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Healthy Cucumber-Eggplant Greek Salad

May 22nd, 2015 | by

Spinach is a very good source of calcium and iron. However, presence of oxalic acid in spinach prevents the absorption of these nutrients. This process can be reversed by eating vitamin C along with spinach. Hence, you should eat this salad along with fruits or juices containing vitamin C, such as lemon or oranges to enable proper absorption of iron and calcium. 

Ingredients

  • 1 tbsp red wine vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp, fresh oregano, chopped
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp salt
  • 1 ripe tomato, seeded and diced
  • 1 large eggplant, trimmed and cubed
  • 2 1/2 tbsp extra-virgin olive oil
  • 1 pound spinach, stemmed and cut into small pieces
  • 1 cucumber, peeled and diced
  • 2 tbsp black Greek olives, pitted and chopped
  • 1/2 red onion, diced
  • 2 tbsp feta cheese, crumbled

Directions

  1. Place a rack in the oven and preheat to 450 F.
  2. Coat the baking sheet lightly using olive oil cooking spray.
  3. Whisk lemon juice, salt, vinegar, oregano and pepper in a bowl.
  4. Add the olive oil slowly while whisking until the mixture emulsifies completely.
  5. Keep this vinaigrette aside.
  6. Spread the cubes of eggplant in one layer on the baking sheet and spray olive oil on the eggplant cubes.
  7. Roast for around 10 minutes.
  8. Flip the side and roast them until golden and soft for 10 minutes more.
  9. Cool and mix with cucumber, tomato, spinach, and onion in a large bowl.
  10. Pour the vinaigrette over this salad and toss gently to coat evenly.
  11. Sprinkle with feta cheese and olives.

Sd Serve immediately with freshly squeezed orange juice.

(Serves 8)

 

 

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