Griddled Aubergine Salad With Sultanas Pine Nuts Recipes

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GRILLED EGGPLANT AND GOAT CHEESE SALAD



Grilled Eggplant and Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
  • Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
  • Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.

BROILED EGGPLANT SALAD WITH SUMAC CHICKEN AND PINE NUTS



Broiled Eggplant Salad with Sumac Chicken and Pine Nuts image

This dressed eggplant is wonderful as an appetizer or a full meal on its own.

Provided by Reem Kassis

Yield Serves 4

Number Of Ingredients 18

2¼ lb. eggplants, about 4 medium or 2 large
4 Tbsp. fresh lemon juice
4 Tbsp. extra-virgin olive oil
2 large cloves garlic, finely chopped
1 tsp. salt
Pinch of sugar (optional)
2 Tbsp. olive oil
9 oz. (250 g) ground chicken, or chicken breasts/thighs cut into very small chunks
1 tsp. salt
½ tsp. ground cumin
¼ tsp. freshly ground black pepper, or more to taste
1 Tbsp. sumac
2 medium tomatoes, finely chopped
1 green or red chili, finely chopped (optional; omit for non-spicy version)
1 small bunch of parsley, finely chopped
1 small bunch of cilantro, finely chopped
1 small shallot, thinly sliced
4 Tbsp. pine nuts, lightly toasted

Steps:

  • Adjust a rack to 6-8 inches below the broiler element and preheat the broiler to high. Line a baking sheet with aluminum foil.
  • Pierce the eggplants a few times with a fork all over to avoid them exploding in the oven. Place the eggplants on the lined baking sheet and broil, turning occasionally, until charred on all sides and tender on the inside, 30 minutes to 1 hour, depending on the size. The eggplants are ready when they are collapsing and the outside feels crisp and easily breaks when touched. Remove from the oven and close the foil around the eggplants to hold in the steam. This will make the eggplants easy to peel. Allow the eggplants to rest for 15-30 minutes.
  • In a small bowl, mix together the lemon juice, olive oil, garlic, salt, and sugar (if using). Set aside. Open the foil package of eggplants and with your fingers, carefully peel away the skin, trying to keep the eggplants intact as much as possible. Transfer to a sieve set in a large bowl and let sit for 10-15 minutes to allow the liquid to drain.
  • In a non-stick or heavy-bottomed frying pan, heat the olive oil until shimmering but not smoking. Add the chicken, salt, cumin, and pepper and fry, stirring regularly, until the chicken is cooked through and starting to brown around the edges, 6-8 minutes. Add the sumac, give one final toss, and remove from the heat.
  • Arrange the eggplants on serving platter and drizzle with half of the dressing. Arrange the chicken mixture over the eggplants. Top with the tomatoes, chili (if using), parsley, cilantro, and shallot. Drizzle the remaining dressing on top, sprinkle with the pine nuts, and serve.

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