- 12 1/2-inch thick slices eggplant
- olive oil for brushing
- 1/4 cup ground fennel seeds
- 1/2 teaspoon cayenne pepper
Dressing:
- 1 cup non-fat buttermilk
- 1/2 teaspoon salt
- 3/4 cup chopped fresh mint
- 1/2 cup peeled, seeded, grated cucumbers
- 1/4 to 1/2 teaspoon coarse ground black pepper
Salad:
- 4 cups baby organic greens or assorted chopped lettuces
- 12 1/2-inch thick slices assorted cored apples
|
Ragavan Iyer,
CCP, The Essence of Thyme, Inc. Founder and VP of Education, Asian Culinary Arts
Institutes |
Brush the eggplant slices on one side with olive oil. Sprinkle them with the
fennel and the cayenne pepper. Place them under the broiler (oil side up) or on
a grill (oil side down) for 3-5 minutes. Once the eggplant is tender‚ transfer
to a plate and set aside.
To make the dressing‚ whisk all the ingredients in a medium mixing bowl until
blended. Set aside.
To assemble the salad‚ place the greens on a large serving platter. Arrange
the apple slices and the grilled eggplant slices evenly on the greens. Pour the
dressing evenly over the salad and serve immediately.
Serves four. Nutrition information per serving: 190 calories; 6 grams
protein; 4 grams fat; 5 milligrams cholesterol; 322 milligrams sodium
