Eggplant Aubergine Avocado Salad Food

EGGPLANT (AUBERGINE) & AVOCADO SALAD

Steps:

• Pare and dice eggplant.
• Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
• Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
• Set aside.
• Peel and dice avocados.
• Place in bowl and toss immediately with juice of 1 lemon.
• Drain eggplant and combine with avocados.
• Add chopped onion.
• Whisk dressing again and add to mixture.
• Toss gently.
• Set aside for about 15 minutes.
• Chill if desired.
• Before serving, toss gently again and sprinkle with honey.

AUBERGINE OR EGGPLANT SALAD

Steps:

• Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
• Allow the skin to turn black so as to give a smoky flavour to the salad.
• Skin aubergines while still hot and chop in small pieces.
• Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
• Garnish with olives and pepper rings.
• Serve with roast meat, and grilled or fried fish or as appetizer.
• Serves six.

EGGPLANT (AUBERGINE) SALAD

Steps:

• First dice the eggplant (I only peel some of the peel that is my personal preference) and soak in salt water for about 1/2 hours.
• This releases the peppery bite to the eggplant.
• While that is soaking prepare the other ingredients that need to be diced and chopped.
• Once the eggplant has soaked, strain it and squeeze dry.
• In a very deep pot heat the olive oil and then add the eggplant.
• Stir the eggplant at high heat for about 10 minutes or until the eggplant becomes soft.
• If the eggplant soaks up all the oil just add water to help from burning it.
• Once the eggplant is soft add the onion and stir for about 5-6 minutes or until the onion is slightly soft then add the remaining ingredients, except the cilantro, and stir until it begins to boil.
• Reduce to min and simmer for about 20 minutes.
• Take of heat, add the cilantro and serve with yoghurt-mint sauce.
• Yoghurt-Mint Sauce 1 cup plain yoghurt 2 crushed garlic salt to taste 1 tbsp finely chopped mint (or dry) Combine all the ingredients and spoon a few tbsp over the eggplant.

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.

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.

DICED EGGPLANT (AUBERGINE) SALAD

Steps:

• Peel eggplant and dice into 1/2 inch cubes.
• Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
• Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
• Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
• Set aside to cool.
• Mash garlic with 1/2 tsp salt to make a paste.
• Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
• Add cooled eggplant, lime juice, and pepper.
• Stir gently to mix.
• Cover and refrigerate for 2-3 hours.

EGGPLANT (AUBERGINE) SALAD

Steps:

• Wash and cut each eggplant into two halves- lengthwise.
• Cut them into 1/4" slices[like half circles].
• Apply tumeric powder and salt.
• Deep fry them till medium brown and crispy using the vegetable oil.
• Drain on kitchen papers.
• Cut onions and green chillies into very thin slices.
• Dissolve 1/2 soup cube in about 1 Tables spoon of boiling water and mix with onion mixture.
• Add lemon juice and mix well.
• Finally, add fried eggplant and mix well.
• Check for salt and lemon- add more if you wish.
• This is a side dish to be served with rice and lentil curry.

ODESSA EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 375 degrees.
• pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
• after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
• drain out fluid and slice cut eggplant into pieces.
• in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
• cover and refrigerate for 2 hours.
• serve and enjoy with pita bread triangles or coctail rye bread.
• delicious.