Spicy Eggplant Aubergine Salad Recipes

SPICED EGGPLANT (AUBERGINE) SALAD

Spiced Eggplant (Aubergine) Salad image

A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad.

Provided by bluemoon downunder

Categories Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 small eggplants, sliced
5 tablespoons olive oil
1/4 cup red wine vinegar
3 garlic cloves, crushed
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cucumber, preferably Lebanese, very thinly sliced
2 tomatoes, home-grown, not supermarket varieties, very thinly sliced
1/4 cup kalamata olive, pitted, halved
2 tablespoons yoghurt, preferably creamy Greek yoghurt
salt, to taste
fresh ground black pepper, to taste
flat leaf parsley, chopped, to garnish

Steps:

Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.

SPICY EGGPLANT (AUBERGINE) SALAD

Spicy Eggplant (Aubergine) Salad image

Make and share this Spicy Eggplant (Aubergine) Salad recipe from Food.com.

Provided by lemoncurd

Categories Peppers

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 Japanese eggplants
1 large red pepper (capsicum)
olive oil
2 garlic cloves, chopped roughly
2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons soya sauce
3 tablespoons caster sugar
1/4-1/2 teaspoon minced fresh green chile
salt
2 tablespoons mint, chopped

Steps:

Preheat oven to 220°C.
Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
Place eggplant rounds onto a oven tray and drizzle olive oil over.
Cut red pepper into long medium strips; drizzle with olive oil.
Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
Place grilled eggplants onto a serving plate.
Arrange pepper slices over branjan.
Dressing:.
Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
Add all the rest of the ingredients except the mint.
Cook for a few minutes.
Pour dressing over eggplants and peppers.
Garnish with the chopped mint.

Nutrition Facts : Calories 90.8, Fat 3.7, SaturatedFat 0.5, Sodium 255.2, Carbohydrate 14.4, Fiber 5.2, Sugar 8.9, Protein 2.2

SPICY EGGPLANT SALAD WITH SESAME OIL

Spicy Eggplant Salad With Sesame Oil image

This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.

Provided by David Tanis

Categories salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 pounds small, firm eggplants
1 tablespoon soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon brown sugar
3 garlic cloves, minced
2 tablespoons grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon hot pepper oil, optional
2 tablespoons roughly chopped cilantro, plus sprigs for garnish
6 scallions, thinly sliced diagonally
1 thinly sliced serrano chile, optional

Steps:

Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 6 grams, TransFat 0 grams

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