Bigfatgreekeggplantauberginesalad Recipes

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

STEAMED EGGPLANT (AUBERGINE) SALAD

Steps:

• Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
• Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
• Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
• Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
• Carefully remove plate from steamer and allow eggplant to cool slightly.
• To serve, arrange eggplant on a platter and spoon over reserved dressing.
• Sprinkle with spring onions, roasted sesame and pepper.
• Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
• Dressing.
• Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
• Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.

MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)

Steps:

• Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
• allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
• Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
• Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
• Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.

BIG FAT GREEK EGGPLANT (AUBERGINE) SALAD

Steps:

• Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
• Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
• In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
• Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
• Roughly cut up the eggplant, and combine it with the remaining ingredients.
• Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.