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Eggplant salad with green onions

Eggplant salad with green onions


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From tomorrow I'm allowed to eat cooked vegetables. And I prepared an eggplant salad… .my favorite by the way. Try it with green onions or green garlic. It `s very good!

  • 2 eggplants
  • 2 teaspoons oil
  • salt
  • green onions

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant salad with green onions:

Bake the eggplant on the flame or on the charcoal grill. Leave it to cool, then split it in half and remove the baked core with a spoon and place it on an inclined wooden chopper to drain all the juice from them.

Chop or puree and season with salt, oil and finely chopped onion or garlic.

You can serve the salad with tomatoes.

Good appetite!


Eggplant salad with avocado

I found in the morning & icircn freezer one last bag of baked eggplants, so I said do something good with them!

Because last year we had a good production of eggplant & icircn garden, we baked and kept in the freezer small packages for great delicacies over the winter. If you are not lucky enough to receive ready-baked and frozen eggplants from your mother, mother-in-law or hardworking aunt, in many supermarkets you will find jars of rum & acircnești eggplants on the shelf, which look very good.

Preparation time: 20 minutes

Necessary ingredients:

500 grams of ripe eggplant, cleaned and drained of juice

the juice of half a lemon & acircie

a sprig of green onion or two cloves of crushed garlic

How come:

Chop the eggplant with a wooden knife and rub with a little olive oil.

The avocado is crushed a little with a fork, so that a coarser paste remains.

Mix avocado with eggplant, lemon & acircie juice, onion, garlic and finely chopped parsley. Season with salt, then add pepper and turmeric to taste.

Serve on raw cucumber slices, on mayonnaise or as you like!


Eggplant salad

Eggplant salad is one of my favorite dishes. The taste of eggplant, slightly smoked with a slight onion aroma conquers me every time. And the tastier and more flavorful it is, the easier it is to make. Bake the eggplants in a few minutes, clean them and let them drain. While they are draining, we can make anything else around the house, and then we mix them with the chopped onion and mayonnaise and the salad is ready. I recommend baking them as early as possible in the morning when it is cooler outside, so this stage will not be a torment.

Well-baked eggplants must be dark in color, the tail green, not dry and must be soft. The strong ones are not cooked well.

INGREDIENT:

  • 250 g eggplant
  • 1/2 onion
  • olive oil (optional)
  • salt
  • Sesame seeds

METHOD OF PREPARATION:

1. Wash the eggplants, dry them, prick them with a fork and bake them. Here we have two options: either to bake in the flame from the stove, one by one, or in the oven. The first option is good when we have few eggplants, if we have larger quantities it will take a long time. We turn the eggplants on all sides and make sure they bake evenly.

2. The next step is to peel them. While they are still hot, cut them with a long knife and take out the pulp with a spoon and put it in a sieve to drain. We will take care to clean them of the burned parts. We will leave them to drain for at least 2 hours, because the juice will give a bitter taste to the salad and we do not want this.

3. To grind ripe eggplant we have two options, depending on the texture we want to get and the time we have. We chop them on a wooden bottom with a sharp knife, or put them on the food processor. In the first version, they are crushed, and in the second, they are made into a paste.

4. Add finely chopped onion, a tablespoon of olive oil and mayonnaise. Season with salt, mix well, garnish the salad with sesame seeds and serve with homemade bread or sticks.


Eggplant salad with quinoa and nuts

We know, the combination may sound extraordinarily weird, but don't judge until you taste it! The taste is authentic, rich and special, at the same time helping the stomach to digest the combination much better! Here's what you'll need:
• an eggplant and 2 tablespoons of boiled quinoa
• 20 gr chopped feta cheese
• a handful of nuts
• a clove of crushed garlic
• a tablespoon of lemon juice
• a tablespoon of olive oil
• a quarter teaspoon of cumin powder
• salt
• fresh parsley

How is it prepared?
Bake the eggplant until it becomes soft and juicy and then drain. Chop the eggplant, but do not make pasta, but only as small as possible. Mix with olive oil, lemon juice, salt and cumin. On top of the mixture obtained, sprinkle the chopped garlic, feta cheese, walnuts and fresh parsley!


Lentil salad with ripe eggplant & # 8211 recipe

Help the quantities of ingredients if you want to prepare less salad for one or two people.

Nr. of portions: 4
Total cooking time: 40 minutes

ingredients

  • 200 g of green lentils
  • 3 large eggplants
  • 250 g of tomatoes
  • 1 bunch of green parsley
  • ½ walnut kernel cup
  • 40 ml of olive oil
  • salt and pepper to taste

Ingredients for the sauce:

Method of preparation

Start by preparing the eggplant for baking. Preheat the oven to 200 degrees Celsius.

Cut the heads into eggplants and peel them. Wash them and cut them into rounds, then once again each washer in half.

Massage the eggplant slices with olive oil, a little salt and pepper.

Grease the oven tray with a little oil. Lay a baking sheet and line the eggplant in a thin layer.

Bake the eggplant for 25 minutes. I'm ready when they turn golden. You can also turn them with a spatula from time to time to bake evenly.

