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
EGGPLANT SALAD
Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. "What I love most about cooking with eggplant," she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, "is their complete docility: No other vegetable is so content to abandon itself to your will."
Provided by Kim Severson
Categories snack, dips and spreads, finger foods, appetizer
Time 20m
Yield 6 servings as an appetizer
Number Of Ingredients 7
Steps:
- Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered. Allow to cool.
- Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.
- Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 710 milligrams, Sugar 7 grams
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.
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
GRILLED EGGPLANT SALAD
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
- In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
- Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
TURKISH ROASTED EGGPLANT SALAD RECIPE
Roasted eggplant salad with a tangy olive oil and vinegar salad dressing and fresh tomato topping.
Provided by Zerrin & Yusuf
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233 calories, Sugar 20.3 g, Sodium 401 mg, Fat 11 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 34.5 g, Fiber 17.2 g, Protein 6 g, Cholesterol 0 mg
BIG FAT GREEK EGGPLANT (AUBERGINE) SALAD
This is Andrew Zimmer's recipe. He recommends roasting the eggplant on a gas grill--you can also do it on a gas stovetop or over charcoal that isn't too hot. This is enough for 4 to 6 generous salad servings or, as a topping for crostini, enough for a whole baguette, sliced relatively thin and lightly grilled.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
- Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
- In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
- Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
- Roughly cut up the eggplant, and combine it with the remaining ingredients.
- Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.
Nutrition Facts : Calories 76.1, Fat 0.7, SaturatedFat 0.1, Sodium 336.9, Carbohydrate 17.9, Fiber 9.2, Sugar 7, Protein 3.4
EGGPLANT SALAD APPETIZER
This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plain crackers. It is better if made a day ahead of serving
Provided by djshapiro2001
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
- In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.
Nutrition Facts : Calories 107.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 53, Sodium 54, Carbohydrate 6.7, Fiber 2.6, Sugar 3.1, Protein 2.6
ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Provided by Nagi
Categories Mains Side Salad
Number Of Ingredients 21
Steps:
- Dressing - shake in a jar.
Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving
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
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.
EGGPLANT SALAD
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large saute pan, heat a small amount of olive oil and brown eggplant quickly on all sides. Continue to cook in batches until all eggplant is done. In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent. Add eggplant, tomatoes, honey and spices. Reduce until all liquid is evaporated. Stir occasionally, making sure the bottom does not burn. Remove from heat; add vinegar and check seasoning. Before serving add herbs. Let cool to room temperature before serving.
BROILED EGGPLANT SALAD WITH SUMAC CHICKEN AND PINE NUTS
This dressed eggplant is wonderful as an appetizer or a full meal on its own.
Provided by Reem Kassis
Yield Serves 4
Number Of Ingredients 18
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.
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FRIED EGGPLANT SALAD WITH FETA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a large saucepan, heat 1 inch of vegetable oil to 350°. Add half of the eggplant and fry over moderately high heat, stirring, until lightly browned, 5 to 7 minutes. Transfer the eggplant to a paper towel–lined baking sheet to drain; season with salt and pepper. Repeat with the remaining eggplant.
- In a bowl, whisk the vinegar with the olive oil and garlic. Add the eggplant, scallions and bell peppers and toss well. Season with salt and pepper and toss again. Sprinkle the feta on top and serve.
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.
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GRILLED EGGPLANT SALAD WITH TOMATOES AND FRESH HERBS
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4.7/5 (3)Total Time 40 minsCategory SaladCalories 22 per serving
- Spread eggplant slices on paper towel lined baking sheet. Sprinkle eggplant with kosher salt and 1 teaspoon Italian seasoning. Allow eggplant to sit for about 20 minutes to let some of the moisture seep out.
- Preheat grill. Place eggplant slices on grill and grill about 4 minutes per side, until tender and slightly browning.
- Combine tomatoes and the rest of the ingredients (except eggplant) in a large mixing bowl and stir until combined.
- You can chop the grilled eggplant and mix it into the tomato mixture, or you can place the grilled eggplant slices directly on plates and spoon the tomato mixture on top.
CHINESE EGGPLANT SALAD RECIPE | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 40 minsCategory SaladCalories 170 per serving
- Set up the steamer and steam the eggplant for around 15 minutes or until soft (you can easily insert a chop sticker inside).
