Diced Eggplant Aubergine Salad Recipes

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.

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.

Steps:

• Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
• Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
• Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
• Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
• Carefully remove plate from steamer and allow eggplant to cool slightly.
• To serve, arrange eggplant on a platter and spoon over reserved dressing.
• Sprinkle with spring onions, roasted sesame and pepper.
• Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
• Dressing.
• Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
• Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

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.

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.