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
TWICE-COOKED EGGPLANT WITH CILANTRO-SESAME PESTO
When people say that they don't like eggplant, I tell them they just haven't tried my eggplant. Eggplant chunks are first roasted for a lightly caramelized flavor, then finished in a wok with a myriad of Asian flavors. Dark purple globe eggplant works well here, but the narrow Japanese variety is my preference because it is sweeter.
Provided by Chris Santos
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- 1. To roast the eggplant: Position a rack in the center of the oven and preheat the oven to 425 degrees F.
- 2. Toss the eggplant with the oil in a large bowl. Season with salt and pepper. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until tender and lightly browned, about 15 minutes. Let cool completely. (The eggplant can be covered and stored at room temperature for up to 4 hours.)
- 3. To make the pesto: With the machine running, drop the garlic through the feed tube of a processor to mince it. Add the cilantro, lemon juice, sesame oil, and sesame seeds and process until pureed. With the machine running, pour the olive oil through the feed tube to make a smooth sauce. Season to taste with salt and pepper. (The pesto can be covered tightly and stored at room temperature for up
- to 4 hours.)
- 4. To make the mayonnaise: Whisk all of the ingredients together in a small bowl. Set aside for up to 1 hour.
- 5. To finish the eggplant: Heat a large wok or skillet over high heat. Add the oil and swirl the wok to coat the sides. Add the eggplant and spread it out in a single layer. Let cook until the underside is seared, about 1 minute. Stir-fry until hot, about 1 minute more. Remove the wok from the heat. Add 3 tablespoons of the pesto, the pine nuts, the cilantro leaves, and the sesame seeds. Transfer to a serving bowl, drizzle with the mayonnaise, and serve hot, with the remaining pesto passed on the side. (Leftover pesto is delicious stirred into plain steamed rice or used to flavor vinaigrette.)
ROASTED EGGPLANT SALAD WITH LEEKS AND CILANTRO LEAVES
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dressing: stir soy sauce, sugar, water and vinegar together until sugar dissolves. Stir in chile sauce and lime juice, taste and adjust the seasonings. There should be a good balance of sweet, salty, tangy and hot.
- Heat oven to 450 degrees. Lightly oil a large baking sheet, preferably nonstick. Trim dark green tops off leeks (or scallions) and discard. Leaving stem ends intact, cut leeks in half lengthwise with the tip of a sharp knife. Place cut side down on prepared pan, drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Roast, turning once, until soft and charred in spots, about 15 minutes. Transfer to a plate, cover tightly with plastic wrap, and set aside to soften.
- Trim stem ends off eggplants and discard. Cut eggplants into bite-size pieces. In a large bowl, toss pieces with remaining 2 tablespoons oil, and salt and pepper to taste. Oil the baking pan again. (Use 2 if needed to prevent crowding.) Spread eggplant on pans and roast, turning pieces once or twice, until soft, browned and charred in spots, about 15 minutes total.
- When eggplant is cool enough to handle, transfer to a serving bowl. Cut leeks crosswise into 1-inch pieces, discarding stem ends, and add to eggplant. Lightly chop cilantro and add.
- Stir dressing and pour half over the salad, tossing gently until evenly coated. Taste and add more dressing, salt and pepper as needed. Garnish with cilantro sprigs and chopped peanuts, if using.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 593 milligrams, Sugar 14 grams, TransFat 0 grams
THAI ROASTED EGGPLANT SALAD WITH CILANTRO AND LIME
Make and share this Thai Roasted Eggplant Salad With Cilantro and Lime recipe from Food.com.
Provided by hannahactually
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
- Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.
SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO
Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
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