EGGPLANT SALAD
This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 76 calories, Fat 3g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 268mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ROASTED EGGPLANT SPREAD
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
NADIA'S "SALATA DE VINETE" EGGPLANT SALAD SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
- When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.
- Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.
MELITZANOSALATA RECIPE
Steps:
- Keep the eggplant whole and pierce with a fork in a few places.
- Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
- Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
- Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
- At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
- Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.
Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving
MEDITERRANEAN EGGPLANT SALAD
Mediterranean Eggplant Salad mixes grilled eggplant with fresh tomatoes, mint, parsley, green onion, bell pepper and tossed with olive oil, lemon juice, za'atar and crushed red pepper. This is the perfect side salad for a summer BBQ or party or to pair with grilled chicken or fish.
Provided by Julia
Categories Salad, Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za'atar {the za'atar is optional}.
- Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.
- In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine.
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 442 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 12 g
MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)
Steps:
- Gather the ingredients.
- Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
- With a spoon or potato masher, crush and blend tomatoes and eggplant.
- Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
- The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
- Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.
Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
EGGPLANT SALAD DIP
Makes for a delicious app at a party or an easy weekday lunch, also delicious as a side dish with grilled meats, chicken, or falafels. We love it so much we eat it by the spoonful! Always a hit, everyone asks for the recipe. Keeps well in the fridge, just leave out a few minutes before eating. Double the recipe if you want leftovers! Serve with crostini, pita chips, crackers, even soft French bread or pita.
Provided by evel
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
- Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
- Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
- Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 18.9 g, Fat 14 g, Fiber 7.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 9.8 mg, Sugar 8.7 g
EGGPLANT (AUBERGINE) SALAD/CAVIAR
This is a very easy and healthy addition to any meal. Makes a great side dish or as a dip. Also known as Baklazhanovaya Ikra in Russian. You will need a larger non-stick skillet (at least 12 inches wide and 3 inches tall). Also two hand-fulls of cherry tomatoes can be substituted for the two medium tomatoes.
Provided by blazer380
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt.
- While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl.
- Chop the bell pepper and add to bowl.
- Cut the tomatoes and add to bowl.
- Take the cooked onions, finely chop them, and add to bowl.
- Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
- Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
- Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
- Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat.
- The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes.
- Place in fridge to cool the salad since it's best served chilled.
More about "eggplant salad dip food"
EGGPLANT DIP (SALATA DE VINETE) - JO COOKS
From jocooks.com
4.8/5 (36)Total Time 1 hr 30 minsCategory Appetizer, Salad, SnackCalories 160 per serving
- Cook the eggplant: You can either grill the eggplants or roast them in the oven at 375 degrees. Place them on a baking sheet, poke some holes in the eggplants with a fork, this is a very important step. If you don't poke them, you'll risk them exploding in the oven. Make sure they are baked really well, for about 45 minutes, turning them every 15 minutes using a pair of tongs. Once they are done, let them cool completely.
- Peel the eggplants: Once cooled start peeling them using a knife. If you've cooked them enough, the peel should come off easily. Make sure to remove any of the dark peel. Transfer them to a colander over a bowl and let them drain for about 20 minutes. You want to extract as much water out of them as possible.
- Blend the dip: Place the eggplants in a food processor, add the onion, salt and oil and pulse a few times until smooth. Chill for about 30 minutes before serving, it's best served cold.
MELITZANOSALATA RECIPE (TRADITIONAL GREEK EGGPLANT DIP ...
From mygreekdish.com
4.8/5 (660)Total Time 1 hr 10 minsCategory DipsCalories 201 per serving
- To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
- For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
- Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
BABA GHANOUSH OR ABAGANNUC; BURNT EGGPLANT SALAD WITH ...
