Eggplant Salad Appetizer Recipes

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EGGPLANT-TOMATO SALAD



Eggplant-Tomato Salad image

Few ingredients, fast and easy to make, and always a big hit!

Provided by ANUTAD

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 eggplant, cubed
olive oil, divided
salt to taste
1 pint grape tomatoes, halved
½ red onion, thinly sliced
1 teaspoon lemon juice, or to taste
ground black pepper to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
  • Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
  • Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
  • Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g

EGGPLANT SALAD APPETIZER



Eggplant Salad Appetizer image

This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plain crackers. It is better if made a day ahead of serving

Provided by djshapiro2001

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 eggplant
2 hard-boiled eggs, chopped
1/2 cup minced sweet onion (yellow or purple)
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
2 tablespoons lemon juice
1/4 cup minced parsley
1/4 cup minced cilantro
1/4 cup olive oil
2 tablespoons tomato paste
1 teaspoon sugar
olive oil to coat aluminum foil
salt and pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
  • In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.

Nutrition Facts : Calories 107.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 53, Sodium 54, Carbohydrate 6.7, Fiber 2.6, Sugar 3.1, Protein 2.6

GRILLED EGGPLANT AND GOAT CHEESE SALAD



Grilled Eggplant and Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
  • Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
  • Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.

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