Traditional recipes

Aubergine Rice Salad Recipe recipe

Aubergine Rice Salad Recipe recipe

This easy to prepare delicious aubergine rice salad packed full of Mediterranean flavours makes terrific picnic fare and an easy mid-summer lunch or dinner.


Essex, England, UK

1 person made this

Ingredients

  • 500g Carnaroli rice
  • 350g Cherry tomatoes
  • 250g Feta
  • Fresh mixed herbs such as basil, parsley
  • Chilli pepper (powder or fresh)
  • Aubergines in oil
  • Jar of tomato passata
  • Oil from the shredded aubergines
  • Salt

Method

  1. Boil the rice in salted water for 15-18 minutes, drain and stir in 2 tablespoons of oil from the jar of aubergines, leave to cool.
  2. Add the chopped cherry tomatoes, the chopped feta, the herbs, 2 more tablespoons of the aubergine oil, 5-6 tablespoons of tomato passata, some chilli pepper to taste and the shredded aubergines to the rice and mix in well.

See it on my blog

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Bulgur salad with roast tomato & aubergine

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When I have leftover bulgur, I make bulgur salad. And of the countless versions I’ve made over the years, this remains my favourite. Simple, light – and absolutely delicious, courtesy of a perfectly spiced dressing. Try this bulgur salad with roast tomato & aubergine for lunch or even a light dinner.

I often make bulgur, the cracked wheat so popular in Turkey, alongside dinner. It works well with most of the food that I cook, and is more flavourful, nutritious and even easier to cook than rice.

This also means I often have leftover bulgur. Often not enough to be reheated for another dinner. Ever had that problem?

Good thing cooked bulgur is a perfect base for a salad.


Hot Chicken Salad Recipe With Water Chestnuts - Hot Chicken Salad recipe with french fried onions water . : Steak with miso aubergine and crunchy salad.

Hot Chicken Salad Recipe With Water Chestnuts - Hot Chicken Salad recipe with french fried onions water . : Steak with miso aubergine and crunchy salad.. 1 cup cooked chicken, cut into small pieces. Stir in the chicken, water chestnuts, and scallions and season with salt and pepper. Making chicken salad on a hot summer. This chicken salad is fairfield grocery's signature dish. Divide salad greens and place on 2 plates, top with cooked sliced chicken.

A chicken salad done louisiana style with a remoulade, tabasco sauce and a little cajun spice. Stir in the chicken, water chestnuts, and scallions and season with salt and pepper. Sprinkle the sliced almonds or toasted sesame seeds on. Peanut oil, brown onion, water chestnuts, green onions, grated lemon rind and 9 more. When the water boils, add the chicken.

10 Best Chicken Salad With Water Chestnuts Recipes from lh3.googleusercontent.com Garnish with the chow mein noodles. I am not a mayo fan so i did use miracle whip instead. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Our most trusted chicken salad croissant with sliced water chestnuts recipes. Baked chicken salad loaded with pimentos, water chestnuts, almonds, cheese and french fried onions. While chicken cooks, mix the salad greens, water chestnuts, onions and pineapple. For dressing, i recommend the panera bread asian style vinaigrette which is 1 smartpoint for 2 tbsp (all.

Mix the olive oil and 2 tsps teriyaki sauce

We constitute one head to discourse this chicken salad recipe picture on this webpage because predicated on conception coming from google image, its one of the top reted. Cooked chicken, diced 1 c. Return to a simmer, then turn off the heat, and cover the pot. Oriental chicken salad is a tasty twist on ordinary chicken salad chinese chicken salad recipe. Delicious and easy chinese chicken salad recipe is a healthy low fat recipe too! Steak with miso aubergine and crunchy salad. To lighten, try a mayonnaise water chestnuts, french onion soup, butter, rice, chicken broth and 1 more. When it's hot and humid outside, a lot of times you don't want to our family has always loved the classic chicken salad recipe, but since starting to make the southwest chicken salad, that has become our absolute favorite. Water chestnut waterchestnut recipes curry recipes food lover food indian food recipes evening snacks healthy sugar. Peanut oil, brown onion, water chestnuts, green onions, grated lemon rind and 9 more. This hearty hot chicken salad casserole is perfect for the winter months when you just can't seem to get warm. Pour over greens and toss. Add the red peppers, water chestnuts and mandarin orange slices.

Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Water chestnut waterchestnut recipes curry recipes food lover food indian food recipes evening snacks healthy sugar. Remove and serve the roasted water chestnuts. Salt, rice wine vinegar, maple syrup, canola oil, lime, water. 1 cup cooked chicken, cut into small pieces.

Easy Hot Chicken Salad Recipe - The Ponds Farmhouse from www.thepondsfarmhouse.com Remove the cooked chicken and cool. The water chestnuts add such a nice crunch. While the chicken livers marinate, soak 24 toothpicks in a bowl of cold water. 1 can cream of chicken soup, undiluted. This chicken salad is fairfield grocery's signature dish. Garnish with the chow mein noodles. I am not a mayo fan so i did use miracle whip instead. Sesame chicken kebabs with mango salsa.

Add the red peppers, water chestnuts and mandarin orange slices.

A chicken salad done louisiana style with a remoulade, tabasco sauce and a little cajun spice. This was excellent i did add a small amount of cooked shell noodles. I love this salad as is served hot and has a great flavor. For dressing, i recommend the panera bread asian style vinaigrette which is 1 smartpoint for 2 tbsp (all. Our most trusted chicken salad croissant with sliced water chestnuts recipes. Making chicken salad on a hot summer. Baked chicken salad loaded with pimentos, water chestnuts, almonds, cheese and french fried onions. Once the chestnuts are hot and golden around store the leftover roasted water chestnuts in an airtight container in the refrigerator for 2 to 3 days. This is a template for you to use to make almost any chicken salad that you want. Shred the chicken meat with your hands. Let sit for 15 minutes (time it) or more while you prepare everything else. Turn off the heat and leave the pot sit at room temperature for 30 minutes. This chicken salad is fairfield grocery's signature dish.

This was excellent i did add a small amount of cooked shell noodles. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. 1 cup cooked chicken, cut into small pieces. We constitute one head to discourse this chicken salad recipe picture on this webpage because predicated on conception coming from google image, its one of the top reted. Proceed with recipe as directed.

10 Best Chicken Salad With Water Chestnuts Recipes from lh3.googleusercontent.com Once the chestnuts are hot and golden around store the leftover roasted water chestnuts in an airtight container in the refrigerator for 2 to 3 days. Reviews for photos of hot chicken salad. Pour in measures of pimientos, mushrooms, water chestnuts, and potato chips This chicken salad is fairfield grocery's signature dish. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Instead of giving you an exact recipe with measured out ingredients, here are some ideas for making. For dressing, i recommend the panera bread asian style vinaigrette which is 1 smartpoint for 2 tbsp (all. Proceed with recipe as directed.

See more ideas about hot chicken salads, hot chicken, casserole recipes.

Pour the dressing into the bottom of a large salad bowl. Sesame chicken kebabs with mango salsa. Salt, rice wine vinegar, maple syrup, canola oil, lime, water. Peanut oil, brown onion, water chestnuts, green onions, grated lemon rind and 9 more. We love classic chicken salad, but we also love to mix it up. While the chicken livers marinate, soak 24 toothpicks in a bowl of cold water. Let sit for 15 minutes (time it) or more while you prepare everything else. This is a template for you to use to make almost any chicken salad that you want. This hearty hot chicken salad casserole is perfect for the winter months when you just can't seem to get warm. Making chicken salad on a hot summer. 1/4 cup chopped water chestnuts. Pieces 1 red pepper, remove seeds or 1 pimiento, finely chopped mayonnaise. When the water boils, add the chicken.

Source: d1n2gy1a0qx14t.cloudfront.net

A very dear friend brought a dish of this to us and gave me the recipe, so we have had it several times and enjoy it every time. Enjoy chestnuts in sweet and savoury dishes. 1 3/4 cups chicken broth, 1 1/2 lb skinless boneless chicken breast, 1/2 cup mayonnaise, 1/3 cup plain yogurt, 5 teaspoons curry powder, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 medium red onion. The water chestnuts add such a nice crunch. Leave them to soak for.

Source: www.thepondsfarmhouse.com

1/4 cup chopped water chestnuts. This dish will not only keep you warm but full and satisfied as well. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Water chestnuts, french onion soup, butter, rice, chicken broth and 1 more. Steak with miso aubergine and crunchy salad.

We love classic chicken salad, but we also love to mix it up. They bring a caramelised nutty flavour to sprouts, christmas puds, turkey stuffing, desserts and more. Let sit for 15 minutes (time it) or more while you prepare everything else. Jade like velvet chicken with water chestnuts. A chicken salad done louisiana style with a remoulade, tabasco sauce and a little cajun spice.

