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Warm Eggplant Salad Recipe

Looking for an easy Warm Eggplant Salad recipe? Learn how to make Warm Eggplant Salad using healthy ingredients.


Submitted by chnodomar

Makes 4 servings



This chunky cooked salad makes a perfect starter with crusty bread. I fyour eggpalnts are glossy, heavy for their size and yield slightly when pressed, these are signs that they are not over-ripe. In this case you can omit the salting as they are less bitter.

Recipe Ingredients for Warm Eggplant Salad

900 g eggplant
3 tomatoes
2 garlic cloves
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper
5 tbs coriander
10 tbs olive oil

Recipe Directions for Warm Eggplant Salad

  1. Using a vegatable peeoer, remove 1cm wide strips of skin along the length of each eggplant. Cut the eggplants into 1 cm slices, sprinkle with salt and layer the slices in a coriander. Leave for 20-30 minutes, then rinse under cold running water. Drain, squeeze the slices gently, then pat them dry with paper towel.

  2. Peel the tomatoes by first scoring a cross in the base of each one using a knife. Put in a bowl of boiling water for 20 seconds, then plunge into a bowl of cold water to cool. Remove from the water and peel the skin away from the cross - it should slip off easily. Cut the tomatoes in half crossways and squeeze out the seeds. Chop the tomatoes and set aside.

  3. Heat the olive oil in a frying pan to a depth of 5mm. Fry the eggplant slices in batches until browned on each side and set aside on a plate. Add more oil to the pan as needed.

  4. Using the oil left in the pan, cook the garlic over low heat for a few seconds. Add the tomatoes, paprika, cumin and cayenne pepper and increase the heat to medium. Add the eggplant slices and cook, mashing the eggplant and tomato gently with a fork. Continue to cook until most of the liquid has evaporated. When the oil separates, drain off some if it seems excessive; however, some oil should be left in as it adds to the flavour of the dish. Add the coriander and lemon juice and season with freshly ground black pepper and a little salt if necessary. Transfer to a serving bowl.

  5. If using preserved lemon, rinse under cold running water and remove the pulp and membranes. Chop the rind into small pieces and scatter over the eggplant or, alternatively, garnish with slices of fresh lemon. Serve warm or at room temperature with bread.

Categories

Main Dish

Nutrition Facts
Serving Size 354.7g
Amount Per Serving
Calories
374
Calories from Fat
311
% Daily Value*
Total Fat
34.5g
53%
Saturated Fat
4.8g
24%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
11mg
0%
Potassium
768mg
22%
Total Carbohydrates
17.5g
6%
Dietary Fiber
9.1g
36%
Sugars
7.8g
Protein
3.4g
Vitamin A 25% Vitamin C 30%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • No cholesterol
  • Very low in sodium
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