Russian Inspired Eggplant Salad Recipes

EGGPLANT SALAD

Eggplant Salad image

This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 medium eggplant (about 1-1/4 pounds)
4 medium tomatoes, cubed (3-1/2 to 4 cups)
3 hard-boiled large eggs, cubed
1 large onion, chopped
1/2 cup French salad dressing
1-1/2 teaspoons salt, optional
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 76 calories, Fat 3g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 268mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

RUSSIAN-INSPIRED EGGPLANT SALAD

Russian-Inspired Eggplant Salad image

This eggplant salad, originating from Russia, is good as an appetizer or a dish on its own. Do not eat it before or during a date, otherwise your garlic breath will scare away any potential partner.

Provided by nhunka

Categories Russian Recipes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 medium eggplant, diced
3 medium tomatoes, diced
3 large hard-boiled eggs, diced
1 cup grated Gruyere cheese
3 cloves garlic, minced
½ cup low-calorie mayonnaise
½ teaspoon salt

Steps:

Heat olive oil in a frying pan over medium heat. Fry eggplant in the hot oil, stirring to prevent burning, until tender, 10 to 15 minutes.
Remove eggplant from heat and let cool completely, about 10 minutes.
Meanwhile, put tomatoes and eggs in a salad bowl and toss with Gruyere cheese and garlic.
Transfer eggplant to the salad bowl and whisk in mayonnaise and salt.
Serve immediately or refrigerate for 1 hour.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 15.3 g, Cholesterol 137.2 mg, Fat 19.1 g, Fiber 6.9 g, Protein 12.4 g, SaturatedFat 6.4 g, Sodium 440.3 mg, Sugar 7.1 g

ROMANIAN EGGPLANT SPREAD (SALATA DE VINATE)

Romanian Eggplant Spread (Salata De Vinate) image

This is the recipe for Salata de Vinate that I learned when I lived in Romania in the late 90's. It is DELICIOUS!!!! It is something I still get cravings for and is a nice change from its middle eastern cousins. To get the "real" flavor you must cook the eggplant on an open flame.

Provided by Callu

Categories Spreads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs eggplants
1/2 cup mayonnaise
1 small onion, very finely diced
salt, to taste
sliced tomatoes, for garnish

Steps:

Place eggplant over open flame (gas stove or grill).
Carefully turn to ensure all the skin on eggplants are completely charred. They will look black and be very limp and soft from end to end.
Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible.
Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Allow moisture to drain off for at least 10 minutes.
Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. In Romania every kitchen has a special wooden knife specifically for this purpose. I have used my hard plastic bread dough tool. DO NOT USE METAL it will react with the eggplant and give it a funky flavor.
Place into a NON-METAL bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture.
Serve on crusty bread with a slice of ripe tomato on top.

Nutrition Facts : Calories 176.4, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.6, Sodium 213.9, Carbohydrate 21.7, Fiber 8, Sugar 8, Protein 2.7

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