Balanced, bursting with flavours, pure umami, satisfying, decadent, surprisingly easy… This eggplant, potato, and mushroom salad is all of that and more.
The other day I posted a photo of a very special salad on my Instagram account (if you aren’t following me there already, you should!) and a few of you wanted to know the recipe. So here I am writing it up!
This recipe was originally meant to go up a couple of days ago, but sticking to deadlines while living without electricity is impossible. Should have learned that ages ago. Under-promise, over-deliver… That should become my mantra because no matter how much I’d like to do things on my blog or YouTube channel, things aren’t as easy.
By the way, if you’re wondering what’s going on with our electricity situation, there is no news. Still! Can you believe that? It’s been more than 6 months now. It all seems surreal and I can only wonder how much longer they will keep us waiting (by “they” I mean the monopolistic electricity supplier). There are so many things I’d like to do and I can’t.
On a more positive note, our dog Giulietta has finally got over her separation anxiety and now can safely and comfortably be left at home. Phewwwww! I’ve been waiting for this moment for months. It means that I can finally go to work at the local library.
But once something gets sorted, something else usually go wrong, right? Yup, now my WordPress dashboard refuses to work in the library most days. It does occasionally work in the mornings, but it’s never certain.
I could go to the Internet cafe but I can’t make myself to. I feel awful every time I go there. Being surrounded by hundreds of machines and their electrical fields definitely doesn’t sound appealing to me. I hope you, guys, will understand and won’t abandon me. I’m really doing my best, and it’s still better to do things later than never, right?
Alright, let’s move on to the recipe. The other day, I had some mushrooms and eggplant that had to be used up. I also had a ton of potatoes, so that’s how I came up with this awesome eggplant, potato, and mushroom salad recipe. It took no time to put together and it was delicious. My hubby was impressed beyond words!
The mushrooms give such an amazing umami taste to this salad. It’s beyond words. Ever since I discovered miso and the meaning of umami, I’ve suddenly realized why some foods have been attracting me more than others: it’s all about umami. And so my umami quest began…
Whenever I make salads, I like combining raw and cooked ingredients, I like it cold and warm at the same time. I find this kind of salads balance my body perfectly. If it’s hot, I add a bit more cold, raw ingredients. If it’s cold or rainy, I indulge in more cooked things. My way of eating is all about gentle balancing and constant adjusting to my body’s needs, weather, season or my moods. There is nothing constant about diet. Just like there is nothing constant about this world, our lives or bodies. Balancing is key.
Now that I got my food philosophy out of the way, let’s get to the ingredients. This salad recipe is vegetarian, but you can make it vegan if you omit the cheese and swap the yogurt dressing for a vegan alternative, such as olive oil and vinegar, lemon juice with oil or alone, or a gentle vinaigrette.
This salad recipe can also become gluten-free if you avoid using bread. You can swap it for some toasted seeds, such as sunflower seeds and/or pumpkin seeds.
This recipe serves 2 people.
- a bunch of lettuce (around 60g or 2 oz.)
- a handful of arugula
- a handful of fresh basil leaves
- 2 medium tomatoes
- 1 medium avocado
- 3T unsweetened yogurt
- 1 medium eggplant
- 2 medium potatoes
- 2 medium potatoes
- 3 medium mushrooms (mine were kind of on the larger side)
- some oil for cooking (I used organic sunflower oil which is the best oil to balance excess kapha in my body)
- 1 clove of garlic
- 2 slices of bread (I used spelt bread with pumpkin for a beautiful pop of orange colour)
- 1 oz. Parmesan cheese
- a pinch of sea salt or Himalayan salt
- Chop all the lettuce, arugula, and tomatoes. Place in a bowl. Add avocado and yogurt, mix well. Divide the mixture onto two different plates. Set aside.
- Chop aubergine and potatoes (unpeeled) into bite size pieces. Slice mushrooms. Heat some oil in a pan. Peel the clove of garlic, chop it in half and stick a fork into one of them. Rub the garlic clove all around the pan to infuse the oil with garlicky taste. It will make the vegetables taste delicious! Add aubergines, potatoes, and mushrooms to the oil and cook until they soften, around 10-15 minutes. Once they are ready, place them on top of the lettuce on the two plates.
- Toast the slices of bread, chop them into crouton-size pieces, and scatter them on top of the salad. Finish by shaving some Parmesan on top. That’s it!
This salad is super nutritious and healthy. It’s also a little deviation from the regular all-raw salads. It’s going to be a regular staple on my dining table from now.
I hope you’ll enjoy this salad recipe as much as us two and if you know someone else who would like it, please help this blog grow by sharing this recipe with them. Eating healthy doesn’t have to be time-consuming, bland, or boring. Let’s help each other fall in love with food all over again!
Lots of love,