Bittman once put together 100 salad recipes in short 2 or 3 line descriptions. I love to turn to these suggestions in the warmer months for inspiration. They are great flavour combinations yet simple and easy to put together, and are great inspiration on hot days when your creativity flags.
Grilled eggplants are always a winner, and I grill them on my covered BBQ. A few red and green capsicums are added alongside, shining from being wiped with oil prior to being placed on the grill. Twenty minutes later the capsicums are charred and the eggplants are soft and collapsed. Perfect bases for salads and soups.
The Bittman salads we have beein inspired by are here. Or take some time to explore all of our Salads, and all of our Eggplant recipes. Try some Cannellini Bean Recipes. Or take some time and explore our Mid Summer dishes.
Grilled Eggplant Salad with Pine Nuts, White Beans and Pita Chips
Cook whole 1 – 2 unpeeled eggplants on a grill, hot skillet, over a gas flame or on the BBQ until the skin is charred and the eggplant is soft and collapsing. You will need to turn it occasionally.
Take the chopped flesh of the eggplant, discarding the skin, and mix with halved cherry tomatoes, toasted pine nuts, and cooked cannellini beans. Dress with olive oil and lemon juice with lots of black pepper. Stir through some toasted chunks of pita bread or other flatbread.
recipe notes and alternatives
This is also very good stirred through a garlic yoghurt sauce or a yoghurt and tahini sauce. Don’t add the oil dressing if using a yoghurt sauce or yoghurt-tahini dressing.
This is a versatile salad base. Add some finely sliced spring onion (scallion), or some oregano leaves. Or a hint of garlic.
a few walnuts make a great replacement for pine nut.
Add more white beans, and surround by flatbread for a filling and delicious lunch.