Italian Eggplant Aubergine Salad Recipes

Steps:

• Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.

Steps:

• Preheat oven to 350.
• Puncture eggplants with a fork and place on a baking sheet.
• Bake 1 1/2 hrs or until soft - turn occasionally.
• Cool. Peel and dice.
• In a large bowl combine remaining ingredients.
• Add eggplant and marinate at least 2 hours.
• Note: I used fresh parsley, basil and oregano.

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:

• Peel eggplant.
• Cut the eggplants into thin long strips, like french fries.
• Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
• Squeeze as much water as you can from eggplant.
• Place water and vinegar to boil.
• Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
• Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
• Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!

Steps:

• Roast eggplant in the oven until the skin is charred.
• Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
• Arrange with green pepper in 2-quart shallow casserole dish.
• In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
• Pour over eggplant mixture. Cover and refrigerate 1 hour.
• Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
• Spoon in to salad bowl lined with crisp greens.
• Enjoy!