So, I got the eggplant salad, which was actually quite tasty. I liked it enough to try to replicate it at home with an heirloom farmshare eggplant. Mine tasted a little different but it was rather nice.
1 large eggplant
1 small tomato
1 small cucumber, peeled
1 fresh clove garlic
1 t garlic salt (the good kind!)
1 T olive oil
1 T white wine vinegar
oven or toaster
vegetable peeler or sharp knife
So, first I sweated the eggplant. I sliced it up, put it in a colander with a little salt for about half an hour, and then I rinsed it and patted it dry. Then I roasted it in my toaster oven. Little toaster oven, I never love you so much as I do in the summertime. In the summertime you rock my world.
After that happened, then I chilled the eggplant. You could omit this step if you don't mind it being a warm salad.
Once the eggplant was chilled, I peeled the garlic, peeled the cuke, cut the heart from the top of the tomato, and put all the ingredients in the blender.
For all you GFCF and vegan folks, take heart! This recipe is all ready for you, you don't have to do a thing differently (unless you don't have vegan vinegar). Just dip in your favorite GFCF crackers and you're good to go. I enjoyed this salad on crunchy whole wheat crackers, with cheese and salmon to accompany it, but it would also be good in a pita sandwich or as part of a Middle Eastern appetizer plate. Tahini, anyone?