Baked Eggplant Salad Recipes
ROASTED EGGPLANT AND TOMATO SALAD
Steps:
- Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.
EGGPLANT SALAD
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
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
BAKED-EGGPLANT PARMESAN
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g
EGGPLANT SALAD
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
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
ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES
Categories Salad Garlic Tomato Side Roast Wheat/Gluten-Free Eggplant Summer Healthy Potluck Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
- Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0
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- In a bowl, add the eggplants cut into small cubes, 2 tablespoons of olive oil, salt, black pepper, cumin, corriander and sumac. Toss the eggplants with your hands to ensure they are all well coated in the oil and spices. Place the eggplants on a baking sheet and place it in the oven to bake for 25-30 minutes or until the eggplant is soft and golden. During the baking process, stir the eggplants a few times to make sure it cooks evenly.
- While the eggplant bakes, make the dressing. In a mason jar, add the olive oil, lemon juice, pomegranate molasses, salt, black pepper and red onion. Taste the dressing and addtional seasoning to your liking.
- Once the eggplant has cooked, pour into a bowl and add the tomatoes, jalapeños, parsley, olives and dressing and mix well. Taste the salad and addtional seasoning to your liking.
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