Aubergine Or Eggplant Salad Recipes

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EGGPLANT (AUBERGINE) & AVOCADO SALAD



Eggplant (Aubergine) & Avocado Salad image

Make and share this Eggplant (Aubergine) & Avocado Salad recipe from Food.com.

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant
2 -3 ripe-but-firm ripe avocados
2 garlic cloves, chopped finely
1/2 red onion, chopped finely
3 lemons, juice of
4 tablespoons extra virgin olive oil
dulse flakes
pepper
2 teaspoons honey (optional)

Steps:

  • Pare and dice eggplant.
  • Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
  • Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
  • Set aside.
  • Peel and dice avocados.
  • Place in bowl and toss immediately with juice of 1 lemon.
  • Drain eggplant and combine with avocados.
  • Add chopped onion.
  • Whisk dressing again and add to mixture.
  • Toss gently.
  • Set aside for about 15 minutes.
  • Chill if desired.
  • Before serving, toss gently again and sprinkle with honey.

AUBERGINE OR EGGPLANT SALAD



Aubergine or Eggplant Salad image

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

3 -4 aubergines
3/4 cup olive oil
1 small grated onion
1 tablespoon vinegar
1 -2 garlic clove, crushed
salt and pepper
1 large tomatoes, chopped
black olives (garnish)
green pepper (garnish)

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



Eggplant Salad image

This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 7

1 medium eggplant (about 1-1/4 pounds)
4 medium tomatoes, cubed (3-1/2 to 4 cups)
3 hard-boiled large eggs, cubed
1 large onion, chopped
1/2 cup French salad dressing
1-1/2 teaspoons salt, optional
1/2 teaspoon pepper

Steps:

  • Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.

Nutrition Facts : Calories 76 calories, Fat 3g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 268mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

EGGPLANT SALAD



Eggplant Salad image

This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!

Provided by Sandi

Categories     Salad     Vegetable Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 8

6 medium eggplants
2 cloves garlic, minced
3 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons sugar
dried oregano
basil
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
  • Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
  • In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 28.3 g, Fat 5.8 g, Fiber 9.8 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 17.5 g

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