EGGPLANT AND TOMATO SALAD RECIPES
EGGPLANT AND TOMATO SALAD | ALLRECIPES
Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.
Provided by aborodenko
Categories Fruits and Vegetables Vegetables Eggplant
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
- Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
- Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
- Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.
Nutrition Facts : Calories 189.8 calories, CarbohydrateContent 30.4 g, FatContent 7.9 g, FiberContent 16.7 g, ProteinContent 5.7 g, SaturatedFatContent 1.1 g, SodiumContent 308.9 mg, SugarContent 13.3 g
EGGPLANT AND TOMATO SALAD RECIPE | MYRECIPES
This easy salad embellishes the famous caprese salad of tomatoes, basil, and mozzarella cheese with the addition of grilled eggplant.
Provided by Jamie Purviance
Total Time 18 minutes
Prep Time 10 minutes
Yield Serves: 4
Number Of Ingredients 7
Steps:
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Brush the eggplant and tomato slices with oil and season evenly with salt and pepper. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until the vegetables are tender and nicely marked, turning once. The eggplant will take about 8 minutes and the tomatoes will take 2 to 4 minutes. Remove from the grill as they are done.
- Divide the eggplants, tomatoes, cheese, and basil among four plates. Drizzle with a little more olive oil or your favorite salad dressing, if desired.
More about "eggplant and tomato salad recipes"
EGGPLANT AND TOMATO CAPRESE SALAD RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 20 minutes
Category main-dish
Reviews 4
Total Time 20 minutes
Category main-dish
- On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
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ROASTED EGGPLANT AND TOMATO SALAD RECIPE - FOOD.COM
Note: When made a day or even several hours ahead, the parsley will lose some of its bright green color. If you prefer, you can gently stir in the parsley at serving time.
From food.com
Reviews 4.0
Total Time 20 minutes
Calories 337.1 per serving
From food.com
Reviews 4.0
Total Time 20 minutes
Calories 337.1 per serving
- Spoon salad into a serving bowl or onto a platter. Makes 4 to 6 servings.
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ROASTED EGGPLANT & TOMATO SALAD WITH CARAMELIZED LEMON ...
When tomatoes and eggplant come into season, the team at Stone Acres Farm in Stonington, Connecticut, combines them in as many ways as possible. This salad is a celebration of these two vegetables. Caramelizing the lemon halves and squeezing their juice into the vinaigrette adds a level of depth you just wouldn't get from straight-up lemon juice. Serve with grilled bread so you can enjoy every bit of the delicious dressing. Read more about Stone Acres Farm here.
From eatingwell.com
Total Time 50 minutes
Category Healthy Tomato Salad Recipes
Calories 195 calories per serving
From eatingwell.com
Total Time 50 minutes
Category Healthy Tomato Salad Recipes
Calories 195 calories per serving
- Cut the eggplant into 1/2-inch pieces and add to the dressing. Gently fold in tomatoes, mint, serrano and the reserved pine nuts.
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EGGPLANT AND TOMATO CAPRESE SALAD RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 20 minutes
Category main-dish
Reviews 4
Total Time 20 minutes
Category main-dish
- On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
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EGGPLANT, TOMATO, AND MOZZARELLA SALAD RECIPE | MARTHA STEWART
This salad also tastes great with grilled chicken added.
From marthastewart.com
Reviews 3.7
Category Appetizers
Calories 350 g per serving
From marthastewart.com
Reviews 3.7
Category Appetizers
Calories 350 g per serving
- On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.
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EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD RECIPE - FOOD.COM
This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together
From food.com
Total Time 50 minutes
Calories 633.4 per serving
From food.com
Total Time 50 minutes
Calories 633.4 per serving
- To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.
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ROASTED EGGPLANT TOMATO SALAD RECIPE – MELANIE COOKS
This roasted eggplant tomato salad is amazing! Even people who think they don't like eggplant end up loving this salad! So easy to make, healthy and delicious!
From melaniecooks.com
Total Time 40 minutes
Category Salad
Cuisine American
Calories 137 kcal per serving
From melaniecooks.com
Total Time 40 minutes
Category Salad
Cuisine American
Calories 137 kcal per serving
- Put roasted eggplant, chopped tomatoes and chopped parsley in a large bowl, drizzle with dressing and toss to coat. Sprinkle with salt and pepper to taste.
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MARINATED EGGPLANT AND TOMATO SALAD WITH BUFFALO ...
Food & Wine's Kay Chun marinates raw eggplant in a bright, vinegary mix of lemon, garlic and basil. She peels and scores the eggplant slices on both sides for extra absorbency. Slideshow: More Summer Salads
From foodandwine.com
Reviews 5
Total Time 4 hours 30 minutes
Category Salads
From foodandwine.com
Reviews 5
Total Time 4 hours 30 minutes
Category Salads
- Add the tomatoes to the eggplant mixture and toss to coat; discard the basil sprigs and garlic. Transfer to a serving platter and top with the mozzarella and basil leaves.
