Spiced Eggplant Aubergine Salad Recipes

EGGPLANT SALAD

Steps:

• Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.

SPICY EGGPLANT SALAD WITH SESAME OIL

Steps:

• Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
• Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
• Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
• Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.

SZECHUAN EGGPLANT

Steps:

• Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
• In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
• To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
• Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
• heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
• Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
• Place in a serving dish and top with scallions and optional peanuts.
• Serve with rice, cauliflower rice, black rice or rice noodles.

MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)

Steps:

• Gather the ingredients.
• Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
• With a spoon or potato masher, crush and blend tomatoes and eggplant.
• Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
• The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
• Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.

SPICED EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
• Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
• Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.

SPICY EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 220°C.
• Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
• Place eggplant rounds onto a oven tray and drizzle olive oil over.
• Cut red pepper into long medium strips; drizzle with olive oil.
• Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
• Place grilled eggplants onto a serving plate.
• Arrange pepper slices over branjan.
• Dressing:.
• Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
• Add all the rest of the ingredients except the mint.
• Cook for a few minutes.
• Pour dressing over eggplants and peppers.
• Garnish with the chopped mint.