EGGPLANT AND TOMATO CAPRESE SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
- Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
- On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
EGGPLANT-TOMATO SALAD
Few ingredients, fast and easy to make, and always a big hit!
Provided by ANUTAD
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
- Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
- Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
- Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g
EGGPLANT SALAD WITH TOMATOES AND BASIL
This eggplant salad has an Italian flavor to it.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together white wine vinegar, olive oil, salt, and ground pepper.
- Add Basic Roasted Eggplant, along with halved grape tomatoes and the basil; toss to combine.
ROASTED EGGPLANT AND TOMATO SALAD
Steps:
- Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.
ROASTED EGGPLANT CAPRESE SALAD RECIPE
A little embellishment on the classic Caprese salad, this roasted eggplant Caprese is a filling and delicious appetizer with a special basil vinaigrette. Exceptional!
Provided by The Mediterranean Dish
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will "sweat out" it's bitterness. When ready, pat the eggplant dry.
- Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
- When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6"x 9") and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
- If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
- While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
- When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!
Nutrition Facts : Calories 443 calories, Sugar 6.5 g, Sodium 931.1 mg, Fat 37.7 g, SaturatedFat 14.5 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 4 g, Protein 18.3 g, Cholesterol 67.3 mg
GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
- Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
- Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.
ROASTED EGGPLANT AND TOMATO SALAD WITH BASIL
Make and share this Roasted Eggplant and Tomato Salad With Basil recipe from Food.com.
Provided by Phil Franco
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
- Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
- Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
- Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.
Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 1.3, Sodium 7.6, Carbohydrate 13.4, Fiber 7.1, Sugar 6.2, Protein 2.5
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
GRILLED EGGPLANT WITH TOMATOES AND BASIL
A summer side for a grilled steak. I really like this with the Pampered Chef Rosemary Herb seasoning, instead of the McCormicks.
Provided by Lori Loucas
Categories Other Salads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Light your grill.
- 2. Place the chopped tomatoes and basil in a medium bowl. Add the balsamic vinegar and just 1/2 teaspoon of the vegetable seasoning. Combine and set aside.
- 3. Wash the eggplant. Trim the ends, then cut into 1/2 inch slices lengthwise. Spray both sides with cooking spray or brush with olive oil. Season both sides with the remaining vegetable seasoning.
- 4. Place the eggplant directly on the grill and grill for 3-4 minutes per side. Remove to a serving platter when tender and golden.
- 5. Top the eggplant with the tomato/basil mixture. Sprinkle or grate the parmesan over the top. Serve.
EGGPLANT, TOMATO, AND MOZZARELLA SALAD
This salad also tastes great with grilled chicken added.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
- On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.
Nutrition Facts : Calories 350 g, Fat 27 g, Fiber 4 g, Protein 19 g
EGGPLANT SALAD
This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!
Provided by Sandi
Categories Salad Vegetable Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
- Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
- In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 28.3 g, Fat 5.8 g, Fiber 9.8 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 17.5 g
PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
- Place tomato in large bowl and sprinkle lightly with salt.
- Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
- While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
- Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
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- For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high (adjust burners as needed to maintain grill temperature of 350 F).
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