FRIED EGGPLANT, TOMATO, AND CUCUMBER SALAD
Provided by Yotam Ottolenghi
Categories Salad Tomato Vegetarian Lunch Buffet Cucumber Eggplant Spring Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- Purée cilantro, parsley, garlic, half of chiles, and 1/4 cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
- Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
- Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.
- Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.
- Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.
- Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.
- Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
- Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.
PAN-FRIED EGGPLANT SALAD WITH TOMATOES
One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy.
Provided by Afiyet_olson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
- Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
- Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
- Mix eggplants, cherry tomatoes, and dressing in a bowl.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 16.7 g, Fat 14.2 g, Fiber 8.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 113.7 mg, Sugar 5.3 g
EGGPLANT-TOMATO SALAD
Few ingredients, fast and easy to make, and always a big hit!
Provided by ANUTAD
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
- Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
- Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
- Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g
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