WARM EGGPLANT SALAD
It tastes so good you can eat it as a main dish! Try it on top of grilled bread slices.
Provided by Traveling Pans
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 135 calories, Carbohydrate 11.7 g, Cholesterol 8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 26.2 mg, Sugar 6.3 g
WARM EGGPLANT SALAD
A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
- Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
- Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.
COLD EGGPLANT SALAD WITH SESAME DRESSING
Provided by Mark Bittman
Categories easy, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
- Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
- Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 2 grams, Fiber 21 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1634 milligrams, Sugar 25 grams
WARM EGGPLANT (AUBERGINE) SALAD
I ran across this recipe in the Chicago Tribune paper. I was looking for a different type of salad to serve for my Craft Night get-together. We all love eggplant and salads, since most of us are on diets. It turned out wonderful, very tasty salad. I hope you enjoy it.
Provided by litldarlin
Categories Lunch/Snacks
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove eggplant stems.
- Cut eggplants lengthwise into 1/2" thick slices.
- Cut each slice into 1/4" wide strips.
- Transfer to a shallow microwave-safe baking dish;.
- Add 1 tbls water. Cover with plastic wrap vented at one corner.
- Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
- Let stand covered a few minutes.
- Transfer to a colander; press out the excess water with a flat spatula.
- For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
- Toss gently to coat well.
- Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
- Sprinkle with onions and herbs.
- Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.
Nutrition Facts : Calories 208.8, Fat 6.5, SaturatedFat 0.9, Sodium 505.4, Carbohydrate 36.4, Fiber 20.1, Sugar 13.4, Protein 8.5
SPICY EGGPLANT SALAD WITH SESAME OIL
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
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
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