Grilled Eggplant Salads

Mishie

Tue, Aug 15 2006, 4:09 am

I was just gonna post my Grilled Eggplant Recipe....

Here goes:

Slice Onions and Eggplants very thin.
Pour and spread a thin layer of olive oil on a cookie-sheet (covered with baking paper).
Lay out 1 layer of the sliced onions, on the cookie sheet.
Put the pan on the highest shelf in your oven. (as close to the heating element as possible)
Let it cook for a couple of minutes, until brown. Make sure not to let it burn!!!
Do the same thing with the eggplant. (They won't ALL fit on the pan at once, so do it in batches.)
I also do Sliced Zucchini - Yum!!!
You can sprinkle: salt, pepper, garlic, parsley and basil on the veggies before putting in the oven. (or you can add it later, but I find that the flavors really blend well when they are cooked together).
When all the veggies are grilled, put them into a large bowl.
Add: Cherry Tomatoes - cut in half.
Pour about 1/2 cup of Balsamic Vinegar.
Mix Well!
This is the BEST eggplant salad I've ever had.
My fam and all my guests LOVE it!!!

BTW - the original recipe calls for: yellow raisins, and olives.
I've used the raisins, but not e/o likes olives.
Another thing I did this past Shabbos: I added a bit of soy-sauce and brown sugar and also a squeeze of lemon.

DELICIOUS!!! Thumbs Up

chocolate moose

Tue, Aug 15 2006, 6:34 am

I have made a thousand million kinds of eggplant babaganoush and it's never good.

I finally learned to : Prickle and nuke the eggplants - small ones are best - and when they're cooked (about 8 minutes), slit open & grind with mayo, garlic, and lemon. spice to taste.

Mishie

Tue, Aug 15 2006, 7:05 am

Sara -
I make your salad sometimes.
It's really yummy, kinda like a dip.

(If I'm in the mood, instead of cooking it in the Microwave, I'll wrap it in foil and put it directly on the flame (stove), and then it gets a "smoked" flavor. My Mom adds sugar to hers.)

goldrose

Tue, Aug 15 2006, 8:55 am

here's one: (folowed by another)

Eggplant Salad

med size eggplants
oil
salt
pepper
paprika
garlic powder
1 6 oz can tomato paste
1-2 tbsps ketchup
1 kirby cucumber
sweet red pepper (from a jar)

Wash and cube eggplant. Coat in oil, spice with salt, pepper, paprika and garlic powder. Mix well. Bake on broil until done but not burnt (approx. ½ hr – 45 min); drain excess oil. Add tomato paste and ketchup; allow to cool. Dice cucumber, add to mixture, add red peppers.

here's another:

Killer Eggplant Salad

2 medium eggplants, cubed with skin on
2 green pepper, diced
1 bunch scallions, diced
½ head of garlic, minced
8 oz tomato paste
1 tsp salt
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp ground cumin
1 tbsp sugar
2 tbsp vinegar
2 tbsp water
1 squirt ketchup
oil for frying
Fry eggplant in oil till very mushy; remove from pan and place into bowl. Stir-fry (tender-crisp) pepper, scallions and garlic; combine with eggplant. Add all ingredients; mix well. Cover and refrigerate; serve cold.

This lasts in the fridge for 2 weeks and gets stronger with age.

besimcha

Wed, Nov 15 2006, 9:54 am

Here's a quick and easy one that everyone loves: Slice up a big eggplant (do not remove skin), sauté until brown and soft, but not mushy (I do it in water, but I guess you could just as well use oil). Add soy sauce and sesame seeds - voilà!