Recipe For Eggplant Salad

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

BAKED EGGPLANT SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.
• Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.
• Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.
• Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.

ITALIAN EGGPLANT SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.
• In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.

EGGPLANT SALAD

Steps:

• Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered. Allow to cool.
• Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.
• Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.

EGGPLANT SALAD

Steps:

• Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.

GRILLED EGGPLANT SALAD

Steps:

• Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
• When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

EASY AUBERGINE SALAD

Steps:

• Dice the aubergine and sprinkle with salt, toss to combine.
• In a bowl combine the red onion rings with sumac and chili flakes, let it set until you finish cooking the aubergine.
• in a skillet over medium heat, add 3 Tbs olive oil and saute the aubergine until it gets the desired color.
• In a separate bowl combine arugula, parsley, green onions and tomato.
• Add the aubergine, then add the remaining olive oil and lime juice.
• Combine very well and check the salt.
• Cover and refrigerate for 2 hours at least.
• When you are ready to server top with pita chips and some more sumac for added tartness.
• Enjoy.

GRILLED EGGPLANT SALAD

Steps:

• Preheat a grill to medium-high.
• Combine oil, za'atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
• Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
• Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.

GRILLED EGGPLANT SALAD

Steps:

• Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
• In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
• Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

EGGPLANT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
• Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
• In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.