ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
AUBERGINE & PEPPER SALAD
A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat
Provided by John Torode
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
- Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and aubergines. Drizzle with olive oil, sprinkle with the sliced garlic cloves, some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.
SMOKY AUBERGINE & RED PEPPER SALAD
Char aubergine and peppers until tender and juicy, then combine with salty, creamy feta for a summer salad that's the perfect vegetarian option for a barbecue
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Yield 4 as a starter or 2 for lunch
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the walnuts in a roasting tin and the pitta strips in another. Drizzle a little oil over the pitta strips and season with the za'atar and some salt and pepper. Place both trays in the oven and roast for 10 mins, then remove the walnuts. Roast the pitta strips for a further 3-5 mins until golden and crisp. Remove from the oven.
- Meanwhile, prick the aubergines and peppers all over with a fork. If you have a gas hob, turn on the rings to medium high (or better still, light the barbecue and move the coals to one side). Place the aubergines over the heat until they start to collapse, then turn them using tongs and cook the other side. Continue rotating until charred all over and soft all the way through. Repeat with the red peppers until charred and softened. If you don't have a gas cooker or a barbecue, heat your grill to high (about 275C) and spread the pricked aubergines and peppers on a foil-lined baking tray, coating with a little oil. Grill for 10-15 mins on each side until charred and softened. Set aside.
- Remove the aubergines and peppers from the heat and allow to cool, then transfer to a chopping board. Carefully peel the skin from the peppers, halve and scoop out the seeds. Halve the aubergines and scrape the tender flesh into a bowl. Don't worry if a little of the charred skin escapes into the bowl, it will add more flavour - but try to make sure there aren't big shards of it in there.
- Tear the pepper into strips and put it in the bowl with the aubergine. Add almost all the chopped parsley, season, and stir in the olive oil and the vinegar. Arrange on a platter and crumble the walnuts and feta over the top. Garnish with some extra parsley and mint leaves.
Nutrition Facts : Calories 308 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
AUBERGINE SALAD
This colourful Lebanese salad of roasted aubergine, peppers, pomegranate and a sweet and spicy dressing makes a mouth-watering treat for two
Provided by Tony Kitous
Categories Side dish, Vegetable
Time 1h35m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Prick the aubergine with a sharp knife to prevent it from exploding, then put it on the prepared tray and roast for 45-55 mins until the skin is wrinkled and it is very soft.
- While the aubergine is roasting, make the dressing. Mix together the lemon juice, chilli, if using, the pomegranate molasses, garlic and olive oil in a bowl. Season and set aside.
- When the aubergine is cool enough to handle, peel and place it in a colander. Press down on it very gently over a bowl to allow the juices to run out, then transfer the aubergine to a serving plate and cut into large pieces. Dress quickly with half of the dressing, then add the spring onions, cherry tomatoes and peppers to the plate. Pour over the remaining dressing and mix with your hands or a spoon to coat. Serve scattered with mint, pomegranate seeds and more olive oil drizzled over.
Nutrition Facts : Calories 178 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD
I have also used an Italian dressing with this to good results.(We've also used this as an appetizer with chips and crackers)
Provided by Mary Fillmore
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in top third of the oven and preheat to 450 degrees.
- Spray large heavy baking sheet with cooking spray.
- Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
- Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
- Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
- Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
- Peel the roasted garlic, add to the food processor. Puree until smooth.
- Toss the vegetables with 1/4 cup of the dressing.
- Cool, and let sit for a while to let the flavors develop.
- To serve: Bring to room temperature. Mound salad in center of large platter.
- Serve with the pita wedges.
CHARRED AUBERGINE, PEPPER & BULGUR SALAD
Flavour basic grains with sundried tomatoes, aubergines, red peppers and olives for a versatile side dish
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Prepare bulgur following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.
- Heat a BBQ or griddle pan to high. Drizzle the aubergines and red pepper with the oil and cook for 5 mins on each side until lightly charred.
- Stir the aubergines and red pepper into the bulgur mixture, then season and stir through the basil.
Nutrition Facts : Calories 198 calories, Fat 3 grams fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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
ROASTED EGGPLANT AND RED BELL PEPPER SALAD
After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.
Provided by cheilan
Categories Side Dish Vegetables Eggplant
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
- Bake in the preheated oven until beginning to char, about 45 minutes.
- While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
- Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
- Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
- Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
- Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
- Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
- Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g
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