Eggplant Salad. Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Roasted eggplant salad, is such a great treat all year round. This is a recipe my mother used to make pretty often especially for holiday tables, or family gatherings as it can be made in advance.
Baba ghanoush (Arabic بابا غنوج bābā ghanūj) is a popular Levantine dish of eggplant (aubergine).
Baked eggplant, peeled and chopped, then tossed with a balsamic vinaigrette with basil and oregano.
Fried Eggplant Salad with Feta What's the secret to this delicious Mediterranean-inspired salad?
You can cook Eggplant Salad using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Eggplant Salad
- You need 6 pieces of eggplant.
- It's of Romaine lethuce for bedding.
- It's 50 gms of red bell pepper, thinly sliced.
- You need 50 grams of green bell pepper, thinly sliced.
- Prepare 30 grams of white onion, sliced.
- Prepare 15 grams of green onion, 1 inch cut.
- It's of Salt an pepper to taste.
- You need of For dressing:.
- It's 1/4 c of any vinegar.
- Prepare 1/4 c of water.
- Prepare 1 tsp. of White sugar / honey.
This Mediterranean grilled eggplant salad is zesty and delicious! Serve it as a side dish, or as a vegetarian main dish over greens and couscous. Healthy vegan cooked salad recipe from Israel with eggplant, peppers and tomato sauce. Eggplant Salad or Ensaladang Talong is a simple Filipino Salad composed of grilled eggplant, tomatoes, and onions.
Eggplant Salad instructions
- Wash lethuce with 1 tsp of apple cider vinegar and lemon juive.
- Grill whole eggplant, peel, and cut into 1 inch.
- Mix altogether with the other ingredients.
- Add the dressing and toss it.
- Serve warm or cold.
This is eaten as a side dish and is best if partnered with grilled dishes such as. Delicious eggplant salad, or I'd say it's more of an appetizer, from Armenian cuisine called: Սխտորած (skhtorats) , coming from the word garlic. As you would guess, it is flavored with that significant veggie. And when I do, I make this salad. The eggplant is tossed with olive oil and a touch of vinegar, smoked paprika and cumin, and roasted until soft and buttery.