Eggplant Salad / Salada de Berinjela

Today’s recipe is from a cooking workshop on our Latino roots I presented this past Sunday as part of Cocinando con Arte/ Cooking With Art project. Our focus on the workshop was to share some healthy recipes but yet traditional to our country and/or family.

I chose to present the recipe of an Eggplant Salad for a few reasons. First, it’s versatile, it can be eaten by itself, as a side in barbecues or as bruschetta for example. Second, it reminds me of my sister Ligia since she used to make this recipe on special occasions. Although, I made some changes to it by adding leeks instead of green peppers, still a recipe that is dear to my heart and reminds me of home! And last, tasty, healthy and super easy to make.

Who said that eating healthy needs to be boring?

Ingredients :

    • 2 large eggplants cut into cubes
    • 2 onions cut into large cubes
    • 2 medium sweet peppers cut into large cubes (colored)
    • 3 tablespoons olive oil
    • 2 medium carrots cut into slices
    • 1 stalk of leeks, cut into round slices. I used the whole leeks (from bottom to the greens)
    • Salt and black pepper to taste
    • ½ cup of vinegar

Directions:

  1. Cut all vegetables
  2. Leeks can be tricky to clean, but just cut them into round slices, place in a bowl with water, remove them from water (don’t dump the water out, since this will bring the dirt back in the bowl)
  3. In a saucepan with water, cook all the vegetables with a little salt and pepper until all are soft, about 30 minutes
  4. Drain the water (this water is a vegetable broth that can be used for other recipes such as soups etc). In a bowl, combine the olive oil, salt, vinegar, black pepper and the chopped parsley to the cooked vegetables
  5. Let it cool in the refrigerator and serve

 

Suggestions / notes:

  1. Although the recipe can be prepared and eaten on the same day can serve I recommend that you let it sit overnight in the refrigerator and serve the next day.
  2. It can be served in barbecues or also with toast or as bruschetta
  3. You can leave in the refrigerator for up to 1 week
  4. The water you use to cook the vegetables, becomes a very tasty and healthy veggie broth that you can use for future recipes such as soups or any other use you might have

Yield: 8 big portions

Prep time: 15 minutes

Cook Time: 35 minutes

 

 


A receita de hoje é de um workshop de culinária sobre nossas raízes latinas que apresentei no domingo passado como parte do projeto Cocinando con Arte / Cooking With Art. Nosso foco no workshop foi compartilhar algumas receitas saudáveis e típicas de nosso país de origem ou receitas tradicionais para as nossas famílias.

Eu escolhi apresentar esta receita por três motivos. Primeiro, é uma receita super versátil, e pode ser servida sozinha, como acompanhamentos para churrascos ou até em forma de brusqueta. Segundo, essa receita me lembra  aminha irmã Ligia, já que ela fazia essa receita em algumas festas, apesar de ter feito algumas alterações na receita, adicionando alho-poró em vez de pimentão verde, ainda uma receita que tem um carinho muito especial no meu coração! E por último,  é uma receita saborosa, saudável e super fácil de fazer.

Quem disse que comida saudável tem que ser ruim?

Ingredientes:

 

  • 2 berinjelas grande cortadas em cubinhos
  • 2 cebolas cortadas em cubos grandes
  • 2 pimentões médios cortados em cubos(coloridos)
  • 3 colheres de sopa de azeite
  • 2 cenouras médias cortadas em rodelas
  • 1 talo de alho-poró cortado em rodelas
  • Sal e pimenta do reino a gosto
  • ½ copo de vinagre

 

Direções::

 

  1. Corte todos os legumes

 

  1. Em uma panela com água, cozinhe todos os legumes com um pouco de sal e pimenta até que todos estejam macios, por volta de 30 minutos
  2. Escorra a água (essa água é um caldo de vegetais que pode ser usado para outras receitas, como sopas etc). Em uma tigela, junte o azeite, sal, vinagre, pimenta do reino e a salsinha picada aos legumes cozidos
  3. Deixe esfriar na geladeira e sirva

 

Sugestões/ Notas:

  • Apesar de poder servir e comer essa receita no mesmo dia, recomendo que deixe descansar por uma noite e sirva no dia seguinte.
  • Pode ser servida em churrascos ou também com torradas ou brusquetas
  • Pode deixar na geladeira por até 1 semana

 

Rendimento: 8 porções grandes

Tempo de preparo: 15 minutos

Tempo de cozimento: 35 minutos

 

By |2018-04-11T18:17:09+00:00April 9th, 2018|Easy, Healthy, Meatless Monday, Recipes, Salad, Salada, Vegan|Comments Off on Eggplant Salad / Salada de Berinjela

About the Author:

I describe myself as a Brazilian making food since that is what I do. All my culinary training comes from cooking for and with my family since I was little. My cooking became a big part of me and my life when I moved abroad in 2006. Back then, I saw food as just food, no labels; it was the food that I grew up eating and I missed dearly. Cooking abroad allowed me to keep my culture alive and share with others, specially my son, who learned how to be Brazilian abroad. I describe my journey into cooking abroad as a daily experiment, since learning how to say the name of an ingredient in English, then trying to find it in a local store or not finding it at all and learning how to find a replacement became part of my life for the last 11 years and I’m sure it will be for many years to come. So… the blog… Food to me cannot be isolated to just food, there are cultural, societal, emotional, geographic, economical and many other influences that affect the way we cook and eat. What can you expect? A variety of posts with tips, recipes, food memories, etc. etc. Thanks for joining me in this new journey. Bom apetite!