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GRILLED PORK KALYMNOS-STYLE WITH EGGPLANT-AND-TOMATO SALAD ...
Andrew Zimmern’s Kitchen AdventuresTwo years ago, I spent a week on the island of Kalymnos in the east end of the Greek Isles, in a cluster of land masses known as the Dodecanese, within spitting distance of Turkey. A mecca for rock climbers, the island is the real deal, with none of the glitz and bling of its more famous cousins, like Mykonos. Tiny little taverns with octopus coming straight off the coal fire, hillside goat herders selling cheeses and yogurt, sponge divers still working the outer islands. These are all enduring images in my head. But another burns brighter than the rest. One night before a shoot we were doing at a local home, several well-lubricated friends of the host made grilled pork and eggplant salad for the crew and me. It was one of the best meals of the trip; I still remember the smell of whole bunches of wild thyme, sage and rosemary being burned under the meat to flavor it. I re-create that meal whenever I can. Try it if you find yourself with lots of herbs around the house.—Andrew Zimmern
From foodandwine.com
Total Time 1 hours 30 minutes
From foodandwine.com
Total Time 1 hours 30 minutes
- Make the Salad
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EGGPLANT AND TOMATO SALAD RECIPE - LOS ANGELES TIMES
Oct 11, 2006 · Mix the eggplant puree with the lemon juice, garlic, olive oil, salt, pepper, parsley and mint. Spread the puree on a large, flat serving plate. Sprinkle with the scallions, tomatoes and ...
From latimes.com
From latimes.com
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MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD) RECIPE
Oct 06, 2008 · For the Salad: 1 large eggplant, peeled and chopped 4 large tomatoes, peeled, seeded, and chopped 3 cloves garlic, finely chopped 1/4 cup fresh cilantro, chopped 1/4 cup parsley, chopped 1 tablespoon paprika 1 tablespoon cumin 1 1/2 teaspoons salt 1/4 cup extra-virgin olive oil 1/3 cup water 1/8 ...
From thespruceeats.com
From thespruceeats.com
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EGGPLANT AND TOMATO SALAD RECIPE | CDKITCHEN.COM
Sep 16, 2013 · Heat the oil in a skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until the eggplant is tender. Stir the parsley, garlic, and lemon rind into the skillet. Turn the heat off. In a bowl, combine the topping ingredients. Place a mound of the eggplant on each individual serving plate. Top with spoonfuls of the tomato topping.
From cdkitchen.com
From cdkitchen.com
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EGGPLANT AND TOMATO SALAD RECIPE | SIDE DISH RECIPES | PBS ...
To make the dressing, whisk together the tomato water, olive oil, red wine vinegar, honey and shallots. Add the tomatoes in with the eggplant and toss with the dressing.
From pbs.org
From pbs.org
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MOROCCAN ZAALOUK RECIPE - EGGPLANT AND TOMATO SALAD OR DIP ...
Mar 07, 2021 · And not everyone uses as much tomato or as robust seasoning as my mother-in-law; less tomato and less seasoning allow the full flavor of eggplant to shine. Others might add a roasted pepper or two, in essence making a hybrid of zaalouk and taktouka, an equally popular roasted pepper and tomato salad.
From tasteofmaroc.com
From tasteofmaroc.com
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ZAALOUK - MOROCCAN EGGPLANT AND TOMATO SALAD - COMMUNE ...
Recipe . 1 Pre-heat your oven to 220ºC. Halve the eggplant lengthways and brush eggplant flesh sparingly with olive oil and roast skin side down, for about 15-20 minutes or until golden brown. Remove tray from the oven, cover with a tea-towel for 15-20 minutes until cool, then scrape eggplant flesh using a spoon and place in a bowl.
From communekitchen.com
From communekitchen.com
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23 EASY EGGPLANT RECIPES FOR ANY NIGHT OF THE WEEK
13 gio` truo´c · This recipe from Melissa Clark uses sliced eggplant and tomato and adds goat cheese, thyme, and lemon zest to bring acidity and brightness. Like any Italian-inspired recipe, good olive oil is ...
From tastingtable.com
From tastingtable.com
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EGGPLANT AND TOMATO SALAD - SALAD - KOSHER RECIPE
2 tablespoons tomato paste. ¼ cup hot water. salt to taste. Directions: Cut all the vegetables into small pieces and fry until golden brown. Drain the oil well. Place fried vegetables in a large bowl and add sugar, garlic, tomato paste, salt and mix well. Add vinegar, hot water and mix well. Store in container and chill before serving.
From chabad.org
From chabad.org
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EGGPLANT AND TOMATO SALAD (SMPOUGOV AGHTSAN) RECIPE : SBS FOOD
When cool enough to handle, halve the eggplants and zucchinis, and scoop out the flesh, discarding the skins. Chop flesh and place in a large bowl with the onion, capsicums, tomatoes, chillies and ...
From sbs.com.au
From sbs.com.au
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