Italian Eggplant Aubergine Salad Food

ITALIAN EGGPLANT SALAD

Steps:

• Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.

ITALIAN MARINATED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant.
• Cut the eggplants into thin long strips, like french fries.
• Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
• Squeeze as much water as you can from eggplant.
• Place water and vinegar to boil.
• Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
• Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
• Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!

ITALIAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 350.
• Puncture eggplants with a fork and place on a baking sheet.
• Bake 1 1/2 hrs or until soft - turn occasionally.
• Cool. Peel and dice.
• In a large bowl combine remaining ingredients.
• Add eggplant and marinate at least 2 hours.
• Note: I used fresh parsley, basil and oregano.

ITALIAN EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant, cut in 1" cubes.
• Sprinkle with salt and let stand at room temperature for 30 minutes.
• Drain, dry with paper towles; sprinkle with flour.
• Toss to coat eggplant lightly.
• Heat oil in large skillet, add eggplant.
• Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
• Melt butter in skillet over medium heat.
• Saute garlic 1 minute.
• Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar.
• Bring to boiling.
• Reduce heat; simmer uncovered 10-12 minutes.
• Preheat oven to 400 degrees.
• Place eggplant in buttered 2-2 1/2 qt baking dish.
• Pour tomato mixture over eggplant.
• Sprinkle with cimbined crumbs and cheese.
• Bake 25 minutes.

MOROCCAN EGGPLANT (AUBERGINE) SALAD II

Steps:

• Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
• Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
• Rinse well and pat dry with paper towels.
• Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
• Set cooked slices on paper towels to drain of excess oil.
• Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
• Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
• Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
• When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
• Makes 6-8 servings.
• Adapted from a Gail's Recipe Swap post by Dawn/NYS.

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400°F.
• Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
• Coat large cookie sheet with vegetable cooking spray.
• Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
• Bake 15 minutes per side or until fork-tender.
• Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
• Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
• Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
• Makes approximately 2 1/2 cup sauce.
• Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
• Spoon one third of the sauce into shallow 2-quart baking dish.
• Arrange half the eggplant over sauce.
• Spoon half the remaining sauce over eggplant.
• Sprinkle on half of the mozzarella.
• Layer again with remaining eggplant, sauce and mozzarella.
• Top with parmesan.
• Cover with foil and bake 30 minutes.
• Bake uncovered 15 to 20 minutes more, until bubbly.
• Let stand 15 minutes before serving for easier cutting.
• Enjoy!

AUBERGINE SALAD

Steps:

• Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
• Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.