How to make and canning ROASTED EGGPLANT SALAD ? HEALTHY SALAD RECIPES
In this episode, I am sharing how to make and canning salad with roasted eggplant and paprika for winter, salad or antipasti recipe with roasted eggplant, and how to make a very delicious salad that can be used as an appetizer, starter as well as in sandwiches.
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Ingredients for roasted Eggplant salad
2 kilos of eggplant
1.5 kilos of capsicum
1.5-2 kg tomatoes
500 g green pepper
1.5 heads of garlic
optional chili pepper
half a bunch of parsley
half cup of oil (I used half olive and half sunflower oil)
half cup of vinegar (wine vinegar or apple cider vinegar)
1-1.5 tablespoons of sea salt
#healthysalad #eggplantrecipe #saladrecipe
Grilled Eggplant Salad Recipe ยำมะเขือยาว - Hot Thai Kitchen!
The tender, sweet, juicy flesh of grilled eggplant is the perfect vehicle for the tart, citrusy dressing, and it's made better by the gooey egg yolk. And the dried shrimp....yes, the dried shrimp, which are salty, chewy, umami shrimp flavour bombs!
This is definitely one of my favourite ways to prepare eggplant, and a dish I always enjoy in the summer!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
How to Make Grilled Eggplant Salad - Vegan Recipe
This is a fresh & summery vegan Lebanese-style eggplant salad that's easy to prepare and makes a great addition to any BBQ and seafood dishes. This salad is originally known as 'Raheb Salad'. It combines grilled smoky eggplants with fresh vegetables and nuts and is eaten with good fresh bread.
In this recipe, we'll show you how to grill the eggplants in the oven. However, grilling the eggplants on a gas-stove top or over fire would give the salad a more intense smoky flavor. If you happen to have a gas-stove top, remove the hob, line the base with aluminum foil to protect it then return the hob (only the burner should be exposed). Then, prick the eggplants with a knife and grill them - turning them around every 15 mins - till the skin is nicely charred, burnt and soft. When the eggplants are done, put them in a bowl covered with cling film so the vapor would help peel the skin easier. Then peel, put in a colander to drain excess water and they're ready to use.
We really hope you enjoy this salad !
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Ersatz Bossa, John Deley and the 41
➤About Us ????
Learn how to cook authentic Levantine dishes and other recipes that we love and enjoy! We post new recipes every week (more or less)!
Behind Lemon Laimoon are Ali and Jamal. We grew up in Lebanon and currently live in London. You’ll usually find Ali behind the camera preparing the food while Jamal is on voiceover for the explanation and recipe details!
Our channel is all about learning how to cook dishes and recipes with flavors similar to those you would find off the streets or inside homes in the Levant. We also LOVE discussing food!! So please feel free to use this channel to make requests, share memories, adaptations, knowledge, or some recipe history!
Roasted Eggplant Salad Recipe
How to cook Roasted Eggplant Salad
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Israeli Eggplant Salad | Global Grill Recipe
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This recipe can be easily doubled to feed a large crowd. Add the dressing a little it at a time — the eggplant soaks it up quickly so you may need the whole amount or you may need a little less, depending on how well-dressed you like it.
Ingredients
The eggplant
1 globe eggplant, cut into 1-inch thick slices
1 large red onion, cut into rounds
1 large red pepper, halved and seeded
3 tablespoons olive oil
kosher salt and ground black pepper, to taste
1 small English cucumber, cut into large dice
1 pound ripe tomatoes, cut into large dice
The dressing
3 tablespoons lemon juice
1 teaspoo Dijon mustard
kosher salt and ground black pepper, to taste
½ cup olive oil
½ cup chopped fresh parsley
Instructions
Build a charcoal fire for direct grilling using Kingsford® Charcoal and preheat to medium heat (about 400°F). Brush grate with oil.
Brush the eggplant, red onions and pepper with olive oil and season with salt and pepper. Arrange on the grill and cook, turning once until the eggplant is softened and the onions and peppers are slightly charred, about 6–8 minutes.
Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the cucumbers and tomatoes.
In a mixing bowl or mason jar, combine the lemon juice, mustard, salt and pepper and olive oil and whisk or shake to blend. Add the dressing to the salad and toss to coat. Garnish with fresh chopped parsley and serve right away or refrigerate until ready to serve — it will be good for at least 24 hours.
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Roasted Eggplant
The best way to make Roasted Eggplant is to cut them into large pieces, then bake in the oven at a high temperature so it seals the surface, making the eggplant cubes plump and juicy on the inside, with gorgeous caramelisation on the outside.
No sad, shrivelled up eggplant around here!