GRILLED MEDITERRANEAN EGGPLANT & TOMATO SALAD
A friend of mine served a delicious grilled eggplant salad when she had me over for dinner, and I was so inspired that I went home and re-created it! -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. , In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.
Nutrition Facts :
MELITZANOSALATA (GRILLED EGGPLANT SALAD WITH TOMATO, VINEGAR, AND PARSLEY)
The recipe for this exotic salad is from "The New Greek Cuisine" by Jim Botsacos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- Preheat grill pan over high heat. Place a wire rack on a baking sheet; set aside.
- Pierce each eggplant in a few places with a fork. Lightly oil grill pan with vegetable oil. Place eggplants on the grill pan and top with a heavy, flat lid, turning occasionally to prevent burning, until the eggplants are soft and the skin is black, about 15 minutes. Using a spatula, transfer eggplants to reserved baking sheet to cool.
- When eggplants are cool, peel and discard the skin as well as any accumulated juices. Coarsely chop the eggplant and place it in the bowl of an electric mixer fitted with the paddle attachment. Add garlic, onion, and tomatoes; beat on medium speed for 1 minute. Add yogurt, and beat for an additional minute.
- With the mixer still on medium speed, slowly add vinegar and lemon juice. When blended, with the mixer still running, add the olive oil in a slow, steady steam. Begin adding seltzer, 1 tablespoon at a time, beating until the mixture is slightly thick yet light and relatively loose. Stir in parsley and oregano; season with salt and pepper.
- Transfer to a nonreactive container, cover, and refrigerate at least 8 hours or up to overnight before serving with warm pita triangles.
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
EGGPLANT-TOMATO SALAD
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
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
ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES
Categories Salad Garlic Tomato Side Roast Wheat/Gluten-Free Eggplant Summer Healthy Potluck Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
- Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0
MEDITERRANEAN EGGPLANT AND BARLEY SALAD
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Categories Herb Olive Onion Tomato Vegetable Side Roast Picnic Backyard BBQ Barley Eggplant Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 (main course) or 8 (side dish) servings
Number Of Ingredients 21
Steps:
- Roast eggplant and zucchini:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
- Cook barley:
- Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
- Make dressing and assemble salad:
- Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
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- Light a grill. Arrange the eggplant and tomato slices on a rimmed baking sheet and brush on both sides with 1/2 cup of the olive oil. Season with salt and pepper and sprinkle with the oregano. Grill the tomato slices over a hot fire for about 1 minute per side, or until they are charred but still hold their shape. Transfer to a platter. Grill the eggplant slices over a medium-hot fire for about 5 minutes per side or until lightly charred and tender.
- In a bowl, combine the capers and caper juice with the vinegar, lemon zest and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
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