Best 7 Hajars Eggplant Aubergine Braniya Salad Recipes

HAJAR'S EGGPLANT (AUBERGINE) BRANIYA SALAD

Steps:

• Brown the eggplant in the oil. No need to salt or fiddle at all with the eggplant. I do this in a large skillet on moderate heat and wait quite a while before moving or turning the cubes. You want it nicely browned and cooked through though not mush. The given amount of oil is enough to do this and I have never had to add more. Your pan will look overfull but the eggplant will shrink.
• While the eggplant is browning prepare the onions, peppers and garlic and place into a glass or plastic bowl.
• Pour eggplant, hot, and it's oil (if any left, though the oil will drain back from the eggplant into the salad during standing for the dressing.) into the bowl over the onion mixture.
• Top with remaining ingredients and mix well. Refrigerate at least 6 hours and serve chilled or room temperature.
• Please use fresh lemon juice and to taste. The amount I use is the juice of 1 fresh lemon. Not easy to give an exact measurement on how much juice 1 lemon will yield but I always use 1 lemon.
• This does need to sit so figure in the sitting time as part of the cook time.

EGGPLANT (AUBERGINE) SALAD

Steps:

• Bake the eggplant at 350 for about an hour, until very soft.
• Remove and peel while still hot under running cold water.
• Remove the seeds (if there are too many).
• Place in colander and drain liquids.
• While eggplant is draining, dice the onion and green pepper.
• Heat 2 tbsp olive oil, and add onion over medium heat until translucent.
• Add green pepper and cover with lid.
• Let pepper cook until soft.
• Remove from heat.
• Put eggplant in food processor and mince.
• Add the pepper and onion to the eggplant, then the mayonnaise.
• Season with salt and pepper.
• chill before serving.

AUBERGINE SALAD

Steps:

• Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
• Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.

EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 500°F.
• Pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes.
• Remove eggplant from oven, place in paper bag, and let cool.
• Remove and discard skin; in bowl mash pulp.
• Add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. Serve cold.

ARABIC EGGPLANT (AUBERGINE) STEW

Steps:

• Rinse eggplant.
• Trim off and discard stems.
• Cut eggplant into 2-inch cubes.
• In a 13x9 inch pan, mix eggplant, onions and oil.
• Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
• Drain and rinse garbanzos.
• Drain tomatoes and reserve juice.
• Measure juice and add water to make 1 1/3 cups.
• Add garbanzos, tomatoes and juice mixture to eggplant.
• Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
• Add salt and pepper to taste.

AUBERGINE OR EGGPLANT SALAD

Steps:

• Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
• Allow the skin to turn black so as to give a smoky flavour to the salad.
• Skin aubergines while still hot and chop in small pieces.
• Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
• Garnish with olives and pepper rings.
• Serve with roast meat, and grilled or fried fish or as appetizer.
• Serves six.

MOROCCAN EGGPLANT (AUBERGINE) SALAD

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.