DICED EGGPLANT (AUBERGINE) SALAD
Fresh tasting and colorful. Double or triple this recipe to bring to your next family picnic or potluck. Best made 2-3 hours in advance. Cooking time includes refrigeration time. Makes a delicious side to grilled chicken or fish.
Provided by Brenda.
Categories Fruit
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel eggplant and dice into 1/2 inch cubes.
- Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
- Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
- Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
- Set aside to cool.
- Mash garlic with 1/2 tsp salt to make a paste.
- Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
- Add cooled eggplant, lime juice, and pepper.
- Stir gently to mix.
- Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 103.3, Fat 7.1, SaturatedFat 1, Sodium 1508.4, Carbohydrate 10.3, Fiber 4.9, Sugar 4.6, Protein 1.9
AUBERGINE SALAD
This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.
Provided by PalatablePastime
Categories Vegetable
Time 29m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
- Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
- Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
- In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
- Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
- Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Nutrition Facts : Calories 225.5, Fat 17.7, SaturatedFat 2.3, Sodium 800.9, Carbohydrate 17, Fiber 7.2, Sugar 6.9, Protein 3.7
AUBERGINE OR EGGPLANT SALAD
Make and share this Aubergine or Eggplant Salad recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
- Allow the skin to turn black so as to give a smoky flavour to the salad.
- Skin aubergines while still hot and chop in small pieces.
- Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
- Garnish with olives and pepper rings.
- Serve with roast meat, and grilled or fried fish or as appetizer.
- Serves six.
Nutrition Facts : Calories 305.2, Fat 27.5, SaturatedFat 3.8, Sodium 7.1, Carbohydrate 15.6, Fiber 8.3, Sugar 6.7, Protein 2.7
EGGPLANT (AUBERGINE) SALAD
Very tasty eggplant salad that goes very well with any kind of rice and curry. I like it with plain rice and lentil curry or on buttered toast or plain crackers. My Mom's recipe and everyone loves it
Provided by Kali Grinter
Categories Asian
Time 55m
Yield 1 one side dish for two people or more, 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash and cut each eggplant into two halves- lengthwise.
- Cut them into 1/4" slices[like half circles].
- Apply tumeric powder and salt.
- Deep fry them till medium brown and crispy using the vegetable oil.
- Drain on kitchen papers.
- Cut onions and green chillies into very thin slices.
- Dissolve 1/2 soup cube in about 1 Tables spoon of boiling water and mix with onion mixture.
- Add lemon juice and mix well.
- Finally, add fried eggplant and mix well.
- Check for salt and lemon- add more if you wish.
- This is a side dish to be served with rice and lentil curry.
Nutrition Facts : Calories 178.2, Fat 1.8, SaturatedFat 0.7, Cholesterol 1, Sodium 6011.3, Carbohydrate 39.6, Fiber 13.2, Sugar 15.9, Protein 8.9
EGGPLANT SALAD
This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!
Provided by Sandi
Categories Salad Vegetable Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 28.3 g, Fat 5.8 g, Fiber 9.8 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 17.5 g
MOROCCAN AUBERGINE & CHICKPEA SALAD
This salad is delicious served with grills, or serve with couscous for a veggie lunch
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
- Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.
Nutrition Facts : Calories 263 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.35 milligram of sodium
EGGPLANT (AUBERGINE) & AVOCADO SALAD
Make and share this Eggplant (Aubergine) & Avocado Salad recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pare and dice eggplant.
- Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
- Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
- Set aside.
- Peel and dice avocados.
- Place in bowl and toss immediately with juice of 1 lemon.
- Drain eggplant and combine with avocados.
- Add chopped onion.
- Whisk dressing again and add to mixture.
- Toss gently.
- Set aside for about 15 minutes.
- Chill if desired.
- Before serving, toss gently again and sprinkle with honey.
EGGPLANT (AUBERGINE) SALAD
Ethiopia Posted for Zaar World Tour 2006. I'm not a fan of eggplant unless it is breaded and fried. Hope you'll enjoy this recipe.
Provided by Charlotte J
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the diced eggplant in a bowl.
- Mix the salt and lemon juice together and pour over the eggplants.
- Let sit for 30 minutes.
- Sprinkle on the oil and toss well.
- Gently stir in the garlic, beans, and sugar.
- Season with black pepper.
- Recipe did not call to chill this but I think it might taste better chilled.
Nutrition Facts : Calories 243.9, Fat 12.9, SaturatedFat 1.9, Sodium 362.3, Carbohydrate 27.5, Fiber 9.2, Sugar 5.2, Protein 7.3
EGGPLANT SALAD WITH DILL AND GARLIC
Steps:
- In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
- Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
- Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
- Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.
TURKISH EGGPLANT (AUBERGINE) SALAD
Make and share this Turkish Eggplant (Aubergine) Salad recipe from Food.com.
Provided by Tonkcats
Categories Turkish
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
- Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
- Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
- To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.
Nutrition Facts : Calories 85.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.3, Sodium 24.6, Carbohydrate 11.4, Fiber 4.8, Sugar 6.2, Protein 3.2
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