The dressing is mayonnaise based, and the … I've included Persian-spiced lentils and quinoa to make it a hearty salad, then put it all on a bed of steamed kale to give it some green goodness. Another word for this vegetable is “vânătă”, which is the word that it is actually used in Romania in the modern language. Eggplant Salad. It is served as an appetizer with French bread, possibly along with olive tapenade. This subtly flavored salad really celebrates the chickpeas, fried or roasted eggplant … Step 1: Heat a grill pan over high heat.. […] Vinegar was used in the past because of less popularity of lemon those days Check Recipe […]. Mine includes grilled eggplant which isn’t traditional but … This is my special plastic knife, inherited from my mom, especially designed for chopping eggplants. Home » About Romania » Gastronomy » Romanian Recipes » Salads » Eggplant Salad. In the old Romanian language, eggplant was called “patlagea”. Serving the Authentic Traditional Romanian Eggplant Salad- Salata De Vinete: The traditional way of dressing the eggplant salad, the way most Romanians always did it, was with sunflower oil, diced onions, salt and lemon juice or vinegar. Or maybe you want to join The Bossy Kitchen community group where you can share your creations made from this blog or your favorite recipes! If you like babaganoush spread, then you will love this salad as well. First because I hardly saw good aubergines in Oslo and secondly I wanted good sweet tomatoes that has ripen under the Mediterranean sun. The eggplant is boiled to the perfect texture, chilled then mixed with a classic savory, nutty, garlicky Taiwanese dressing. In the South Indian state of Tamil Nadu, the Tamils prepare kathrikai thayir kothsu, in which the eggplant is cooked, mashed and sautéed with mustard, red chili peppers, and sesame oil, after which yogurt is added to the mixture and dressed with cilantro coriander leaves. I cut the eggplant in half and spray a disposable aluminum pan with spam or any oil. The flesh should be really soft. Place the eggplants in a sieve and let drain for about half an hour to one hour. Chop the eggplant, then add the mayo and garlic cloves crushed. Vinegar was used in the past, as lemons were less popular than they are today. Hünkarbeğendi is another Turkish dish, which is a mutton or lamb (nowadays also veal) stew where the meat is served hot on a bed of eggplant purée. Step 3: Brush the eggplant rounds with a light coat of olive oil on both sides, then sprinkle with salt.. If you've never had fried eggplant salad the Syrian way, you're missing out. 5 from 3 votes. You can find Diana on LinkedIn. Saute’ed eggplant; Grilled eggplant; Whatever is easiest for you will work! Today, caponata is typically used as a side dish or appetizer, but, since the 18th century, it has sometimes been used as a main course. "Moroccan Zaalouk (Cooked Eggplant & Tomato Salad) Recipe", "How Nikita Khrushchev's wife and Soviet comedies promoted veggie caviar", https://en.wikipedia.org/w/index.php?title=Eggplant_salads_and_appetizers&oldid=996862272, Articles containing Russian-language text, Articles containing Bengali-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 28 December 2020, at 23:40. Taste for salt and pepper. If you make a recipe, share it with the hashtag #thebossykitchen on Instagram, Facebook and Twitter so we can all see what you’re cooking! See more detailed instructions on the blog about cooking the eggplant. I leave it in the oven on off for about 5 to 10 minutes so it’s really soft. While I understand that the correct name got lost in the translation and was changed over the time and generations, I think this needs to be corrected, as “potlagel” is not a Romanian word. This step will remove the  juice from the eggplant that is supposed to be bitter. Many European and Middle Eastern cuisines use eggplants in their recipes. Traditionally, olive oil was not wildly available, but sunflower oil was and still is very popular, as Romania is a big producer of it. Bake them for about 45 minutes or until the flesh of the eggplants is very soft. . Vinegar was used in the past, as lemons were less popular than they are today. A healthy, super easy 10-minute eggplant salad with tips and tricks of keeping the eggplants perfectly purple and beautiful. I prefer to chop the salad rather roughly, so that I have something to chew on here and there, but the degree of chopping is totally up to you. As a bonus, it's paleo and Whole30 compliant. "Patlagea", yes, potlagel no. Bring the temperature of the grill between medium low to low. The version with cut eggplants can be found in southern Turkey, especially in Antakya. Please leave a comment on the blog or share a photo on Instagram. Ingredients . Tweet. That sounds perfect to me! When I was a kid, we'd have maqali every Friday for lunch, which is basically little plates of all kinds of fried food: fried cauliflower, French fries, fried eggs, you