ITALIAN MARINATED AUBERGINE
Beautifully soft and smoky char-grilled aubergine with an Italian marinade
Provided by Lesley Garden
Categories Canape, Starter, Side
Time 30m
Number Of Ingredients 8
Steps:
- Slice the aubergine into rounds and place on either a hot barbecue or grill pan and char on each side until softened. Turn frequently taking care not to burn the aubergine. Do not add any oil to either the pan or the aubergine as this will make the vegetable soggy. Once done set the aubergine aside to cool.
- Place all the remaining ingredients into a bowl, add the cooled aubergine and mix well to combine. Transfer to a good sealing container, ensuring the olive oil completely covers the aubergine, if not then top up with more olive oil. Place in the fridge where the aubergine will keep well for a week if properly sealed.
Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ROCKET SALAD WITH BALSAMIC DRESSING AND SHAVED PARMESAN
Recipe video above. A classic side salad that makes an appearance on fine dining restaurants and local bistros! It goes with virtually every Western dish, with the pepper flavour of rocket lettuce making it ideal to pair with rich meat-heavy or carb heavy mains like pastas and roasts.
Provided by Nagi
Categories Side Salad
Time 5m
Number Of Ingredients 5
Steps:
- Shake Balsamic Dressing in jar.
- Place rocket in a bowl, drizzle with Dressing then toss.
- Transfer to serving bowl. Shave over parmesan. Serve immediately.
Nutrition Facts : Calories 105 kcal, Carbohydrate 2 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED AUBERGINE SALAD
Create our roasted aubergine salad with lots of different colours and textures, then serve it on a platter to deliver big impact for small effort
Provided by Samuel Goldsmith
Categories Side dish
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.
- Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.
Nutrition Facts : Calories 304 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
ITALIAN MARINATED EGGPLANT (AUBERGINE)
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
Provided by ChefRed
Categories European
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
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!
BALSAMIC MARINATED GRILLED EGGPLANT (AUBERGINE)
Great for outdoor grilling. This is a different tasting grilled eggplant. A vegetarian delight! Prep time is marinating 24 hours.
Provided by Miss Annie
Categories Lunch/Snacks
Time P1DT10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients and pour over the eggplant.
- Marinate overnight (or at least four (4) hours).
- Cook on a pre-heated grill over medium heat for about 5 minutes each side.
- The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.
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