From ozlemsturkishtable.com
5/5 (5)Servings 4Cuisine Regional Turkish CuisineCategory Turkish Mezzes, Salads
EGGPLANT SALAD - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 3 mins
OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)
From inspiredtaste.net
Reviews 73Calories 116 per servingCategory Appetizer
10 BEST EGGPLANT DIP RECIPES - YUMMLY
From yummly.com
OTTOLENGHI’S ROASTED EGGPLANT SALAD: EASY EGGPLANT …
From masterclass.com
2.9/5 (121)Category SideCuisine Middle Eastern
- 1. In a large bowl, toss the eggplants with 4 tablespoons of oil, 3⁄4 teaspoon of salt, and a good grind of pepper. Spread the eggplants out in a single layer on a parchment-lined baking tray and roast, turning over halfway, until deeply golden and cooked through, 30 to 35 minutes. Set aside to cool.
- 2. In a large bowl, mix together the dill, parsley, basil, [Quick Lemon Paste](https://www.masterclass.com/articles/ottolenghis-preserved-lemons-recipe) (made of fresh lemon juice and salt), maple syrup, a pinch of salt, and the remaining 6 tablespoons of oil. Add the cooled eggplant and toss until well coated.
- 3. Arrange the eggplant on a plate and top with the [Quick-Pickled Chilies](https://www.masterclass.com/articles/ottolenghis-quick-pickled-chilies-recipe) and chopped pistachios.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
ROMANIAN EGGPLANT SALAD - VINETE - WHERE IS MY SPOON
From whereismyspoon.co
Reviews 11Calories 82 per servingCategory Dips, Sauces And Dressings
- Grill the eggplants on a temperature medium-low to low somewhere between 20 to 40 minutes or until the skin is evenly charred and the eggplant collapses, the flesh should be really soft.
- Lay some tin foil around the burners of the stovetop to make sure that the liquid released by the eggplants won't cause too much of a mess. Prick the eggplants with a fork several times and lay them directly on the flame of the burners.
- Turn regularly with a pair of tongs making sure that the skin is burnt on all sides. Cook until the skin is evenly charred and the flesh of the eggplants very soft. This should take about 10-15 minutes, depending on the size of the eggplants.
ROASTED EGGPLANT DIP - CULINARY HILL
From culinaryhill.com
Ratings 16Total Time 55 minsCategory AppetizerCalories 109 per serving
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
- Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring halfway through roasting time. Cool 5 minutes.
- Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.
MOROCCAN ZAALOUK - ROASTED EGGPLANT AND TOMATO SALAD/DIP
From pantsdownapronson.com
Ratings 5Estimated Reading Time 8 minsCuisine Middle Eastern, Moroccan, North AfricanTotal Time 1 hr
- Roast in the oven at 250°C or 482°F until soft. Takes about 20 minutes. If it needs longer, give it longer. the eggplant needs to be fuly cooked and soft.
- Blanch, peel and deseed the tomatoes. Press the juice from the seeds by rubbing through a sieve. Dice into large pieces and set aside along with the juice.
- Heat a skillet with oil until it just starts to smoke. The aubergine and tomatoes are still watery and we want to condense that all into a homogenous creamy chunky stew.
- Put into a bowl or keep in the pan before drizzling with plenty of olive oil, adding some more herbs and freshly cracked black pepper. Serve with flatbread or flour tortillas along with optional dukkah or za'atar seasoning.
OVEN ROASTED EGGPLANT (AUBERGINE) - RECIPETIN EATS
From recipetineats.com
5/5 (47)Category Sides, VegetablesCuisine WesternEstimated Reading Time 7 mins
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
EGGPLANT SALAD DIP RECIPE: HOW TO MAKE EGGPLANT SALAD DIP ...
From recipes.timesofindia.com
Cuisine GreekTotal Time 25 minsCategory AppetizersCalories 184 per serving
- Place eggplants in a pan over medium flame and turn the flame off once they start smelling burned. Cool them under running water. Once cooled, peel the upper skin of the eggplant and cut the eggplant into round slices.
