EGG PLANT SALAD RECIPES
EGGPLANT SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.
Nutrition Facts : Calories 76 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 268mg sodium, CarbohydrateContent 10g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable
GRILLED EGGPLANT SALAD RECIPE | EATINGWELL
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
Total Time 25 minutes
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, CarbohydrateContent 14 g, FatContent 14.8 g, FiberContent 5.6 g, ProteinContent 2.7 g, SaturatedFatContent 2.1 g, SodiumContent 305.9 mg, SugarContent 6.9 g
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