Best 3 Warm Eggplant Salad Recipes
Warm eggplant salad is a delectable and versatile dish that combines the smoky flavors of roasted eggplant with a variety of fresh ingredients to create a side dish that can easily become the star of the show. Perfect for potlucks, picnics, or as a light meal, this salad offers a unique blend of textures and flavors that will leave you wanting more. With a few simple steps and a handful of pantry staples, you can create this dish with ease.
Let's cook with our recipes!
WARM EGGPLANT SALAD
It tastes so good you can eat it as a main dish! Try it on top of grilled bread slices.
Provided by Traveling Pans
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
- Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
- Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
- Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
- Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.
Nutrition Facts : Calories 135 calories, Carbohydrate 11.7 g, Cholesterol 8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 26.2 mg, Sugar 6.3 g
WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS
This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
- In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
- Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
- Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
- For Vegan if using Sake make sure the Sake is Vegan friendly.
Nutrition Facts : Calories 98.3, Fat 2.5, SaturatedFat 0.3, Sodium 255.5, Carbohydrate 17.5, Fiber 4.4, Sugar 10.6, Protein 2.7
WARM EGGPLANT SALAD
A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
- Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
- Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.
Tips:
- To select the best eggplant, look for one that is firm and has a shiny, smooth skin. Avoid eggplants that are bruised or have wrinkles.
- When roasting the eggplant, be sure to prick it with a fork several times to allow the steam to escape and prevent the eggplant from exploding.
- If you are short on time, you can microwave the eggplant instead of roasting it. Simply prick the eggplant with a fork and microwave it on high for 5-7 minutes, or until it is tender.
- To make the dressing, whisk all of the ingredients together in a small bowl until well combined. You can adjust the amount of olive oil and lemon juice to taste.
- To assemble the salad, combine the roasted eggplant, tomatoes, cucumbers, onions, and parsley in a large bowl. Pour the dressing over the salad and toss to coat.
- Serve the salad immediately or chill it for later. The salad will keep for up to 3 days in the refrigerator.
Conclusion:
Warm eggplant salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its smoky flavor and refreshing dressing, this salad is sure to be a hit at your next gathering.
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