name it. From baking to roasting and grilling, the eggplants are versatile vegetables that can be cooked in many ways. It is usually of an earthy light brown color. Step 2: While the pan heats, slice the mozzarella, tomatoes, and eggplants into rounds that are roughly ½ an inch thick.. You could process the eggplants in the food processor, the salad will then have more like a spread texture, which is delicious but not very authentic. Karnıyarık is a Turkish dish consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat. It is typically served as an appetiser and can be eaten on a slice of bread as a snack, but melitzanosalata also marries perfectly with chargrilled lamb. Mashed eggplant is also part of Hmong cuisine and it contains hot peppers and cilantro. The purée also contains kaşar cheese, milk and flour.[12]. Add 2 tbsp olive oil and mix well. Lay some aluminum foil around the burners of the stove top to make sure that the liquid released by the eggplants won’t cause too much of a mess. Step 4: Place the eggplant rounds in the heated grill pan.Cook for 3½ minutes per side, then remove from heat. Peel the eggplants … Depending on their size, you should grill the eggplants somewhere between 20 to 40 minutes or until the skin is evenly charred and the eggplant collapses. Print Recipe Pin Recipe Add to Grocery … After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork. For this salad, we used a combination of Red Anjou and Bartlett pears. Caponata is a Sicilian eggplant relish made from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour sauce. The dish has many names, depending on the local language (Hindi: baingan ka bharta, Bengali: বেগুন ভর্তা begun bhôrta, Marathi: wangyacha bharit). I hope you try this scrumptious recipe and let me know about your experience. Melitzanosalata translates from Greek simply as ‘eggplant salad’. It all depends on whatever  your possibilities are and the time of year. In Korea, steamed or poached strips of eggplant seasoned with garlic, toasted sesame oil and chili is a common side dish called 가지나물 (gaji namul, literally “eggplant salad.”). In Ethiopia, this dish is commonly known as blagadoush. [14] It is often eaten with an Indian flatbread (specifically roti or paratha), and is also served with rice, and/or raita (a yoghurt salad). In other varieties, called şakşuka or köpoğlu, roasted and chopped eggplants and peppers are served with garlic yogurt or tomato sauce. This chilled eggplant salad is made with tender, smoky baked eggplant, green onions, garlic, and lemon juice. Take a look at the methods I use. Hi! Khayat, Marie Karam and Keatinge, Margaret Clark. ). Place the eggplants in a strainer and let it drain for about half an hour to one hour. How to roast perfect eggplant: Whether dicing or slicing, make each Place the eggplants in a bowl and add the sunflower oil, salt, lemon juice or vinegar and chopped onion. The Moroccan version of this eggplant zaalouk salad is being prepared with cumin and olive oil that are added at the end of cooking. In Argentina the eggplants will rest in the vinaigrette, often containing plenty of oil, for several days and then is eaten as part of a picada before a meal. Serve on crusty fresh bread with tomatoes and Feta cheese. In a large skillet pan placed on medium-low heat add a generous splash of extra virgin olive oil. It’s always nice to throw in a fresh side or salad to go along with a rich meal. Diana is a tourism consultant, tour guide, travel writer and amateur photographer. To many Slavic people, this is a well-known salad … My grandmother or my mother always used sunflower oil and this is how I like it too. It is a common lunch dish and may be eaten with rice or rolls. Followed by the cucumbers and tomatoes, salt, pepper and lemon juice, making sure to mix well after each addition. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. In both cases serve the salad on fresh bread slices with tomato wedges and some feta cheese, if you like. Why I Love Roasted Tamarind Eggplant Salad Eggplant is a fruit I grew up with, but I mainly ate them in a curry or stir-fried in a chilli paste, which by the way, my mother reigns supreme! Although you don’t need to peel the eggplant, we prefer to remove the peel for this salad. Kashmiris prepare a spicy and tangy dish of eggplants called choek wangun with tamarind constituting an important part of the gravy.[15]. I love the combination of the fresh parsley, juicy tomatoes, and delightfully roasted eggplant… Easy and ready in no-time, this delicious salad is one that is as healthy as it is tasty. It can be as a salad, side dish or dip! Persian spices (cumin and cinnamon) make this easy salad vibrant and punchy. Here is another recipe of grilled eggplants, this time with the addition of beautiful charred peppers. ( 茄泥 ) is a Chinese recipe of steamed and mashed eggplant is mixed with a light coat olive. 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