- Transfer out after cooling down and cut the eggplant into strips and lay the strips one by one on the serving bowl. I am using chopstickers.
- Prepare a pan, heat up around 1 tablespoon of vegetable cooking oil. Add red peppers and red peppers in to stir fry for around 1 minute over medium fire or until they become slightly soft. Add mashed garlic to fry for around 1 minute.
ROASTED EGGPLANT SALAD RECIPE - GOOP
From goop.com
Servings 4Category Recipes
- In a small mixing bowl, combine the ingredients for the eggplant marinade. Then, cut the Japanese eggplant lengthwise and place on a sheet tray. Coat the eggplant with the marinade, then place in the oven for 20 to 30 minutes (time may vary depending on oven). Once eggplant is crisp on the outside, remove from oven and let cool.
- Once eggplant has cooled, generously drizzle the salsa verde over the eggplant, then sprinkle the pine nuts, mint, and cilantro over the eggplant and salsa verde to finish.
GRILLED FATTOUSH SALAD WITH EGGPLANT - SIMPLY DELICIOUS
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5/5 (2)Total Time 20 minsCategory SaladCalories 171 per serving
- Heat a grill or grill pan over high heat and cook the pita until golden brown and crisp. Cook the eggplant until caramelized and golden on both sides. Remove and set aside.
- Assemble the salad by combining the lettuce, tomatoes, cucumber, spring onion and feta in a large bowl.
ENSALADANG TALONG (FILIPINO ROASTED EGGPLANT SALAD) - THE ...
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- Meanwhile, prepare the dressing by mixing together the vinegar, sugar, and pepper. Feel free to adjust to your taste.Prepare your toppings. You can add the diced tomatoes, onions, and apple mangoes (if using) in the dressing. Set aside.
- Option 1 (eggplant "boats"): Once the eggplants have cooled, slice in the centre and open up carefully to “butterfly”. Using a spoon you can also carefully chop up the eggplant flesh in the center. The skin here acts as like a bowl/container. Repeat this for the rest of the eggplants.See notes below if you encounter some tough eggplant flesh.
MOOSHI’S COOKED EGGPLANT SALAD - EASY EGGPLANT RECIPE
From toriavey.com
4.9/5 (47)Total Time 1 hr 35 minsCategory SaladCalories 99 per serving
- Peel the eggplant in stripes, keeping a few strips of skin intact so they run down the sides of the eggplant vertically. These strips of skin will help to hold the chunks of eggplant together; they also add flavor.
- Heat 2 tbsp olive oil in a large skillet over medium. Cut the eggplant into 1-inch chunks. Put half of the chunks into the skillet and let them fry for about 10 minutes.
- When the cubes begin to turn golden brown, transfer them to a larger pot. Add 2 tbsp of olive oil to the skillet and fry the second batch of eggplant chunks the same way, for about 10 minutes till golden brown. Transfer the chunks to the large pot.
- Add 2 tbsp of olive oil to the skillet and add the bell pepper chunks. Let them fry for about 3 minutes. Add the minced garlic and continue to fry for 2 more minutes, till the garlic is fragrant.
7 FAST EGGPLANT SALADS | FOOD & WINE
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Estimated Reading Time 1 min
- Eggplant Potato Salad. F&W's Kay Chun combines bacon, eggplant and potatoes with a bright dill-and-lemon dressing.
- Grilled Eggplant Salad with Walnuts. This easy salad is great on its own or as a spread for flatbread.
- Fried Eggplant Salad with Feta. What's the secret to this delicious Mediterranean-inspired salad? Leaving some of the skin on the eggplant adds fantastic texture.
- Eggplant, Pear and Pecorino Salad. Chef Silvana Baranzoni upgrades the classic pear and cheese pairing with smoky grilled eggplant and crunchy walnuts.
- Grilled Eggplant, Tomato and Parsley Salad. This quick 15-minute salad requires just five ingredients, plus salt and pepper.
- Charred Eggplant Salad with Lime-Chile Dressing. Long, pale-green Asian eggplants are best in this delicious Thai salad, since they are less bitter than other varieties.
- Grilled Eggplant and Tomato Salad. Alternating the eggplant and tomato slices creates a beautiful zebra effect. Related: More Great Eggplant Recipes. Quick Vegetable Main Dishes.
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