Best 4 Hajars Eggplant Aubergine Braniya Salad Recipes

Hajars eggplant aubergine braniya salad is a delicious and flavorful dish that is perfect for any occasion, be it a family gathering, a party, or a potluck. Made with roasted eggplant, tomatoes, onions, and a variety of spices, this salad is sure to be a hit with your friends and family. The eggplant is roasted until it is tender and slightly charred, which gives it a smoky flavor that pairs perfectly with the other ingredients in the salad. The tomatoes add a touch of sweetness, while the onions add a bit of spice. The spices, which include cumin, coriander, and paprika, add a delicious depth of flavor to the salad.

Let's cook with our recipes!

ROASTED EGGPLANT AND BELL PEPPER SALAD

Roasted Eggplant and Bell Pepper Salad image

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

Ingredients

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

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

GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD

Grilled Eggplant and Fresh Mozzarella Salad image

Provided by Michael Symon : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium globe eggplants
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 cups arugula
2 cups fresh mozzarella large dice (you can tear instead of dice)
1 small red onion, thinly sliced

Steps:

Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!

EGGPLANT (AUBERGINE) SALAD

Eggplant (Aubergine) Salad image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories Low Protein

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large eggplant (about 1 = pounds)
1/2 cup green bell pepper, diced
1 tablespoon olive oil (plus 1 teaspoon)
2 teaspoons sesame seeds, toasted and ground
2 garlic cloves, mashed
1 teaspoon of fresh mint, minced
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

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.

Nutrition Facts : Calories 77.8, Fat 4.4, SaturatedFat 0.6, Sodium 585.4, Carbohydrate 9.6, Fiber 5.3, Sugar 3.7, Protein 1.9

HAJAR'S EGGPLANT (AUBERGINE) BRANIYA SALAD

Hajar's Eggplant (Aubergine) Braniya Salad image

Here in Morocco we have a few very good eggplant salads (slatas). The best known being Zalouk. Braniya is the Moroccan Arabic word for eggplant and this salad is begged for by hubby and friends! This is a lush paritally cooked salad that does involve standing time. This is not good without standing 6 hours or overnight is even better! It just doesn't work freshly done. c.2005

Provided by Hajar Elizabeth

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs eggplants, peeled and cubed
2 tablespoons vegetable oil
3/4 cup sweet white onion, grated
1/2 cup green bell pepper, very finely minced
2 garlic cloves, crushed
2 tablespoons lemon juice
1/2 teaspoon good sweet paprika
1/4 teaspoon fresh black pepper
1/2 teaspoon salt
1 teaspoon sugar

Steps:

Brown the eggplant in the oil. No need to salt or fiddle at all with the eggplant. I do this in a large skillet on moderate heat and wait quite a while before moving or turning the cubes. You want it nicely browned and cooked through though not mush. The given amount of oil is enough to do this and I have never had to add more. Your pan will look overfull but the eggplant will shrink.
While the eggplant is browning prepare the onions, peppers and garlic and place into a glass or plastic bowl.
Pour eggplant, hot, and it's oil (if any left, though the oil will drain back from the eggplant into the salad during standing for the dressing.) into the bowl over the onion mixture.
Top with remaining ingredients and mix well. Refrigerate at least 6 hours and serve chilled or room temperature.
Please use fresh lemon juice and to taste. The amount I use is the juice of 1 fresh lemon. Not easy to give an exact measurement on how much juice 1 lemon will yield but I always use 1 lemon.
This does need to sit so figure in the sitting time as part of the cook time.

Tips:

Choosing the right eggplant is crucial. Look for firm, shiny, and heavy eggplants with smooth, unblemished skin. Avoid eggplants with bruises, cuts, or wrinkles.
Salting the eggplant slices draws out their bitterness and helps them absorb less oil during frying. Don't skip this step for the best results.
Use a large skillet or griddle to fry the eggplant slices in batches. This will prevent overcrowding and ensure even cooking.
Don't overcrowd the skillet when frying the eggplant slices. This will cause them to steam rather than fry and result in soggy eggplant.
Fry the eggplant slices in batches until they are golden brown and tender. Don't overcrowd the skillet or the eggplant will not cook evenly.
Use a paper towel-lined plate to drain the fried eggplant slices. This will help remove excess oil.
For the dressing, use fresh lemon juice for the best flavor. Bottled lemon juice can be used, but it won't have the same bright flavor.
Adjust the amount of garlic and chili pepper in the dressing to your taste preferences. If you like a spicy salad, add more chili pepper. If you prefer a milder flavor, use less.
Serve the salad immediately after assembling, while the eggplant is still warm. This will help the flavors meld together and create a delicious salad.

Conclusion:

Hajjars Eggplant Aubergine Braniya Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. The combination of roasted eggplant, tomatoes, onions, and a tangy dressing creates a flavorful and satisfying dish. This salad is also a great way to use up leftover eggplant. With its simple ingredients and easy preparation, Hajjars Eggplant Aubergine Braniya Salad is a recipe that you'll want to make again and again.