Best South African Roasted Eggplant Salad Recipes

South African - Roasted Eggplant Salad image

Provided by Baby Kato

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/2 lbs eggplants
1 bell pepper, red
1/3 cucumber, English
1/4 red onion, small
1/2 garlic, clove, small
3 tablespoons olive oil, extra virgin
2 tablespoons lemon juice, fresh
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground

Steps:

To roast the eggplants, preheat a charcoal or gas grill or a broiler.
Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
The eggplant is cooked when it is soft and looks somewhat deflated.
Place the eggplant on a plate to cool.
Trim and seed the red pepper, then cut into 1/4-inch dice.
Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
Peel and finely chop the onion.
Peel and finely chop the garlic.
Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
Stir in the olive oil and lemon juice and season with salt and pepper.
Serve immediately or the salt will draw out too much moister from the vegetables.

Baingan Bharta (Roasted Eggplant Salad) image

Provided by Aarti Sequeira

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

2 large eggplants
2 tablespoons peanut oil, plus more for eggplant
1 medium white onion, finely diced
4 cloves garlic, minced
1 small serrano pepper, seeded (if you wish less heat) and minced
1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin, plus more for sprinkling
Kosher salt and freshly ground black pepper
2 cups Greek yogurt, beaten until smooth

Steps:

Preheat the oven to 500 degrees F.
Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.