ROASTED EGGPLANT POMEGRANATE FETA SALAD WITH SMOKED PAPRIKA DRESSING
A wonderful mix of colours, flavours, and textures can be found in this roasted eggplant salad recipe, featuring crunchy pomegranate seeds, creamy feta, and a smoky yogurt dressing.
Provided by Marie
Categories Side Dishes
Time 30m
Number Of Ingredients 11
Steps:
- For the salad. Preheat the oven to 425 degrees F. On a large baking sheet lined with parchment paper, toss together the chopped eggplant with olive oil, salt, and pepper.
- Spread the eggplant into a single layer and roast for 20 minutes, stirring and flipping the eggplant halfway through.
- After the eggplant is ready, place the eggplant in a serving bowl along with the remaining salad ingredients and toss to combine.
- For the dressing. In a small bowl, whisk together the dressing ingredients until well-incorporated.
- Put it together. Drizzle the desired amount of dressing onto the salad. Serve as is or toss to combine. Serve the remaining dressing on the side if desired. Best enjoyed immediately.
Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 14 grams fat, Fiber 8 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 335 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING
Provided by Suzanne Husseini
Categories Salad Tomato Appetizer Ramadan Eggplant Arugula Pomegranate Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Yield 46 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
- Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
- In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
- Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.
EGGPLANT WITH POMEGRANATE SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
- Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
- In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.
POMEGRANATE-GLAZED EGGPLANT
Provided by Joe Yonan
Categories Tomato Bake Broil Vegetarian Dinner Lunch Eggplant Healthy Brown Rice
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Put a small, dry skillet over medium-low heat. Add the pine nuts and cook, shaking the pan and tossing the nuts frequently, until they are lightly browned and fragrant. Watch them carefully, and keep them moving, so they don't burn. Immediately transfer them to a plate to cool; if you leave them in the pan, even off the heat, they could burn.
- Brush the cut side of the eggplant halves with oil and sprinkle them with za'atar and a little salt. Set the halves on a large piece of aluminum foil and fold it up to tightly enclose them. Put the foil packet on a small baking sheet and bake until the eggplant is fork tender, 30 to 40 minutes.
- When the eggplant is tender, remove it from the oven, turn the oven to broil, and arrange a rack so the eggplant will be just a few inches from the flame. Open the foil packet, brush the eggplant with the pomegranate molasses, and broil just until the molasses is bubbly, about a minute.
- Drizzle the juices from the foil packet over the rice. Top with the eggplant halves and scatter on the cherry tomatoes, mint, feta, and pine nuts.
EGGPLANT AND POMEGRANATE SALAD
This recipe is adapted from A Taste of Persia, by Najmieh K. Batmanglij. Pomegranate paste and angelica powder may be more difficult to find. To make pomegranate paste, if you can't buy it: 8 cups pomegranate juice + the juice of two limes: boil together in a non metallic pot. Reduce to a simmer, add a little salt. Let simmer approximately one hour with occasional stirring. As it thickens, stir more frequently to prevent burning. Yields one pint, and you can reserve the rest for later.
Provided by Diann is Cooking
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings. Bake one hour. (Optionally, grill over charcoal instead.)
- Remove eggplant, allow to cool just enough that you can remove the skins. Chop coarsely.
- Heat oil in large skillet at medium. Crush the garlic, and slice the onions very thin. Fry for 10-15 minutes, with stirring.
- Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
- Add eggplant and spices, simmering over reduced heat for another 25 minutes.
- Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread. Garnish, if available, with a sprinking of pomegranate seeds.
Nutrition Facts : Calories 196.5, Fat 10.9, SaturatedFat 1.6, Sodium 16.2, Carbohydrate 24.8, Fiber 10.8, Sugar 10.9, Protein 4.3
SMOKY EGGPLANT SALAD WITH YOGURT AND MINT
This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.
Provided by David Tanis
Categories snack, dips and spreads, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.
- Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
- Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
- Put mixture in a low serving bowl. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 5 grams
More about "eggplant and pomegranate salad food"
BEST POMEGRANATE EGGPLANT RECIPE - HOW TO MAKE …
From food52.com
ROASTED EGGPLANT WITH TAHINI & POMEGRANATE - JAMIE …
From jamiegeller.com
ELEGANT EGGPLANT SALAD WITH SAFFRON YOGHURT AND …
From lovemysalad.com
ROASTED EGGPLANT, RED PEPPER AND GREEN BEAN …
From closetcooking.com
CHARRED EGGPLANT WITH BURRATA AND POMEGRANATE-WALNUT …
From foodandwine.com
- Preheat oven to 300°F. Spread walnuts on a small baking tray, and toast in preheated oven 10 minutes. Set aside to cool. When cool, coarsely chop. Combine chopped walnuts, pomegranate arils, cilantro, pomegranate molasses, olive oil, garlic, and sea salt. Season with black pepper to taste, and stir to combine. Set aside.
- Coat eggplant slices in olive oil, and sprinkle all over with za’atar and sea salt. Heat a grill pan over high. When hot, add eggplant slices in a single layer. Reduce heat to medium-high, and grill until charred on one side, 2 to 4 minutes. Flip slices, and grill until charred and completely tender, 2 to 4 minutes. Season to taste with salt and pepper.
EGGPLANT POMEGRANATE SALAD - EVERY LITTLE CRUMB
From everylittlecrumb.com
5/5 (5)Category SaladCuisine Middle EasternCalories 320 per serving
10 EGGPLANT SALAD RECIPES YOU'LL WANT TO MAKE TONIGHT
From allrecipes.com
Author Mary Claire LagrouePublished Jan 14, 2021Estimated Reading Time 3 mins
ROASTED EGGPLANT WITH POMEGRANATE MOLASSES FETA AND MINT
From healthyseasonalrecipes.com
AUBERGINE & POMEGRANATE SALAD | VEGETABLE RECIPES - JAMIE OLIVER
From jamieoliver.com
MEDITERRANEAN-STYLE ROASTED EGGPLANT RECIPE
From themediterraneandish.com
WARM EGGPLANT AND POMEGRANATE SALAD – HESTAN CUE RECIPES
From recipes.hestancue.com
FETA AND POMEGRANATE SALAD RECIPE - BBC FOOD
From bbc.co.uk
SMOKED EGGPLANT SALAD RECIPE WITH POMEGRANATE BY JACQUI …
From gourmettraveller.com.au
MIDDLE EASTERN SPICED QUINOA SALAD WITH EGGPLANT AND …
From karalydon.com
BROWN RICE AND EGGPLANT RECIPES - SUPERCOOK.COM
From supercook.com
ROAST EGGPLANT, TOMATO AND FETA SALAD WITH POMEGRANATE MOLASSES ...
From mydarlinglemonthyme.com
ROASTED EGGPLANT & TOMATO SALAD WITH CARAMELIZED LEMON DRESSING
From eatingwell.com
GRILLED EGGPLANT POMEGRANATE SALAD - YUMMY ADDICTION
From yummyaddiction.com
EASY 5 INGREDIENT GREEK KOULOURAKIA - MIA KOUPPA
From miakouppa.com
EGGPLANT POMEGRANATE SALAD - ROUBA SHAHIN MIDDLE EASTERN …
From roubashahin.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love