Steak Aubergine Salad Recipes

STEAK & AUBERGINE SALAD

Steps:

• Dust the aubergine slices in the flour, mixed with some seasoning. Heat 2 tbsp of the olive oil in a large frying pan until shimmering. Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside. Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for 5 mins, then slice.
• Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water. When ready to serve, mix half the dressing with the lamb's lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.

EGGPLANT (AUBERGINE) SALAD

Steps:

• Place the diced eggplant in a bowl.
• Mix the salt and lemon juice together and pour over the eggplants.
• Let sit for 30 minutes.
• Sprinkle on the oil and toss well.
• Gently stir in the garlic, beans, and sugar.
• Season with black pepper.
• Recipe did not call to chill this but I think it might taste better chilled.

EGGPLANT (AUBERGINE) SALAD

Steps:

• Bake the eggplant at 350 for about an hour, until very soft.
• Remove and peel while still hot under running cold water.
• Remove the seeds (if there are too many).
• Place in colander and drain liquids.
• While eggplant is draining, dice the onion and green pepper.
• Heat 2 tbsp olive oil, and add onion over medium heat until translucent.
• Add green pepper and cover with lid.
• Let pepper cook until soft.
• Remove from heat.
• Put eggplant in food processor and mince.
• Add the pepper and onion to the eggplant, then the mayonnaise.
• Season with salt and pepper.
• chill before serving.

EGGPLANT (AUBERGINE) SALAD

Steps:

• First dice the eggplant (I only peel some of the peel that is my personal preference) and soak in salt water for about 1/2 hours.
• This releases the peppery bite to the eggplant.
• While that is soaking prepare the other ingredients that need to be diced and chopped.
• Once the eggplant has soaked, strain it and squeeze dry.
• In a very deep pot heat the olive oil and then add the eggplant.
• Stir the eggplant at high heat for about 10 minutes or until the eggplant becomes soft.
• If the eggplant soaks up all the oil just add water to help from burning it.
• Once the eggplant is soft add the onion and stir for about 5-6 minutes or until the onion is slightly soft then add the remaining ingredients, except the cilantro, and stir until it begins to boil.
• Reduce to min and simmer for about 20 minutes.
• Take of heat, add the cilantro and serve with yoghurt-mint sauce.
• Yoghurt-Mint Sauce 1 cup plain yoghurt 2 crushed garlic salt to taste 1 tbsp finely chopped mint (or dry) Combine all the ingredients and spoon a few tbsp over the eggplant.