COLD EGGPLANT SALAD RECIPES

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ITALIAN EGGPLANT SALAD | ALLRECIPES



Italian Eggplant Salad | Allrecipes image

If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers.

Provided by SANDI149

Categories     Salad    Vegetable Salad Recipes

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 9

6 eggplants
1 clove garlic, crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried parsley
1 teaspoon dried oregano
¼ teaspoon dried basil
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.
  • In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.

Nutrition Facts : Calories 94.6 calories, CarbohydrateContent 15.5 g, FatContent 3.8 g, FiberContent 7.8 g, ProteinContent 2.4 g, SaturatedFatContent 0.5 g, SodiumContent 5.2 mg, SugarContent 7.6 g

CHINESE EGGPLANT SALAD RECIPE | CHINA SICHUAN FOOD



Chinese Eggplant Salad Recipe | China Sichuan Food image

Chinese eggplant recipe--Spicy Cold Salad

Provided by Elaine

Categories     Salad

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 11

2 long eggplants
4 to 8 fresh long chili peppers ( , cut into small circles)
1 red long chili pepper or 2 Thai chili peppers ( , cut into small circles)
3 garlic cloves ( , mashed)
1 small bunch coriander ( , finely chopped (leave some leaves for decoration))
1 tbsp. vegetable cooking oil
1 tbsp. light soy sauce
1 tbsp. sesame oil
2 tsp. black vinegar
1 tsp. salt or as needed
3 tbsp. boiled warm water

Steps:

  • Cut the two ends of the eggplants and then into sections around 8 to 10 cm long.
  • Set up the steamer and steam the eggplant for around 15 minutes or until soft (you can easily insert a chop sticker inside).
  • Transfer out after cooling down and cut the eggplant into strips and lay the strips one by one on the serving bowl. I am using chopstickers.
  • Prepare a pan, heat up around 1 tablespoon of vegetable cooking oil. Add red peppers and red peppers in to stir fry for around 1 minute over medium fire or until they become slightly soft. Add mashed garlic to fry for around 1 minute.
  • Transfer all the content in the pan to your sauce bowl.
  • Add other ingredients for the sauce and mix well. Garnish chopped coriander. Pour the sauce over the serving bowl, set aside so the eggplant can be soaked in the sauce for around 10 minutes to 20 minutes.
  • Decorate with coriander leaves before serving.

Nutrition Facts : Calories 170 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 15 g, SaturatedFatContent 7 g, SodiumContent 1373 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving

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