SAUTéED EGGPLANT WITH TOMATOES AND ONIONS
Sautéed Eggplant with Tomatoes and Onions is an easy dish to prepare and my favorite way to cook eggplant.
Time 20m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium heat. Add the onions and eggplant and sauté for a minute or two.
- Add the bell pepper, garlic and tomato. Sprinkle with salt and pepper to taste.
- Sauté for about 7-10 minutes, stirring often, until eggplant is tender.
Nutrition Facts : Calories 110 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 52 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
GRILLED EGGPLANT, PEPPERS AND ONIONS
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Provided by David Tanis
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
- Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
- Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams
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.
Nutrition Facts : Calories 190 kcal, Carbohydrate 20 g, Protein 3 g, Fat 12 g, Sodium 1188 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND TOMATOES
This appetizer can be made under the broiler or grilled. It can be called a salad, a spread, or a even a dip. Serve with challah, good quality flat bread, or rice. It is best served hot or warm.
Provided by threeovens
Categories Southwest Asia (middle East)
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler or heat the grill to medium.
- With a fork, prick the eggplants 4 or 5 times, rather deeply.
- Broil or grill them, turning several times, until very tender, about 20 minutes (when they are done, they will look collapsed and the skin will be black).
- Meanwhile, prepare the tomatoes by cutting an "X" in the bottom of each, then blanching in boiling water about 30 seconds (this will allow you to easily remove the skins); transfer to an ice water bath.
- Remover almost immediately and pull off skins; halve the tomatoes, squeeze out the juice and seeds, then chop (you should have about 1 1/4 cups).
- Remove the eggplants from the broiler or grill, cut in half lengthwise, then scoop out the pulp; chop fine (you should have about 1 1/2 cups).
- Saute the onion in oil over medium heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
- Add garlic, stir in turmeric, then the tomatoes; season with salt and pepper.
- Cook until thick, stirring often, about 7 minutes.
- Add eggplants, reduce heat and cook, stirring often, about 5 minutes; if you like stir in the tomato paste, then adjust seasonings.
- Serve, hot or warm, in a shallow bowl, with garnishes, as desired.
Nutrition Facts : Calories 232.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 93.2, Sodium 107.8, Carbohydrate 22.6, Fiber 9.9, Sugar 9.2, Protein 7.1
TOMATO AND EGGPLANT TIAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
- Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
FARRO SALAD WITH GRILLED EGGPLANT, TOMATOES AND ONION
Steps:
- Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
- Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
- Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.
EGGPLANT SALAD
This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!
Provided by Sandi
Categories Salad Vegetable Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
- Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
- In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 28.3 g, Fat 5.8 g, Fiber 9.8 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 17.5 g
SAUTEED EGGPLANT WITH TOMATOES AND BALSAMIC VINEGAR
This recipe is from the vegetarian cookbook Mediterranean Harvest. Soaking the eggplant in water first prevents it from soaking up a lot of oil when sauteed. Easy, healthy and surprisingly satisfying when served with crusty bread and olive oil for dipping.
Provided by Eat Your Vegetables
Categories Vegetable
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
- Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
- Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
- Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
- Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.
SAUTEED EGGPLANT AND CABBAGE SALAD
Steps:
- Heat oil in heavy large pot over medium-high heat. Add cabbage, eggplant and onion and sauté until almost tender, about 12 minutes. Add garlic and stir 2 minutes. Stir in paprika. Add tomatoes with juices and bring to boil. Cook until mixture thickens slightly, stirring frequently, about 15 minutes. Stir in mint, parsley and lemon juice. Season to taste with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
GRILLED EGGPLANT SALAD
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
Provided by Melissa Clark
Categories quick, weekday, salads and dressings
Time 25m
Yield about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
- When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 7 grams
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