Grilled Eggplant Salad In Coconut Milk Finadene Birenghenas Food

GRILLED EGGPLANT SALAD IN COCONUT MILK (FINADENE BIRENGHENAS)

Steps:

• Pre-heat grill.
• With a sharp knife, pierce skin of each eggplant in 4-5 places to prevent the eggplants from bursting while on the grill. Lightly coat each eggplant with olive oil.
• Place eggplants over high heat to char, and cook until eggplant is completely soft, with no spongy areas (spongy = still not cooked through). Time will depend on the size of the vegetables. Remove from heat and allow to cool enough to handle.
• Holding the stem end, remove peel by pulling downwards - peel should come away easily, leaving the vegetable flesh intact. Once eggplants are peeled, they can be refrigerated 3-4 days for later use.
• Combine onions, coconut milk, lemon, salt, and peppers. Taste coconut milk mixture and correct for salt, if necessary - it sould be lemony and slightly sweet. Allow to sit for 30 minutes while you prepare eggplants.
• Cut peeled eggplants crosswise into bite-size chunks. Add eggplants and gently combine to distribute flavors. Garnish with green onion rings.

GRILLED EGGPLANT SALAD

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.

MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT

Steps:

• Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
• Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
• When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

LEBANESE EGGPLANT SALAD - (SALATIT EL BATINJAN)

Steps:

• Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
• Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.

GRILLED EGGPLANT SALAD

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.