Eggplant Salad With Parsley And Lemon Recipes

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LEMON GRILLED EGGPLANT SALAD



Lemon Grilled Eggplant Salad image

Eggplant slices soak up tons of flavor from the marinade in this vegetarian dinner idea.

Provided by BHG Test Kitchen

Time 50m

Number Of Ingredients 8

1 preserved lemon, halved
0.5 cup chopped Italian parsley
0.75 cup extra-virgin olive oil
0.25 cup white wine vinegar
0.25 teaspoon ground black pepper
1 large eggplant (1 1/2 pounds), sliced crosswise 1/2-inch thick
1 cup whole milk ricotta cheese
2 cup cooked Israeli couscous*

Steps:

  • Juice preserved lemon; set aside juice. Remove and discard lemon pulp; chop rind. (You can substitute the juice and zest of 1 fresh lemon here.) In a bowl combine preserved lemon juice and rind,1/2 cup chopped parsley, 1/2 cup of the olive oil, vinegar, and pepper; set aside. Generously brush eggplant slices with remaining 1/4 cup oil. Grill eggplant on rack of a covered grill directly over medium-high heat for 5 to 7 minutes or just until tender, turning once. Transfer eggplant slices to a 2-quart square baking dish. Pour reserved dressing over slices; turn to coat. Let stand 30 minutes, gently turning slices halfway through.
  • Serve eggplant and dressing over ricotta cheese and couscous. Sprinkle with additional parsley.

Nutrition Facts : Calories 637 kcal, Carbohydrate 38 g, Cholesterol 31 mg, Protein 13 g, SaturatedFat 11 g, Sodium 532 mg, Sugar 7 g, Fat 49 g, UnsaturatedFat 37 g

EGGPLANT SALAD WITH PARSLEY AND LEMON



Eggplant Salad with Parsley and Lemon image

Categories     Salad     Citrus     Herb     Vegetable     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 9

3 tablespoons olive oil
1 medium eggplant (about 1 pound), cut into 1-inch cubes
1 medium onion, chopped
3/4 teaspoon salt
2 garlic cloves, chopped
1/4 cup water
2 tablespoons chopped fresh parsley leaves
1 tablespoon fresh lemon juice
4 romaine leaves

Steps:

  • In a large non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté eggplant and onion with salt, stirring occasionally, until eggplant is browned well. Add garlic and cook, stirring, 1 minute. Add water and cook, covered, until eggplant is tender, about 5 minutes. Remove skillet from heat. Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Chill salad 15 minutes, or until ready to serve.
  • Serve salad on romaine.

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