Best 7 Eggplant Aubergine Avocado Salad Recipes

Welcome to the world of flavorsome and healthy eggplant aubergine avocado salad! This delightful dish combines the smoky richness of eggplant, the creamy texture of avocado, and the tangy freshness of tomatoes. Whether you're looking for a light lunch, a refreshing side dish, or a vibrant appetizer, this salad is sure to tantalize your taste buds and leave you feeling satisfied. Get ready to embark on a culinary journey as we explore the best recipes for creating the perfect eggplant aubergine avocado salad.

Here are our top 7 tried and tested recipes!

EGG AND AVOCADO SALAD

Egg and Avocado Salad image

This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.

Provided by KIMBRi

Categories Salad Egg Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
6 hard-cooked eggs, chopped
2 avocados - peeled, pitted, and chopped
2 small tomatoes, cored and diced
½ cup chopped red onion
¼ cup chopped fresh cilantro

Steps:

Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 9.5 g, Cholesterol 215.9 mg, Fat 19.9 g, Fiber 5.2 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 293.4 mg, Sugar 2.5 g

EGGPLANT (AUBERGINE) & AVOCADO SALAD

Eggplant (Aubergine) & Avocado Salad image

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

Ingredients

1 large eggplant
2 -3 ripe-but-firm ripe avocados
2 garlic cloves, chopped finely
1/2 red onion, chopped finely
3 lemons, juice of
4 tablespoons extra virgin olive oil
dulse flakes
pepper
2 teaspoons honey (optional)

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.

ITALIAN EGGPLANT (AUBERGINE) SALAD

Italian Eggplant (Aubergine) Salad image

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

Ingredients

6 small eggplants
1 -2 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper

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

ODESSA EGGPLANT (AUBERGINE) SALAD

Odessa Eggplant (Aubergine) Salad image

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

Provided by luv2luvya1000

Categories Spreads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large eggplant
1 medium onion
1 medium meaty tomatoes, peeled and finely chopped
2 garlic cloves
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt
fresh ground pepper
fresh parsley (FOR GARNISH)

Steps:

Preheat oven to 375 degrees.
pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
drain out fluid and slice cut eggplant into pieces.
in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
cover and refrigerate for 2 hours.
serve and enjoy with pita bread triangles or coctail rye bread.
delicious.

Nutrition Facts : Calories 55.3, Fat 2.5, SaturatedFat 0.4, Sodium 4.2, Carbohydrate 8.1, Fiber 3.7, Sugar 3.5, Protein 1.4

SESAME EGGPLANT (AUBERGINE) SALAD

Sesame Eggplant (Aubergine) Salad image

This intriguing salad is a great addition to any Asian or oriental meal. The dressing is sooooooo gooood that I'm having all the flavors in my mouth right now. This dressing would be great over noodles! Heck the dressing is so good I have also used to it marinate other vegetables.

Provided by ameatlanta

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
1 1/2 lbs Japanese eggplants, thinly sliced crosswise
1/4 cup water
2 tablespoons sesame seeds, toasted
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon minced ginger
1/2 teaspoon minced garlic, i like more
1/2 teaspoon Asian chili sauce, to taste
3 tablespoons minced or slivered green onions, including tops

Steps:

Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan.
When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute.
Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
Transfer to a bowl and let cool to room temperature.
Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well.
To serve, mound on a serving plate and garnish with onions.

AVOCADO EGG SALAD

Avocado Egg Salad image

I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!

Provided by ANGELAANDJAKERS

Categories Salad Egg Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs, peeled
2 avocados - peeled, pitted, and cubed
½ cup minced red onion
3 tablespoons chopped sweet pickles
1 tablespoon prepared yellow mustard
⅓ cup mayonnaise
salt and pepper to taste

Steps:

Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 9.2 g, Cholesterol 216.6 mg, Fat 25 g, Fiber 4.9 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 188.7 mg, Sugar 2.7 g

AUBERGINE OR EGGPLANT SALAD

Aubergine or Eggplant Salad image

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

Ingredients

3 -4 aubergines
3/4 cup olive oil
1 small grated onion
1 tablespoon vinegar
1 -2 garlic clove, crushed
salt and pepper
1 large tomatoes, chopped
black olives (garnish)
green pepper (garnish)

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

Tips:

Choose firm, ripe eggplants. Avoid those that are bruised or have blemishes.
To roast the eggplants, preheat your oven to 400 degrees Fahrenheit. Cut the eggplants in half lengthwise and score the flesh in a criss-cross pattern. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the eggplants are tender and slightly caramelized.
Allow the eggplants to cool slightly before handling. Once they are cool enough to handle, scoop out the flesh and discard the skins.
For the avocado dressing, use ripe avocados that are creamy and smooth. Mash the avocados with a fork until they are smooth and creamy. Add the lemon juice, olive oil, garlic, and salt and pepper to taste. Stir until well combined.
To assemble the salad, combine the roasted eggplant, avocado dressing, tomatoes, cucumbers, red onion, and cilantro in a large bowl. Toss to coat. Serve immediately or chill for later.

Conclusion:

This eggplant and avocado salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The roasted eggplant is smoky and flavorful, and the avocado dressing is creamy and tangy. The tomatoes, cucumbers, red onion, and cilantro add freshness and crunch. This salad is also a good source of fiber, vitamins, and minerals. If you are looking for a new and exciting way to enjoy eggplant, this salad is a great option.