MEDITERRANEAN EGGPLANT AND BARLEY SALAD
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Categories Herb Olive Onion Tomato Vegetable Side Roast Picnic Backyard BBQ Barley Eggplant Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 (main course) or 8 (side dish) servings
Number Of Ingredients 21
Steps:
- Roast eggplant and zucchini:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
- Cook barley:
- Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
- Make dressing and assemble salad:
- Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
MEDITERRANEAN EGGPLANT STEAKS AND ORZO SALAD WITH WALNUTS, OREGANO AND TOMATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat grill pan to medium-high. Heat oven to 400 degrees F.
- Place a pot of water on stove to boil for pasta. Salt water and cook orzo to al dente.
- Brush the eggplant steaks lightly with extra-virgin olive oil and season liberally on both sides with salt and pepper. Grill 3 to 4 minutes for small eggplant and 4 to 6 minutes for large eggplant, turning occasionally, until the steaks begin to become tender but are not fully cooked.
- While eggplant cooks, defrost spinach in microwave on defrost setting, 7 to 8 minutes. Heat 1 tablespoon extra-virgin olive oil in a skillet and add roasted peppers and garlic. Squeeze the spinach dry and separate as you add it to the skillet. Season the spinach with salt and pepper and heat through. Stir in olives and remove from heat. Place the eggplants on baking sheets. Top each steak with a few forkfuls of spinach mixture. Spread a few rounded spoonfuls of hummus evenly across the steaks on top of the spinach, covering it completely in a thin layer. Toss the bread crumbs with 2 tablespoons extra-virgin olive oil and parsley. Divide the bread crumbs and scatter them over the steaks on top of the hummus. Bake to brown bread crumbs, 5 minutes or so.
- Toast walnuts while you cut up the tomatoes and place in a bowl. Cool nuts slightly, chop and add to tomatoes. Add the zest and juice of a lemon, 2 tablespoons extra-virgin olive oil, feta and oregano. Drain pasta, toss with tomato mixture and season with salt and pepper to taste.
- Serve 2 steaks per person with orzo alongside.
SLOW-COOKED MEDITERRANEAN EGGPLANT SALAD
Steps:
- Combine all ingredients in a large slow cooker and cook on low for 7 to 8 hours. Try this on some toasted pita or teff bread, over rice or cauliflower rice, or as a side all by itself. Falafel accompaniment also strongly recommended.
GRILLED MEDITERRANEAN EGGPLANT & TOMATO SALAD
A friend of mine served a delicious grilled eggplant salad when she had me over for dinner, and I was so inspired that I went home and re-created it! -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. , In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.
Nutrition Facts :
MEDITERRANEAN EGGPLANT " SALAD"
A very light and refreshing summer eggplant dish. This is actually lightly fried, thinly sliced eggplant with a Mediterranean inspired pasta salad on top. It is also a lot like a deconstructed cold lasagna.
Provided by Chef Jean
Categories Vegetable
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Slice eggplant lengthwise, about 1/4 in thick.
- Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
- Cut the lasagne noodles in thick strips.
- Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives. Set aside.
- Heat the frying oil in a large frying pan to about 350°F (or hot enough to fry to a golden brown).
- Whisk together the eggs and half-and-half.
- Dredge the eggplant slices in the flour, then in the egg wash.
- Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
- Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.
Nutrition Facts : Calories 1867.3, Fat 185.6, SaturatedFat 28.7, Cholesterol 122.9, Sodium 481.4, Carbohydrate 41.1, Fiber 5.1, Sugar 4.8, Protein 16.3
SLOW-COOKED MEDITERRANEAN EGGPLANT SALAD
SOUTH BEACH DIET PHASE I
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preparation Combine all ingredients in a large slow cooker and cook on low for 7 to 8 hours. Try this on some toasted pita or teff bread, over rice or cauliflower rice, or as a side all by itself. Falafel accompaniment also strongly recommended.
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