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Indian-Spiced Eggplant and Mozzarella Salad

by Livestrong_Recipes  |  May 27, 2015

Indian-Spiced Eggplant and Mozzarella Salad
  1. PREP
  2. 1 h
  • COOK
  • 50 m
  • TOTAL
  • 1h 50m

Pairing Indian spice blends like garam masala with mozzarella may seem odd, but the consistency of mozzarella is similar to the paneer cheese, common in Indian cuisine. This easy recipe from LushLoves.com’s Gemma Lush may become your go-to side dish. “All you need for this recipe is a hot oven and a baking tray,” she says. http://www.lushloves.com

INGREDIENTS

SERVES 4

  • 2 med Whole Eggplant
  • 3 oz Buffalo Milk Mozzarella
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp ground cumin
  • 1 tsp Paprika
  • 1 tsp Fennel Seed
  • 1/2 tsp Ground Coriander Seed
  • 1/2 tsp Garam Masala Spice
  • 1 pinch Sea Salt, Coarse, Mediterranean
  • 1/3 cup Dry Toasted Pignolias (Pine Nuts)
  • 1 tbsp Greek Yogurt 2% Milk Fat, Plain, 1 tablespoon
  • 4 Lemon Wedge Juice, Raw
  • 1/4 cup Parsley
  • 1/4 cup Fresh Mint

DIRECTIONS

1 Preheat your oven to 350 degrees.
2 Chop the eggplant into quarters lengthways, then into smaller inch sized pieces.
3 Place eggplant a mixing bowl. Add all of the spices and salt, then 1 tablespoon of the olive oil. Toss to coat in the spices.
4 Place the eggplant on a large baking tray and roast for 50 minutes, until eggplant is soft but crisp on the outside. Once done, leave out to cool.
5 Once cooled, add the yogurt and toss again to coat the eggplant.
6 Place the eggplant on a serving platter, then top with the torn buffalo mozzarella.
7 Drizzle with the remaining olive oil and lemon.
8 Garnish with fresh herbs and pine nuts.