ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Provided by Nagi
Categories Mains Side Salad
Number Of Ingredients 21
Steps:
- Dressing - shake in a jar.
Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
BAINGAN BHARTA (ROASTED EGGPLANT SALAD)
Provided by Aarti Sequeira
Time 1h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
- Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
- In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
- Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
- Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.
ROASTED EGGPLANT SALAD
In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 12
Steps:
- Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
- Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
- Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.
ROASTED EGGPLANT AND TOMATO SALAD
Steps:
- Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.
ROASTED EGGPLANT SALAD
Make and share this Roasted Eggplant Salad recipe from Food.com.
Provided by GG 38966
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 365 degrees F. Peel the egglants and cut into 1 1/2 inch pieces. Toss the eggplant with the 4 tablespoons oil and place on a.
- baking sheet. Bake 30 minutes, tossing the eggplant every 10 minutes. Peel the garlic, and slice thinly. Add the garlic to the eggplant and toss to mix and cook an additional 10 minutes or until the eggplant is fork tender. Once completely cooked remove from the oven and allow to cool to room temperature.
- Cut the tomatoes in half, and thinly slice the onions. Add both to the eggplant and toss together. Tear the basil into small pieces and add to the eggplant mix. Add the capers, chile pepper, vinegar, and remaining 1/4 cup of oil. Season with salt and pepper. serve at room temperature.
Nutrition Facts : Calories 326.3, Fat 27.7, SaturatedFat 3.9, Sodium 54.6, Carbohydrate 20.4, Fiber 10.7, Sugar 8.8, Protein 3.9
ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS
Steps:
- 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
- 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.
SOUTH AFRICAN - ROASTED EGGPLANT SALAD
This recipe is from a website called South African Traditional Recipes and has been posted here for the ZWT-7 Tour of South Africa. It sounds excellent.
Provided by Baby Kato
Categories South African
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- To roast the eggplants, preheat a charcoal or gas grill or a broiler.
- Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
- The eggplant is cooked when it is soft and looks somewhat deflated.
- Place the eggplant on a plate to cool.
- Trim and seed the red pepper, then cut into 1/4-inch dice.
- Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
- Peel and finely chop the onion.
- Peel and finely chop the garlic.
- Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
- Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
- Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
- Stir in the olive oil and lemon juice and season with salt and pepper.
- Serve immediately or the salt will draw out too much moister from the vegetables.
TART AND SPICY ROASTED EGGPLANT SALAD
_Melitzanasalata_ This is similar to the well-known Lebanese eggplant puree called baba ghanouj but the addition of yogurt and green chilies gives it a pleasantly tangy spice. If you have a fireplace or an outdoor grill, roast the eggplant over live coals for a delectably smoky aroma. Select eggplants with smooth, shiny skins that are hefty for their size. Eggplant doesn't store well so be sure to use any you buy within a day or two; keep cool, but don't refrigerate-that only hastens deterioration. Fresh green poblano peppers are best in this recipe, but if you cannot find them, use jalapeños or serranos-as long as they are agreeably spicy but not fiery hot.
Provided by Nancy Harmon Jenkins
Yield Makes about 2 cups; 8 servings as part of a meze
Number Of Ingredients 7
Steps:
- If you have a charcoal or other type of grill, or a fireplace, light a fire in plenty of time to have hot coals by the time you're ready to roast the eggplants. Otherwise, preheat your oven to 375 degrees.
- Using a fork, prick the eggplant at least an inch deep in a dozen places. (This is important. I once had a large unpricked eggplant explode in my oven; the cleanup took days.)
- Set the eggplant on a grill about 8 inches above the coals, or place on a rack in the preheated oven. Roast the eggplant on the grill for about 20 minutes, turning frequently, until the outside is black and charred and the inside is tender all the way through. In the oven, it will take 40 minutes and should also be turned frequently.
- At the same time, roast and peel the chilies. Trim them of seeds and white membranes. Any juices from the chilies should be kept to add to the eggplant puree. Slice one of the chilies into narrow strips and set aside. Chop the other one roughly.
- When the eggplant is cool enough to handle, strip away and discard the dark skin and mash the flesh with a potato masher or an immersion blender, gradually mixing in the yogurt, olive oil, lemon juice, and any juices from the chilies.
- Combine the garlic and salt in a mortar and pound to a paste. Add the chopped chilies to the mortar and crush with the paste. (You may use a blender or food processor for this step if you wish, but don't put the eggplant into the blender; the texture is much better when it's done by hand.) Fold the chili-garlic mixture into the eggplant. Transfer to a serving bowl and garnish with the chili strips, like the spokes of a wheel.
- Melitzanasalata could also be served as a side dish with meat, especially lamb, in which case it will make 4 to 6 servings.
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OTTOLENGHI’S ROASTED EGGPLANT SALAD: EASY EGGPLANT RECIPE
From masterclass.com
2.8/5 (152)Category SideCuisine Middle Eastern
- 1. In a large bowl, toss the eggplants with 4 tablespoons of oil, 3⁄4 teaspoon of salt, and a good grind of pepper. Spread the eggplants out in a single layer on a parchment-lined baking tray and roast, turning over halfway, until deeply golden and cooked through, 30 to 35 minutes. Set aside to cool.
- 2. In a large bowl, mix together the dill, parsley, basil, [Quick Lemon Paste](https://www.masterclass.com/articles/ottolenghis-preserved-lemons-recipe) (made of fresh lemon juice and salt), maple syrup, a pinch of salt, and the remaining 6 tablespoons of oil. Add the cooled eggplant and toss until well coated.
- 3. Arrange the eggplant on a plate and top with the [Quick-Pickled Chilies](https://www.masterclass.com/articles/ottolenghis-quick-pickled-chilies-recipe) and chopped pistachios.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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