Eggplant Salad Appetizer Recipes

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.

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
• Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
• Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
• When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.
• Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.

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.

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.

Steps:

• Preheat the oven to 400 degrees.
• Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
• In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.

Steps:

• Bake the eggplant at 350 for about an hour, until very soft.
• Remove and peel while still hot under running cold water.
• Remove the seeds (if there are too many).
• Place in colander and drain liquids.
• While eggplant is draining, dice the onion and green pepper.
• Heat 2 tbsp olive oil, and add onion over medium heat until translucent.
• Add green pepper and cover with lid.
• Let pepper cook until soft.
• Remove from heat.
• Put eggplant in food processor and mince.
• Add the pepper and onion to the eggplant, then the mayonnaise.
• Season with salt and pepper.
• chill before serving.

Steps:

• Peel the eggplants and cut into 1 inch slices.
• In a 10-inch skillet fry the eggplant slices in olive oil until soft.
• Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant.
• Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly.
• Chill eggplant mixture in refrigerator 1 to 2 hours.
• Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge.
• Place tomato slices ornately over the eggplant mixture and top with sliced black olives.
• Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

Steps:

• Preheat oven to 375 degrees.
• pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
• after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
• drain out fluid and slice cut eggplant into pieces.
• in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
• cover and refrigerate for 2 hours.
• serve and enjoy with pita bread triangles or coctail rye bread.
• delicious.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
• Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
• Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
• Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Let cool enough to handle, about 10 minutes.
• Peel eggplant and dice; transfer to a bowl. Add tomatoes, onions, soy sauce, vinegar, sugar, and ginger. Stir in chile pepper and garlic; mix all together well.
• Chill for at least 30 minutes. Serve cold.