Eggplant Salad
Recipe by Educational Chef Andrea Blanton
Demonstrated at Grant Park Farmers Market on September 3, 2017
Ingredients
- 4 Listada Eggplants (small) – Mayflor Farms
- 1 cup wood sorrel – Freewheel Farm
- 3 tbsp + 1 tsp olive oil ( split)
- 1 tbsp tahini
- 2 tbsp rice vinegar
- 1 sprig dill, chopped
- Salt
Directions
- Cut eggplant into quarters 2.
- Heat 1 tsp oil on pan, and add eggplants 3.
- Char until brown, add salt to taste and remove from heat 4.
- Mix in rest of olive oil, vinegar and tahini in a bowl with eggplant. Add sorrel and mix 5.
- Garnish with dill
*Recipe adapted from Good and Cheap Cookbook. You can pick one up for $12 at all of our markets, or if you receive SNAP benefits, stop by the information desk to ask us how you can get one for free.
Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.
