Zesty Eggplant Salad Recipes

EGGPLANT SALAD

Steps:

• Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.

SPICY EGGPLANT SALAD WITH SESAME OIL

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.

ZESTY EGGPLANT SALAD

Steps:

• Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated.
• Broil eggplant until flesh is pink, about 5 minutes. Flip eggplant and broil until other side is pink, about 5 minutes more. Cool eggplant. Reduce oven's temperature to 450 degrees F (230 degrees C).
• Spread pita bread on a baking sheet.
• Cook pita bread in preheated oven until toasted and crispy, about 10 minutes.
• Combine tomatoes and green bell pepper in a large bowl; add eggplant and onion with vinegar and salt. Mix olive oil and sumac into tomato mixture; season with salt. Toss pita bread pieces into salad just before serving.

SPICY EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 220°C.
• Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
• Place eggplant rounds onto a oven tray and drizzle olive oil over.
• Cut red pepper into long medium strips; drizzle with olive oil.
• Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
• Place grilled eggplants onto a serving plate.
• Arrange pepper slices over branjan.
• Dressing:.
• Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
• Add all the rest of the ingredients except the mint.
• Cook for a few minutes.
• Pour dressing over eggplants and peppers.
• Garnish with the chopped mint.