Best 3 Warm Eggplant Salad Recipes
Warm eggplant salad is a delightful and flavorful dish that combines the smoky, tender texture of roasted eggplant with a tangy, aromatic dressing. Originating from the Mediterranean region, this salad showcases the vibrant flavors of fresh herbs, zesty citrus, and savory spices. The roasted eggplant, with its caramelized exterior and soft, creamy interior, serves as the centerpiece of this dish. While the classic version features a dressing of olive oil, lemon juice, garlic, and fresh herbs, there are numerous variations that incorporate different ingredients and flavors. Some recipes add a touch of sweetness with honey or pomegranate molasses, while others introduce a spicy kick with chili peppers or harissa paste. The versatility of warm eggplant salad makes it a popular choice for vegetarians and meat-eaters alike, and it can be enjoyed as a main course, a side dish, or even as a mezze platter appetizer. With its vibrant colors, enticing aromas, and delicious taste, warm eggplant salad is sure to impress and tantalize your taste buds.
Here are our top 3 tried and tested recipes!
WARM EGGPLANT SALAD
It tastes so good you can eat it as a main dish! Try it on top of grilled bread slices.
Provided by Traveling Pans
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
- Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
- Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
- Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
- Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.
Nutrition Facts : Calories 135 calories, Carbohydrate 11.7 g, Cholesterol 8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 26.2 mg, Sugar 6.3 g
WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS
This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
- In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
- Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
- Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
- For Vegan if using Sake make sure the Sake is Vegan friendly.
Nutrition Facts : Calories 98.3, Fat 2.5, SaturatedFat 0.3, Sodium 255.5, Carbohydrate 17.5, Fiber 4.4, Sugar 10.6, Protein 2.7
WARM EGGPLANT SALAD
A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
- Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
- Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.
Tips:
- To ensure the eggplant is cooked evenly, cut it into uniform-sized cubes. If the eggplant is cut into pieces of different sizes, some pieces may be overcooked while others remain undercooked.
- Don't overcrowd the eggplant when roasting it. If the eggplant is too crowded, it will not roast evenly and will become soggy.
- If you don't have a grill, you can roast the eggplant in the oven at 425 degrees Fahrenheit for about 20 minutes, or until it is tender and slightly charred.
- Feel free to experiment with different herbs and spices to flavor the eggplant. Some good options include basil, oregano, thyme, rosemary, garlic powder, onion powder, and paprika.
- Serve the eggplant salad warm or at room temperature. It is also delicious chilled, so feel free to make it ahead of time and store it in the refrigerator for later.
Conclusion:
Warm eggplant salad is a delicious and easy-to-make dish that is perfect for a summer meal. The roasted eggplant is smoky and flavorful, and the fresh herbs and spices add a bright and refreshing flavor. This salad is also very versatile and can be served as a main course, a side dish, or an appetizer. So next time you're looking for a healthy and delicious recipe, give warm eggplant salad a try.
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