https://www.onegreenplanet.org/vegan-recipe/zaatar-grilled-eggplant-salad Dressing. 1 eggplant. Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Cooking eggplant in the air fryer is a genius move. To serve, on each plate or bowl, place the cucumber mix, then top with chickpeas and roasted eggplant. Broil or place directly over a gas flame on stovetop about 15 minutes, turning frequently, until skin is charred all over and eggplant is soft. Add eggplant and cook, tossing occasionally, until golden brown and tender, 7–9 minutes. To serve, arrange eggplant on a platter and spoon over reserved dressing. Chop the eggplant into 2 inch pieces. Slice lengthwise, about 1/4″ width. Then, remove the skin and chop it. Heat broiler. She submitted it to the St. Lucy’s cookbook, the collective effort of the women parishioners of St. Lucy’s church, my grandparents’ church, the church where my grandparents were the first couple to be married. Enjoy your vegetarian Armenian eggplant salad. Grill eggplant on rack of a covered grill directly over medium-high heat for 5 to 7 minutes or just until tender, turning once. Cover and continue cooking for another 15 to 20 minutes, or until the eggplant and tomatoes are soft enough to mash. Directions. One of the simplest and best methods for cooking eggplants is to slice and roast, as Yotam Ottolenghi demonstrates in this … Ingredients Whisk in oil in slow, steady stream until smooth. Step 4. Main ingredients. Preheat oven to 400ºWash and trim the ends off zucchini and eggplant. Eggplant Salad Recipe, Learn how to make Eggplant Salad (absolutely delicious recipe of Eggplant Salad ingredients and cooking method) Eggplant Salad: Bite sized pieces of eggplant boiled and dressed in soya sauce, vinegar and garlic. Place eggplant in a … Remove and set aside. Ingredients. In the air fryer, the eggplant wont become soggy and sodden with oil. The eggplant emerges crispy and crunchy and, maybe most importantly, grease free. Cook the eggplant until caramelized and golden on both sides. Serves six. Spread some yogurt mixture on one side of the fried eggplant slices and then roll them. Set the dish in the middle of the oven, and bake for half an hour, turning the eggplants after twenty minutes. Spread out on a baking sheet and roast for 20-25 minutes, shaking the pan once or twice during cooking. It’s delicious on its own or served with warm pita bread. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe. Dressing. Prepare the Salad. Toss the eggplant with the olive oil, salt, and pepper. Skin aubergines while still hot and chop in small pieces. Bring a pot of water to a boil and add the chopped eggplant, cook for 12 to 15 minutes until very soft. Drizzle the vinaigrette over the salad and serve. Step 2 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. https://www.americastestkitchen.com/recipes/9341-crispy-thai-eggplant-salad Arrange about one third of eggplant slices … Remove the cooked eggplant to a serving platter, and continue cooking until they are all completely cooked. Cover and chill for 2 hours. Place in a big bowl covered with water and stir in 2 teaspoons salt.Cover with a … Arrange the bread on a large, rimmed baking … 4 medium eggplants, diced into 1-inch cubes and salted for 1 hour. In a large skillet, heat a splash of olive oil over medium heat, add the eggplant and cook until it’s tender and golden brown on each side, about 10-12 minutes. 2 to 3 cloves garlic, chopped. Heat remaining ¼ cup oil in a large skillet, preferably nonstick, over medium-high. 2 carrots, shredded. Peel and cube eggplant and cook in medium saucepan with 1/4 to 1/2 inch water on bottom. Make the salad: Position a rack in the middle of the oven and preheat to 350 degrees. Place in large bowl, drizzle with oil, salt and pepper. Cut eggplants into cubes and spread evenly on two baking sheets. Peel garlic cloves and with flat side of a knife mash to paste. Mix the soy sauce, peanut oil, sesame oil, garlic and vinegar in a bowl to make a vinaigrette. This Thai grilled eggplant salad recipe makes a delightful dish of smoky pieces of creamy eggplant with sweet red shallots, aromatic mint, the umami of fish sauce, a sublime soft-boiled egg, and a kick of chilli. 