Best 4 Warm Eggplant Salad With Sesame And Shallots Recipes

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**Warm Eggplant Salad with Sesame and Shallots: A Culinary Symphony of Flavors**

Embark on a culinary journey to savor the symphony of flavors that is Warm Eggplant Salad with Sesame and Shallots. This delectable dish tantalizes the taste buds with its contrasting textures and harmonious blend of sweet, savory, and tangy notes. Roasted eggplants, tender and smoky, serve as the foundation for this delightful salad. Their charred skin and soft, yielding flesh provide a hearty base for the medley of ingredients that follow. Tossed with a vibrant dressing of rice vinegar, soy sauce, and sesame oil, the eggplants become infused with a lip-smacking umami flavor. Sesame seeds, with their nutty crunch, add a textural contrast that complements the smooth eggplants perfectly. Thinly sliced shallots, pungent and aromatic, contribute a subtle sharpness that balances the sweetness of the eggplants.

This recipe also offers variations to cater to diverse palates. For those who prefer a spicy kick, a drizzle of chili oil or a pinch of red pepper flakes can transform the salad into a fiery delight. A sprinkle of chopped fresh herbs, such as cilantro or basil, adds a refreshing herbaceousness that brightens up the dish. For a touch of extra richness, a dollop of creamy Greek yogurt or crumbled feta cheese can be folded in. Whether served as a main course or a delectable side, Warm Eggplant Salad with Sesame and Shallots promises a satisfying culinary experience that will leave you craving for more.

Here are our top 4 tried and tested recipes!

WARM EGGPLANT SALAD WITH SESAME AND SHALLOTS



Warm Eggplant Salad With Sesame and Shallots image

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

1 lb eggplant
2 1/2 tablespoons sugar, superfine (castor)
1 tablespoon soy sauce
1 tablespoon sake or 1 tablespoon very dry sherry
1 tablespoon rice vinegar
2 tablespoons sesame seeds, coarsely ground
2 tablespoons sesame paste or 2 tablespoons no-sugar-added peanut butter
1/4 cup shallot (thinly sliced)
5 fresh mint leaves or 5 basil leaves, cut into strips

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



Warm Eggplant Salad image

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

12 ounces small round white eggplants, sliced 1/4 inch thick
Salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 small red onion, peeled, thinly sliced
2 ounces French feta cheese, crumbled
1/3 cup oil-cured black olives, pitted, quartered lengthwise
2 teaspoons fresh oregano, leaves

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.

WARM EGGPLANT SALAD



Warm Eggplant Salad image

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

1 pound long Chinese eggplants
2 teaspoons Italian seasoning, divided
salt to taste
2 tablespoons olive oil, divided
1 medium red bell pepper
2 teaspoons white sugar
½ tablespoon balsamic vinegar
1 large clove garlic, crushed
2 tablespoons cream cheese, softened
1 tablespoon chopped cilantro

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

SPICY EGGPLANT SALAD WITH SESAME OIL



Spicy Eggplant Salad With Sesame Oil image

This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.

Provided by David Tanis

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 pounds small, firm eggplants
1 tablespoon soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon brown sugar
3 garlic cloves, minced
2 tablespoons grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon hot pepper oil, optional
2 tablespoons roughly chopped cilantro, plus sprigs for garnish
6 scallions, thinly sliced diagonally
1 thinly sliced serrano chile, optional

Steps:

  • Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
  • Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
  • Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
  • Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 6 grams, TransFat 0 grams

Tips and Conclusion

This warm eggplant salad with sesame and shallots recipe combines the smokiness of grilled eggplant with the sweet and tangy dressing. Here are some tips to make the most of this delicious dish:
  • Choose the right eggplant: Look for small, fresh eggplants with smooth, unblemished skin. Avoid large eggplants, as they tend to be bitter.
  • Grill the eggplant properly: Grill the eggplant over medium-high heat until it is charred and tender. This will bring out the smoky flavor of the eggplant.
  • Make the dressing ahead of time: The dressing can be made ahead of time and stored in the refrigerator for later use. This will save you time when you're ready to assemble the salad.
  • Use fresh herbs: Fresh herbs, such as cilantro, basil, and mint, add a bright, vibrant flavor to the salad.
  • Serve the salad warm: This salad is best served warm. You can either serve it immediately after it is assembled or reheat it in the microwave before serving.
In conclusion, this warm eggplant salad with sesame and shallots is a delicious and healthy dish that is perfect for a light lunch or dinner. With its smoky flavor, sweet and tangy dressing, and fresh herbs, this salad is sure to please everyone at your table. So next time you're looking for a new and exciting salad recipe, give this one a try. You won't be disappointed!

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