Aubergine Or Eggplant Salad Recipes

Steps:

• Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
• Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
• In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
• Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
• Roughly cut up the eggplant, and combine it with the remaining ingredients.
• Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.

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:

• Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
• Allow the skin to turn black so as to give a smoky flavour to the salad.
• Skin aubergines while still hot and chop in small pieces.
• Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
• Garnish with olives and pepper rings.
• Serve with roast meat, and grilled or fried fish or as appetizer.
• Serves six.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.
• Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.

Steps:

• With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
• Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
• Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
• To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

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.

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.