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.
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.
MOROCCAN EGGPLANT SALAD
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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