GRILLED EGGPLANT SALAD
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
- In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
- Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
TABBOULEH SALAD
This classic and well-loved Middle-Eastern dish is perfect to serve with fish
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
- Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
- Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.
Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
GRILLED AUBERGINE TABBOULEH
A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
- Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
- When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.
Nutrition Facts : Calories 630 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT
This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
- Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
- When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 7 grams
TABBOULEH SALAD WITH GRILLED EGGPLANT
Provided by Florence Fabricant
Categories lunch, weekday, salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place the bulgur in a bowl, pour the boiling water over it and stir in the lemon juice. Cover and set it aside.
- Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
- After about 30 minutes, when the bulgur has softened and is cool enough to handle, transfer it to a fine-mesh sieve and press out any excess liquid. Return the bulgur to a bowl.
- Fold in the eggplant and all the remaining ingredients. Serve at room temperature.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 477 milligrams, Sugar 3 grams
SOBA SALAD WITH GRILLED EGGPLANT AND TOMATO
Make this Soba Salad with Grilled Eggplant and Tomato for a delicious vegetarian lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry.
- Liberally brush cut sides of eggplant and both sides of tomato with safflower oil. Grill, turning occasionally, until tender, about 4 minutes a side. Transfer to a cutting board; when cool enough to handle, cut into 1-inch pieces.
- Meanwhile, cook soba noodles in a pot of boiling water until al dente, according to package directions. Drain, then run under cold water. Shake dry.
- Combine eggplant, tomato, soba noodles, scallions, soy sauce, lemon juice, safflower oil, and sesame oil in a bowl. Season with salt. Refrigerate 1 hour. Stir in cilantro just before serving.
GRILLED CORN "TABBOULEH"
Grilled fresh corn kernels take the place of bulgur wheat and lend a slightly sweet edge in Virginia's version of the Lebanese grain salad known as tabbouleh (also sometimes spelled tabouleh or tabouli). Aleppo pepper is mild-if you love heat, add more!
Provided by VirginiaWillis
Categories Corn Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
- Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
- Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.1 g, Fat 3.6 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 357.2 mg
TABBOULEH SALAD
Steps:
- Cover by 1 inch with cold water: 1/2 cup bulgur wheat.
- Soak for 20 minutes to plump the grains, then drain in a sieve. While the bulgur is soaking, prepare the other ingredients. Chop: 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped), 1 bunch of mint (about 1/3 cup, chopped), 1 bunch of scallions, white and green parts (about 1 cup, chopped).
- Mix the herbs in a large bowl with: 2 ripe medium tomatoes, cored and diced small.
- With your hands, squeeze the soaked bulgur to remove as much water as possible and mix it into the chopped herbs and tomatoes, along with: Juice of 1 lemon, Salt, 1/4 cup extra-virgin olive oil.
- Mix well. Taste and add more salt, lemon juice, or oil if needed. Let rest for about 1 hour before serving to allow the bulgur to absorb the flavors. If you like, serve garnished with romaine leaves to use as scoops for eating the salad.
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