Best Warm Eggplant Salad With Sesame And Shallots Recipes
WARM EGGPLANT SALAD
It tastes so good you can eat it as a main dish! Try it on top of grilled bread slices.
Provided by Traveling Pans
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
- Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
- Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
- Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
- Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.
Nutrition Facts : Calories 135 calories, Carbohydrate 11.7 g, Cholesterol 8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 26.2 mg, Sugar 6.3 g
WARM EGGPLANT (AUBERGINE) SALAD
Tasty warm eggplant salad, great served with yogurt and my "Fennel and Sea Salt Pita Bread Crisps".
Provided by Jewelies
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200C (400F).
- Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.
- Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.
- Cook for 30 minutes.
- Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside.
- Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.
- Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.
- Add to the reserved eggplant, stir through herbs.
- Serve warm or at room temperature.
Nutrition Facts : Calories 157.1, Fat 5.4, SaturatedFat 0.8, Sodium 599.7, Carbohydrate 27.4, Fiber 11.7, Sugar 14.3, Protein 4.7
SESAME EGGPLANT (AUBERGINE) SALAD
This intriguing salad is a great addition to any Asian or oriental meal. The dressing is sooooooo gooood that I'm having all the flavors in my mouth right now. This dressing would be great over noodles! Heck the dressing is so good I have also used to it marinate other vegetables.
Provided by ameatlanta
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
- When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
- Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
- Transfer to a bowl and let cool to room temperature.
- Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
- To serve, mound on a serving plate and garnish with onions.
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