Warm Eggplant Salad Food

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WARM EGGPLANT SALAD



Warm Eggplant Salad image

It tastes so good you can eat it as a main dish! Try it on top of grilled bread slices.

Provided by Traveling Pans

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 pound long Chinese eggplants
2 teaspoons Italian seasoning, divided
salt to taste
2 tablespoons olive oil, divided
1 medium red bell pepper
2 teaspoons white sugar
½ tablespoon balsamic vinegar
1 large clove garlic, crushed
2 tablespoons cream cheese, softened
1 tablespoon chopped cilantro

Steps:

  • Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
  • Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
  • Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
  • Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
  • Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

Nutrition Facts : Calories 135 calories, Carbohydrate 11.7 g, Cholesterol 8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 26.2 mg, Sugar 6.3 g

WARM EGGPLANT SALAD



Warm Eggplant Salad image

A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

12 ounces small round white eggplants, sliced 1/4 inch thick
Salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 small red onion, peeled, thinly sliced
2 ounces French feta cheese, crumbled
1/3 cup oil-cured black olives, pitted, quartered lengthwise
2 teaspoons fresh oregano, leaves

Steps:

  • Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
  • Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
  • Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.

ROASTED EGGPLANT AND TOMATO SALAD



Roasted Eggplant and Tomato Salad image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

2 medium eggplants, slice 1/4-inch
3 cups ripe cherry tomatoes, cut in halves
1/4 cup olive oil, divided
10 leaves fresh basil, shredded
Salt and pepper

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.

BAINGAN BHARTA (ROASTED EGGPLANT SALAD)



Baingan Bharta (Roasted Eggplant Salad) image

Provided by Aarti Sequeira

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

2 large eggplants
2 tablespoons peanut oil, plus more for eggplant
1 medium white onion, finely diced
4 cloves garlic, minced
1 small serrano pepper, seeded (if you wish less heat) and minced
1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin, plus more for sprinkling
Kosher salt and freshly ground black pepper
2 cups Greek yogurt, beaten until smooth

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.

WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS



Warm Eggplant Salad With Sesame and Shallots image

This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb eggplant
2 1/2 tablespoons sugar, superfine (castor)
1 tablespoon soy sauce
1 tablespoon sake or 1 tablespoon very dry sherry
1 tablespoon rice vinegar
2 tablespoons sesame seeds, coarsely ground
2 tablespoons sesame paste or 2 tablespoons no-sugar-added peanut butter
1/4 cup shallot (thinly sliced)
5 fresh mint leaves or 5 basil leaves, cut into strips

Steps:

  • Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
  • In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
  • Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
  • Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
  • For Vegan if using Sake make sure the Sake is Vegan friendly.

Nutrition Facts : Calories 98.3, Fat 2.5, SaturatedFat 0.3, Sodium 255.5, Carbohydrate 17.5, Fiber 4.4, Sugar 10.6, Protein 2.7

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