LEMON GRILLED EGGPLANT SALAD
Eggplant slices soak up tons of flavor from the marinade in this vegetarian dinner idea.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 8
Steps:
- Juice preserved lemon; set aside juice. Remove and discard lemon pulp; chop rind. (You can substitute the juice and zest of 1 fresh lemon here.) In a bowl combine preserved lemon juice and rind,1/2 cup chopped parsley, 1/2 cup of the olive oil, vinegar, and pepper; set aside. Generously brush eggplant slices with remaining 1/4 cup oil. Grill eggplant on rack of a covered grill directly over medium-high heat for 5 to 7 minutes or just until tender, turning once. Transfer eggplant slices to a 2-quart square baking dish. Pour reserved dressing over slices; turn to coat. Let stand 30 minutes, gently turning slices halfway through.
- Serve eggplant and dressing over ricotta cheese and couscous. Sprinkle with additional parsley.
Nutrition Facts : Calories 637 kcal, Carbohydrate 38 g, Cholesterol 31 mg, Protein 13 g, SaturatedFat 11 g, Sodium 532 mg, Sugar 7 g, Fat 49 g, UnsaturatedFat 37 g
EGGPLANT SALAD WITH PARSLEY AND LEMON
Steps:
- In a large non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté eggplant and onion with salt, stirring occasionally, until eggplant is browned well. Add garlic and cook, stirring, 1 minute. Add water and cook, covered, until eggplant is tender, about 5 minutes. Remove skillet from heat. Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Chill salad 15 minutes, or until ready to serve.
- Serve salad on romaine.
EGGPLANT CAVIAR AND PARSLEY-MINT SALAD TOPPING
Provided by Molly O'Neill
Categories condiments, pizza and calzones, salads and dressings
Time 10m
Yield Topping for four pizzas
Number Of Ingredients 11
Steps:
- To make the eggplant, grill over white coals until tender, about 5 minutes per side. Peel off the skin, chop the flesh and place in a bowl. Stir in the garlic, lemon juice and salt.
- To make the salad, combine the parsley, mint and scallions. Add the lemon juice, olive oil, salt and pepper and toss well.
- When ready to assemble, spread the eggplant caviar over the pizzas, top with the salad and serve. Use on lemon-pepper crust.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 377 milligrams, Sugar 5 grams
BIG FAT GREEK EGGPLANT (AUBERGINE) SALAD
This is Andrew Zimmer's recipe. He recommends roasting the eggplant on a gas grill--you can also do it on a gas stovetop or over charcoal that isn't too hot. This is enough for 4 to 6 generous salad servings or, as a topping for crostini, enough for a whole baguette, sliced relatively thin and lightly grilled.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 76.1, Fat 0.7, SaturatedFat 0.1, Sodium 336.9, Carbohydrate 17.9, Fiber 9.2, Sugar 7, Protein 3.4
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