ITALIAN EGGPLANT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.
EGGPLANT CAPONATA (SICILIAN VERSION)
Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Provided by rocks_67
Categories Appetizers and Snacks Antipasto Recipes
Time 1h34m
Yield 16
Number Of Ingredients 16
Steps:
- Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
- Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
- Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
ITALIAN EGGPLANT (AUBERGINE) SALAD
I have an abundance of eggplant right now and needed a recipe that used a lot. I found this on another site and gave it a try. Glad I did, this is a winner in our house.
Provided by Lizzybob
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Puncture eggplants with a fork and place on a baking sheet.
- Bake 1 1/2 hrs or until soft - turn occasionally.
- Cool. Peel and dice.
- In a large bowl combine remaining ingredients.
- Add eggplant and marinate at least 2 hours.
- Note: I used fresh parsley, basil and oregano.
Nutrition Facts : Calories 313.4, Fat 11.7, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 53.6, Fiber 28.1, Sugar 25.6, Protein 8.4
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CAPONATA {SICILIAN EGGPLANT SALAD} - ITALIAN RECIPE BOOK
From italianrecipebook.com
5/5 (1)Category Appetizer, Salad, Side DishServings 8Total Time 1 hr 10 mins
- Wash and cut eggplants into large cubes, approx ½ inch. Sprinkle lightly with sea salt, mix and transfer in a colander placed over a deep bowl or over a kitchen sink.
- In a large skillet pan placed on medium-low heat add a generous splash of extra virgin olive oil. Add sliced or diced onions, a small piece of hot pepper and cook for a few minutes.
EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN …
From themediterraneandish.com
4.8/5 (161)Calories 91 per servingCategory Appetizer, Entree, Salad
- Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
18 ITALIAN EGGPLANT RECIPES TO TRY
From allrecipes.com
Estimated Reading Time 4 mins
- Baked Eggplant Parmesan. "Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal," according to recipe creator Dollface.
- Grilled Eggplant Parmesan. "Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other," recipe creator Soup Loving Nicole says of this irresistible Italian dish.
- Crunchy Eggplant Parmesan. What's the secret to this extra crispy eggplant Parm? Peeling and sweating the eggplant eliminates bitterness, while Panko adds a welcome crunch to the crust.
- Air Fryer Eggplant Parmesan. "These eggplant Parmesan rounds are oil free and grease free, yet they are crispy and crunchy," says recipe creator Yoly.
- Crouton Eggplant Parmesan. If you've never cooked eggplant and you're a bit intimidated, recipe creator silveira says this quick, simple, and foolproof dish is an excellent place to start.
- Italian Eggplant Salad. "If you like eggplant, you will love this recipe," according to recipe creator SANDI149. "This is very easy to make. Can be used as a side dish or for a spread on crackers."
- Italian Grilled Eggplant Caprese. Grilled eggplant is a fantastic addition to the traditional Caprese trio: basil, mozzarella, and tomatoes. This appetizer will fit seamlessly into your summertime rotation.
- Italian Grilled Eggplant with Basil and Parsley. "This Italian side dish (aka 'contorno') couldn't be easier," according to recipe creator Kim's Cooking Now.
- Eggplant Lasagna. This delicious recipe is a labor of love (each eggplant slice is individually breaded in Italian breadcrumbs), but it's oh-so worth it.
- Pasta Melanzana. "This is REALLY good," raves reviewer Sara. "It is a beautiful dish with great taste. It's a different way to prepare eggplant and the combination of the eggplant, spinach, and cheese is excellent!"
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