This innovative recipe uses loose tea leaves for a fun and fresh take on a salad. The raw eggplant is delicious and almost meaty… I didn’t know you could do this with eggplant until I had it the other day.
Raw Eggplant Tea Salad
- 1/2 of a large eggplant, diced in ~1cm cubes
- 2 small tomatoes, chopped
- 1/2 small/medium onion, finely chopped
- 1 teaspoon loose rooibos tea (any kind)
- chili and garlic powders, to taste
- salt, to taste
- 2-3 tablespoons red wine vinegar
Mix everything together. Let sit for 20+ minutes for the flavors to really mesh.
The inspiration for this recipe came from the chef of Sanctuary T Restaurant, who was demo-ing his tea spice mixes at Whole Foods. Unfortunately for him I didn’t buy his spices, but I did make my own version!
I served this with my easy pizza dough recipe for dinner. For the flour mixture I used a mix of Jiffy cornbread mix, whole wheat flour, and oat bran (out of wheat bran, which I usually add). I topped the pizza with extra sauce and some cheddar cheese (light on the cheese, just how we like it). We each had half. We eat a lot of pizza.
What’s your favorite pizza topping?