Best 3 Baked Eggplant Salad Recipes

**Baked Eggplant Salad: A Mediterranean Delight**

Discover the vibrant flavors of the Mediterranean with our delectable baked eggplant salad recipes. Indulge in a culinary journey that combines the smoky richness of roasted eggplant with an array of fresh herbs, tangy dressing, and delightful textures. From classic Greek and Italian variations to modern fusion interpretations, our collection offers a symphony of flavors to tantalize your taste buds. Get ready to impress your family and friends with this versatile salad, perfect for picnics, potlucks, or as a refreshing side dish. With easy-to-follow instructions and step-by-step guides, our recipes make it effortless to create this Mediterranean masterpiece in your kitchen.

Let's cook with our recipes!

BAKED EGGPLANT

Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

EGGPLANT SALAD

Eggplant Salad image

This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!

Provided by Sandi

Categories Salad Vegetable Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 8

Ingredients

6 medium eggplants
2 cloves garlic, minced
3 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons sugar
dried oregano
basil
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 28.3 g, Fat 5.8 g, Fiber 9.8 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 17.5 g

EGGPLANT SALAD

Eggplant Salad image

This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 medium eggplant (about 1-1/4 pounds)
4 medium tomatoes, cubed (3-1/2 to 4 cups)
3 hard-boiled large eggs, cubed
1 large onion, chopped
1/2 cup French salad dressing
1-1/2 teaspoons salt, optional
1/2 teaspoon pepper

Steps:

Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.

Nutrition Facts : Calories 76 calories, Fat 3g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 268mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose the right eggplant: Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have brown spots.
Prick the eggplant: Before baking the eggplant, prick it all over with a fork. This will help the eggplant to cook evenly and prevent it from bursting.
Bake the eggplant until it is tender: The eggplant is done baking when it is soft and easily pierced with a fork. Be careful not to overbake the eggplant, or it will become mushy.
Let the eggplant cool: Once the eggplant is baked, let it cool slightly before handling it. This will help to prevent the eggplant from breaking apart.
Use fresh and flavorful ingredients: The best eggplant salad is made with fresh and flavorful ingredients. Use ripe tomatoes, cucumbers, and onions. You can also add other ingredients to your salad, such as feta cheese, olives, or nuts.
Season the salad to taste: Season the eggplant salad with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a drizzle of olive oil.

Conclusion:

Eggplant salad is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant, and it is also a healthy and affordable meal. With its smoky flavor and creamy texture, eggplant salad is a surefire hit with everyone who tries it. So next time you are looking for a new and exciting dish to try, give eggplant salad a try. You won't be disappointed!