Best Eggplant Salad With Sauteed Onions Garlic And Tomatoes Recipes

EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND TOMATOES

Steps:

• Preheat broiler or heat the grill to medium.
• With a fork, prick the eggplants 4 or 5 times, rather deeply.
• Broil or grill them, turning several times, until very tender, about 20 minutes (when they are done, they will look collapsed and the skin will be black).
• Meanwhile, prepare the tomatoes by cutting an "X" in the bottom of each, then blanching in boiling water about 30 seconds (this will allow you to easily remove the skins); transfer to an ice water bath.
• Remover almost immediately and pull off skins; halve the tomatoes, squeeze out the juice and seeds, then chop (you should have about 1 1/4 cups).
• Remove the eggplants from the broiler or grill, cut in half lengthwise, then scoop out the pulp; chop fine (you should have about 1 1/2 cups).
• Saute the onion in oil over medium heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
• Add garlic, stir in turmeric, then the tomatoes; season with salt and pepper.
• Cook until thick, stirring often, about 7 minutes.
• Add eggplants, reduce heat and cook, stirring often, about 5 minutes; if you like stir in the tomato paste, then adjust seasonings.
• Serve, hot or warm, in a shallow bowl, with garnishes, as desired.

SAUTéED EGGPLANT WITH TOMATOES AND ONIONS

Steps:

• In a large skillet, heat oil over medium heat. Add the onions and eggplant and sauté for a minute or two.
• Add the bell pepper, garlic and tomato. Sprinkle with salt and pepper to taste.
• Sauté for about 7-10 minutes, stirring often, until eggplant is tender.

SAUTEED EGGPLANT AND CABBAGE SALAD

Steps:

• Heat oil in heavy large pot over medium-high heat. Add cabbage, eggplant and onion and sauté until almost tender, about 12 minutes. Add garlic and stir 2 minutes. Stir in paprika. Add tomatoes with juices and bring to boil. Cook until mixture thickens slightly, stirring frequently, about 15 minutes. Stir in mint, parsley and lemon juice. Season to taste with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

HERBED EGGPLANT WITH TOMATOES, ONION AND GARLIC

Steps:

• Preheat broiler. Pierce eggplants all over with fork. Place on baking sheet. Broil until skin is crisp and flesh is soft, turning frequently, about 25 minutes. Place eggplants on rack set over rimmed baking sheet. Cool completely (liquid will drain from eggplants as they cool).
• Using small knife, peel skin from eggplants. Coarsely chop eggplants; place in large bowl. Add tomatoes, onion and garlic. Using electric mixer, beat 1 minute. Add yogurt; beat 1 minute. Reduce speed to low. Add vinegar and lemon juice; beat to blend. Gradually beat in oil. Mix in parsley and oregano. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours or overnight. (Can be made 2 days ahead.) Serve with pita bread.

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES

Steps:

• Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
• Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0