Shaved Eggplant Salad (Jalapeno spiced orange dressing)

January 6, 2013

Best of 2012 – Number Eleven

Recipe by Brenda Anderson
Photography by Chia Chong
Styling by Libbie Summers


  • ¼ cup olive oil
  • ¼ cup agave syrup (or honey)
  • Juice of two oranges
  • ¼ cup chopped mint plus small leaves for garnish
  • ¼ jalapeño pepper, seeds removed and finely chopped
  • Kosher salt and fresh ground black pepper
  • 2 small eggplants
  •  ¼ cup shaved Parmesan cheese


In a pint jar with a tight-fitting lid add olive oil, syrup and orange juice. Shake well. Add chopped mint and jalapeno pepper, gently shake again. Let stand at least 4 hours at room temperature. Strain dressing through a fine mesh strainer into another jar discarding peppers and mint. Salt and pepper to taste. Very thinly slice eggplant using a mandolin or sharp knife. Place eggplant on platter and drizzle with dressing or, layer in a bowl and pour dressing over top (make sure to shake strained dressing well before pouring over eggplant). Top with shaved parmesan cheese and garnish with mint leaves. Serve immediately.

  • Servings: 6
  • Prep time: 30 minutes
  • Cook Time: N/A
  • Innactive Time: 4 hours
  • Difficulty: Please…this is so easy

Recipe courtesy of Brenda Anderson for Salted and Styled


Tags: , , , , , , , ,