Moroccan Eggplant Aubergine Salad Ii Recipes

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

Ingredients

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.

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

Ingredients

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.

MOROCCAN EGGPLANT (AUBERGINE) SALAD II

Moroccan Eggplant (Aubergine) Salad II image

You can make more out of eggplant than just lasagna! :) Here's an unusual and tasty salad for you to enjoy.

Provided by Julesong

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 eggplants (2 lbs total)
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, minced
2 tablespoons minced red sweet bell peppers
1/4 teaspoon cayenne, to taste
1 teaspoon ground cumin
1 tablespoon dry sherry
2 tablespoons olive oil
2 tablespoons lemon juice
3 dashes black pepper, to taste
4 tablespoons sliced black olives
2 tablespoons golden raisins
1 tablespoon dried currant
2 teaspoons chopped fresh parsley

Steps:

Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
Rinse well and pat dry with paper towels.
Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
Set cooked slices on paper towels to drain of excess oil.
Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
Makes 6-8 servings.
Adapted from a Gail's Recipe Swap post by Dawn/NYS.

Nutrition Facts : Calories 191.4, Fat 14.2, SaturatedFat 2.9, Cholesterol 5.1, Sodium 455.8, Carbohydrate 14.8, Fiber 5.8, Sugar 7, Protein 2.1

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