Warm Eggplant Salad With Sesame And Shallots Recipes

WARM EGGPLANT SALAD

Steps:

• Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
• Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
• Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
• Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
• Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

SESAME EGGPLANT (AUBERGINE) SALAD

Steps:

• Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
• When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
• Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
• Transfer to a bowl and let cool to room temperature.
• Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
• To serve, mound on a serving plate and garnish with onions.

WARM EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 200C (400F).
• Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.
• Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.
• Cook for 30 minutes.
• Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside.
• Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.
• Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.
• Add to the reserved eggplant, stir through herbs.
• Serve warm or at room temperature.

WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS

Steps:

• Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
• In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
• Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
• Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
• For Vegan if using Sake make sure the Sake is Vegan friendly.