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Vegan: Roasted Eggplant Salad

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* Exported from MasterCook *

 

Roasted Eggplant Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 14

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants

(about 1 pound each)

8 large garlic cloves -- peeled

(6 left whole and 2 finely chopped)

1 1/2 tablespoons extra-virgin olive oil

2 teaspoons cumin seeds

1/4 cup sesame tahini

(see Cook's Tip below)

4 tablespoons fresh lemon juice -- up to 6

1/4 teaspoon ground cumin

1/8 teaspoon cayenne -- optional, up to 1/4

Salt and freshly ground black pepper -- to taste

2 tablespoons chopped fresh flat-leaf parsley

Pita bread -- to serve

OR 2 recipes Garlic-Herb Pita Toasts

 

(Baba Ghanouj) Makes 8 servings

 

Just a few years ago baba ghanouj was enjoyed almost exclusively in Middle

Eastern restaurants and markets. It has since become a standard selection

on several American-style menus and behind many mainstream deli

counters. The following recipe uses both raw and roasted garlic, and

ground and toasted cumin - the slightly smokier results are tantalizing.

 

Preheat the oven to 450F (230C). Pierce the eggplant in several places

with the tines of a fork. Rub the eggplant and whole garlic with 1/2

tablespoon of the oil. Place the eggplant and garlic on an ungreased

baking sheet. Roast for 5 minutes and turn the garlic. Roast for another

5 minutes and remove the garlic; set aside. Continue cooking the eggplant,

turning frequently with tongs, for 15 to 25 minutes more, or until the skin

is blackened and the insides are soft. Remove the baking sheet from the

oven. (Do not turn off the oven.)

 

Carefully stem the eggplants. Cut each eggplant in half lengthwise; drain,

cut-side down, on several layers of paper towels. Meanwhile, place the

cumin seeds on a dry baking sheet or in a small ovenproof skillet; cook in

the oven until fragrant and lightly toasted, stirring once, about 2

minutes. Set aside.

 

When the eggplant is cool enough to handle, strip away and discard the

skin. Transfer the flesh to a food processor fitted with the metal

blade. Mash the roasted garlic with a fork and add to the eggplant; pulse

until just combined. Add the raw garlic, remaining oil, tahini, lemon

juice, ground cumin, cayenne (if using), salt, and pepper; pulse until

thoroughly combined.

 

Transfer to a serving bowl and add the toasted cumin seeds and the parsley,

mixing well to combine. Let stand for 30 minutes at room temperature to

allow the flavors to blend. Serve at room temperature, or cover and

refrigerate for at least 2 hours, and serve chilled with the pita bread or

the pita toasts.

 

Advance Preparation: The dish, without the parsley, can be covered and

refrigerated for up to two days. Bring to room temperature or serve chilled.

 

Cook's Tip: Tahini is an unctuous and nutlike paste made from ground sesame

seeds. It is available in Middle Eastern markets, specialty stores, and

many well-stocked supermarkets. Be sure to stir it well before using, as

the oil and solids tend to separate in the container. In a pinch, smooth

peanut butter, preferably a natural variety, can be substituted.

 

Per Serving: Calories 100, Protein 3g, Total Fat 7g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 10g, Dietary Fiber 3g, Sodium 6mg

 

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