Best 4 Aubergine Or Eggplant Salad Recipes
Aubergine or eggplant salad is a delicious and versatile dish that can be enjoyed as a starter, main course, or side dish. It is a popular dish in many cultures around the world, and there are many different recipes available. Whether you prefer a smoky and tangy flavor, a creamy and garlicky dressing, or a refreshing and light vinaigrette, there is an eggplant salad recipe out there to suit your taste. With its vibrant colors and delicious flavors, eggplant salad is a great way to add some variety to your meals.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT (AUBERGINE) & AVOCADO SALAD
Make and share this Eggplant (Aubergine) & Avocado Salad recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pare and dice eggplant.
- Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
- Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
- Set aside.
- Peel and dice avocados.
- Place in bowl and toss immediately with juice of 1 lemon.
- Drain eggplant and combine with avocados.
- Add chopped onion.
- Whisk dressing again and add to mixture.
- Toss gently.
- Set aside for about 15 minutes.
- Chill if desired.
- Before serving, toss gently again and sprinkle with honey.
AUBERGINE OR EGGPLANT SALAD
Make and share this Aubergine or Eggplant Salad recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
- Allow the skin to turn black so as to give a smoky flavour to the salad.
- Skin aubergines while still hot and chop in small pieces.
- Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
- Garnish with olives and pepper rings.
- Serve with roast meat, and grilled or fried fish or as appetizer.
- Serves six.
Nutrition Facts : Calories 305.2, Fat 27.5, SaturatedFat 3.8, Sodium 7.1, Carbohydrate 15.6, Fiber 8.3, Sugar 6.7, Protein 2.7
EGGPLANT SALAD
This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.
Nutrition Facts : Calories 76 calories, Fat 3g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 268mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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
Tips
- Choose the right eggplant: Select firm, ripe eggplants with smooth, unblemished skin. Avoid eggplants that are too soft or have blemishes, as these may be bitter.
- Soak the eggplant in salted water: This helps to remove the bitterness from the eggplant. Cut the eggplant into cubes or slices, and soak them in a bowl of cold water with 1 tablespoon of salt for 30 minutes. Rinse the eggplant thoroughly before using.
- Roast the eggplant: Roasting the eggplant brings out its natural sweetness and flavor. Preheat your oven to 400 degrees Fahrenheit. Toss the eggplant cubes or slices with olive oil, salt, and pepper. Spread the eggplant on a baking sheet and roast for 20-30 minutes, or until tender and slightly browned.
- Use fresh, flavorful ingredients: The quality of your ingredients will greatly impact the taste of your salad. Use fresh, ripe tomatoes, cucumbers, and bell peppers. Choose a flavorful olive oil and vinegar.
- Don't overdress the salad: A little bit of dressing goes a long way. Add the dressing to the salad just before serving, and toss gently to coat. Overdressing the salad will make it soggy.
Conclusion
Aubergine or eggplant salad is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant, and it is also a healthy and affordable meal. With its vibrant colors and refreshing flavors, aubergine or eggplant salad is a perfect dish for any occasion.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #lunch #main-dish #side-dishes #poultry #vegetables #asian #greek #middle-eastern #oven #easy #european #roast #fall #holiday-event #romantic #winter #stove-top #lebanese #turkish #dietary #low-sodium #low-cholesterol #seasonal #low-calorie #low-carb #healthy-2 #low-in-something #meat #novelty #taste-mood #to-go #equipment #4-hours-or-less
You'll also love
