ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
EGGPLANT (AUBERGINE) SALAD
Ethiopia Posted for Zaar World Tour 2006. I'm not a fan of eggplant unless it is breaded and fried. Hope you'll enjoy this recipe.
Provided by Charlotte J
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the diced eggplant in a bowl.
- Mix the salt and lemon juice together and pour over the eggplants.
- Let sit for 30 minutes.
- Sprinkle on the oil and toss well.
- Gently stir in the garlic, beans, and sugar.
- Season with black pepper.
- Recipe did not call to chill this but I think it might taste better chilled.
Nutrition Facts : Calories 243.9, Fat 12.9, SaturatedFat 1.9, Sodium 362.3, Carbohydrate 27.5, Fiber 9.2, Sugar 5.2, Protein 7.3
EGGPLANT (AUBERGINE) & AVOCADO SALAD
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
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.
PASTA WITH EGGPLANT (AUBERGINE)
Make and share this Pasta With Eggplant (Aubergine) recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons of the olive oil in a large, deep skillet.
- Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
- Meanwhile, cook the ziti according to package directions.
- When it is al dente, drain.
- Remove the eggplant from the saute pan.
- Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
- Add the tomatoes and crush them with your fingers.
- Add the cooked eggplant cubes and the olives.
- Cook and stir 15 minutes, until sauce is thick.
- Season with salt and pepper.
- Stir in the basil.
- Cook 2 minutes.
- Add the ziti to the sauce and stir to combine.
- Serve hot.
EGGPLANT PASTA SALAD
To me, the best thing about spring and summer is fresh eggplant from the garden. This recipe is from Real Simple.
Provided by Pinay0618
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant and tomatoes.
- In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes. Remove from heat and stir in the capers, pine nuts (if using), and parsley.
- Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta before serving.
Nutrition Facts : Calories 574.3, Fat 13.2, SaturatedFat 1.9, Sodium 293.8, Carbohydrate 108.3, Fiber 18.9, Sugar 8.3, Protein 11.7
EGGPLANT (AUBERGINE) NOODLE SALAD
At Greens restaurant in San Francisco, this is served as a side dish. However, I love it so much that it usually becomes the main dish. The eggplant is a must, but the other vegetables are just a suggestion; I use whatever I have around.
Provided by jacobian
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Roast the eggplant in a 400 degree oven for 30-40 minutes, or until very soft.
- Allow it to cool, then remove the meat from the skin and shred the eggplant into bite-size pieces.
- While the eggplant is roasting, combine the marinade ingredients.
- Pour half the marinade over the eggplant and allow it to marinate for at least 15 minutes, and up to 6 hours.
- Boil water for the pasta, then blanch the vegetables briefly in the boiling water.
- Cook, drain, and rinse the pasta.
- Pour the remaining marinade over the pasta and toss well.
- Top with the marinated eggplant and blanched vegetables and refrigerate until the noodles are completely cooled.
- Just before serving, top with the toasted sesame seeds.
Nutrition Facts : Calories 871.3, Fat 33.5, SaturatedFat 4.8, Sodium 2432.8, Carbohydrate 120.1, Fiber 16.4, Sugar 17.2, Protein 27.6
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