AUBERGINE SALAD
This colourful Lebanese salad of roasted aubergine, peppers, pomegranate and a sweet and spicy dressing makes a mouth-watering treat for two
Provided by Tony Kitous
Categories Side dish, Vegetable
Time 1h35m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Prick the aubergine with a sharp knife to prevent it from exploding, then put it on the prepared tray and roast for 45-55 mins until the skin is wrinkled and it is very soft.
- While the aubergine is roasting, make the dressing. Mix together the lemon juice, chilli, if using, the pomegranate molasses, garlic and olive oil in a bowl. Season and set aside.
- When the aubergine is cool enough to handle, peel and place it in a colander. Press down on it very gently over a bowl to allow the juices to run out, then transfer the aubergine to a serving plate and cut into large pieces. Dress quickly with half of the dressing, then add the spring onions, cherry tomatoes and peppers to the plate. Pour over the remaining dressing and mix with your hands or a spoon to coat. Serve scattered with mint, pomegranate seeds and more olive oil drizzled over.
Nutrition Facts : Calories 178 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BAINGAN BHARTA (ROASTED EGGPLANT SALAD)
Provided by Aarti Sequeira
Time 1h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
- Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
- In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
- Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
- Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.
ROASTED VEGETABLE SALAD
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 cups, 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
- Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
- Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.
ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS
Steps:
- 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
- 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.
ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD
I have also used an Italian dressing with this to good results.(We've also used this as an appetizer with chips and crackers)
Provided by Mary Fillmore
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in top third of the oven and preheat to 450 degrees.
- Spray large heavy baking sheet with cooking spray.
- Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
- Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
- Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
- Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
- Peel the roasted garlic, add to the food processor. Puree until smooth.
- Toss the vegetables with 1/4 cup of the dressing.
- Cool, and let sit for a while to let the flavors develop.
- To serve: Bring to room temperature. Mound salad in center of large platter.
- Serve with the pita wedges.
EGGPLANT (AUBERGINE) SALAD
Make and share this Eggplant (Aubergine) Salad recipe from Food.com.
Provided by Nye McClelland
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- First dice the eggplant (I only peel some of the peel that is my personal preference) and soak in salt water for about 1/2 hours.
- This releases the peppery bite to the eggplant.
- While that is soaking prepare the other ingredients that need to be diced and chopped.
- Once the eggplant has soaked, strain it and squeeze dry.
- In a very deep pot heat the olive oil and then add the eggplant.
- Stir the eggplant at high heat for about 10 minutes or until the eggplant becomes soft.
- If the eggplant soaks up all the oil just add water to help from burning it.
- Once the eggplant is soft add the onion and stir for about 5-6 minutes or until the onion is slightly soft then add the remaining ingredients, except the cilantro, and stir until it begins to boil.
- Reduce to min and simmer for about 20 minutes.
- Take of heat, add the cilantro and serve with yoghurt-mint sauce.
- Yoghurt-Mint Sauce 1 cup plain yoghurt 2 crushed garlic salt to taste 1 tbsp finely chopped mint (or dry) Combine all the ingredients and spoon a few tbsp over the eggplant.
Nutrition Facts : Calories 179.5, Fat 6, SaturatedFat 0.8, Sodium 614.2, Carbohydrate 30.1, Fiber 7.7, Sugar 8.2, Protein 5.8
More about "roasted aubergine salad food"
MEDITERRANEAN-STYLE ROASTED VEGETABLE SALAD
From deliciousmagazine.co.uk
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
THOMASINA MIERS’ RECIPE FOR ROASTED AUBERGINE AND …
From theguardian.com
TURKISH AUBERGINE SALAD RECIPE • TURKEY'S FOR LIFE
From turkeysforlife.com
ROAST AUBERGINE SALAD WITH CHICKPEAS AND TAMARIND
From deliciousmagazine.co.uk
OTTOLENGHI’S ROASTED EGGPLANT SALAD: EASY EGGPLANT …
From masterclass.com
BAKED AUBERGINE WITH LENTIL SALAD, CREAMY HUMMUS
From rebelrecipes.com
ROASTED EGGPLANT (AUBERGINE) SALAD WITH FETA
From thelondoneconomic.com
Cuisine GlobalGender FemaleCategory SaladTotal Time 40 mins
ROASTED AUBERGINE SALAD - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (1)Category Large Plates, Salads And SoupsCuisine FusionCalories 335 per serving
ROASTED PEPPER AND AUBERGINE SALAD - FOOD NETWORK
From foodnetwork.co.uk
ROASTED AUBERGINE SALAD | SOLáN DE CABRAS
From solandecabras.es
ROASTED AUBERGINE RECIPE - FEED YOUR SOLE
From feed-your-sole.com
VEGAN ROASTED EGGPLANT SALAD - FOOD DOLLS
From fooddolls.com
AUBERGINE AND RED PEPPER GREEK SALAD RECIPE - BBC FOOD
From bbc.co.uk
ROASTED AUBERGINE SALAD WITH LEMON PASTE AND – FOODTABE.COM
From foodtabe.com
ROAST AUBERGINE AND COURGETTE SALAD - FOOD NETWORK
From foodnetwork.co.uk
ROASTED AUBERGINE WITH CHICKPEA SALAD & CHILLI CARAMELISED NUTS
From sheerluxe.com
MOREISH AUBERGINE SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
10 EGGPLANT SALAD RECIPES YOU'LL WANT TO MAKE TONIGHT
From allrecipes.com
ROASTED AUBERGINE RECIPE WITH BURRATA AND BASIL - GREAT ITALIAN …
From greatitalianchefs.com
ROASTED AUBERGINE, RED PEPPERS AND BEAN SALAD - WHOLE HEARTY …
From wholeheartykitchen.co.uk
10 BEST AUBERGINE RECIPES | JAMIE OLIVER
From jamieoliver.com
ROASTED TOMATO AND AUBERGINE SALAD WITH FETA AND PINE NUTS
From easycheesyvegetarian.com
ROASTED AUBERGINE SALAD - ALL FOODS MAGAZINE
From allfoodsmagazine.com
ROASTED MISO AUBERGINE SALAD - CORRIESRABBITFOOD.COM
From corriesrabbitfood.com
ROASTED AUBERGINE RECIPES (EGGPLANT) | YOTAM OTTOLENGHI, MARY …
From thehappyfoodie.co.uk
GRILLED AUBERGINE SALAD - THE HAPPY FOODIE
From thehappyfoodie.co.uk
ROASTED AUBERGINE SALAD – PLANT BASED HEAUX
From plantbasedheaux.com
ROASTED AUBERGINE WITH TOMATO AND… | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
SALATU NIEBE - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
HOW TO ROAST EGGPLANT CUBES - EASY HEALTHY TUTORIAL
From toriavey.com
ROASTED AUBERGINE AND MARINATED FETA SALAD RECIPE - THE TIMES
From thetimes.co.uk
ROASTED AUBERGINE & MILLET SALAD WITH HOT CHICKPEAS AND FETA
From greenkitchenstories.com
AUBERGINE SALAD JAMIE OLIVER BEST RECIPES
From findrecipes.info
ROASTED AUBERGINE & CHICKPEA SALAD WITH HARISSA CASHEW CREAM
From bitterlemonfood.com
ROASTED AUBERGINE RECIPES | BBC GOOD FOOD
ROASTED AUBERGINE SALAD WITH WHEATBERRIES | SHEERLUXE
From sheerluxe.com
YOTAM OTTOLENGHI’S SUMMER SALAD RECIPES | FOOD | THE GUARDIAN
From theguardian.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