Fried Eggplant Tomato And Cucumber Salad Recipes

FRIED EGGPLANT, TOMATO, AND CUCUMBER SALAD

Provided by Yotam Ottolenghi

Categories Salad Tomato Vegetarian Lunch Buffet Cucumber Eggplant Spring Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield 6 servings

Number Of Ingredients 14

Fried Eggplant, Tomato, and Cucumber Salad image

Steps:

Purée cilantro, parsley, garlic, half of chiles, and 1/4 cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.
Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.
Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.
Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.
Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.

Ingredients

1/2 cup fresh cilantro leaves with tender stems
1/2 cup fresh flat-leaf parsley leaves with tender stems
1 garlic clove, chopped
2 small green chiles, such as Thai, seeds removed, chopped, divided
1/2 cup olive oil, divided
3/4 teaspoon kosher salt, plus more
3/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
2 medium eggplants (about 1 1/2 pounds), cut into 1 1/2" pieces
Vegetable oil (for frying; about 2 cups)
1 pound small tomatoes (about 8), cut into wedges
1/2 pound Persian cucumbers (about 3), sliced
Special equipment:
A deep-fry thermometer

PAN-FRIED EGGPLANT SALAD WITH TOMATOES

One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy.

Provided by Afiyet_olson

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 6

Pan-fried Eggplant Salad with Tomatoes image

Steps:

Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
Mix eggplants, cherry tomatoes, and dressing in a bowl.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 16.7 g, Fat 14.2 g, Fiber 8.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 113.7 mg, Sugar 5.3 g

Ingredients

2 eggplants, peeled and cubed
salt and freshly ground black pepper
¼ cup olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon capers, chopped
1 (10 ounce) basket cherry tomatoes, halved

EGGPLANT-TOMATO SALAD

Few ingredients, fast and easy to make, and always a big hit!

Provided by ANUTAD

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Eggplant-Tomato Salad image

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g

Ingredients

1 eggplant, cubed
olive oil, divided
salt to taste
1 pint grape tomatoes, halved
½ red onion, thinly sliced
1 teaspoon lemon juice, or to taste
ground black pepper to taste

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

Roasted Eggplant and Garlic Salad with Tomatoes image

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

Ingredients

1 1 1/4-pound eggplant, peeled, cut into 1-inch pieces
2 tablespoons olive oil
8 large garlic cloves, peeled
1 1-pint basket cherry tomatoes, halved
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons red wine vinegar

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Purée cilantro, parsley, garlic, half of chiles, and ¼ cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
Whisk yogurt, lemon juice, and remaining ¼ cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
Place eggplants in a colander set in the sink; season with ¾ tsp. salt. Let sit 30 minutes to drain, then pat dry.
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