Baked Eggplant Salad Recipes

ROASTED EGGPLANT CAPRESE SALAD RECIPE

Steps:

• Preheat the oven to 425 degrees F.
• Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will "sweat out" it's bitterness. When ready, pat the eggplant dry.
• Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
• When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6"x 9") and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
• If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
• While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
• When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!

SIMPLE BAKED EGGPLANT RECIPE

Steps:

• In a large bowl, dissolve the salt in about 1/2 cup warm water. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mixing well.
• Meanwhile, heat the oven to 375 F.
• Enjoy.

BAKED EGGPLANT SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.
• Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.
• Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.
• Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.

BAKED EGGPLANT STICKS

Steps:

• Oven Directions:
• Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly spray with oil.
• Place eggplant strips in a bowl and season with olive oil, salt, and pepper. Set aside.
• How To make eggplant sticks
• Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
• Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place them on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
• These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden.
• Turn over and bake an additional 5 minutes, or until golden. Serve hot.
• Air Fryer Directions:
• Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.

EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
• In a medium-sized shallow dish, whisk the eggs and almond milk.
• In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
• Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
• In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
• Remove from the oven and top with fresh basil.

ROASTED EGGPLANT & ZUCCHINI {WITHOUT BREAD CRUMBS}

Steps:

• Add chopped onion, 2 tablespoons olive oil, dried thyme, and 1/2 teaspoon salt to a skillet.
• Heat onion mixture over medium high heat, until onions are browned, about 10 minutes.
• Remove onions from heat and add minced garlic. Mix onions and garlic together well.
• Fold in quartered tomatoes and set skillet aside (off heat).
• In a large mixing bowl, add pieces of zucchini, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl and mix well.
• Spread zucchini over a baking sheet and broil on HIGH for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
• Repeat the process with eggplant. In a mixing bowl, add olive oil, salt and pepper and spread on sheet pan.
• Broil for 7-10 minutes until eggplant begins to brown.
• Once both vegetables are ready, add browned zucchini, brown and cooked eggplant, and tomato onion mixture to a shallow casserole dish or deep sheet pan and mix well to combine all together.
• Sprinkle top of dish with fresh basil leaves and a squeeze of fresh lemon juice and mix once more before serving. Cooked croutons also make a great addition.

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

LEBANESE EGGPANT SALAD

Steps:

• Prick eggplant with a small knife several times then bake in a 350-degree oven until tender, about 30 minutes.
• When eggplant is done cooking, peel then cut it into cubes. Place in a large bowl with all remaining ingredients. Toss well and add more salt or pepper to taste.