Recipe: Yummy Eggplant salad

Eggplant salad, Add dressing, salt and pepper; toss. Earthy eggplant is a great salad ingredient especially with its vibrant, purple hue. If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers. This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors. Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen Grill a whole fat purple globe eggplant until the skin blisters Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs This roasted eggplant salad is a Middle Eastern style Lebanese eggplant salad. Light and refreshing with fire roasted eggplant and garden veggies such as cucumbers, tomatoes, and sweet red onions. Perfect on its own but often served alongside barbeque or grilled meats over flat bread like Pita or laffa. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Eggplant salad you can enjoy.

Prepare: less then 10 Minute
Cook Time: 10 Minute

Ingredients that must be prepared for Eggplant salad :

1. Make ready 1 of large eggplant -
2. You need 2 of tomatoes -
3. You need 2 of cucumbers -
4. You need 1 of red onion -
5. You need 2 cups of color peppers -
6. You need Cup of fresh parsely -
7. Make ready 1/2 cup of fresh pomegranate -
8. set 1/2 teaspoon of salt -
9. Prepare of Oil for frying -
10. It's of Dressing -
11. Prepare 1/4 cup of ketchup -
12. It's 1 tablespoon of pomegranate molasses -
13. set 1 tablespoon of HP steak sauce -
14. set 1 tablespoon of fresh lemon juice -
15. It's 2 tablespoon of Virgin olive oil -
16. Make ready 1/2 teaspoon of salt or more -

Light and refreshing with fire roasted eggplant and garden veggies such as cucumbers, tomatoes, and sweet red onions. Perfect on its own but often served alongside barbeque or grilled meats over flat bread like Pita or laffa. Using a slotted spoon or tongs, transfer eggplant to bowl with dressing, leaving any oil in pan behind. You can never go wrong with Baked Eggplant Parmesan.

Eggplant salad step by step :

1. To get rid of the bitter part of eggplant first peel some line not all of it and then do cut it slice bite size put them in colander sprinkle them lightly 1/2 teaspoon salt let them set about 15 minutes.
2. Wash eggplant from the salt dry in paper towels and deep fry till crispy let them drain on paper towel.
3. You could fried the onions but I like them fresh and crispy add all the vegetables.
4. Mix all ingredients of the dressing add on top of the vegetables when you ready to eat.

Serves For 3 Person
Kcal: 70
Fat: 15g
Carbs: 21g
Protein: 22g
Sugar: 127g

Transfer eggplant slices to a plate to cool and broil remaining eggplant slices in same manner. Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle. Cool slightly, then halve, scoop out the flesh and chop. Ate eggplant salad hot, but assume it will be much better tomorrow after it's chilled and the flavors meld more. Add dressing, salt and pepper; toss. Earthy eggplant is a great salad ingredient especially with its vibrant, purple hue. If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers. This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors. Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen Grill a whole fat purple globe eggplant until the skin blisters Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs This roasted eggplant salad is a Middle Eastern style Lebanese eggplant salad. Light and refreshing with fire roasted eggplant and garden veggies such as cucumbers, tomatoes, and sweet red onions. Perfect on its own but often served alongside barbeque or grilled meats over flat bread like Pita or laffa. Using a slotted spoon or tongs, transfer eggplant to bowl with dressing, leaving any oil in pan behind. You can never go wrong with Baked Eggplant Parmesan. Transfer eggplant slices to a plate to cool and broil remaining eggplant slices in same manner. Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle. Cool slightly, then halve, scoop out the flesh and chop. Ate eggplant salad hot, but assume it will be much better tomorrow after it's chilled and the flavors meld more. Have made it a few times and really like it. This Mediterranean grilled eggplant salad recipe is simple: grilled eggplant and tomatoes with a yogurt mint sauce. But it's one of those recipes where the sum of its parts is greater than the whole. Serve it as a side dish alongside burgers or chicken; it's simple to throw the eggplant and tomatoes onto the already hot grill. Eggplant Salad or Ensaladang Talong is a simple Filipino Salad composed of grilled eggplant, tomatoes, and onions. This is eaten as a side dish and is best if partnered with grilled dishes such as inihaw na baboy or grilled pork belly. It can also be eaten along with fried dishes. Israili Eggplant Salad Vs Turkish Eggplant Salad Middle Eastern eggplant salad recipe has some differences depending on the country. Another popular eggplant salad in Middle Eastern cuisine is Israili eggplant salad. Unlike our Turkish Eggplant Salad, eggplants are usually fried in the Israili version and combined with fried bell peppers. I have a confession to make: I have a hard time considering eggplant a summer vegetable. I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It's light yet satisfying, the perfect comfort food for January.