both sides, about 3 minutes per side.
BOSS Apple Cider Vinaigrette
- 1/2 tsp dijon mustard
- 1/2 tsp whole-grain dijon mustard
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp fresh parsley, minced
- Pinch salt and pepper
Mix all ingredients, and taste for seasoning. The relative acidity of the apple cider vinegar and pepperiness of the olive oil vary a lot from brand to brand, so do actually taste it. This dressing is also ridiculously delicious when made with a combination of tarragon and parsley. Though I haven’t road-tested it on an actual kid, the low acidity of this dressing would probably be kid-friendly, and should be a crowd pleaser for grown ups. 😉
To assemble the salad:
Pour desired amount of vinaigrette over 2 cups baby greens, such as arugula. Toss to coat. Arrange the tofu and roasted eggplant slices on top.