While the eggplant is baking, prepare the other ingredients. Wash the lentils and boil them. Put enough water to cover them.

After the water starts to boil, turn the heat to low and cook the lentils for 20 minutes, or until soft.

The author of this recipe states that green lentils are the most suitable for salads, because they do not porridge when cooked, unlike red lentils.

Another tip: it is good to soak the lentils for 12 hours before boiling it, as it will have a better effect on digestion.

Hydration of legumes, seeds and grains in water reduces the content of phytic acid, which prevents the absorption of minerals from foods eaten at the same meal, such as iron, zinc and calcium.

In addition, softening legumes reduces cooking time, which is a great advantage for housewives who can not stay in the kitchen for long.

After the eggplants are cooked, brown the walnut kernels a little, about 5 minutes. Put the tomatoes in the oven if you want.

Take a large bowl and put all the ingredients. If the lentils have more water, drain the excess.

Pour the sauce obtained from olive oil, lemon juice and finely crushed garlic.

Stir gently so as not to crush the lentils. At the end, add the finely chopped parsley.

This eggplant lentil salad can give us good doses of protein, healthy carbohydrates, fiber, calcium, vitamin C and iron.


How to prepare eggplant salad with ripe vegetables

Cold-rested eggplants are mixed first with sesame paste, then with a little oil and lemon juice. Baked vegetables, after cooling, finely chop and add over the eggplant mixture with tahini. At the end, add to the salad the cucumbers peeled and the core with seeds and chopped as finely as possible, but also the chopped green onion leaves, also finely chopped. The latter will give a note of freshness to the eggplant salad, but also a special taste.

Eggplant salad with many ripe vegetables, but also with sesame paste is seasoned with salt and pepper, to taste and if necessary add a little oil and a little lemon juice.


Preheat the oven (upper / lower temperature: 225 ° C / circulating air: 200 ° C). Wash the eggplant and pepper and pat dry. Prick the aubergines several times with a fork, place them on baking paper spread out in a tray and bake on the middle rail for about 30 minutes. After about 15 minutes, add the peppers and cook.

After the end of the baking period, wrap the pepper in aluminum foil and let it rest for about 10 minutes, in order to remove the skin more easily. Meanwhile, cut the eggplant and remove the inside with a spoon. Peel a squash, grate it and chop finely.

Peel a squash, grate it and chop finely. Mix the prepared ingredients with oil and vinegar in a bowl. Season with salt and pepper. Wash green onions, pat dry and cut into slices. The celery is washed, dried by shaking and finely chopped leaves. Eggplant salad is decorated with green onions and celery.


Simple eggplant salad

One of our most common salads, eggplant salad is a humble delicacy, but one we can enjoy at any time, especially if we have eggplant preserved in the pantry or freezer.

To prepare this recipe, you need the following ingredients:

  • 2 eggplants
  • cold pressed olive oil
  • salt to taste
  • finely chopped yellow onion or 1-2 slices of chopped green onion.

Bake the eggplants on the flame and leave until the peel is charred, taking care to move their position so that they bake on all sides.

Then place them on a metal tray, on an inclined plane, to drain.

When it cools down a bit, peel it and transfer it to a strainer, sprinkle with lemon juice and let it drain for at least an hour.

Then chop with a wooden knife (ideally) until you get a thick paste.

Transfer to a bowl, add the onion, salt, pepper and oil.

Add the oil little by little, then mix. If the eggplant still "requires" oil, add a little more, spoon by spoon, but do not overdo it. Although you use cold pressed olive oil, which is very healthy, let's not forget that it also has a lot of calories!


Eggplant food

A tasty, flavorful dish full of fresh vegetables. We offer you an eggplant dish to try this fall! Healthy and only good to eat at any time of the day, eggplant food is easy to prepare and can be eaten by the whole family!

Eggplant food recipe:

It's eggplant season, so it's the perfect time to make an eggplant dish. Tasty and extremely tasty, eggplant food only needs a few ingredients to form its special taste. Here are the steps you need to follow in your eggplant recipe!

1. Wash and clean the eggplant, cut into suitable slices and leave for about two to three hours in a sieve.
2. Separately, clean the onion, wash and chop the scales. Fry in preheated olive oil until transparent.
3. Meanwhile, drain the eggplant from the toxic juice they have left and put it to harden together with the onion. Season with salt and peppercorns, depending on preference. Add a little boiling water and continue to boil over medium heat. Stir occasionally so that it does not stick.
4. Towards the end, after the vegetables have fallen off, add the tomato puree, cook for another 20 minutes and put it in the oven to brown.

Eggplant dish is served garnished with finely chopped and chopped coriander leaves or other fresh spices, depending on preference.


Eggplant paste with parsley, green onions and capers

Summer is the right time to borrow from the rules of Mediterranean or Oriental cuisine and serve cold snacks, known as mezze. Mezze refers to a series of various appetizers served on a plate, which can precede a main meal or can be taken at a picnic in the park.ă.

This eggplant paste (Turkish style) goes perfectly with a baguette or a crunchy stick.