Summer is in full swing, and that means it’s time for light, fresh, and flavorful dishes. This snow peas, eggplant and romaine is a salad that’s sure to please your friends and family.
This dish is made with fresh, seasonal ingredients. This recipe is so quick and easy to make. It’s a healthy and nutritious option. The snow peas are stir-fried until they’re crisp-tender along with garlic. All of these ingredients are tossed together with lime juice and capers. The result is a dish that’s both elegant and delicious. So gather your ingredients and let’s get started!
Heat the oil in a large skillet. Cut the eggplant into bite size cubes. Cook the eggplant until tender.
Remove the ends and strings from the snow peas. Cut the peas on a diagonal into bite size pieces.
Add the snow peas and garlic to the skillet. Cook for two minutes. Transfer to a large bowl. Cut the lettuce into strips and add to the bowl. Lightly toss the salad. Add capers and lime juice. Salt to taste and toss. This is a great salad to have in combination with Sauteed Butter Garlic Scallops.
Recipe
Eggplant, Snow Peas, and Romaine Salad – A Summer Feast
Servings: 4 to 6
1 cup Japanese Eggplant, cubed
2 cups Snow peas, trimmed and cut diagonal
2 cups Romaine Lettuce, cut into strips
4 cloves garlic, slice
2 tbsp. olive oil
2 tbsp. fresh lime juice
2 tbsp. capers
Salt to taste
Heat the oil in a large skillet. Cook the eggplant until tender. Add the snow peas and garlic and cook for two minutes. Transfer to a large bowl with the lettuce and toss. Add capers and lime juice. Salt to taste and toss.
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