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Aubergine walnut salad recipe

Aubergine walnut salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad

A simple summertime salad made with pan fried aubergine in a light creamy dressing with garlic and dill.

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IngredientsServes: 4

  • 2 aubergines
  • oil for cooking
  • 70g walnuts, chopped
  • salt
  • 3 tablespoons soured cream
  • 2 cloves of garlic, crushed
  • 1 bunch dill
  • pepper

MethodPrep:10min ›Cook:10min ›Extra time:15min soaking › Ready in:35min

  1. Thinly slice aubergine and cover with cold water. Let stand. This way the aubergine won’t absorb as much oil during cooking.
  2. Drain and dry slices thoroughly with kitchen towels. Cut aubergine into chunks.
  3. Cook aubergine on high heat in oil until tender, about 10 minutes.
  4. Add walnuts and cook with the aubergine for a further 2 minutes. Add salt and mix.
  5. Turn off the heat and let cool.
  6. For the dressing, combine garlic with soured cream and minced dill.
  7. Toss the aubergine walnut mixture with the dressing and stir well to combine.

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Reviews & ratingsAverage global rating:(1)


Preparation

Step 1

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool, then finely chop set aside.

Step 2

Meanwhile, whisk lemon juice, cinnamon, red pepper, and 1 Tbsp. oil in a large bowl.

Step 3

Heat remaining ¼ cup oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and cook, tossing occasionally, until golden brown and tender, 7–9 minutes. Using a slotted spoon or tongs, transfer eggplant to bowl with dressing, leaving any oil in pan behind discard oil. Add onion, mint, and three-quarters of reserved walnuts to bowl. Season with salt and toss to combine.

Step 4

Transfer eggplant salad to a platter. Drizzle with date syrup, then top with remaining walnuts.

How would you rate Warm Eggplant Salad with Walnuts?

I had such high expectations for this recipe and I love all BA recipes I've ever tried but this was just plain awful. I'm not a picky eater, quite the contrary, and I love trying many different foods and recipes. However, here the flavours just didn't go well together at all. I followed the recipe exactly. It's too sour from the lemon and super onion-y and other than that just bland (despite the salt) and just doesn't taste like much. Super disappointed. Really wanted to love this but this was a no for me.

This has become a regular feature of my week night meals. I serve it in a flatbread sometimes with halloumi or yoghurt. It's so easy and delicious.

I could eat this every day! Added roasted red and yellow peppers, used honey. I think the dressing would be great with a number of roasted vegetables, carrots especially.

Terrible mix of flavors. Nearly ruined my relationship. Beware.

Did not enjoy this AT ALL. There was way too much onion, and it's raw? I reread the recipe a few times because I thought it was an error - with this much onion it should definitely be sauteed - the flavor was incredibly overpowering. I didn't mind the sweet and spicy, but it also didn't do anything for me. Many other better BA recipes for eggplant.

About to make this delicious meal! Should I add garlic while cooking the eggplant or just leave the recipe as is?

Delish! Didn't have date syrup so i made a blend of maple syrup with balsamic vinegar (dont ask me why i did that haha). i played with the ratio of acids to oil in the dressing, as well as added in ACV and red wine vinegar into the mix - tasted along the way till i was satisfied.

My husband and I had the same reaction to this. First bite - it's okay. Second bite, it tasted even better. By the fifth bite we were both raving about it. Delicious blend of flavors, great variety of textures. I cut back on the red pepper because we like a little spice, but not too much. I've got mint growing wild all over our garden, so I'll be making this a lot this summer! I couldn't find Japanese eggplant so I just used regular. Thanks to Andy for this recipe!

Omg. This was hands down the best salad I have EVER had in my mouth. I didn't have date syrup on hand so I swapped that for freshly squeezed orange mixed with a teaspoon of honey. It was heavenly. A new staple meal at my house!

Delicious meatless dinner. I used Japanese eggplants and squeezed orange juice instead of the date syrup. Can’t wait to make and eat this again!

Tasted totally different from what I expected, I felt like my tastebuds were getting slapped in the face (in a really good way): it's kinda spicy, but tangy from the lemon, and then the cinnamon is there, but wait! Crunchy walnuts. ohh man, such an exciting Monday dinner!

This is the fanciest tasting thing I've ever made, literally tasted like I could have gotten it at some swanky restaurant. make this to impress your friends

Quick easy and delicious. I cooked the eggplant ahead of time and let it sit in the marinade. Added mint, walnuts, Aleppo pepper and red onions. Topped with pomegranate molasses. Tangy and sweet.

Not the most salad-y salad but one of the tastiest I've ever made. I didn't have date syrup so used honey as suggested. Very, very delicious and cozy, exactly what I wanted on a rainy night.


Aubergine recipes

Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes.

Grilled aubergine tabbouleh

A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous

Miso aubergines

A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!

Spice-crusted aubergines & peppers with pilaf

This recipe is laden with tasty goodness, it's low fat, low calorie, rich in folate, fibre, vitamin C and iron, plus it's a delicious meat-free main course that's 3 of your 5-a-day - what's not to&hellip


Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Really blacken the skins until they are hardened and completely burnt. (Lining your hob with kitchen foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy.)

Put the aubergines on a baking tray and leave to cool for about 20 minutes, until they are cool enough to handle.

Put the peppers in a food bag, tie it closed and set aside to sweat for 20 minutes. Remove the peppers from the bag and slide off the blackened skins and discard. Roughly chop the flesh and put in a large mixing bowl.

Using a large metal spoon, scoop out the flesh of the aubergines into a fine-mesh sieve to drain off any of the excess juices. Discard the skins. Roughly chop the flesh into smallish chunks and add to the roasted peppers. Mix together gently.

Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well.

