Moroccan Eggplant Aubergine Salad I Recipes

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MOROCCAN EGGPLANT SALAD



Moroccan Eggplant Salad image

Provided by Ruth Cousineau

Categories     Condiment/Spread     Salad     Onion     Side     Roast     Quick & Easy     Dinner     Lunch     Eggplant     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Scant teaspoon cumin seeds
1 pound firm eggplant
1 small red onion, chopped (1/4 cup)
2 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley, divided
Equipment:
an electric coffee/spice grinder
Accompaniment:
toasted pita

Steps:

  • Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
  • Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
  • Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
  • Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.

AUBERGINE SALAD



Aubergine Salad image

This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.

Provided by PalatablePastime

Categories     Vegetable

Time 29m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb eggplant, peeled and diced
1 red bell pepper, coarsely chopped
1/2 cup chopped red onion
4 tablespoons olive oil
8 sun-dried tomatoes
1 cup boiling water
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 cup pitted kalamata olives or 1/2 cup pitted green olives, chopped
1/2 cup chopped Italian parsley
1/8 cup toasted slivered almonds (may substitute pine nuts)
1 -2 lemon (juice of, no seeds, amount depending on size)
1 tablespoon chopped of fresh mint (optional)
4 pita bread rounds (optional)

Steps:

  • Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
  • Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
  • Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
  • In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
  • Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
  • Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

Nutrition Facts : Calories 225.5, Fat 17.7, SaturatedFat 2.3, Sodium 800.9, Carbohydrate 17, Fiber 7.2, Sugar 6.9, Protein 3.7

MOROCCAN EGGPLANT (AUBERGINE) SALAD



Moroccan Eggplant (Aubergine) Salad image

This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.

Provided by Engrossed

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 large eggplant, unpeeled and cut into 1-inch cubes
3 garlic cloves, minced
5 cups water
salt, to taste
1 teaspoon ground cumin
1 teaspoon paprika (I used hot Hungarian)
1 -2 tablespoon fresh lemon juice
2 teaspoons olive oil

Steps:

  • Place eggplant, garlic, water and salt in a pot and bring to a boil.
  • Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
  • Drain in a strainer and allow to cool.
  • Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
  • Very nice served at room temperature.

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