1 week ago Home. On sandwiches with salami, parma ham and cheese. Advertisement. Preheat the oven to 400F/200C. dash of pepper ( optional) Save To Recipe Box Select All Ingredients Deselect All Save To Shopping List. Allow eggplant to stand at room temp for 30-45 minutes. When the eggplant slices are cooked, remove from baking sheet and chill them. Mash pulp with a fork. Cooking the vegetables in vinegar before adding oil … Best when the eggplant is straight from the grill or barbecue and combined with the other ingredients just before serving. Let stand 5 minutes before serving. Whether it's grilled, fried, or roasted, this flavorful vegetable adds a little something special to so many summer dishes. Mash cooked eggplant together with eggs and onions. Brush one side of the eggplant slices with half of the oil mixture. Ingredients. Drain and add it to the pot with the rest of the ingredients. Lay slices on two baking sheets. Preheat oven to 240°C / 450°F (220°C fan). Deselect All. Step 3 Put eggplant slices on the hot grill and cook for 3 to 4 minutes. Cook for a minute or two to soften then add the eggplant. A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice. Cut eggplants: cut eggplants in chunks and season with salt. Set aside for 10 minutes. In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an hour. Place with cut side down in a greased 9-in. Step 1. As part of an antipasto platter or cheeseboard. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes. While the Caprese salad warms up, make the basil vinaigrette. Transfer to a small bowl. When cool enough to handle, remove skin. In a skillet over medium-high heat add olive oil and roast eggplants. Preheat the oven to 425 degrees. Cut eggplant in slices rather than cubes. Combine the tahini, water, salt, and lemon juice until smooth (or use 1/4 cup prepared techinah). Cooking eggplant transforms it from spongy, bitter, and basically inedible to buttery soft, rich, and savory. Melanzane sotto aceto ("eggplant in vinegar") is a quick and easy recipe for Italian pickled eggplant in vinegar. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool. Grill uncovered until tender and charred, about 5 minutes. 1 clove Garlic - minced, (or to taste) 2 tbsps Fresh parsley - chopped (or to taste) Salt and pepper - (to … The end result in this eggplant salad is a tangy, garlicky dish that makes a complement to meat and fish – or just toss it with mixed green leaves like Jess does, and you’ve got a fantastic fried eggplant salad. 1 teaspoon salt. Pour reserved dressing over slices; turn to coat. And whether it's grilled, pan-fried, or roasted, eggplant makes salads notably more substantial. 5 to 6 ripe plum tomatoes peeled, seeded and diced. 1 Slice eggplant into ½-inch (1-cm) slices (there should be 10 to 12 slices) and place in a colander in the sink. Grill eggplant uncovered, turning often, until tender. Add chopped garlic and sauté for 30 seconds. Slice 1 eggplant lengthwise into thirds; toss with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Turn down to a simmer and cover. Ingredients You’ll Need. STEP 3. Olive oil for cooking. Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Dice the flesh in and whisk into the bowl with the dressing immediately. Cut eggplant into large cubes - 3 cm / 1.2". Eggplant salad recipes deserve more room in the kitchen not only because of its fun color, unique texture and exquisite flavor but also for its health benefits. Turn eggplant and brush with the oil mixture. This Eggplant Salad recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. extra virgin olive oil. This chilled eggplant salad is made with tender, smoky baked eggplant, green onions, garlic, and lemon juice. Bake until the eggplant and onion have both softened, turning once, about 25 … Ingredients 1-16oz Bag John Soules Foods Beef Fajitas 5 oz Bag of Arugula and Baby Spinach Mix ½ Purple Onion, Sliced 4 Tbsp Olive Oil 2 Cups Eggplant, ½” cubed ½ tsp Salt and Pepper ¼ tsp Cayenne Pepper ¼ Cup Tomatoes, Diced 4 oz Feta … And worse, the weight loss salad they create isn't big enough or satisfying enough to keep them full. To make eggplant salad, make holes in the eggplant and bake for about an hour and a half. Ingredients 6 medium-small eggplants (2 3/4 lb.) 1⁄2 large telegraph cucumber, seeded and sliced. Instructions. Spread 2 cups sauce in a 9-by-13-inch baking dish. Use the marinade as salad dressing. Let sit 5-10 minutes, then gently squeeze water from eggplant with paper towel. You'll love this healthier, delicous approach to cooking and enjoying eggplant in these top-rated recipes. A green salad, or green leaf salad, … 8 mixed-colour olives (stone in) 40g feta cheese. Roll up each eggplant slice loosely and … Baked eggplant with tehina can be found in almost any cafe in Israel. Toss well, then immediately spread on tray and roast 20 minutes. Pour over the eggplant, and toss to coat. 2 eggplants, cut into chunks. 