Eggplant salad
Discover Pinterest’s 10 best ideas and inspiration for Eggplant salad. Get inspired and try out new things.
11 · 45 minutes · Adapted from this recipe from London's Gunpowder restaurant.
13 ingredients
Produce
- 1 handful Arugula or other greens
- 2 cups Cherry tomatoes
- 1 Cucumber (about 8 oz)
- 2 Eggplants, medium
- 1 clove Garlic
- 1 Lemon, about 3 tablespoons, juice of
Condiments
- 1 tbsp White balsamic vinegar
Baking & Spices
- 1 Kosher salt
- 1 Sea salt, flaky
Oils & Vinegars
- 1/4 cup Grapeseed or other neutral oil
- 1 tbsp Olive oil plus more, extra-virgin
Nuts & Seeds
- 1/2 tsp Cumin seed
Dairy
- 1 cup Whole milk
Julie Salek saved to Super salads
Roasted Eggplant, Spinach, Quinoa, and Feta Salad – healthy, Mediterranean-style, gluten free recipe. It’s also vegetarian, paleo, low calorie, low carb and low cholesterol, high in fiber and protein (from quinoa). Even though it’s a salad, it also makes a great main dish.
here's a great hack for getting that true smokey flavour in our aubergine salad!
12 ingredients
Produce
- 3 cloves Garlic
- 1/2 Lemon, Juice of
- 1 Small bunch Mint
- 1 Large bunch Parsley
- 4 Tomatoes, large
- 3 X large aubergine
Condiments
- 75 ml Pomegranate molasses
Baking & Spices
- 1/4 tsp Allspice, ground
- 1/4 tsp Cinnamon
- 4 X long red peppers
Oils & Vinegars
- 100 ml Olive oil
Other
- Seeds from one large pomegranate
Shellie Koetter saved to Salads
24 · 30 minutes · Mediterranean Chickpea Salad Recipe with Za'atar and Fried Eggplant | The Mediterranean Dish. A flavor-packed Mediterranean peasant salad with chickpeas, chopped vegetables, eggplant and Za’atar. A meal in its own right! Get the step-by-step tutorial.
14 ingredients
Produce
- 1 cup Chickpeas, cooked or canned
- 1 cup Dill
- 1 Eggplant, large
- 1/2 English cucumber
- 1 Garlic cloves
- 1 cup Parsley
- 1 Red onion, small
- 3 Roma tomatoes
Condiments
- 1 Lime, juice of, large
Baking & Spices
- 1 Salt
- 1 Salt+pepper
- 3 tbsp Za'atar spice
Oils & Vinegars
- 1/3 cup Early harvest extra virgin olive oil
- 1 Oil
Tried and Tasty saved to Dinner Recipes
64 · Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10…
21 ingredients
Produce
- 1 Bay leaf, dry or fresh
- 1 Celery, rib
- 250 g Cherry tomatoes, large
- 700 g Eggplant / aubergine
- 1 Garlic clove, large
- 1 Garlic clove
- 1 cup Green or brown lentils, dried
- 1 Lemon peel
- 2 handfuls Rocket / arugula lettuce
- 2 sprigs Thyme
- 1 tsp Thyme, leaves
Canned Goods
- 1 cup Vegetable or chicken broth
Condiments
- 1 tsp Dijon mustard
- 2 tbsp Lemon juice
Baking & Spices
- 1/2 tsp Salt + black pepper
- 1/4 tsp Salt and pepper
- 1 tsp Sugar
Oils & Vinegars
- 2 1/2 tbsp Olive oil
- 4 tbsp Olive oil, extra virgin
Dairy
- 60 g Feta
Liquids
- 1 1/2 cups Water
Deborah Burns saved to Salads!
9 · I have a confession to make: I have a hard time considering eggplant a summer vegetable. I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It’s light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. And when I do, I make this salad.
9 · I have a confession to make: I have a hard time considering eggplant a summer vegetable. I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It’s light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. And when I do, I make this salad.
14 ingredients
Produce
- 2 Eggplants (about 2 pounds), large
- 1 cup Flat parsley, leaves
- 4 Garlic cloves, large
- 1 Lemon (about 2 tablespoons), Juice of
- 1/4 cup Scallions
Condiments
- 1 tbsp Honey
- 1 tbsp Soy sauce
Baking & Spices
- 1 Kosher salt
- 1 tbsp Paprika, smoked
Oils & Vinegars
- 2 tbsp Cider vinegar
- 1/3 cup Olive oil
Nuts & Seeds
- 1/2 cup Almonds, smoked
- 1/2 tsp Cumin
Dairy
- 2 oz Goat cheese
Kristle Figueroa saved to Cooking
6 · This warm Moroccan Eggplant Salad (Zaalouk) combines cooked eggplant, tomatoes, and classic spices and is enjoyed as a side or alone with lots of bread.
13 ingredients
Produce
- 1 Bay leaf
- 1/4 cup Cilantro
- 2 Garlic cloves
- 2 cups Tomatoes
Condiments
- 1 tsp Lemon juice
Baking & Spices
- 1 Black pepper
- 1 1/2 tsp Paprika, sweet
- 1/4 tsp Red pepper flakes
- 1 tsp Sea salt
Nuts & Seeds
- 1 1/2 tsp Cumin
Deli
- 1 Olive oil for roasting the eggplant and for finishing the salad
Liquids
- 1/2 cup Water
Other
- 1kg or a little over 2 lbs of eggplant
Nana's Food saved to Middle Eastern Food
81 · 65 minutes · Greek melitzanes me feta is a meatless appetizer or main dish where eggplant is fried and layered with tomato and herbs and topped with feta cheese.
81 · 65 minutes · Greek melitzanes me feta is a meatless appetizer or main dish where eggplant is fried and layered with tomato and herbs and topped with feta cheese.
8 ingredients
Produce
- 5 tbsp Basil, fresh
- 2 lbs Eggplant
- 5 cloves Garlic
- 1 lb Tomatoes, ripe
Baking & Spices
- 1 Dash Black pepper, freshly ground
- 1 Dash Sea salt
Oils & Vinegars
- 1 Olive oil
Dairy
- 1/2 lb Feta cheese
Isabelle Al-Fulaij saved to Salads
1 · 70 minutes · Eggplant Caponata is one of the golden staples of Sicilian cuisine. Try this Authentic recipe full of rich summer flavors!
13 ingredients
Produce
- 1 Handful Basil, leaves
- 3 Celery stalks (chopped, approx 1 cup), tender
- 3 Eggplants, large
- 1 Small piece Hot pepper or hot pepper flakes, fresh
- 1 Onion
Canned Goods
- 1 cup Tomato puree
Condiments
- 3 tbsp Capers
- 8 oz Green olives
Baking & Spices
- 1 Salt
- 3 tbsp Sugar
Oils & Vinegars
- 1 Olive oil, Extra virgin
- 1 Vegetable oil
- 1/4 cup White wine vinegar
Donna Hoffmann saved to Italian