How To make Grilled Eggplant Salad

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

Thai Eggplant Salad ยำมะเขือยาว - Grilled Eggplant

IG: @truetasteofthai

For ingredient list, please see below.

Thai Eggplant salad ยำมะเขือยาว
Serving for: 2
*** Ingredients:
2 Thai eggplants
4 cups iced water
2 cups water
6 oz shrimp
1/2 cup ground chicken
3 Thai peppers, thinly slice crosswise
1 tsp Thai chili powder (optional)
2 shallots, thinly slice
2 tbsp dried shrimp
1/4 cup Chinese celery (or cilantro)
2 boiled eggs
*** Seasoning sauce:
1 tbsp sugar
3 tbsp fish sauce
3 tbsp lime
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Mediterranean Grilled Eggplant Salad Recipe | ThymeWithApril

I WILL SHOW YOU STEP BY STEP HOW TO MAKE THIS DELISH RECIPE CLICK BELOW FOR RECIPE ↓↓↓↓↓ #mediterranean #eggplant #salad #recipe #thymewithapril

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Mediterranean Grilled Eggplant Salad

ingredients:

2 med eggplants
1 c cherry tomatoes
bunch fresh mint
bunch fresh parsley
2 tbsp fresh lemon juice
1 c walnuts (toasted)
feta cheese
1/3 c olive oil (for topping)
sea salt
black pepper

how-to:

Slice eggplants in 1 inch 1 1/2 inch slices. Sprinkel and season sea salt to the eggplant slices. Place in a colander and sit for 10mins so the eggplant can drain and soften. Slice the cherry tomatoes in half. Take a bunch of mint and parsley and rolled them up and rough chop them. Add mint and parsley in a separate bowl. Add lemon and 1/3 c olive oil to the mixture. Season with sea salt and black pepper. Stir with spoon or spatula to combine. After sitting for 10 mins drizzle olive oil over eggplant making sure it all coated really well. Add black pepper. Heat grill on medium-high heat. Spray with nonstick spray or brunch with oil. Place eggplant on grill and cook for 3-4 mins on both sides. Once all of your eggplants are grill add to a plate and begin to build your salad. Don't forget to add the feta cheese. Enjoy salad either warm or at room temperature. EAT AND ENJOY!

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Turkish Roasted Eggplant Salad

Turkish roasted eggplant salad is flavorful and colorful easy to make salad recipe for summer. With the recipe, I will show you how to roast eggplants on the stovetop. Try to choose fat and big, soft eggplants if you can find to have as much as flesh possible.

Ingredients to make Grilled Eggplants Salad:
3 big eggplants
3 sweet red pepper
handfull of parsley, purple basil or green basil (You can use scallions, fresh mint, green basil if you want too)
About 2 tbsp olive oil
pomegranate molasses, lemon juice
salt, red pepper flakes

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More recipes with eggplants:
Turkish Stuffed Eggplant KARNIYARIK:

Simple Turkish Vegan Eggplant Dish PATLICAN SİLKME:

Eggplant Kofta Kebab:

Eggplant Kabab Recipe:

Beef And Vegetable Stew GUVEC:


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Israeli Eggplant Salad | Global Grill Recipe

Click here for the full 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 Salad Recipe the Lebanese Style (How to Make Lebanese Eggplant Dip) #ultragustibus

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