Grilled Eggplant Salad In Coconut Milk Finadene Birenghenas Recipes

LEMON GRILLED EGGPLANT SALAD

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.

BRINJAL (EGGPLANT) IN COCONUT MILK

Steps:

• Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
• Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
• Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
• Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.

PERFECT GRILLED EGGPLANT

Steps:

• Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.

GRILLED EGGPLANT SALAD

Steps:

• Preheat a grill to medium-high.
• Combine oil, za'atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
• Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
• Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.

GRILLED EGGPLANT SALAD

Steps:

• Cut 2 small eggplants lengthwise into 1/2-inch-thick planks and 2 small red onions into 1-inch wedges. Toss with 1 1/2 tablespoons olive oil and season with salt. Grill over medium-high heat until charred and tender, turning once, 6 minutes. Toss with 1 1/2 tablespoons each red wine vinegar and olive oil, 1/2 cup chopped parsley, some sliced pickled hot cherry peppers, and salt.

BBQ EGGPLANT WITH COCONUT MILK

Steps:

• 1. On a hot grill, place the eggplant until it's cooked, all sides. (Eggplants are cooked when they are soft and wrinkled) Peel and place in a deep platter. Sprinkle salt and pepper, add the coconut milk, squeeze the lemon juice onto the eggplants, add chopped onions and lemon zests.
• 2. Using a tablespoon, scoop the coconut milk and spread over the eggplant to blend the mixture together. Sprinkle the chopped red peppers for garnish.

GRILLED EGGPLANT SALAD

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.

GRILLED EGGPLANT SALAD IN COCONUT MILK (FINADENE BIRENGHENAS)

Steps:

• Pre-heat grill.
• With a sharp knife, pierce skin of each eggplant in 4-5 places to prevent the eggplants from bursting while on the grill. Lightly coat each eggplant with olive oil.
• Place eggplants over high heat to char, and cook until eggplant is completely soft, with no spongy areas (spongy = still not cooked through). Time will depend on the size of the vegetables. Remove from heat and allow to cool enough to handle.
• Holding the stem end, remove peel by pulling downwards - peel should come away easily, leaving the vegetable flesh intact. Once eggplants are peeled, they can be refrigerated 3-4 days for later use.
• Combine onions, coconut milk, lemon, salt, and peppers. Taste coconut milk mixture and correct for salt, if necessary - it sould be lemony and slightly sweet. Allow to sit for 30 minutes while you prepare eggplants.
• Cut peeled eggplants crosswise into bite-size chunks. Add eggplants and gently combine to distribute flavors. Garnish with green onion rings.

GRILLED EGGPLANT SALAD

Steps:

• Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
• In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
• Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.