MELITZANOSALATA RECIPE
Steps:
- Keep the eggplant whole and pierce with a fork in a few places.
- Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
- Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
- Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
- At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
- Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.
Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving
GRILLED EGGPLANT SALAD
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
Provided by Melissa Clark
Categories quick, weekday, salads and dressings
Time 25m
Yield about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
- When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 7 grams
SMOKY EGGPLANT SALAD WITH YOGURT AND MINT
This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.
Provided by David Tanis
Categories snack, dips and spreads, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.
- Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
- Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
- Put mixture in a low serving bowl. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 5 grams
EGGPLANT SALAD WITH PARSLEY AND LEMON
Steps:
- In a large non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté eggplant and onion with salt, stirring occasionally, until eggplant is browned well. Add garlic and cook, stirring, 1 minute. Add water and cook, covered, until eggplant is tender, about 5 minutes. Remove skillet from heat. Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Chill salad 15 minutes, or until ready to serve.
- Serve salad on romaine.
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MEDITERRANEAN EGGPLANT SALAD - A CEDAR SPOON
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4.6/5 (5)Category Salad, Side DishCuisine Mediterranean, LebaneseTotal Time 40 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.
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