2 Place flour on a large plate and season with salt and pepper. Cut away the stalk and any seedy parts of the flesh. To make the dressing, whisk together all the ingredients and set aside. Sprinkle a few pinches of salt over eggplant only, and rub in. 1 lemon. Grill over medium-high heat until tender, 8 minutes per side; coarsely chop. There are plenty of options for how to heat the eggplant for this recipe. Finely chop your … Grilled Eggplant Salad with Mustard Vinaigrette is the perfect side dish or appetizer recipe to serve at your next picnic! Mix oil, lemon juice, garlic, salt and pepper in a large bowl. Prick eggplants several times with the tip of a knife. Eggplant is one of those vegetables that I truly adore and this eggplant salad is no exception.. This salad has just the right balance of flavor and texture– not too sour, salty, or sweet. The richness of roasted eggplants with a hint of sweetness from the onions and tomatoes mixed together in a light dressing of vinegar, salt, and sugar makes for a simple but tasty side dish. Combine eggplant & tomatoes with remaining ingredients. The eggplant in this warm, substantial salad is used two ways; puréed into a baba ghannouj-like spread, and roasted then glazed with kvass. Coat bell pepper quarters and onion wedges with half of remaining oil mixture. Chop the cilantro. Add the chickpeas and garlic halfway through, along with a few pinches of salt and pepper. 2 eggplants (250g each) 1 bunch of mint (30g) 20g skin-on almonds. A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed, often with salad dressing).An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat. When the eggplant slices are cooked, remove from baking sheet and chill them. Sprinkle eggplant with salt on both sides and lay on a tray in one layer. https://www.eatingwell.com/recipe/273918/grilled-eggplant-salad Toss both in the oil, salt and pepper in a large roasting dish so you have all in one layer, as far as possible. In a small bowl, stir together the rice vinegar, honey, and ¼ teaspoon kosher salt. Preheat the oven to 480ºF (250ºC). How to make a hearty eggplant salad. Chill before serving. What drew me to this recipe is, the eggplant is baked and not fried. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Bake for 16–18 minutes or until just cooked. Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed. Place the eggplant on an oven tray lined with grease-proof paper and lightly coat with oil spray. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Heat the oil in the pan over medium heat. Cook the garlic and transfer it to a bowl. 1 Eggplant - (large) 2 1/2 oz Low-fat feta - crumbled (I use one with sundried tomatoes & basil in it) 2 medium Tomatoes - chopped. So they eat again soon after and they don't lose weight. Arrange lettuce leaves on salad plates or platter. https://www.laaloosh.com/2016/10/11/roasted-eggplant-salad-recipe In a blender, blend oil, lemon juice, mustard, garlic paste, and half of basil until smooth. In a measuring cup, reserve 1/4 cup dressing and in a large bowl, toss remaining dressing with eggplant slices. Drained, chopped in frittatas and pasta dishes. Add the garlic, cumin and paprika and cook for a minute to get them fragrant then add the tomato and salt. Cut eggplant in half lengthwise. Broiled Eggplant Salad with Sumac Chicken and Pine Nuts. I’ve even heard that some people pre-fry the vegetable in oil. Grill eggplant on rack of a covered grill directly over medium-high heat for 5 to 7 minutes or just until tender, turning once. Roll up each eggplant slice loosely and set it on top of the watercress. Wipe salt off and dab dry with paper towel. 3. Split in half and scoop out pulp into a bowl. Instructions. Credit: Buckwheat Queen. Add 2 tbsps olive oil. Transfer eggplant slices to a 2-quart square baking dish. Like many other vegetables, eggplants are very rich in dietary fiber, a basic part of any balanced diet. Stir to combine all the ingredients well. Dice the eggplant into roughly ¾in/2cm dice and cut any larger cauliflower florets to give you roughly the same sized pieces. Season to taste with salt and pepper, and toss again. Meanwhile cook the quinoa. Ingredients. Slice onions thin, julienne carrots and slice red pepper into thin strips. Garnish with olives and pepper rings. Prick eggplant in several places with a fork. "The Africa News Cookbook" 100g bag of mixed salad Spread the watercress on a serving plate. Serve with roast meat, and grilled or fried fish or as appetizer. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices. Eggplant is truly one of the most versatile foods you can buy. Cut the eggplants and bell peppers in half length-wise, and seed the bell peppers. 3. Roast for 15 minutes, turn the eggplant over and roast for 10-15 more minutes, until the eggplant is soft. Once done, cut eggplant slices into ¼ inch cubes and transfer to a large bowl. 1 tablespoon runny honey. eggplant salad: a treasured recipe This Eggplant Salad recipe is especially dear to my heart because it came from my grandmother. 