GRILLED EGGPLANT SALAD
This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature, so it's equally suited to casual parties and weeknight dinners. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors. Serve it with grilled chicken or fish or as part of a vegetarian mezze platter with dips like hummus and pita bread.
Provided by Julia Levy
Categories Healthy Grilled Eggplant Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high.
- Combine oil, za'atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
- Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
- Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 14 g, Fat 14.8 g, Fiber 5.6 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 305.9 mg, Sugar 6.9 g
GRILLED EGGPLANT SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Cut 2 small eggplants lengthwise into 1/2-inch-thick planks and 2 small red onions into 1-inch wedges. Toss with 1 1/2 tablespoons olive oil and season with salt. Grill over medium-high heat until charred and tender, turning once, 6 minutes. Toss with 1 1/2 tablespoons each red wine vinegar and olive oil, 1/2 cup chopped parsley, some sliced pickled hot cherry peppers, and salt.
GRILLED EGGPLANT SALAD (YAM MAKHEUA YAO)
This salad is a classic in central Thailand and a bestseller at Andy Ricker's Pok Pok restaurants. Charred eggplant is tossed in warmed tangy dressing, a uniquely Thai technique, then garnished with fried garlic and shallots for a dish that's both luscious and refreshing.
Provided by Andy Ricker
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fried Garlic: Place fine-mesh strainer over heatproof bowl and set aside. Pour oil into a shallow pan, ½-inch deep. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, place garlic cloves in a food processor and pulse to roughly chop. Add garlic to the oil and immediately turn heat to low. Cook 3-4 minutes, stirring the entire time to prevent garlic from burning.
- When garlic is light golden brown and the bubbling has slowed, turn off heat. Strain the garlic, reserving the flavorful oil in the bowl. Gently shake the strainer to remove as much oil as possible, then drain and cool the garlic on paper towels in an even layer. Garlic will crisp as it cools. Makes about ¼ cup fried garlic and ½ cup garlic oil. Storage: Fried garlic can be stored in a container, uncovered, at room temperature for up to 2 days. Alternatively, place into an airtight container with a silica gel packet (available online) to store for several weeks. Garlic oil can be stored in an airtight container at room temperature for up to two weeks.
- Fried Shallots: Place fine-mesh strainer over heatproof bowl and set aside. Pour oil into a shallow pan, ½-inch deep. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, slice the shallots by peeling, cutting in half, then thinly slicing with the grain into a julienne. When the oil is bubbling, turn heat to low, add the shallots, and stir. Don't rush the process with high heat: cook, stirring and scraping the sides occasionally, adjusting the heat to maintain a gentle sizzle, 5-10 minutes.
- When the oil stops bubbling and the shallots are starting to brown but still look raw, turn off heat. The residual heat will continue cooking the shallots. Continue stirring and flipping the shallots until they are a deep golden brown and crispy, another 1-2 minutes. Strain the shallots, reserving the flavorful oil in the bowl. Cool the shallots on paper towels in an even layer. Shallots will crisp as they cool. Makes about ¼ cup fried shallots and ½ cup shallot oil. Storage: Fried shallots can be stored in a container, uncovered, at room temperature for up to 2 days. Alternatively, place into an airtight container with a silica gel packet (available online) to keep fresh for several weeks. Shallot oil can be stored in an airtight container at room temperature for up to two weeks.
- Eggplants: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Once the coals have begun to turn gray but are still flaming, place the eggplants directly on the coals. Cook, turning frequently, until the skin has almost completely blackened and the flesh is very soft, about 4 minutes; the goal is to fully char the skin before the flesh gets mushy. When they're ready, a knife should meet almost no resistance when the eggplant is poked. Alternatively, eggplants can be roasted over the burner of a stove: turn frequently until the skin has blistered and blackened.
- Salad: Julienne the shallot into long strips, thinly slice chiles into rings, and roughly chop boiled egg. Set aside. Meanwhile, remove charred eggplant from the grill or stove. Place in a shallow bowl and cover bowl with plastic wrap to steam the eggplants for easier removal of the charred skin, 5-10 minutes.
- Dressing: In a medium saucepan over medium heat, add fish sauce, palm sugar simple syrup, lime juice, and sliced chiles. Heat the mixture just until it's warm to the touch, 15 seconds. Peel off and discard the skin of the eggplants. (It's fine to leave bits of charred skin; they will add to the smoky flavor of the dish.) Cut peeled eggplants into 1-inch pieces and place into the warm dressing. Stir gently, then stir in the julienned shallots.
- Assembly: Transfer eggplant mixture to a serving platter. Garnish with dried shrimp, chopped egg, fried garlic, fried shallot, and a few cilantro leaves. Serve.
GRILLED EGGPLANT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 eggplants lengthwise and rub the cut sides with 1 smashed garlic clove; brush with olive oil and sprinkle with salt. Grill until charred, 8 minutes per side. Let cool, then chop. Whisk 3 tablespoons plain yogurt, 2 tablespoons olive oil, 1 tablespoon white wine vinegar and 1 grated garlic clove; season with salt and pepper. Toss with the eggplant, 1 cup halved cherry tomatoes and 1/2 cup chopped mixed herbs.
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 AND FRESH MOZZARELLA SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
- In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!
GRILLED EGGPLANT SALAD
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
- In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
- Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
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MEDITERRANEAN EGGPLANT SALAD - A CEDAR …
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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.
EASY GRILLED EGGPLANT SALAD - SIMPLY …
From simply-delicious-food.com
5/5 (3)Category Side DishCuisine MediterraneanCalories 248 per serving
- Grill over medium-high heat (on an outdoor grill or in a grill pan) until golden brown on both sides (approximately 2-3 minutes per side).
- Whisk together olive oil, garlic, chilli flakes, lemon juice, oregano, salt and pepper and pour over the eggplant. Allow to marinate for 10 minutes.
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