Tasty Eggplant salads.
Eggplants are big and beautiful in Israel, as are most of the fruits and vegetables. The near tropical weather produces amazing specimens! The eggplants are so mild and tasty you can even eat them raw. I usually make 2 to 4 different varieties when we are making a holiday meal. Today I will be sharing our 2 favorite recipes. The roasted eggplant and the fried eggplant salad. Both are great to have in your fridge all the time as a staple. They are tasty condiments on sandwiches or just having them near to dip your bread in! I hope you enjoy these selections!
A little eggplant trivia...
Like other members of the Nightshade family, eggplants are really a fruit and not a vegetable.
Roasted Eggplant salad
Roasted eggplants have a mild, nutty flavor. Adding the oil and garlic just enhances it even more. This salad is a little time consuming so I usually double or triple the recipe. If you end up with too much, it can be frozen! This recipe will make 4 servings if you are using this as part of your main meal. If you are using it as a side or a condiment, there would be many more servings and of course, less calories!
- 1 large eggplant, pierced
- 8 cloves garlic
- 1 lemon
- 1 bunch cilantro
- 1/2 sweet green pepper
- 1/2 red pepper
- 1 hot banana pepper
- 1 tablespoon olive oil
- Preheat oven to 450 degrees
- place pierced eggplant on a greased baking sheet in the center of the oven for approximately 50 m inutes
- while the eggplant is baking, slice the sweet peppers thinly
- chop the garlic and banana pepper
- when you take the eggplant out of the oven you can, carefully slice it to help it cool off. Once it is cool enough to work with, peel off half the skin and make thin slices through the length of the eggplant.
- Continue to slice lengthwise until each length is as thin as a strand of spaghetti. then make several slices crosswise.
- add the vegetables, 1 tablespoon of olive oil and the juice of one lemon. salt and pepper to taste.
|Serving size: 1/2 cup|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 12 g||4%|
|Protein 2 g||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Did you make it?
Another interesting fact about eggplants....
Eggplants are a close relative of tobacco and have the highest level of nicotine of any vegetable. But never fear – you’d have to eat about 20kg (about 44lbs) of eggplants to equal one cigarette’s worth of nicotine!
You can serve 2 salads in one!
Fried Eggplant Salad
This one is probably one of my favorites and of course, one of the most fattening. The good thing is, it's so steeped in flavor, a little goes a long way. This one is also more work. It's good to make extra. This also freezes well.
- 1 large eggplant (sliced or cubed)
- 1 large onion, sliced
- 2 tbls of olive oil
- 1 bunch of cilantro
- 4 cloves of garlic
- 2 tbls of tomato paste
- 1 teaspoon sweet paprika
- hot paprika (optional) to taste
1. Use a little of the olive oil to fry the eggplants. Just before they are ready, add the onion to the pan.
2. Remove the eggplants. Place on a paper towel to drain.
3.mix the tomato paste with the remaining olive oil. Add paprika, salt and pepper
4. Put all ingredients in bowl and add the chopped cilantro.
And one more fact about eggplants....
Eggplants are made up of about 95% water!