This aubergine, bell pepper and sesame salad recipe is fantastic on its own, as a side dish to pasta for dinner or just with or on crusty bread for lunch. Grilled aubergine (also known as eggplants in North America and Oceania) and bell pepper, on a bed of fresh baby spinach, topped with sesame seeds, along with a good drizzle of extra virgin olive oil. This is simply delicious.
Grilled aubergines and peppers could be eaten just as they are warm from the grill, just add a pinch of salt. But served with a creamy nutty sauce and topped with a herb and grain salad, they become elevated to dish worth of a dinner party. Depending on your diet, you can add pearl barley, bulgur, quinoa or brown rice. Grilled aubergines and peppers are perfect for vegan, vegetarians and people with gluten and lactose intolerance.
Must try recipe: Super Food Salad
Aubergine Benefits
Aubergines are great source of dietary fibre, vitamins B1 and B6, potassium and magnesium. But they often gets a bad reputation for its bitter taste and being tricky to cook with. They are extremely good at absorbing flavours. Acting as a sort of “base” for a meal makes them very convenient for cooking. Here are few delightful benefits of aubergines you should know about:
- Protect against cardiovascular disease
- Aid digestion
- Lower blood pressure
- Prevent cancer
- Improve bone health
Bell Pepper Benefits
Bell peppers come in green, yellow, red and orange varieties. The red bell pepper contains the most nutrients of the group, but all are great for your health. A red bell pepper is a perfect, low calorie snack that contains about 30 calories and has a really satisfying crunchy bite. Keep slices of red bell peppers in the fridge, so you will always have something healthy and tasty to reach for when you are having a snack attack. The fiber that a bell pepper contains will help you to feel full longer with very little calories. Plus, you will have a flawless skin!
“My heart says chocolate and wine but my jeans say: for the love of God, women, eat a salad.”
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Aubergine, Bell Pepper and Sesame Salad
Ingredients
- 1 Aubergine (sliced lengthwise)
- 1 Bell pepper (sliced halfway)
- 150 g Baby spinach
- 2 tbsp Sesame seeds (roasted)
- 1 Pinch of salt
- 1 tbsp Extra virgin olive oil
- 1 tbsp Balsamic vinegar
Instructions
- Brush the aubergine (eggplant) slices and the bell pepper all over with oil and season with salt.
- Grill the aubergine over moderate heat until nicely charred and tender, about 4-5 minutes per side. Transfer the aubergine to a work surface and let cool.
- Repeat the above step with the bell pepper.
- Peal the aubergine and the pepper and then chop into small pieces.
- Wash the baby spinach and lay it on a salad dish. Place the aubergine and the pepper on the top. Sprinkle sesame seeds and drizzle some olive oil, balsamic vinegar and salt. Serve on its own or with pitta bread.
- Bon Appetit!