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
MOROCCAN EGGPLANT SALAD
Steps:
- Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
- Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
- Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
- Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.
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
MOROCCAN EGGPLANT (AUBERGINE) SALAD
This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.
Provided by Engrossed
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggplant, garlic, water and salt in a pot and bring to a boil.
- Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
- Drain in a strainer and allow to cool.
- Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
- Very nice served at room temperature.
MOROCCAN EGGPLANT (AUBERGINE) SALAD II
You can make more out of eggplant than just lasagna! :) Here's an unusual and tasty salad for you to enjoy.
Provided by Julesong
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
- Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
- Rinse well and pat dry with paper towels.
- Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
- Set cooked slices on paper towels to drain of excess oil.
- Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
- Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
- Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
- When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
- Makes 6-8 servings.
- Adapted from a Gail's Recipe Swap post by Dawn/NYS.
Nutrition Facts : Calories 191.4, Fat 14.2, SaturatedFat 2.9, Cholesterol 5.1, Sodium 455.8, Carbohydrate 14.8, Fiber 5.8, Sugar 7, Protein 2.1
HAJAR'S EGGPLANT (AUBERGINE) BRANIYA SALAD
Here in Morocco we have a few very good eggplant salads (slatas). The best known being Zalouk. Braniya is the Moroccan Arabic word for eggplant and this salad is begged for by hubby and friends! This is a lush paritally cooked salad that does involve standing time. This is not good without standing 6 hours or overnight is even better! It just doesn't work freshly done. c.2005
Provided by Hajar Elizabeth
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the eggplant in the oil. No need to salt or fiddle at all with the eggplant. I do this in a large skillet on moderate heat and wait quite a while before moving or turning the cubes. You want it nicely browned and cooked through though not mush. The given amount of oil is enough to do this and I have never had to add more. Your pan will look overfull but the eggplant will shrink.
- While the eggplant is browning prepare the onions, peppers and garlic and place into a glass or plastic bowl.
- Pour eggplant, hot, and it's oil (if any left, though the oil will drain back from the eggplant into the salad during standing for the dressing.) into the bowl over the onion mixture.
- Top with remaining ingredients and mix well. Refrigerate at least 6 hours and serve chilled or room temperature.
- Please use fresh lemon juice and to taste. The amount I use is the juice of 1 fresh lemon. Not easy to give an exact measurement on how much juice 1 lemon will yield but I always use 1 lemon.
- This does need to sit so figure in the sitting time as part of the cook time.
SPICY EGGPLANT (AUBERGINE) SALAD
Make and share this Spicy Eggplant (Aubergine) Salad recipe from Food.com.
Provided by lemoncurd
Categories Peppers
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220°C.
- Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
- Place eggplant rounds onto a oven tray and drizzle olive oil over.
- Cut red pepper into long medium strips; drizzle with olive oil.
- Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
- Place grilled eggplants onto a serving plate.
- Arrange pepper slices over branjan.
- Dressing:.
- Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
- Add all the rest of the ingredients except the mint.
- Cook for a few minutes.
- Pour dressing over eggplants and peppers.
- Garnish with the chopped mint.
Nutrition Facts : Calories 90.8, Fat 3.7, SaturatedFat 0.5, Sodium 255.2, Carbohydrate 14.4, Fiber 5.2, Sugar 8.9, Protein 2.2
GRILLED EGGPLANT (AUBERGINE) AND PEPPER SALAD
This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.
Provided by Chabear01
Categories Moroccan
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
- Brush both sides of vegetables with Moroccan marinade.
- Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
- Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
- Transfer to a large cutting board as done.
- Cut vegetables into 1 inch pieces and put in a bowl.
- Add pine nuts, mint and any remaining marinade.
- Mix, adding more vinegar, salt and pepper to taste.
Nutrition Facts : Calories 136.4, Fat 8.3, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 14.5, Fiber 5.8, Sugar 7.5, Protein 4.1
MOROCCAN EGGPLANT (AUBERGINE) SALAD I
Make and share this Moroccan Eggplant (Aubergine) Salad I recipe from Food.com.
Provided by - Carla -
Categories Lunch/Snacks
Time 1h45m
Yield 8 small salads
Number Of Ingredients 12
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.
Nutrition Facts : Calories 191.8, Fat 15.7, SaturatedFat 2.2, Sodium 442.9, Carbohydrate 13.8, Fiber 5.9, Sugar 6.4, Protein 2.1
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