Roasted Eggplant Salad Food

ROASTED EGGPLANT SALAD

Steps:

• Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
• Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
• Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

BAINGAN BHARTA (ROASTED EGGPLANT SALAD)

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 EGGPLANT AND TOMATO SALAD

Steps:

• Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

EGGPLANT SALAD

Steps:

• Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.

SOUTH AFRICAN - ROASTED EGGPLANT SALAD

Steps:

• To roast the eggplants, preheat a charcoal or gas grill or a broiler.
• Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
• The eggplant is cooked when it is soft and looks somewhat deflated.
• Place the eggplant on a plate to cool.
• Trim and seed the red pepper, then cut into 1/4-inch dice.
• Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
• Peel and finely chop the onion.
• Peel and finely chop the garlic.
• Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
• Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
• Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
• Stir in the olive oil and lemon juice and season with salt and pepper.
• Serve immediately or the salt will draw out too much moister from the vegetables.

EGGPLANT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
• Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
• In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.