Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant salad. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Eggplant salad is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Eggplant salad is something that I have loved my entire life. They’re nice and they look fantastic.
Pour over the eggplant, and toss to coat. It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices." A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice. Eggplant Salad with Tomatoes and Basil This eggplant salad has an Italian flavor to it.
To begin with this particular recipe, we have to first prepare a few components. You can cook eggplant salad using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant salad:
- Make ready 1 large eggplant
- Get 2 tomatoes
- Get 2 cucumbers
- Prepare 1 red onion
- Make ready 2 cups color peppers
- Take Cup fresh parsely
- Make ready 1/2 cup fresh pomegranate
- Prepare 1/2 teaspoon salt
- Get Oil for frying
- Prepare Dressing
- Get 1/4 cup ketchup
- Get 1 tablespoon pomegranate molasses
- Get 1 tablespoon HP steak sauce
- Get 1 tablespoon fresh lemon juice
- Get 2 tablespoon Virgin olive oil
- Get 1/2 teaspoon salt or more
Serve leftovers with pita bread and feta, and you'll want nothing more for lunch. This eggplant recipe is textured, deeply flavored and colorful. The perfect easy vegan recipe for your guests to show them you care. Eggplant is an excellent base for salads, mezze dishes, or a substantial side dish, thanks to its meaty texture and incredible ability to absorb and carry flavors.
Instructions to make Eggplant salad:
- To get rid of the bitter part of eggplant first peel some line not all of it and then do cut it slice bite size put them in colander sprinkle them lightly 1/2 teaspoon salt let them set about 15 minutes
- Wash eggplant from the salt dry in paper towels and deep fry till crispy let them drain on paper towel
- You could fried the onions but I like them fresh and crispy add all the vegetables
- Mix all ingredients of the dressing add on top of the vegetables when you ready to eat
The perfect easy vegan recipe for your guests to show them you care. Eggplant is an excellent base for salads, mezze dishes, or a substantial side dish, thanks to its meaty texture and incredible ability to absorb and carry flavors. It pairs well with almost anything: loads of fresh herbs, grilled or roasted meats (especially lamb, which is fragrant and fatty), and dairy (yogurt or salty feta cheese). Peel the eggplant in stripes, keeping a few strips of skin intact so they run down the sides of the eggplant vertically. These strips of skin will help to hold the chunks of eggplant together; they also add flavor.
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