Dicedeggplantauberginesalad Recipes

DICED EGGPLANT (AUBERGINE) SALAD

Steps:

• Peel eggplant and dice into 1/2 inch cubes.
• Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
• Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
• Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
• Set aside to cool.
• Mash garlic with 1/2 tsp salt to make a paste.
• Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
• Add cooled eggplant, lime juice, and pepper.
• Stir gently to mix.
• Cover and refrigerate for 2-3 hours.

ODESSA EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 375 degrees.
• pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
• after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
• drain out fluid and slice cut eggplant into pieces.
• in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
• cover and refrigerate for 2 hours.
• serve and enjoy with pita bread triangles or coctail rye bread.
• delicious.

TURKISH EGGPLANT (AUBERGINE) SALAD

Steps:

• With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
• Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
• Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
• To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

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.

EGGPLANT (AUBERGINE) DIP

Steps:

• Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
• Remove eggplant and place eggplant in paper bag for 10 minutes.
• Remove and discard eggplant skin, chop flesh.
• Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.