Coriander Eggplant Salad Recipes

MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD)

Steps:

• Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
• Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
• Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
• Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
• Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

CORIANDER EGGPLANT SALAD

Steps:

• Preheat oven to 400°F.
• Wrap garlic cloves in aluminum foil. Prick eggplant all over. On a baking sheet roast garlic and eggplant in middle of oven 30 minutes, or until garlic is tender. Transfer garlic to a plate and continue to roast eggplant until blackened and collapsed, about 45 minutes more.
• While eggplant is roasting, in a small skillet dry-roast seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them, and in a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine.
• With a large spoon scrape eggplant flesh from skin, discarding skin, and chop coarse. Peel garlic cloves and with flat side of a knife mash to paste. In a bowl stir together eggplant, garlic paste, spice mixture, tomatoes, fresh coriander, lemon juice, oil, gingerroot, paprika, salt, and 2 tablespoons mint until combined well. Salad may be made 2 days ahead and kept chilled, covered.
• Sprinkle salad with remaining 2 tablespoons mint and serve at room temperature.

CORIANDER AND CUMIN BROILED EGGPLANT

Steps:

• Preheat broiler and lightly oil a baking pan.
• Cut eggplant into 1/4-inch-thick slices. Chop cilantro and in a bowl stir together with remaining ingredients and salt and pepper to taste. Brush cilantro mixture on both sides of eggplant slices and transfer to baking pan. Broil eggplant 5 to 6 inches from heat until golden and cooked through, about 10 minutes.

CHICKPEA AND EGGPLANT SALAD

Steps:

• Place chickpeas in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Drain, returning chickpeas to pot. Add enough water to cover by 2 inches. Bring to a boil. Reduce to a simmer, and cook for 30 minutes. Season with salt, and continue to cook until tender, 1 1/2 to 3 hours more.
• Meanwhile, place eggplant in a colander in the sink, or set over a bowl. Sprinkle with salt. Let stand for 1 hour.
• Preheat oven to 400 degrees. Lightly oil a baking sheet; set aside. Using paper towels, pat eggplant dry, and arrange on baking sheet in a single layer. Bake until soft, about 30 minutes. Remove from oven; set aside.
• In a serving bowl, whisk to combine oil and vinegar. Add olives, onion, garlic, chickpeas, eggplant, coriander, and mint. Season with salt and pepper. Toss to combine. Serve immediately.