Eggplant Kasundi With Warm Rice Salad Recipes

WARM EGGPLANT SALAD

Steps:

• Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
• Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
• Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
• Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
• Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

WARM EGGPLANT (AUBERGINE) SALAD

Steps:

• Remove eggplant stems.
• Cut eggplants lengthwise into 1/2" thick slices.
• Cut each slice into 1/4" wide strips.
• Transfer to a shallow microwave-safe baking dish;.
• Add 1 tbls water. Cover with plastic wrap vented at one corner.
• Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
• Let stand covered a few minutes.
• Transfer to a colander; press out the excess water with a flat spatula.
• For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
• Toss gently to coat well.
• Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
• Sprinkle with onions and herbs.
• Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.

EGGPLANT KASUNDI WITH WARM RICE SALAD

Steps:

• To make the eggplant kasundi, heat oil in a saucepan over a medium heat. Add seeds and curry leaves, and cook for 2 minutes or until mustard seeds start to pop. Add the onion, ginger and two-thirds garlic, and cook for 3-4 minutes or until onion has softened. Add eggplant, curry powder and sugar, and cook, stirring occasionally, for 8-10 minutes or until eggplant has softened slightly. Stir through vinegar, half the tomatoes and 250 ml water, and bring to the boil. Reduce heat to a medium-low and simmer, loosely covered, for 25 minutes or until the eggplant is tender. Stir through the chickpeas and remaining tomatoes.
• Meanwhile, for the cardamom rice, combine rice, cardamom, star anise, 500 ml water and tsp salt in a saucepan with a lid over a high heat and bring to the boil. Reduce heat to low, cover and cook, without stirring for 12 minutes or until all the water has been absorbed and the rice is tender. Uncover and stir with a fork.
• Meanwhile, combine yoghurt, lemon juice and remaining one-third garlic in a small bowl.
• Place rice in a large bowl and top with eggplant kasundi and cucumber. Drizzle over yoghurt dressing. Toss together to serve.

WARM EGGPLANT SALAD

Steps:

• Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
• Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
• Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.