How To make Grilled Eggplant Salad
2 Large tomatoes *
3 Shallots; minced
2 T Chopped fresh mint
Olive oil 3 T Vinegar
Salt Freshly grnd. white pepper 1 t Grated lemon peel
2 White eggplants
2 Yellow tomatoes
16 Mint leaves
*Note: tomatoes should be peeled, seeded and chopped. Combine tomatoes, shallots and chopped mint in bowl. Add 1/3 cup olive oil and vinegar. Season to taste with salt and pepper. Add lemon peel. Refrigerate at least 1 hour to blend flavors. Cut eggplants into 1/4-inch slices. Sprinkle with salt and pepper and brush both sides of each slice with olive oil. Place eggplant slices on grill over low coals and cook until eggplant is browned on both sides, brushing frequently with olive oil to keep moistened. Keep warm. When ready to serve, cut yellow tomatoes into 1/4-inch slices. Pour chopped tomato mixture on platter, spreading to cover bottom. Alternately, arrange overlapping slices of eggplant and tomato. Insert mint leaf between each vegetable slice. Sprinkle with salt and pepper and splash of olive oil, if desired.
How To make Grilled Eggplant Salad's Videos
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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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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Eggplant Salad Recipe
RECIPE: Hi Guys, today I'll show you How to Make Eggplant Salad. This is a great way to use extra Eggplant that is in season. Bell peppers are also in season now and pair perfectly with Eggplant.
I hope you try this recipe and let me know how you like it. Subscribe and I'll see you next time. Thanks for watching :)
My version of Zaalouk (Moroccan Eggplant Salad)
Get the Recipe:
⭐️ Zaalouk is a delicious cooked eggplant salad made with tomatoes, garlic, cumin, and olive oil. Learn how to make it in one pot in about 30 minutes.
⭐️ Ingredients
3 tablespoons extra virgin olive oil + extra to drizzle
3 cups tomatoes seeded and diced
2 tablespoons tomato paste (optional)
5 cloves garlic
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon salt
¼ teaspoon red pepper flakes
2 medium eggplants
¾ cup water
2 tablespoons parsley chopped
2 tablespoons cilantro chopped
4 wedges lemon (optional)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Eggplant or Aubergine? ????
Roasted Eggplant Salad Recipe the Lebanese Style (How to Make Lebanese Eggplant Dip) #ultragustibus
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