To serve, spoon the aubergine and peppers onto a large platter and smooth out. Drizzle with the pomegranate molasses, scatter over the reserved parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve straight away with the flatbreads.


Aubergine recipes

Like tomato, cucumber and a host of other iconoclastic ingredients, aubergines are technically a berry and therefore classed as fruit. However, despite this classification the firm, meaty flesh of the aubergine can hold its own against bold savoury flavours and is a common addition to vegetarian recipes. Aubergine is eaten all over the world and there are numerous varieties in different colours and sizes ranging from white to almost black, tiny and round to large and tubular.

This collection of aubergine recipes demonstrates the fruit's versatility, and the many ways of cooking which the aubergine's springy flesh lends itself to. Salvatore Elefante gently fries aubergine before mixing it with garlic and blending it into a rich purée in his colourful tuna pasta recipe, while Fabrizio Marino uses a disc of roasted aubergine as a base for his striking Gourmet pizza. For a striking vegetarian starter recipe try the Costardi Brothers' Essential aubergine, where tender sous vide aubergine is served on top of splatters of pesto and passata.


  • ¾ cup walnuts
  • 1 eggplant
  • 2 cups vegetable oil for frying
  • 2 cups plain yogurt
  • 1 minced hot green chile peppers
  • 2 tablespoons chopped fresh cilantro
  • salt to taste
  • ¼ teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.

Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.

Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.

In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.

Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.


Aubergine & Walnut Parmigiano

Heart-healthy and gluten-free, this hearty bake is the ultimate comfort dish. Serve with a salad and crusty bread. You can also make this dish in advance and simply cook when needed, making it ideal for dinner parties.

Ingredients:

Method:

  • Preheat the oven to 200C/400F/Gas 6. Brush the aubergine slices with a little oil and griddle or fry for 1-2 minutes each side.
  • Add the remaining oil to a large frying pan and fry the pepper, broccoli, tomatoes and chopped walnuts for 4-5 minutes, until softened, then season well.
  • Select the 12 largest aubergine slices and place half a slice of mozzarella in the centre. Divide the filling between the slices and roll up, placing them sealed-side down in a greased ovenproof serving dish.
  • Finely chop any remaining aubergine slices and stir into the passata. Pour this over the aubergine rolls and scatter over the remaining mozzarella, torn and the whole walnuts. Sprinkle with Parmesan and bake for 30 minutes, until golden and tender.

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Italian Salads

Italian salad recipes tend to be pretty basic, unlike their British and American counterparts. Instead of trying to force in as many ingredients as possible, Italians use simple, fresh individual ingredients designed to provide a refreshing accompaniment to the main meal. Almost all Italian salads use extra virgin olive oil as the essential ingredient as well as white, red or balsamic vinegar.

And for a truly traditional selection of Italian salad recipes it’s hard to beat the great range of ideas from Gino D’Acampo. There are dozens of recipes for Italian salads to choose from, including Insalata Fantasia, a rocket, pomegranate and pine nut salad, Panzanella, or as Gino calls it the ‘ultimate’ tomato, pepper, artichoke and bread salad and a red pepper, Taleggio cheese and courgette salad. Of course, where Italian salad recipes are concerned, almost anything goes!

Scroll through Gino’s Italian salad recipes and you’ll find something to go with every Italian pasta recipe, fish recipe or meat recipe. Whether you’re cooking for one, two or dozens, there is a tasty and easy Italian salad recipe for you!

You can find a full range of the very best Italian salads in Gino’s best-selling recipe books – along with a range of other Italian recipes such as inspired Italian chicken recipes and beef recipes – or you can find a selection of great ideas below. Time to start cooking!


Cheese & Walnut-Stuffed Aubergines

Aubergines à la Bonifacienne are plump juicy aubergines stuffed with cheese and are a speciality of the town of Bonifacio in Corsica. Full of the flavours of the Mediterranean, they’re perfect for a light meal with a side salad or as a main course served with a simple tomato sauce. Traditionally, the Corsicans use brocciu sheep’s cheese, but a hard goats’ cheese also works well. I’ve added walnuts to add a lovely texture and rich nutty flavour.

Ainsley's Mediterranean Cookbook

Method

Bring a large saucepan of water to a simmer over a medium heat, add the whole aubergines and cook for 10 minutes. Drain and set aside to cool.

Meanwhile, put the milk into a small bowl, add the bread and set aside to soak for 10 minutes.

When the aubergines are cool enough to handle, cut in half lengthways and carefully scoop out the flesh using a spoon, making sure you leave a 5mm depth of flesh still attached to the skin (this helps keep the aubergine intact). Lay each aubergine half onto kitchen paper, cut-side down, so that any moisture can be absorbed.

Drain the bread, squeezing gently to remove any excess liquid, then put into a large mixing bowl. Roughly chop the aubergine flesh and add to the bowl along with the cheese, garlic, beaten egg, dried chilli flakes, walnuts, basil, herbes de Provence and lemon zest. Season with salt and pepper and mix thoroughly with your hands to combine.

Drizzle the aubergine skins with a little of the olive oil and season with salt and pepper, then fill each half evenly with the stuffing mixture, packing it down well.

Heat the remaining olive oil in a large frying pan over a medium heat, then fry the aubergines, stuffed-side down, for 5–6 minutes. Do not move them during cooking. Using a spatula or fish slice, carefully flip over and fry for a further 4–5 minutes until golden brown. Alternatively, bake in the oven for 30 minutes at 180°C/160°C fan/gas 4.

Serve immediately, garnished with extra chopped basil leaves, walnuts and grated cheese, with a drizzle of extra-virgin olive oil.


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Comments:

  1. Shajinn

    You write well! Continue in the same spirit

  2. Stamford

    I would not refuse,



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