Eggplant Salad With Mayo Dressing Food

CREAMY EGGPLANT SALAD (WHOLE30, GF)

Steps:

• Place the eggs in boiling water and cook for 10 minutes, until hard-boiled. Once cooked, place the eggs in cold water and allow to cool down before peeling and chopping finely.
• To prepare the eggplant, scatter the strips on a chopping board and sprinkle with salt. Leave for 10-15 minutes to pull out some of the moisture from the vegetable (this will make it less dry, which means that you won't need to use as much oil for cooking them). The salting process also removes some of the bitterness from the eggplant (which you may or may not taste!).
• While the eggs are cooking and the eggplant is chilling, it's time to marinate the onions. Place the thinly sliced onions into a bowl and pour over the vinegar, boiling hot water and season with salt and honey. Mix through and set aside for 15 minutes as well.
• Back to the eggplant, my friends. Heat a thin layer of coconut, olive oil or macadamia oil in a large frying pan over medium-high heat. Add all of the eggplant and cook for 7-8 minutes, stirring frequently, until the pieces are golden brown and soft. Remove the cooked eggplant onto some paper towel to remove excess oil and then transfer the cooked vegetable to a mixing bowl.
• Add the chopped eggs to the eggplant and then pour in the onion marinade and the onions and add the mayonnaise. Add a little pepper and mix together. Taste for salt and season more, if needed. It's best, to leave the salad in the fridge for half an hour to 'set' before serving, but you can also enjoy it right away.

MELITZANOSALATA - TRADITIONAL GREEK EGGPLANT SALAD RECIPE

Steps:

• First of all, preheat the oven to 390° F (200° C).
• After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.
• Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
• This step can also be done with a charcoal or electric grill.
• Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.
• Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.
• While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.
• Mix it all until smooth and consistent.
• Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.
• Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.

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.

BAYOU EGGPLANT AND SHRIMP DRESSING

Steps:

• Heat the oil (medium heat) in a large non-stick skillet.
• Add in the onion, celery, bell pepper, and garlic.
• Saute/stir for 5 minutes or until the onion is soft.
• Add in the eggplant, stir to combine.
• Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
• Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
• Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
• Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
• Season to with salt and pepper to taste.
• Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
• Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.

JAPANESE EGGPLANT SALAD - HEAVENLY FLAVOURS!

Steps:

• Wash and trim your eggplants, cut them in half lengthwise. Cut partway into the white flesh on a diagonal in a cross-hatch pattern.
• Place them in a large mixing bowl with the 3 tablespoons of MCT oil and 1 tablespoon sesame oil, season with some salt and pepper and toss until combined.
• Preheat your barbecue to medium or use a large heavy-based frypan on medium heat.Place your eggplant face down on your barbecue and cook for 4 minutes until it turns a light golden brown. Turn over, and cook for a further 3 to 4 minutes.To check if it is ready, squeeze the side of the eggplant, it should feel soft and spongy.
• When your eggplant is done, place it in a large mixing bowl and immediately pour the lime juice on top. Then cut them in the middle with a pair of kitchen scissors so that they are easier to manage and to eat. Allow them to marinate in the lime juice.
• While your eggplant is marinating, wash the coriander, cut off the stalks and chop roughly and slice your chilli on the diagonal.
• Add the chopped coriander, the remaining 1 tablespoon of MCT and ½ tablespoon sesame oil, the sliced chilli and sesame seeds and toss until well combined, taste and adjust seasonings according to your taste
• Arrange in a salad bowl and serve when ready.

TURKISH ROASTED EGGPLANT SALAD RECIPE

Steps:

• Preheat oven to 375F.
• Using a fork, prick the eggplants in a few places randomly.
• Place them in a baking sheet and roast for about an hour.
• Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants.
• Peel and chop them roughly.
• In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants.
• Top with diced tomatoes, parsley and pistachios.
• Optionally, drizzle extra olive oil over the salad when serving.

ROASTED EGGPLANT SALAD RECIPE

Steps:

• Line a large baking sheet with parchment paper, set aside. Preheat oven to 425°F.
• Cut eggplant into about 2" pieces. (I just slice the eggplant into three lengthwise. The tip I quarter and the other two into 6 pieces.)
• Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated.
• Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry.
• Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.
• Slice onions thin, julienne carrots and slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces.Quarter the tomatoes, then slice thinly.
• Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes.
• Add tomatoes, eggplant, ground pepper, sugar and garlic. Sauté 2 minutes, stirring as needed.
• Cool salad and refrigerate.

