Spiced Eggplant Aubergine Salad Recipes

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ROASTED EGGPLANT AND BELL PEPPER SALAD



Roasted Eggplant and Bell Pepper Salad image

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

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

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

SPICY EGGPLANT SALAD WITH SESAME OIL



Spicy Eggplant Salad With Sesame Oil image

This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.

Provided by David Tanis

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 pounds small, firm eggplants
1 tablespoon soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon brown sugar
3 garlic cloves, minced
2 tablespoons grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon hot pepper oil, optional
2 tablespoons roughly chopped cilantro, plus sprigs for garnish
6 scallions, thinly sliced diagonally
1 thinly sliced serrano chile, optional

Steps:

  • Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
  • Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
  • Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
  • Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 6 grams, TransFat 0 grams

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

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

SPICY EGGPLANT (AUBERGINE) SALAD



Spicy Eggplant (Aubergine) Salad image

Make and share this Spicy Eggplant (Aubergine) Salad recipe from Food.com.

Provided by lemoncurd

Categories     Peppers

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 11

2 -3 Japanese eggplants
1 large red pepper (capsicum)
olive oil
2 garlic cloves, chopped roughly
2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons soya sauce
3 tablespoons caster sugar
1/4-1/2 teaspoon minced fresh green chile
salt
2 tablespoons mint, chopped

Steps:

  • Preheat oven to 220°C.
  • Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
  • Place eggplant rounds onto a oven tray and drizzle olive oil over.
  • Cut red pepper into long medium strips; drizzle with olive oil.
  • Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
  • Place grilled eggplants onto a serving plate.
  • Arrange pepper slices over branjan.
  • Dressing:.
  • Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
  • Add all the rest of the ingredients except the mint.
  • Cook for a few minutes.
  • Pour dressing over eggplants and peppers.
  • Garnish with the chopped mint.

Nutrition Facts : Calories 90.8, Fat 3.7, SaturatedFat 0.5, Sodium 255.2, Carbohydrate 14.4, Fiber 5.2, Sugar 8.9, Protein 2.2

DICED EGGPLANT (AUBERGINE) SALAD



Diced Eggplant (Aubergine) Salad image

Fresh tasting and colorful. Double or triple this recipe to bring to your next family picnic or potluck. Best made 2-3 hours in advance. Cooking time includes refrigeration time. Makes a delicious side to grilled chicken or fish.

Provided by Brenda.

Categories     Fruit

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb eggplant (firm)
2 teaspoons salt
2 tablespoons olive oil, divided
1 large garlic clove, peeled
1/2 teaspoon salt
1/2 cup green pepper, diced
1 tablespoon fresh flat leaf parsley, chopped
2 tablespoons lime juice, freshly squeezed
2 tablespoons diced green chilies, canned, drained
2 small tomatoes, diced, seeded
pepper, to taste

Steps:

  • Peel eggplant and dice into 1/2 inch cubes.
  • Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
  • Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
  • Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
  • Set aside to cool.
  • Mash garlic with 1/2 tsp salt to make a paste.
  • Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
  • Add cooled eggplant, lime juice, and pepper.
  • Stir gently to mix.
  • Cover and refrigerate for 2-3 hours.

Nutrition Facts : Calories 103.3, Fat 7.1, SaturatedFat 1, Sodium 1508.4, Carbohydrate 10.3, Fiber 4.9, Sugar 4.6, Protein 1.9

SPICED EGGPLANT (AUBERGINE) SALAD



Spiced Eggplant (Aubergine) Salad image

A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad.

Provided by bluemoon downunder

Categories     Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 small eggplants, sliced
5 tablespoons olive oil
1/4 cup red wine vinegar
3 garlic cloves, crushed
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cucumber, preferably Lebanese, very thinly sliced
2 tomatoes, home-grown, not supermarket varieties, very thinly sliced
1/4 cup kalamata olive, pitted, halved
2 tablespoons yoghurt, preferably creamy Greek yoghurt
salt, to taste
fresh ground black pepper, to taste
flat leaf parsley, chopped, to garnish

Steps:

  • Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
  • Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
  • Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.

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