EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND TOMATOES
This appetizer can be made under the broiler or grilled. It can be called a salad, a spread, or a even a dip. Serve with challah, good quality flat bread, or rice. It is best served hot or warm.
Provided by threeovens
Categories Southwest Asia (middle East)
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler or heat the grill to medium.
- With a fork, prick the eggplants 4 or 5 times, rather deeply.
- Broil or grill them, turning several times, until very tender, about 20 minutes (when they are done, they will look collapsed and the skin will be black).
- Meanwhile, prepare the tomatoes by cutting an "X" in the bottom of each, then blanching in boiling water about 30 seconds (this will allow you to easily remove the skins); transfer to an ice water bath.
- Remover almost immediately and pull off skins; halve the tomatoes, squeeze out the juice and seeds, then chop (you should have about 1 1/4 cups).
- Remove the eggplants from the broiler or grill, cut in half lengthwise, then scoop out the pulp; chop fine (you should have about 1 1/2 cups).
- Saute the onion in oil over medium heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
- Add garlic, stir in turmeric, then the tomatoes; season with salt and pepper.
- Cook until thick, stirring often, about 7 minutes.
- Add eggplants, reduce heat and cook, stirring often, about 5 minutes; if you like stir in the tomato paste, then adjust seasonings.
- Serve, hot or warm, in a shallow bowl, with garnishes, as desired.
Nutrition Facts : Calories 232.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 93.2, Sodium 107.8, Carbohydrate 22.6, Fiber 9.9, Sugar 9.2, Protein 7.1
SAUTEED EGGPLANT WITH TOMATOES AND BALSAMIC VINEGAR
This recipe is from the vegetarian cookbook Mediterranean Harvest. Soaking the eggplant in water first prevents it from soaking up a lot of oil when sauteed. Easy, healthy and surprisingly satisfying when served with crusty bread and olive oil for dipping.
Provided by Eat Your Vegetables
Categories Vegetable
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
- Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
- Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
- Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
- Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.
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
HERBED EGGPLANT WITH TOMATOES, ONION AND GARLIC
Categories Condiment/Spread Mixer Onion Tomato Broil Cocktail Party Vegetarian Vinegar Eggplant Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat broiler. Pierce eggplants all over with fork. Place on baking sheet. Broil until skin is crisp and flesh is soft, turning frequently, about 25 minutes. Place eggplants on rack set over rimmed baking sheet. Cool completely (liquid will drain from eggplants as they cool).
- Using small knife, peel skin from eggplants. Coarsely chop eggplants; place in large bowl. Add tomatoes, onion and garlic. Using electric mixer, beat 1 minute. Add yogurt; beat 1 minute. Reduce speed to low. Add vinegar and lemon juice; beat to blend. Gradually beat in oil. Mix in parsley and oregano. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours or overnight. (Can be made 2 days ahead.) Serve with pita bread.
ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES
Categories Salad Garlic Tomato Side Roast Wheat/Gluten-Free Eggplant Summer Healthy Potluck Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
- Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0
More about "eggplant salad with sauteed onions garlic and tomatoes recipes"
SAUTéED EGGPLANT WITH TOMATOES AND ONIONS - AN ALLI EVENT
From anallievent.com
4.5/5 (40)Total Time 20 minsServings 4Calories 110 per serving
- In a large skillet, heat oil over medium heat. Add the onions and eggplant and sauté for a minute or two.
BROILED EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND …
From latimes.com
Servings 4Estimated Reading Time 6 minsCategory VEGETARIAN, SALADSTotal Time 1 hr 15 mins
ITALIAN SAUTEED EGGPLANT | READY SET EAT
From readyseteat.com
BROILED EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND …
From recipes-list.com
GARLICKY EGGPLANT SALAD WITH TOMATO SAUCE RECIPE
From foodandwine.com
EGGPLANT SALAD WITH ROASTED TOMATOES RECIPE - LOVE …
From loveandlemons.com
ZAALOUK (MOROCCAN EGGPLANT SALAD) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (6)Total Time 45 minsCategory AppetizerCalories 81 per serving
EASY GREEK-STYLE EGGPLANT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (261)Uploaded Mar 24, 2019Category EntreePublished Mar 24, 2020
EGGPLANT WITH SAUTéED TOMATO AND GARLIC - ISABEL SMITH NUTRITION
From isabelsmithnutrition.com
EGGPLANT SALAD WITH FRESH TOMATOES AND HERBS - GRABANDGORECIPES
From grabandgorecipes.com
THE BEST ROASTED EGGPLANT WITH TOMATO SAUCE - SIP AND FEAST
From sipandfeast.com
EGGPLANT SALAD WITH TOMATOES AND GARLIC RECIPE | EAT SMARTER USA
From eatsmarter.com
QUICK EGGPLANT AND TOMATO SAUTé RECIPE | MYRECIPES
From myrecipes.com
RECIPE: BROILED EGGPLANT SALAD WITH SAUTéED ONIONS, GARLIC AND …
From latimes.com
CHARRED EGGPLANT OMELETTE WITH HEIRLOOM TOMATO SALAD | FILIPINO …
From sbs.com.au
EGGPLANT SALAD RECIPES - MARTHA STEWART
From marthastewart.com
EGGPLANT CAPONATA PASTA SALAD RECIPE - TODAY
From today.com
MICROWAVED EGGPLANT WITH SMOKY GREEN ONION OIL - EPICURIOUS
From epicurious.com
SAUTéED EGGPLANT WITH MEDITERRANEAN VEGETABLES - FULL BELLY FARM
From fullbellyfarm.com
COOK THIS: THREE RECIPES FROM YOGURT & WHEY, INCLUDING FRIED …
From nationalpost.com
SAUTEED EGGPLANT RECIPE (5 INGREDIENTS!) | WHOLESOME YUM
From wholesomeyum.com
You'll also love