Best 5 Eggplant Aubergine Avocado Salad Recipes
Indulge in a symphony of flavors with this captivating Eggplant, Aubergine, and Avocado Salad, a culinary masterpiece that enchants the palate with its vibrant colors and tantalizing textures. Hailing from the shores of the Mediterranean, this delectable dish showcases the harmonious union of roasted eggplant, creamy avocado, tangy tomatoes, crisp cucumber, and red onion, all brought together by a zesty lemon-tahini dressing. Alongside this star recipe, the article unveils a treasure trove of culinary gems, including a delightful Avocado and Chickpea Salad, a refreshing Cucumber and Avocado Salad, and a luscious Guacamole with Roasted Red Pepper and Corn. Embark on a culinary adventure and discover the endless possibilities of avocado-based salads, each offering a unique symphony of flavors and textures that will leave you craving more.
Let's cook with our recipes!
GRILLED EGGPLANT SALAD
This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature, so it's equally suited to casual parties and weeknight dinners. 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. Serve it with grilled chicken or fish or as part of a vegetarian mezze platter with dips like hummus and pita bread.
Provided by Julia Levy
Categories Healthy Grilled Eggplant Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high.
- Combine oil, za'atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
- Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
- Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 14 g, Fat 14.8 g, Fiber 5.6 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 305.9 mg, Sugar 6.9 g
MOROCCAN EGGPLANT (AUBERGINE) SALAD
This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.
Provided by Engrossed
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggplant, garlic, water and salt in a pot and bring to a boil.
- Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
- Drain in a strainer and allow to cool.
- Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
- Very nice served at room temperature.
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
GRILLED EGGPLANT SALAD
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. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
Provided by Melissa Clark
Categories quick, weekday, salads and dressings
Time 25m
Yield about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
- When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 7 grams
DICED EGGPLANT (AUBERGINE) SALAD
Fresh tasting and colorful. Double or triple this recipe to bring to your next family picnic or potluck. Best made 2-3 hours in advance. Cooking time includes refrigeration time. Makes a delicious side to grilled chicken or fish.
Provided by Brenda.
Categories Fruit
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel eggplant and dice into 1/2 inch cubes.
- Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
- Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
- Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
- Set aside to cool.
- Mash garlic with 1/2 tsp salt to make a paste.
- Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
- Add cooled eggplant, lime juice, and pepper.
- Stir gently to mix.
- Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 103.3, Fat 7.1, SaturatedFat 1, Sodium 1508.4, Carbohydrate 10.3, Fiber 4.9, Sugar 4.6, Protein 1.9
Tips:
- Choose ripe eggplants: Look for eggplants that are firm and have smooth, shiny skin. Avoid eggplants that have blemishes, bruises, or wrinkles.
- Roast the eggplants: Roasting the eggplants brings out their smoky flavor and makes them tender. To roast the eggplants, preheat your oven to 400 degrees Fahrenheit. Cut the eggplants in half lengthwise and brush them with olive oil. Place the eggplants cut side down on a baking sheet and roast for 25-30 minutes, or until they are tender.
- Use ripe avocados: Ripe avocados are creamy and have a mild flavor. To check if an avocado is ripe, gently press on it. It should yield to gentle pressure. Avoid avocados that are too hard or too soft.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.
- Add other vegetables: This salad is a great way to use up leftover vegetables. Feel free to add chopped cucumbers, tomatoes, bell peppers, or zucchini.
Conclusion:
This eggplant and avocado salad is a delicious and healthy side dish or main course. It's perfect for summer gatherings or potlucks. The roasted eggplants and creamy avocados are a perfect match, and the zesty dressing adds a pop of flavor. This salad is also very versatile. You can add other vegetables, or change the dressing to suit your taste.
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