Eggplant Salad With Feta And Pomegranate Recipes

ROASTED EGGPLANT POMEGRANATE FETA SALAD WITH SMOKED PAPRIKA DRESSING

Steps:

• For the salad. Preheat the oven to 425 degrees F. On a large baking sheet lined with parchment paper, toss together the chopped eggplant with olive oil, salt, and pepper.
• Spread the eggplant into a single layer and roast for 20 minutes, stirring and flipping the eggplant halfway through.
• After the eggplant is ready, place the eggplant in a serving bowl along with the remaining salad ingredients and toss to combine.
• For the dressing. In a small bowl, whisk together the dressing ingredients until well-incorporated.
• Put it together. Drizzle the desired amount of dressing onto the salad. Serve as is or toss to combine. Serve the remaining dressing on the side if desired. Best enjoyed immediately.

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE

Steps:

• Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
• Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
• Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

EGGPLANT WITH MARINATED FETA

Steps:

• Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and 1/2 teaspoon each kosher salt and pepper. Bake at 500˚ F, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and 1/2 teaspoon each salt and pepper. Serve over the eggplant mixture.

EGGPLANT SALAD WITH FETA AND POMEGRANATE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.
• Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.
• Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.
• Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.

MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
• Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
• Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

EGGPLANT AND POMEGRANATE SALAD

Steps:

• Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings. Bake one hour. (Optionally, grill over charcoal instead.)
• Remove eggplant, allow to cool just enough that you can remove the skins. Chop coarsely.
• Heat oil in large skillet at medium. Crush the garlic, and slice the onions very thin. Fry for 10-15 minutes, with stirring.
• Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
• Add eggplant and spices, simmering over reduced heat for another 25 minutes.
• Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread. Garnish, if available, with a sprinking of pomegranate seeds.

POMEGRANATE AND FETA SALAD

Steps:

• Toss lettuce and spinach together in large salad bowl.
• Add pomegranate seeds, pine nuts and feta.
• Whisk drssing ingredients together and store in refrigerator.
• Toss with salad ingredients just before serving.