ITALIAN EGGPLANT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.
MOROCCAN AUBERGINE & CHICKPEA SALAD
This salad is delicious served with grills, or serve with couscous for a veggie lunch
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
- Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.
Nutrition Facts : Calories 263 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.35 milligram of sodium
ITALIAN EGGPLANT SALAD
If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers.
Provided by SANDI149
Categories Salad Vegetable Salad Recipes
Time 3h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.
- In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 15.5 g, Fat 3.8 g, Fiber 7.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 5.2 mg, Sugar 7.6 g
ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Provided by Nagi
Categories Mains Side Salad
Number Of Ingredients 21
Steps:
- Dressing - shake in a jar.
Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving
AUBERGINE SALAD
This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.
Provided by PalatablePastime
Categories Vegetable
Time 29m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
- Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
- Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
- In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
- Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
- Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Nutrition Facts : Calories 225.5, Fat 17.7, SaturatedFat 2.3, Sodium 800.9, Carbohydrate 17, Fiber 7.2, Sugar 6.9, Protein 3.7
SESAME EGGPLANT (AUBERGINE) SALAD
This intriguing salad is a great addition to any Asian or oriental meal. The dressing is sooooooo gooood that I'm having all the flavors in my mouth right now. This dressing would be great over noodles! Heck the dressing is so good I have also used to it marinate other vegetables.
Provided by ameatlanta
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
- When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
- Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
- Transfer to a bowl and let cool to room temperature.
- Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
- To serve, mound on a serving plate and garnish with onions.
AUBERGINE OR EGGPLANT SALAD
Make and share this Aubergine or Eggplant Salad recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
- Allow the skin to turn black so as to give a smoky flavour to the salad.
- Skin aubergines while still hot and chop in small pieces.
- Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
- Garnish with olives and pepper rings.
- Serve with roast meat, and grilled or fried fish or as appetizer.
- Serves six.
Nutrition Facts : Calories 305.2, Fat 27.5, SaturatedFat 3.8, Sodium 7.1, Carbohydrate 15.6, Fiber 8.3, Sugar 6.7, Protein 2.7
EGGPLANT SALAD WITH DILL AND GARLIC
Epicurious | March 2007 Chef Einat Admony This recipe was created by chef Einat Admony for an Israeli Passover menu.
Provided by Lizzie Rodriquez
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
- Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
- Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
- Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.
Nutrition Facts : Calories 217, Fat 15.8, SaturatedFat 2.2, Sodium 2623.4, Carbohydrate 19.4, Fiber 9.6, Sugar 9, Protein 3.2
HAJAR'S EGGPLANT (AUBERGINE) BRANIYA SALAD
Here in Morocco we have a few very good eggplant salads (slatas). The best known being Zalouk. Braniya is the Moroccan Arabic word for eggplant and this salad is begged for by hubby and friends! This is a lush paritally cooked salad that does involve standing time. This is not good without standing 6 hours or overnight is even better! It just doesn't work freshly done. c.2005
Provided by Hajar Elizabeth
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the eggplant in the oil. No need to salt or fiddle at all with the eggplant. I do this in a large skillet on moderate heat and wait quite a while before moving or turning the cubes. You want it nicely browned and cooked through though not mush. The given amount of oil is enough to do this and I have never had to add more. Your pan will look overfull but the eggplant will shrink.
- While the eggplant is browning prepare the onions, peppers and garlic and place into a glass or plastic bowl.
- Pour eggplant, hot, and it's oil (if any left, though the oil will drain back from the eggplant into the salad during standing for the dressing.) into the bowl over the onion mixture.
- Top with remaining ingredients and mix well. Refrigerate at least 6 hours and serve chilled or room temperature.
- Please use fresh lemon juice and to taste. The amount I use is the juice of 1 fresh lemon. Not easy to give an exact measurement on how much juice 1 lemon will yield but I always use 1 lemon.
- This does need to sit so figure in the sitting time as part of the cook time.
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