FRIED EGGPLANT WITH TOMATO AND BASIL
Seek out firm ripe eggplants and ripe, sweet tomatoes bursting with flavor at your local farmers' market or farm stand. In addition, remember to have lots of fresh basil, which gives the dish that perfect final touch of aromatic taste and aroma so savored in the Campania region.
Provided by Tina Ciccia
Categories Vegetable Side Dishes
Number Of Ingredients 8
Steps:
- Put the eggplant cubes in a large colander and toss with a little salt. Place a plate directly on top of the eggplant with some sort of a weight on top of the plate (a jar, can, etc.). Set the colander in the sink or over a bowl and let drain away any bitter liquids for at least 30 minutes. Rinse away the salt under cold running water and pat the eggplant cubes thoroughly dry with paper towels. Afterwards, squeeze away any remaining liquid in the eggplant by the handful.
- In a medium, deep pan over medium-high heat, heat about 2-inches of oil until hot, but not smoking, or when it reaches a temperature between 360°F and 375°F on a deep-fat thermometer. You can test the oil for readiness by dropping in a piece of eggplant and if it sizzles immediately it is ready. Working in batches, fry the eggplant until golden brown, about 3 to 4 minutes. Do not overcrowd the pan. Using a wire skimmer, transfer the eggplant to a paper towel lined plate to drain thoroughly.
- In a 12-to 14-inch sauté pan over medium-low heat, combine the olive oil and garlic and gently sauté until the garlic softens and turns lightly golden. Raise the heat slightly and add the tomatoes to the pan. Simmer until the tomatoes begin to break down and release their juices, about 5 to 7 minutes, stirring and gently crushing the tomatoes with a wooden spoon. Add the eggplant and basil to the pan and toss briefly just to combine. Taste for salt and season, if necessary. Gently toss for about 1 minute longer just to blend the flavors.
- Serve warm or at room temperature garnished with basil.
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
STIR-FRIED EGGPLANT
Steps:
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
- Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams
TOMATOES WITH CRISP FRIED EGGPLANT AND BURRATA
Steps:
- Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls. Working with 1 eggplant slice at a time, dredge in flour, then dip in egg and then breadcrumbs. Transfer to a wire rack set in a rimmed baking sheet and refrigerate 30 minutes.
- Meanwhile, halve tomatoes and toss with olive oil and torn basil. Season with salt and pepper.
- Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering. Add enough eggplant slices to fill but not crowd skillet and fry, flipping once, until deep golden brown and crunchy, 1 to 2 minutes on each side. (Lower heat slightly, if necessary.) Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt. Discard used oil and repeat process with fresh oil and remaining eggplant.
- Arrange eggplant and tomato mixture on a platter. Cut burrata in half, place next to tomatoes, and season with salt and pepper. Scatter remaining basil on top.
CHAR-GRILLED EGGPLANT & ROASTED TOMATO SALAD W. FETA CHEESE
A friend of mine made this for dinner for us, and I can't tell you how good it is. It made a great side dish with our grilled salmon, and would go with any grilled meat or fish really. I would have it on it's own for lunch too. It comes from Delia Smith. If you don't have a grill pan for the top of the stove, you can just broil the eggplant, but I like the nice lines the pan leaves. The recipe tells you to skin the tomatoes, but my friend didn't bother and neither would I ! I would make this ahead though, so all the flavors can mingle and get to know one another. Plus, then it's all done, and you can have an extra glass of wine while someone else grills your meat or fish!
Provided by A la Carte
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 400°F.
- Cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. Season well, and drizzle with 1 Tbsp olive oil. Place them on the top shelf of the oven and roast for 50 -60 minutes. Remove them from the oven and let them cool.
- While the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the moisture and bitterness. Blot them with paper towels.
- Brush them on both sides using 1 Tbsp of the olive oil and season with black pepper.
- Brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
- Pour the remaining 6 Tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. Leave them to marinate.
- When you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. Then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. Finally, put 1 Tbsp of creme fraiche on top of each salad and spinle with a little paprika.
- As you can see, this has some room for playing around with. You could certainly use more feta if you wish, or omit the salad greens -- We never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! But it was still amazing.
Nutrition Facts : Calories 645.7, Fat 58.3, SaturatedFat 23.8, Cholesterol 118.2, Sodium 619, Carbohydrate 24.1, Fiber 10.8, Sugar 11.9, Protein 12.4
DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!
Make and share this Deep-Fried Eggplant Croutons With a Salad! recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F.
- In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette:
- In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
- In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
- Toss with the desired amount of dressing, top with eggplant croutons and serve.