FRIED EGGPLANT SALAD WITH SESAME DRESSING

Steps:

• 1.Halve the eggplants lengthways and cut into ½ cm slices on the diagonal. Heat a large frying pan over high heat and add olive oil (see tip). Fry the eggplant in batches, seasoning with salt and removing from the pan when both sides are a deep golden brown. Add more oil if needed and fry the onion until golden brown. 2. For the dressing, combine the ingredients and stir to combine. Taste and adjust for seasoning. Toss the fried eggplant and onion with the cucumber, parsley (if using) and baby salad leaves, then add enough of the dressing to coat the leaves. Transfer to a serving plate and scatter with the feta. Adam's tip Eggplant will absorb oil as it starts to cook, but will release a lot of it back into the pan as cooking continues. So don't be tempted to add too much oil. And no, you don't need to salt eggplant beforehand. Also try: Adam Liaw's honey-baked ricotta with roasted red grapes Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook. Order Now

EGGPLANT DRESSING

Steps:

• 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
• 2. Peel eggplant, slice and cut each slice into 1" cubes.
• 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
• 4. Cook rice according to package directions.
• 5. Stir in cooked rice to mixture and heat so its hot through and through.
• * Cooking time for recipe maybe a little bit more.

MEDITERRANEAN EGGPLANT SALAD

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.

COLD EGGPLANT SALAD WITH SESAME DRESSING

Steps:

• Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
• Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
• Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.

EGGPLANT SALAD WITH MISO GINGER DRESSING

Steps:

• Preheat broiler or barbecue (medium-high heat).
• Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside.
• Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.
• Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.

BAKED EGGPLANT SALAD

Steps:

• prepare as above

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

EGGPLANT SALAD WITH MISO GINGER DRESSING

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant with olive oil. Season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.
• Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.

EGGPLANT SALAD WITH MAYO DRESSING

Steps:

• Heat 1/2 the olive oil in a large skillet over medium heat. Fry eggplant until golden brown, 6 to 8 minutes. Transfer to a large serving bowl.
• Add cucumbers, cilantro, parsley, and green onions to the bowl with the eggplant.
• Combine mayonnaise, remaining 3 tablespoons olive oil, lemon juice, yogurt, garlic, salt, and pepper in a bowl. Mix dressing into the salad. Decorate with tomatoes and pine nuts.

EGGPLANT SALAD

Steps:

• Preheat broiler.
• In a blender, blend oil, lemon juice, mustard, garlic paste, and half of basil until smooth. In a measuring cup, reserve 1/4 cup dressing and in a large bowl, toss remaining dressing with eggplant slices.
• Arrange half of eggplant slices in one layer on a large baking sheet and broil about 4 inches from heat until golden, 8 to 10 minutes. Turn slices and broil until golden, 5 to 7 minutes more. Transfer eggplant slices to a plate to cool and broil remaining eggplant slices in same manner.
• Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts.

BROILED EGGPLANT SALAD WITH SUMAC CHICKEN AND PINE NUTS

Steps:

• Adjust a rack to 6-8 inches below the broiler element and preheat the broiler to high. Line a baking sheet with aluminum foil.
• Pierce the eggplants a few times with a fork all over to avoid them exploding in the oven. Place the eggplants on the lined baking sheet and broil, turning occasionally, until charred on all sides and tender on the inside, 30 minutes to 1 hour, depending on the size. The eggplants are ready when they are collapsing and the outside feels crisp and easily breaks when touched. Remove from the oven and close the foil around the eggplants to hold in the steam. This will make the eggplants easy to peel. Allow the eggplants to rest for 15-30 minutes.
• In a small bowl, mix together the lemon juice, olive oil, garlic, salt, and sugar (if using). Set aside. Open the foil package of eggplants and with your fingers, carefully peel away the skin, trying to keep the eggplants intact as much as possible. Transfer to a sieve set in a large bowl and let sit for 10-15 minutes to allow the liquid to drain.
• In a non-stick or heavy-bottomed frying pan, heat the olive oil until shimmering but not smoking. Add the chicken, salt, cumin, and pepper and fry, stirring regularly, until the chicken is cooked through and starting to brown around the edges, 6-8 minutes. Add the sumac, give one final toss, and remove from the heat.
• Arrange the eggplants on serving platter and drizzle with half of the dressing. Arrange the chicken mixture over the eggplants. Top with the tomatoes, chili (if using), parsley, cilantro, and shallot. Drizzle the remaining dressing on top, sprinkle with the pine nuts, and serve.