Warm Eggplant Salad Recipes

Steps:

• Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
• Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
• Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
• Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
• Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

Steps:

• Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
• In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
• Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
• Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
• For Vegan if using Sake make sure the Sake is Vegan friendly.

Steps:

• Remove eggplant stems.
• Cut eggplants lengthwise into 1/2" thick slices.
• Cut each slice into 1/4" wide strips.
• Transfer to a shallow microwave-safe baking dish;.
• Add 1 tbls water. Cover with plastic wrap vented at one corner.
• Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
• Let stand covered a few minutes.
• Transfer to a colander; press out the excess water with a flat spatula.
• For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
• Toss gently to coat well.
• Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
• Sprinkle with onions and herbs.
• Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.

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:

• Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
• Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
• Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.