Tossed Eggplant Salad Recipes
ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Provided by Nagi
Categories Mains Side Salad
Number Of Ingredients 21
Steps:
- Dressing - shake in a jar.
Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving
BAKED EGGPLANT SALAD
Vegetarian eggplant salad has deep flavor and is delicious.
Provided by fromgardentosoupbowl.com
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 183.2 mg, Sugar 2.7 g
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
TOSSED EGGPLANT SALAD
This unusual combination of taste and texture makes a very colorful salad. A dollop of dressing enhances the taste.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2/3 cup dressing).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. In a large skillet, saute zucchini and eggplant in oil until tender; add to lettuce mixture., In a blender, combine the egg substitute, Dijon mustard, ground mustard, garlic salt, basil and oregano; cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream; stir in vinegar. Serve with salad.
Nutrition Facts :
More about "tossed eggplant salad recipes"
CHOPPED EGGPLANT, ALMOND & HERB SALAD (PALEO - VEGAN ...
From everylastbite.com
Estimated Reading Time 3 mins
- Heat the 2 tbsp olive oil in a skillet, sprinkle the cubed eggplant with salt and cook over medium heat for approximately 8 minutes
- While the eggplant is cooking, in a bowl whisk together the cumin, sweetener, vinegar, lemon juice, crushed garlic and olive oil.
- Once the eggplant has begun to soften, pour the liquid overtop and cook for another minute before removing from the heat. Make sure that you do not overcook the eggplant, it should be tender but not mushy and still hold its shape.
- Transfer the eggplant along with all of the remaining liquid in the pan to a serving bowl or platter. Add in the almonds, red onion, parsley and mint and stir until well mixed, season with salt and pepper before serving.
TAIWANESE EGGPLANT SALAD | 涼拌茄子 • CHOOCHOO-CA-CHEW
From choochoocachew.com
Estimated Reading Time 3 mins
- Bring a large pot of water to boil. Add 1tsp of salt to the boiling water, add the eggplants (cut to a length that will fit in the pot). Add a plate or something heavy to keep the eggplants submerged in water but not touching the bottom of the pot. Boil for 5 minutes.
- Prepare a mixing bowl filled with cold water. Remove the cooked eggplants from boiling water into the mixing bowl immediately to cool the eggplants.
MIDDLE EASTERN ROASTED EGGPLANT SALAD (VEGAN) - EVERY LAST ...
From everylastbite.com
Estimated Reading Time 3 mins
- Cut the eggplant into small cubes and place them on a baking sheet along with the halved cherry tomatoes, diced onion and minced garlic. Drizzle the olive oil over the vegetables and then sprinkle them with the salt, cumin, oregano, paprika, coriander and sumac. Toss the vegetables with your hands to ensure they are all well coated in the oil and spices.
- Place the baking sheet in the oven to bake for 30 minutes until the eggplant is soft and golden in colour. Stir the vegetables a few times during baking to ensure everything cooks evenly.
- Sprinkle the vegetables with the toasted almonds and chopped parsley and give the mixture a gentle toss to mix it all together. Spoon into a bowl and serve.
MEDITERRANEAN EGGPLANT SALAD - A CEDAR SPOON
From acedarspoon.com
Estimated Reading Time 5 mins
- Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za'atar {the za'atar is optional}.
- Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.
ROASTED EGGPLANT SALAD - JAMIE GELLER
From jamiegeller.com
- Drizzle oil over eggplants. Roast until soft and brown, about 30 minutes.2 While eggplants are roasting, halve tomatoes.
RAW EGGPLANT SALAD ♥ RECIPE - A VEGGIE VENTURE
From aveggieventure.com
Estimated Reading Time 3 mins
MEDITERRANEAN EGGPLANT SALAD | LEBANESE RECIPES
From homemade-recipes.blogspot.com
Estimated Reading Time 1 min
MEDITERRANEAN FARRO SALAD WITH ROASTED EGGPLANT | ABRA'S ...
From abraskitchen.com
Estimated Reading Time 4 mins
- To cook farro: Bring 4 cups of water to a boil in a medium to large pot. Add salt when water just begins to boil. Add farro and cook for 30-40 minutes until tender. Drain and set aside. *see note for soaked farro cooking time*
- While farro is cooking roast vegetables: Toss eggplant, red pepper, red onion, and garlic with olive oil, salt and pepper. Spread out on a sheet pan in a single layer. Roast in a 350° oven for 40 minutes, tossing several times during roasting.
GRILLED EGGPLANT SALAD WITH FREEKEH AND YOGURT DRESSING ...