Nutrition Facts : Calories 689.2, Fat 48.8, SaturatedFat 8.4, Cholesterol 164.4, Sodium 1317.7, Carbohydrate 49.5, Fiber 10.4, Sugar 8, Protein 17.1
More about "pan fried eggplant salad with tomatoes food"
PAN-FRIED EGGPLANT SALAD WITH TOMATOES | RECIPESTY
From recipesty.com
NO-FRY BAKED EGGPLANT PARMESAN WITH FRESH TOMATO SALAD ...
From familystylefood.com
SICILIAN PASTA SALAD WITH FRIED EGGPLANT, TOMATOES AND ...
From cookingwithnonna.com
EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH - THE ...
From thematbakh.com
EGGPLANT PARMESAN (ONE-PAN PARMIGIANA DI MELANAZANE ...
From ellerepublic.de
GRILLED EGGPLANT WITH SUN-DRIED TOMATOES - RECIPES
From honestcooking.com
EGGPLANT SALAD WITH TOMATOES - MULTIDESIIGN.COM
From multidesiign.com
FARRO & EGGPLANT WITH SUN-DRIED TOMATO PESTO | DELICIOUS ...
From deliciouseveryday.com
FRIED EGGPLANT SALAD WITH SESAME DRESSING RECIPE | GOOD FOOD
From goodfood.com.au
PAN-FRIED PORK LOIN WITH EGGPLANT & TOMATOES | IRENA MACRI
From irenamacri.com
STEWED EGGPLANT IN TOMATO SAUCE WITH PORK (ROMANIAN DISH)
From timefordelish.com
PAN FRIED EGGPLANT RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
A FRIED EGGPLANT AND PITA BREAD SALAD RECIPE FOR SUMMER ...
From washingtonpost.com
SUDANESE EGGPLANT SALAD - ESTER KOCHT
From esterkocht.com
FRIED EGGPLANT WITH CARROTS, GARLIC, CHEESE AND TOMATOES
From foodtempel.com
EGGPLANT SALAD - UKRAINIAN RECIPES
From ukrainian-recipes.com
PAN-FRIED EGGPLANT BOX RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
FRIED EGGPLANT SALAD | BEST EGGPLANT RECIPE - TWO PURPLE …
From twopurplefigs.com
PAN-FRIED EGGPLANT SALAD WITH TOMATOES - TOMATO SALAD RECIPES
From worldrecipes.org
BEST FRIED EGGPLANT RECIPE WITH TOMATOES - UNICORNS IN …
From unicornsinthekitchen.com
EGGPLANT AND TOMATO PACKETS - TOMATOES
From worldrecipes.org
MARINATED EGGPLANT SALAD WITH TOMATOES AND ... - JAMIE GELLER
From jamiegeller.com
SAUTEED EGGPLANT AND CABBAGE SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
FRIED EGGPLANT SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
FRIED EGGPLANT WITH TOMATO SAUCE (Μελιτζάνες τηγανητές με ...
From miakouppa.com
PAN-FRIED EGGPLANT SALAD WITH TOMATOES THE BEST RECIPES ...
From accadeonline.blogspot.com
10 EGGPLANT SALAD RECIPES YOU'LL WANT TO MAKE TONIGHT ...
From allrecipes.com
FRIED EGGPLANT AND TOMATO SALAD - RECIPE | HOZOBOZ
From hozoboz.com
EGGPLANT CAPRESE SALAD WITH CRISPY GARLIC & AGED BALSAMIC
From irenamacri.com
VEGAN FRIED EGGPLANT RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
FRESH CAPRESE SALAD WITH CRISPY EGGPLANT - STRAIGHT TO THE ...
From straighttothehipsbaby.com
PAN FRIED EGGPLANT WITH ARUGULA CAPRESE SALAD {GLUTEN-FREE ...
From returntothekitchen.com
COOKED EGGPLANT, TOMATO AND PEPPER SALAD - JEWISH FOOD ...
From jewishfoodexperience.com
ONE-PAN CRISPY EGGPLANT CAPRESE - GRATEFUL GRAZER FOOD BLOG
From gratefulgrazer.com
FRIED EGGPLANT SALAD - ASWEETLIFE
From asweetlife.org
EGGPLANT SALAD WITH RED PEPPER RELISH RECIPE - PBS FOOD
From pbs.org
PAN-FRIED EGGPLANT SALAD WITH TOMATOES | RECIPE | EGGPLANT ...
From pinterest.com
FRIED EGGPLANT TOMATO AND CUCUMBER SALAD FOOD
From wikifoodhub.com
THE BEST RECIPES: PAN-FRIED EGGPLANT SALAD WITH TOMATOES ...
From recipestastyrecipes.blogspot.com
PAN-FRIED TOMATOES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
AROMATIC EGGPLANT PAN WITH CARROTS AND TOMATOES
From foodtempel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love