Odessa Eggplant Aubergine Salad Recipes

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:

• Preheat oven to 375 degrees.
• pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
• after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
• drain out fluid and slice cut eggplant into pieces.
• in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
• cover and refrigerate for 2 hours.
• serve and enjoy with pita bread triangles or coctail rye bread.
• delicious.

Steps:

• Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
• When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

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:

• 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!

Steps:

• Pare and dice eggplant.
• Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
• Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
• Set aside.
• Peel and dice avocados.
• Place in bowl and toss immediately with juice of 1 lemon.
• Drain eggplant and combine with avocados.
• Add chopped onion.
• Whisk dressing again and add to mixture.
• Toss gently.
• Set aside for about 15 minutes.
• Chill if desired.
• Before serving, toss gently again and sprinkle with honey.

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

Steps:

• Preheat oven 375°F.
• Moisten eggplant slices and coat lightly in flour.
• Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
• When fork tender and golden brown transfer to jelly roll pan.
• Cover loosely with foil and bake about 20-25 minutes or until tender.
• Use 8 slices for this amount of sauce.
• Sauce:.
• In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
• Heat on medium heat until piping hot.
• Do not boil. Be sure jelly is melted.
• Arrange 2 eggplant slices on each of 4 plates.
• Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
• Place plates in oven, just to melt cheese.
• Serve immediately.