Slow Cooked Mediterranean Eggplant Salad Recipes

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EGGPLANT SALAD



Eggplant Salad image

This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!

Provided by Sandi

Categories     Salad     Vegetable Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 8

6 medium eggplants
2 cloves garlic, minced
3 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons sugar
dried oregano
basil
salt and pepper to taste

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.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 28.3 g, Fat 5.8 g, Fiber 9.8 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 17.5 g

SLOW-COOKED MEDITERRANEAN EGGPLANT SALAD



SLOW-COOKED MEDITERRANEAN EGGPLANT SALAD image

Categories     Vegetable     Low Carb

Number Of Ingredients 9

1 red onion, sliced
2 bell peppers, sliced
1 large eggplant, quartered and sliced
1 24 ounce can whole tomatoes (I used Trader Joe's plum tomatoes)
1 tablespoon smoked paprika
2 teaspoons cumin
1 teaspoon salt
fresh black pepper to taste
juice of one lemon

Steps:

  • Combine all ingredients in a large slow cooker and cook on low for 7 to 8 hours. Try this on some toasted pita or teff bread, over rice or cauliflower rice, or as a side all by itself. Falafel accompaniment also strongly recommended.

MEDITERRANEAN EGGPLANT AND BARLEY SALAD



Mediterranean Eggplant and Barley Salad image

The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.

Categories     Herb     Olive     Onion     Tomato     Vegetable     Side     Roast     Picnic     Backyard BBQ     Barley     Eggplant     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 (main course) or 8 (side dish) servings

Number Of Ingredients 21

1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Steps:

  • Roast eggplant and zucchini:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
  • Cook barley:
  • Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
  • Make dressing and assemble salad:
  • Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

SARASOTA'S CROCKPOT EGGPLANT MEDITERRANEAN



Sarasota's Crockpot Eggplant Mediterranean image

Every now it's good to eat a bit lighter. This is a great vegetarian dish done in the crock pot. You don't have to serve this over anything, but I love this served over pine nut couscous. This can be a great side dish or a full meal. Garnish with fresh basil and crumbled feta cheese. It cooks between 4-5 hrs depending on your slow cooker.

Provided by SarasotaCook

Categories     Vegetable

Time 4h10m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 17

1 1/2 lbs eggplants, I use the Japanese eggplant which is smaller and more tender (cubed, skin in)
2 medium onions, cut in half and thin sliced
3 celery ribs, rough diced
2 yellow squash, cut in 1/2-inch slices
2 zucchini, cut in 1/2-inch slices
1 (15 ounce) can diced Italian tomatoes, undrained
4 tablespoons tomato sauce
1/2 cup black olives (pitted kalamata are fine too)
2 tablespoons balsamic vinegar
1/4 cup chicken broth
1 tablespoon sugar
1 -2 tablespoon capers
1 teaspoon dried oregano
2 tablespoons fresh basil, fine chopped
salt
pepper
feta cheese

Steps:

  • Crockpot -- Add the eggplant, onion, celery, olive oil, tomatoes, tomato sauce, broth, oregano, salt and pepper in the slow cooker and mix well. Top with the olives and squash but don't stir.Cover and cook on low for approximately 4 hours.
  • Finish -- After 3 1/2 - 4 1/2 hours, when the eggplant is tender, stir to incorporate the squash and the olives into the mix. To finish, mix the sugar with the vinegar and add to the crockpot along with the capers and basil. Stir well and test for any additional seasoning, salt and pepper. Pepper is the only thing I find I need to add. Cook another 10-15 minutes, just to blend all the flavors. Perfect time to make your couscous, or maybe some grilled bread or rice. Any side dish you want.
  • Serve -- As I mentioned, I prefer to serve this over couscous and garnish with feta cheese. ENJOY!

Nutrition Facts : Calories 166.2, Fat 3.2, SaturatedFat 0.6, Sodium 365.1, Carbohydrate 32.7, Fiber 11.4, Sugar 19.6, Protein 6.6

MEDITERRANEAN EGGPLANT " SALAD"



Mediterranean Eggplant

A very light and refreshing summer eggplant dish. This is actually lightly fried, thinly sliced eggplant with a Mediterranean inspired pasta salad on top. It is also a lot like a deconstructed cold lasagna.

Provided by Chef Jean

Categories     Vegetable

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1 eggplant, peeled
3 eggs
1/2 cup half-and-half cream
1 cup all-purpose flour
4 cups vegetable oil, for frying
5 lasagna noodles, cooked
2 tomatoes, large diced
6 ounces fresh mozzarella cheese, cubed
1/4 cup capers
1/2 cup kalamata olive, sliced
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/2 cup lemon juice
1/4 cup olive oil
1/2 cup vegetable oil
salt and pepper, to taste

Steps:

  • Slice eggplant lengthwise, about 1/4 in thick.
  • Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
  • Cut the lasagne noodles in thick strips.
  • Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives. Set aside.
  • Heat the frying oil in a large frying pan to about 350°F (or hot enough to fry to a golden brown).
  • Whisk together the eggs and half-and-half.
  • Dredge the eggplant slices in the flour, then in the egg wash.
  • Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
  • Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.

Nutrition Facts : Calories 1867.3, Fat 185.6, SaturatedFat 28.7, Cholesterol 122.9, Sodium 481.4, Carbohydrate 41.1, Fiber 5.1, Sugar 4.8, Protein 16.3

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