From feastingathome.com
Estimated Reading Time 3 mins
- Place freekeh and water in a medium pot, bring to a boil, cover, then turn heat to low and simmer 15-20 minutes, until water is absorbed and freekeh is tender.
- Slice the eggplant and brush or spray with olive oil. Season with salt. Grill both sides, 3-4 minutes until grill marks appear, then wrap in foil to allow them to steam and cook through. Cut the eggplant into bite-sized pieces.
- Place the cooked freekeh, eggplant, chopped herbs, lemon zest, scallions, olive oil, lemon juice, salt, pepper and spices in a bowl. Toss to combine. Taste and adjust salt and lemon. You want it to taste slightly tart. the smoky flavor will come through as it sits.
ROASTED EGGPLANT COUSCOUS SALAD | THIS SAVORY VEGAN
From thissavoryvegan.com
- Preheat the oven to 450 degrees. Add the eggplant ingredients to a bowl and toss to combine. Spread out on a baking sheet and place in the oven for 20 minutes.
- Combine the chickpea ingredients in a bowl and toss to combine. Spread out on a baking sheet and set aside. After the eggplant has roasted for 20 minutes, use a metal spatula to carefully flip the eggplant and place the eggplant and the chickpeas back in the oven for 10 minutes. Keep an eye on the eggplant - if it starts getting too dark, remove before the chickpeas.
- Meanwhile, heat the olive oil in a pan and add dry couscous. Toss the couscous until it is toasted - approx. 3 minutes. Add the water & salt and bring to a boil. Lower heat and cover until all of the liquid is absorbed.**
- Add the olive oil, sun-dried tomato oil, red wine vinegar, garlic, shallot, sun-dried tomatoes and oregano to a large bowl. Whisk to combine.
GRILLED STEAK SALAD WITH TOMATOES & EGGPLANT RECIPE ...
From eatingwell.com
- Cook oregano in a small skillet over medium heat, stirring, until toasted, about 2 minutes. Transfer to a bowl.
- Cut steak in half lengthwise; season with 1/2 teaspoon each salt and pepper. Brush peppers and eggplant with 1 tablespoon oil.
- Oil the grill rack (see Tip). Grill the meat, turning once, about 10 minutes total for medium. Grill the peppers, turning once, until softened and charred in spots (about 10 minutes) and the eggplant until browned and slightly soft (about 8 minutes).
24 EASY EGGPLANT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
- Baked Eggplant. In this easy recipe, eggplant is topped with garlic and parmesan, then baked until perfectly browned and crunchy. It’s the perfect healthy side dish for those who normally have to be coerced into eating their vegetables.
- Baba Ganoush. Hailing from the Eastern Mediterranean, baba ganoush is a hummus-style dip made by blending eggplant with herbs, spices, and a dash of olive oil.
- Ratatouille. Once the domain of French chefs, you can now create Michelin-star worthy ratatouille at home. This chunky vegetable stew is made with eggplants, tomatoes, peppers and fresh herbs.
- Stuffed Eggplant. Forget boring breadcrumbs, in this recipe, eggplant is stuffed with a mouth-watering mix of chickpeas, couscous, tomatoes, and herbs.
- Grilled Eggplant. Grilling eggplant gives it a unique, smoky flavor reminiscent of long, lazy summer days and backyard BBQs. This recipe is ideal for outdoor entertaining, upgrading the humble grilled eggplant into a party piece with a hearty couscous salad topping.
- Eggplant Parmesan. Quick. Cancel all your dinner plans. This cheesy, tasty eggplant parmesan is calling your name. Fresh herbs, gooey mozzarella, and crispy baked eggplant drenched in rich marinara sauce – need I say more?
- Eggplant Tacos. As kids, we’re told not to play with our food. Forget that advice. Cooking is all about getting creative, and it doesn’t get more creative than eggplant tacos.
- Eggplant Parmesan Sandwiches. What happens when you take crispy breaded eggplant, douse it in marinara sauce, layer it with melted cheese, and wrap it in a ciabatta bun?
- Roasted Eggplant Soup. Soups are a great staple, but they can get boring fast. Not so with this unique tasting roasted eggplant stew. Fragrant flavors like cumin, thyme and cilantro give a lift to this hearty vegetarian broth.
- Eggplant Meatballs. Ok, so there’s no actual meat in these delicious ‘meatballs,’ but give them a go, and you might find you prefer it that way. In fact, you won’t even miss the meat.
CHINESE EGGPLANT SALAD, AN EASY MAKE-AHEAD MENU OPTION ...
From cookglobaleatlocal.com
Estimated Reading Time 3 mins
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