Eggplant Aubergine Noodle Salad Food

AUBERGINE SALAD

Steps:

• Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
• Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

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.

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.

STEAMED EGGPLANT (AUBERGINE) SALAD

Steps:

• Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
• Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
• Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
• Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
• Carefully remove plate from steamer and allow eggplant to cool slightly.
• To serve, arrange eggplant on a platter and spoon over reserved dressing.
• Sprinkle with spring onions, roasted sesame and pepper.
• Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
• Dressing.
• Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
• Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.

EGGPLANT AND SAUSAGE PASTA SALAD

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
• Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine.
• Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes.
• Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature.

ITALIAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 350.
• Puncture eggplants with a fork and place on a baking sheet.
• Bake 1 1/2 hrs or until soft - turn occasionally.
• Cool. Peel and dice.
• In a large bowl combine remaining ingredients.
• Add eggplant and marinate at least 2 hours.
• Note: I used fresh parsley, basil and oregano.

SPICED EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
• Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
• Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.

TUNISIAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Roast eggplant in the oven until the skin is charred.
• Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
• Arrange with green pepper in 2-quart shallow casserole dish.
• In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
• Pour over eggplant mixture. Cover and refrigerate 1 hour.
• Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
• Spoon in to salad bowl lined with crisp greens.
• Enjoy!

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.

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.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.