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Roasted Eggplant Salad

roasted eggplant salad
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Roasted Eggplant Salad Recipe, How To Make Roasted Eggplant Salad Recipe

Roasted eggplants Salad Roasted eggplants were a few of the vegetables which can be keep, frozen. And employ these to makes fantastic conventional roasted eggplant salad which will adore by everyone. It is very simple to make and doesn't need any unique methods. It provides a gentle and rich and creamy consistency which makes the food really addictive. There was not an occasion I chose to make this there were any next-day-leftovers. Regardless of how significantly I'd make! Prickle the eggplant using a fork many times and just roast it till the skin will get somewhat burnt and also the flesh is tender. Roasting the eggplant can be achieved in a number of ways, based upon on how you love to roast your vegetables: on the hot stove, with an open flame, on the Barbecue, on hot coals or perhaps in the oven. Temperature and time varies based on the size of the eggplant. Approximately, for any medium-sized one, it will need about 30 minutes inside a hot oven at 200C. The most important thing would be to flip the eggplant on every side to make sure properly cooking and, as earlier mentioned, to poke it using a fork prior to cooking it, to allow the steam and juices out. As soon as it is completed, place it in the bowl and then leave it covered for 10 minutes. ‘Steaming’ it like this will assist to peel off it more quickly. As soon as peeled, cut it carefully, place it in the bowl and, with a wooden spoon, combine it with the onion, fresh lemon juice, mustard, pepper and salt. Include olive oil a little at one time, blending constantly. it is similar to baigan ka bharta but more healthier and a quicker version29270

Roasted eggplants were a few of the vegetables which can be keep, frozen. And employ these to makes fantastic conventional roasted eggplant salad which will adore by everyone.

 

It is very simple to make and doesn't need any unique methods. It provides a gentle and rich and creamy consistency which makes the food really addictive. There was not an occasion I chose to make this there were any next-day-leftovers. Regardless... Read More..

About Recipe

How to make roasted eggplant salad

(42 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
roasted eggplant salad
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 14, 2016


Ingredients used in roasted eggplant salad
• Eggplant/brinjal - 1 large.
• Onion - 1 large.
• Tomatoes - 1 large.
• Green chilies - 2 numbers.
• Salt - to taste.
• Pepper - to taste.
• Fresh coriander - 1/2 springs.
• Olive oil - 2 tablespoons.
Method:

1.Apply oil on a large eggplant and roast it either in oven or on a gas stove. 2.Peel of the skin and discard the stem of eggpalnt.Chop it roughly on a wooden board or a plate. 3.Transfer it to a bowl and chopped onions,chopped green chilies,chopped tomatoes. 4.Add salt and pepper according to your taste. 5.finally drizzle some olive oil and mix properly. 6.Serve it with chapatis or bread.






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Articles


Roasted eggplants were a few of the vegetables which can be keep, frozen. And employ these to makes fantastic conventional roasted eggplant salad which will adore by everyone.

 

It is very simple to make and doesn't need any unique methods. It provides a gentle and rich and creamy consistency which makes the food really addictive. There was not an occasion I chose to make this there were any next-day-leftovers. Regardless of how significantly I'd make!

 

Prickle the eggplant using a fork many times and just roast it till the skin will get somewhat burnt and also the flesh is tender. Roasting the eggplant can be achieved in a number of ways, based upon on how you love to roast your vegetables: on the hot stove, with an open flame, on the Barbecue,  on hot coals or perhaps in the oven. Temperature and time varies based on the size of the eggplant. Approximately, for any medium-sized one, it will need about 30 minutes inside a hot oven at 200C. The most important thing would be to flip the eggplant on every side to make sure properly cooking and, as earlier mentioned, to poke it using a fork prior to cooking it, to allow the steam and juices out.

 

As soon as it is completed, place it in the bowl and then leave it covered for 10  minutes. ‘Steaming’ it like this will assist to peel off it more quickly. As soon as peeled, cut it carefully, place it in the bowl and, with a wooden spoon, combine it with the onion, fresh lemon juice, mustard, pepper and salt. Include olive oil a little at one time, blending constantly.

 

Benefits:

 

Brinjal is extremely healthy as well as occasionally referred to as poor man’s meat. It's a really low price veggie. Brinjal can be utilized in lots of varieties of preparing food like barbecuing, roasting, grilling or frying. It's loaded in Vitamin A & B and low in calorie. Because of its low-calorie material it's appropriate for those being affected by high blood pressure, diabetes and obesity.



 

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