Warm Eggplant Salad Recipes

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WARM EGGPLANT SALAD



Warm Eggplant Salad image

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

1 pound long Chinese eggplants
2 teaspoons Italian seasoning, divided
salt to taste
2 tablespoons olive oil, divided
1 medium red bell pepper
2 teaspoons white sugar
½ tablespoon balsamic vinegar
1 large clove garlic, crushed
2 tablespoons cream cheese, softened
1 tablespoon chopped cilantro

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



Warm Eggplant Salad image

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

12 ounces small round white eggplants, sliced 1/4 inch thick
Salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 small red onion, peeled, thinly sliced
2 ounces French feta cheese, crumbled
1/3 cup oil-cured black olives, pitted, quartered lengthwise
2 teaspoons fresh oregano, leaves

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.

WARM EGGPLANT (AUBERGINE) SALAD



Warm Eggplant (Aubergine) Salad image

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

4 Japanese eggplants
3 tablespoons tahini
3 tablespoons reduced sodium soy sauce
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons seasoned rice vinegar
1 tablespoon mirin (Rice Wine)
1 1/2 teaspoons mirin (Rice Wine)
red leaf lettuce leaf
2 green onions, thinly sliced
1 tablespoon of fresh mint, chopped
1 tablespoon basil

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

WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS



Warm Eggplant Salad With Sesame and Shallots image

This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb eggplant
2 1/2 tablespoons sugar, superfine (castor)
1 tablespoon soy sauce
1 tablespoon sake or 1 tablespoon very dry sherry
1 tablespoon rice vinegar
2 tablespoons sesame seeds, coarsely ground
2 tablespoons sesame paste or 2 tablespoons no-sugar-added peanut butter
1/4 cup shallot (thinly sliced)
5 fresh mint leaves or 5 basil leaves, cut into strips

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.

Nutrition Facts : Calories 98.3, Fat 2.5, SaturatedFat 0.3, Sodium 255.5, Carbohydrate 17.5, Fiber 4.4, Sugar 10.6, Protein 2.7

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