This raw eggplant salad recipe is simple and delicious and will make you change your mind on how you eat your eggplant! To choose the best eggplant for a raw eggplant salad, look for eggplants that are firm, shiny with very little blemishes and bruises. This will ensure a fresh eggplant. A fresh eggplant has an almost whitish-greenish color when you cut into it. An eggplant that is not as fresh will be slightly brown when you cut inside.
For this recipe, you will need:
- 1 Large Eggplant
- 2 to 3 Ripe and Firm Small Avocados
- 1 Large Lemon
- 1 Small Chopping Knife
- 1 Medium Bowl for Preparation
- 1 Large Bowl for Serving
- 1 Large Serving Spoon
- Prepare a medium bowl of cold water and squeeze 1/3 of the lemon juice from the lemon into the water. This bowl of lemon solution will be used to store the chopped eggplant during preparation to prevent browning from oxidation.
- Remove the skin from the eggplant by slicing the skin off with a knife.
- Chop the eggplant up into small cubed chunks, about 1/2 inch pieces. Some people may want to avoid eating the seeds of the eggplant, but this is personal preference.
- Immediately after chopping up the eggplant, place the pieces into the bowl of lemon solution to prevent the eggplant from turning brown.
- Slice avocados in half and remove skin and pit.
- Chop the avocado up into roughly same size pieces as the eggplant and place it in the large serving bowl.
- Drain the eggplant out of the lemon solution (remove the water) and place it in the large serving bowl with the avocado.
- Squeeze lemon juice from the remaining lemon on top of the eggplant and avocado.
- Add honey. Adjust to taste.
- Stir everything with a big spoon to mix it up. Do not over-stir as this will cause the salad to brown faster. The eggplant will get slightly coated by the avocado, especially if you choose soft avocados as well as the more lemon juice you use.
Serve immediately. Enjoy!
Photo Credit: Mandy Brake