5 hard-boiled eggs, chopped. Whisk garlic, lemon zest and juice, pepper flakes and 3/4 teaspoon salt together in large bowl. Cook over medium flame until soft. Roast until its soft enough and water is starting to drip. To serve, arrange eggplant on a platter and spoon over reserved dressing. This particular salad is nice in … Once cool enough to handle, cut the tops off the eggplant on a cutting board, then slice each down the middle lengthways. It’s light and fresh, but still satisfying, thanks to nutty farro, chickpeas, pan-fried eggplant, and roasted cherry tomatoes. Preheat the oven to 450°. Let it cool to handle and peel it. Drain & press with a spoon to remove excess moisture. In a bowl mix sour cream, thick yogurt/ labneh, grated garlic, chopped walnuts, and salt. Line a tray with parchment/baking paper. Ingredients Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil. In Italian caponata. Step 3. With a large spoon scrape eggplant flesh from skin, discarding skin, and chop coarse. Bake 30 minutes. Using a toothpick, pierce the eggplants all over. https://www.yayforfood.com/recipes/eggplant-pomegranate-feta-salad Wipe out same pan with a paper towel. Chop tomatoes and herbs; add to eggplant reserving a few bits of herbs for garnish. Pierce your eggplant with a fork. Ingredients 1 medium eggplant (about 1-1/4 pounds) 4 medium tomatoes, cubed (3-1/2 to 4 cups) 3 hard-boiled large eggs, cubed 1 large onion, chopped 1/2 cup French salad dressing 1-1/2 teaspoons salt, optional 1/2 teaspoon pepper Replace on baking sheet. Lay the eggplant on a Gefen Easy Baking Parchment-covered baking sheet and bake until crispy, about 20 minutes. Preheat oven to 475 degrees. Mix together gently and season well with additional salt and freshly ground black pepper to taste. Regardless of how it is prepared, I am a huge fan. 2 medium onions, peeled and diced medium. Preheat oven to 400°F (200°C). Warm the oil in a medium pan over a medium heat. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper. 4 Serve at room temperature with grilled pita or baguette toasts. Eggplant is brushed with olive oil and seasoned simply with salt and black pepper. Zucchini Noodle Puttanesca, page 177 of Love & Lemons Every Day Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. 1/4 cup rice wine … 2 tablespoons oil. Sprinkle the dressing into the cucumber mix; save out additional dressing if desired. Preheat the grill or pan, drizzle the eggplant with olive oil, and grill it for a few minutes on each side until slightly charred and marked. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. Preheat oven to 400 degrees F. Rub the eggplant and onion with the olive oil. My husband and I don't care for fried foods. More antipasto recipe ideas: Easy Antipasto wreath with marinated mozzarella. Generously brush eggplant slices with remaining 1/4 cup oil. The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces. Mediterranean Eggplant Salad. Mediterranean Eggplant Salad mixes grilled eggplant with fresh tomatoes, mint, parsley, green onion, bell pepper and tossed with olive oil, lemon juice, za’atar and crushed red pepper. This is the perfect side salad for a summer BBQ or party or to pair with grilled chicken or fish. Drizzle olive oil, salt, pepper and za'atar. Make several piercing to avoid explosion. 2 large eggplants (peeled and sliced) 1 pint milk (for soaking eggplant in) 4 eggs. You can customize the salad with your favorite toppings such as feta cheese, pomegranate seeds, olives, or chopped nuts. When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. From robust pastas to creamy dips, we've got the eggplant recipes for you. Cover with foil to keep warm. Bring the quinoa and vegetable broth to a boil. To prepare the eggplant, preheat the oven to 200°C. Allow the skin to turn black so as to give a smoky flavour to the salad. 1 onion, minced. Drain it in a strainer for about 30 minutes to drain all the water that makes your eggplant bitter. Drain and add it to the pot with the rest of the ingredients. Sprinkle with spring onions, roasted sesame and pepper. Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Bake eggplant wrapped in aluminum foil at 375° for approximately 1 hour or until peel is black and brittle. Spread the watercress on a serving plate. Slit one side of the eggplant and transfer to a colander to drain; let cool completely. Stir & mash ingredients together as sauteing. 1/3 cup olive oil. In Italy, vegetables that are pickled with vinegar are referred to as sottaceti and are common recipes for making the best out of seasonal produce that might come overabundantly from home gardens. For this fried eggplant salad I prefer to use Italian eggplants or smaller globe (American) ones which soak up less oil while frying. Add … Set aside until cool enough to handle. 3 Once the eggplant is cool, scoop the flesh from the charred skin and coarsely chop it. Lay the eggplant rounds on the grill, and brush the tops lightly with olive oil. Season onions: place onion slices on a … How to serve marinated eggplant. Cooking it at home is quite easy, especially since the ingredients are minimal. Add vinaigrette, mix well and taste for seasoning. Remove from pan and set aside in a bowl. Cook the mixture down, stirring regularly, to evaporate some of the liquid (around 15 minutes or so). It then cooks on a hot grill or grill pan until charred on both sides. Warm Pasta Salad with Tomatoes and Eggplant Recipe. Add pasta and 1 … Sprinkle with kosher salt, toss, then let sit to drain for 30 minutes. Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil. I followed the recipe pretty closly, but I went by another review and baked the eggplant for 7 mins on each side.1 8oz bag of shreeded mozzarella cheese was enough. Pour reserved dressing over slices; turn to coat. grilled eggplant, bell pepper, zucchini, tomatoes, onions, and basil in a bowl. In a … This version will yield a very soft pureed version of the salad. Place the vegetables peel-side up in an ovenproof dish. Cover and refrigerate for at least one hour before serving. This veggie-packed beauty is nice and filling, thanks to meaty eggplant. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Eggplant Salad with Roasted Tomatoes This eggplant salad is my ideal summer lunch. Lay eggplant pieces onto the baking sheet. RECIPE: https://anitacooks.com/recipe/eggplant-salad-recipe/ Hi Guys, today I'll show you How to Make Eggplant Salad. Heat a grill or grill pan over high heat and cook the pita until golden brown and crisp. Mix the soy sauce, peanut oil, sesame oil, garlic and vinegar in a bowl to make a vinaigrette. Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic. When eggplant is cooked, add 1/4 tsp salt and mix. Roast the eggplant on a gas hob for about fifteen minutes, turning every few minutes until well done. In a blender, blend oil, lemon juice, mustard, garlic paste, and half of basil until smooth. Roast for 30 minutes, turning once, until the skin has blackened and the eggplants are tender. Add oil, lemon juice and salt to taste. This version will yield a very soft pureed version of the salad. The salad is bright and colorful, making it the perfect addition to any dinner party or summer BBQ. Saute in moderately hot olive oil for 5 minutes. Stir in the olive oil and lemon juice and season with salt and pepper. Transfer the eggplant to a colander, cut the top off and peel … Spray the eggplant with olive oil spray and cook for 5 mins each side or until golden. Place the eggplants on a rimmed baking sheet and brush with olive oil. Prepare the following, adding them to a medium heatproof bowl as you complete them: Slice 4 fresh small red chilis into thin rounds, finely mince 3 garlic cloves, thinly slice 1 medium scallion, add 1 teaspoon red pepper flakes and 1/2 teaspoon ground Sichuan peppercorns, and stir to combine. Place all vegetables in a bowl (without the chickpeas). Place the rolls on a serving plate and garnish with pomegranate seeds and chopped dill. Heat a large frying pan over medium heat. Drain liquid and pat eggplant pieces dry. 1 block haloumi (about 200g) 1 punnet cherry tomatoes, halved. Ingredients. Grill about 4 minutes on each side, or until they are soft and golden brown. Please modify as needed. Roast the vegetables for approx 20 minutes until tender. Generously brush eggplant slices with remaining 1/4 cup oil. Directions Instructions Checklist Step 1 Combine olive oil, garlic, and salt in a small bowl; set aside. Set aside for 10 minutes. The salad can be as simple as cold macaroni mixed with mayonnaise (a macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. Add the optional chili peppers or cayenne, if using, and a little more water if you found that the ingredients were sticking to the bottom of the pan. Place on a baking sheet. In a measuring cup, reserve 1/4 cup dressing … Transfer eggplant slices to a 2-quart square baking dish. Transfer to a plate and spoon a little dressing over each slice, spreading with the back of the spoon. Ingredients. Additional types of pasta may be used, such … 1 pound yellow cornmeal. Sprinkle with spring onions, roasted sesame and pepper. Eggplant & Salt – These two ingredients go hand in hand. Replacing a high-calorie, heavy meal with a healthy salad is a great way to slim down. Eggplant is a somewhat misunderstood vegetable—many people find it intimidating for no good reason. While the eggplants are grilling, crush salt into garlic with mortor and pestle. But you have to use diet-friendly salad ingredients. square baking dish. [citation needed]Green salad. Swap quinoa for the farro to make it gluten-free! Ensaladang Talong Recipe (Eggplant Salad) Joost Nusselder Since Ensaladang Talong is commonly served as a side dish, its combination of ingredients provides a stark contrast to the dish that it partners and also, if it was partnered with anything fried, will provide a counter to the oil of the main dish. Peel skin. As a pizza topping. Add sliced onion, 2 pinches salt and sauté for a minute or two until starting to soften. Combine eggplant with marinated onions and remaining ingredients.
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