Hajars Eggplant Aubergine Braniya Salad Recipes

AUBERGINE SALAD

Steps:

• Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
• Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 500°F.
• Pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes.
• Remove eggplant from oven, place in paper bag, and let cool.
• Remove and discard skin; in bowl mash pulp.
• Add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. Serve cold.

EGGPLANT (AUBERGINE) SALAD

Steps:

• Bake the eggplant at 350 for about an hour, until very soft.
• Remove and peel while still hot under running cold water.
• Remove the seeds (if there are too many).
• Place in colander and drain liquids.
• While eggplant is draining, dice the onion and green pepper.
• Heat 2 tbsp olive oil, and add onion over medium heat until translucent.
• Add green pepper and cover with lid.
• Let pepper cook until soft.
• Remove from heat.
• Put eggplant in food processor and mince.
• Add the pepper and onion to the eggplant, then the mayonnaise.
• Season with salt and pepper.
• chill before serving.

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.