Healthy Cucumber-Eggplant Greek Salad
May 22nd, 2015 | by admin
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.
- 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
- Place a rack in the oven and preheat to 450 F.
- Coat the baking sheet lightly using olive oil cooking spray.
- Whisk lemon juice, salt, vinegar, oregano and pepper in a bowl.
- Add the olive oil slowly while whisking until the mixture emulsifies completely.
- Keep this vinaigrette aside.
- Spread the cubes of eggplant in one layer on the baking sheet and spray olive oil on the eggplant cubes.
- Roast for around 10 minutes.
- Flip the side and roast them until golden and soft for 10 minutes more.
- Cool and mix with cucumber, tomato, spinach, and onion in a large bowl.
- Pour the vinaigrette over this salad and toss gently to coat evenly.
- Sprinkle with feta cheese and olives.
Sd Serve immediately with freshly squeezed orange juice.