South African Roasted Eggplant Salad Recipes

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SOUTH AFRICAN - ROASTED EGGPLANT SALAD



South African - Roasted Eggplant Salad image

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

1 1/2 lbs eggplants
1 bell pepper, red
1/3 cucumber, English
1/4 red onion, small
1/2 garlic, clove, small
3 tablespoons olive oil, extra virgin
2 tablespoons lemon juice, fresh
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground

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.

ROASTED EGGPLANT SALAD



Roasted Eggplant Salad image

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

4 medium eggplants (about 4 pounds)
1 tablespoon white-wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons vegetable oil
4 tablespoons minced red onion
2 medium garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh mint, for garnish
1 teaspoon minced fresh flat-leaf parsley, for garnish

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.

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

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.

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Top Asked Questions

What do you put in your eggplant salad?
eggs, sweetened condensed milk, fresh parsley, mayonnaise, potatoes and 1 more South African - Roasted Eggplant SaladFood.com black pepper, garlic clove, olive oil, bell pepper, salt, lemon juice and 3 more South African Inspired Potato SaladFood.com chives, seasoning salt, turmeric, tomatoes, carrot, sea salt and 5 more
How to prepare South African-roasted eggplant?
This roasted eggplant is another great recipe you can consider preparing for yourself and your family. Here is how to prepare South African-roasted eggplant for 2-4 servings. Roast the eggplant, turning it as needed until the skin churns on all sides. The eggplant is ready when it is soft or looks somewhat deflated.
How do you cook eggplant in a colander?
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.
How to cook eggplant for Soup?
Cut the eggplant into 1-inch squares and place it in the sink or over the bowl for about 10 minutes to drain off excess fluid. Keep the eggplant pieces aside until needed. Transfer the pieces of eggplant into a serving dish and add garlic, onion, cucumber and red pepper. Serve immediately. 3. Beef Curry Soup Recipe

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