- Put the eggplant pieces, parsley, onion juice and garlic cloves into a blender and blend well. Pour oil and vinegar into the mixture and blend again.
- Make sure the consistency of the mixture is smooth. Add salt and pepper as per your taste. If presenting you may garnish it with a cilantro leaf.
ROMANIAN ROASTED EGGPLANT DIP | MY WEEKEND KITCHEN
From myweekendkitchen.in
5/5 (7)Total Time 20 minsCategory Accompaniment, DipsCalories 62 per serving
ROASTED EGGPLANT AND TOMATOES WITH YOGURT DIP - FOOD DOLLS
From fooddolls.com
Cuisine AmericanCategory AppetizerServings 4Total Time 50 mins
MIDDLE EASTERN ROASTED EGGPLANT SALAD - EVERY LAST BITE
From everylastbite.com
5/5 (5)Total Time 40 minsServings 4Calories 250 per serving
EGGPLANT SALAD OR DIP - A CANADIAN FOODIE
From acanadianfoodie.com
Estimated Reading Time 5 mins
SMOKY ROMANIAN EGGPLANT DIP (SALAD/SPREAD) RECIPE
From timefordelish.com
5/5 (3)Category AppetizerCuisine RomanianTotal Time 1 hr 45 mins
TURKISH ROASTED EGGPLANT SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (18)Total Time 1 hr 10 minsCategory Appetizer, Dinner, LunchCalories 194 per serving
LEBANESE ROASTED EGGPLANT SALAD - VEENA AZMANOV
From veenaazmanov.com
Ratings 11Calories 56 per servingCategory Appetizers, Salad, Side
40 EASY EGGPLANT RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 9 mins
ZAALOUK (MOROCCAN EGGPLANT DIP) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 5Category Side DishCuisine MoroccanTotal Time 55 mins
EGGPLANT DIP - VEGETABLES
From vegetables.co.nz
- saturated fat 0.3gProtein 0.3gEnergy 146kjTotal fat 3.0g
ROASTED AUBERGINE (EGGPLANT) & RED PEPPER DIP
From fitfoodienutter.com
5/5 (5)Category Appetizer, Side Dish, SnackCuisine BritishTotal Time 1 hr
ROASTED EGGPLANT DIP - COOKING LSL
From cookinglsl.com
Ratings 1Category AppetizerCuisine American
EGGPLANT RECIPE DIP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EGGPLANT SALAD RECIPES - MARTHA STEWART
From marthastewart.com
GRILLED EGGPLANT AND CILANTRO DIP - HEALTHY GREEN KITCHEN
From healthygreenkitchen.com
MELITZANOSALATA GREEK EGGPLANT SALAD - ALL INFORMATION ...
From therecipes.info
ARAB EGGPLANT SALAD DIP RECIPE - COOK WITH HAMARIWEB.COM
From hamariweb.com
EGGPLANT SALAD DIP - TFRECIPES.COM
From tfrecipes.com
EGGPLANT SALAD OR DIP | FOOD HACKERETTE
From foodhackerette.wordpress.com
10 EGGPLANT SALAD RECIPES YOU'LL WANT TO MAKE TONIGHT ...
From allrecipes.com
LEBANESE EGGPLANT DIP RECIPES
From tfrecipes.com
SUMMER SALAD WITH ZUCCHINI AND EGGPLANT DIP - RECIPE ...
From tastycraze.com
DELIGHTFUL EGGPLANT DISHES FROM THE MIDDLE EAST AND NORTH ...
From vrg.org
BEST EGGPLANT RECIPES FROM EGGPLANT DIPS TO EGGPLANT SALADS
From grantourismotravels.com
RECIPE: EGGPLANT AND HALOUMI SALAD WITH SUMAC PITA CRISPS ...
From stuff.co.nz
ZAALOUK (MOROCCAN EGGPLANT DIP) - GYPSYPLATE
From gypsyplate.com
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