Eggplant Salad With Walnuts And Garlic Recipes

EGGPLANT WALNUT RICOTTA ROLLS WITH FRESH GREENS AND BASIL SALAD

Steps:

• Wash eggplants, cut off and discard stems. On a cutting board, using a mandoline or sharp knife, slice each eggplant lengthwise in long pieces, 1/2-inch thick. Sprinkle eggplant slices with Kosher salt and place in a large colander to drain for 15 to 20 minutes. Discard liquid.
• In a medium bowl, combine the ricotta cheese, walnuts, garlic, olive oil, dill, sea salt, nutmeg, lemon juice and lemon zest. Mix all ingredients until smooth in texture and set aside. (Ricotta filling should be chilled until ready to use.)
• In a large deep skillet, pour ½-inch canola oil and heat over medium heat until oil is hot. Blot the pieces of eggplant with paper towel to remove any water droplets and fry eggplant slices in batches until golden brown on both sides, about 90 seconds per side. Remove from pan to drain flat on paper towels.
• Place slices of eggplant on a tray or dish and spread a tablespoon or two of the ricotta filling across each slice; roll up pin-wheel style and repeat until all eggplant slices have been filled and rolled.
• In a medium bowl, toss the salad greens with olive oil and balsamic vinegar. Arrange the mixed greens on four serving plates and serve with eggplant walnut ricotta rolls. Toss torn basil leaves over the salad. Garnish salad with candied walnuts.

ROASTED EGGPLANT GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F.
• Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle.
• Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.

EGGPLANT SALAD WITH DILL AND GARLIC

Steps:

• In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
• Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
• Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
• Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.

EGGPLANT SALAD WITH DILL AND GARLIC

Steps:

• In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
• Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
• Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
• Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.

LENTIL, ROASTED EGGPLANT & WALNUT SALAD

Steps:

• For the dressing: Place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. Season with salt and pepper. Cover the jar and shake vigorously until blended. Set aside. This can be done ahead.
• For the salad: Preheat the oven to 425°. Toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. Spread out in one layer on an oiled baking sheet. Place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
• Rinse the lentils in warm water and lightly separate any clumps. Place in a bowl with the eggplant and onions. Toss with the dressing, and stir in the walnuts and parsley. Season to taste, adding more lemon juice, if needed.

EGGPLANT SALAD WITH WALNUTS AND GARLIC

Steps:

• Cut each eggplant in half crosswise into 3-inch-thick rounds and then quarter them lengthwise. In a vegetable steamer over medium-high heat, and in batches if necessary, steam the eggplant for 10 to 12 minutes, until it is tender but not yet falling apart. Let the eggplant cool on a plate, discarding any liquid that accumulates.
• Mash the garlic and salt together into a smooth paste, using the side of a knife. Transfer the paste to a medium bowl and stir in the lemon juice, olive oil, and chile flakes. Coarsely chop the walnuts and add them. Add the parsley and eggplant, and mix well.