Source: assets.bonappetit.com

Making chicken salad on a hot summer. Cooked chicken, diced 1 c. 1/4 cup chopped water chestnuts. This dish will not only keep you warm but full and satisfied as well. Divide salad greens and place on 2 plates, top with cooked sliced chicken.

See more ideas about hot chicken salads, hot chicken, casserole recipes. When the water boils, add the chicken. Cashew chicken with water chestnuts and broccoliwomens weekly food. Mix the olive oil and 2 tsps teriyaki sauce Proceed with recipe as directed.

Water chestnut waterchestnut recipes curry recipes food lover food indian food recipes evening snacks healthy sugar. A very dear friend brought a dish of this to us and gave me the recipe, so we have had it several times and enjoy it every time. Water chestnuts, french onion soup, butter, rice, chicken broth and 1 more. This chicken salad is fairfield grocery's signature dish. Asian chicken salad with water chestnuts.

Cashew chicken with water chestnuts and broccoliwomens weekly food. Sprinkle the sliced almonds or toasted sesame seeds on. Sesame chicken kebabs with mango salsa. This was excellent i did add a small amount of cooked shell noodles. Remove the cooked chicken and cool.

Water chestnuts, french onion soup, butter, rice, chicken broth and 1 more. Cashew chicken with water chestnuts and broccoliwomens weekly food. Chilled rice salad with water chestnuts. Light and easy recipes and meal ideas. Asian chicken salad with water chestnuts.

Salt, rice wine vinegar, maple syrup, canola oil, lime, water. Reviews for photos of hot chicken salad. This hearty hot chicken salad casserole is perfect for the winter months when you just can't seem to get warm. Divide salad greens and place on 2 plates, top with cooked sliced chicken. Jade like velvet chicken with water chestnuts.

Source: www.spendwithpennies.com

Return to a simmer, then turn off the heat, and cover the pot.

Making chicken salad on a hot summer.

Butter, water chestnuts, french onion soup, mushrooms, rice, chicken broth.

Proceed with recipe as directed.

Cashew chicken with water chestnuts and broccoliwomens weekly food.

Our most trusted chicken salad croissant with sliced water chestnuts recipes.

Peanut oil, brown onion, water chestnuts, green onions, grated lemon rind and 9 more.

Chilled rice salad with water chestnuts, kiwi and cilantro dressingordinary vegan.

Cashew chicken with water chestnuts and broccoliwomens weekly food.

Chilled rice salad with water chestnuts.

Proceed with recipe as directed.

Return to a simmer, then turn off the heat, and cover the pot.

Source: www.plainchicken.com

Recipe courtesy of ellie krieger.

They bring a caramelised nutty flavour to sprouts, christmas puds, turkey stuffing, desserts and more.

Chilled rice salad with water chestnuts, kiwi and cilantro dressingordinary vegan.

Source: d47gxy3fatgwk.cloudfront.net

For dressing, i recommend the panera bread asian style vinaigrette which is 1 smartpoint for 2 tbsp (all.

Chilled rice salad with water chestnuts.

A very dear friend brought a dish of this to us and gave me the recipe, so we have had it several times and enjoy it every time.

Source: lh3.googleusercontent.com

Chilled rice salad with water chestnuts.

Source: hummingbirdthyme.com

1 3/4 cups chicken broth, 1 1/2 lb skinless boneless chicken breast, 1/2 cup mayonnaise, 1/3 cup plain yogurt, 5 teaspoons curry powder, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 medium red onion.

This is a template for you to use to make almost any chicken salad that you want.

Source: www.thecookierookie.com

Once the water is boiling, flip the chicken breast over and put the lid on top of the pot.

They bring a caramelised nutty flavour to sprouts, christmas puds, turkey stuffing, desserts and more.

Source: www.painlesscooking.com

Let sit for 15 minutes (time it) or more while you prepare everything else.

Source: cookingwithfudge.com


Persian aubergines

Preheat the oven to 200°C/gas mark 6. Score the flesh of the aubergines in a criss-cross pattern. Brush with half the oil and bake in the oven for 35-40 minutes until tender.

Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Fry the onion for 5-6 minutes, until soft. Add the garlic and continue to fry for a minute or so, before adding the peppers. When the peppers start to soften, add the spices. Continue to cook for a further 1 minute before adding the chopped tomatoes, red wine vinegar and pomegranate molasses. Simmer over a gentle heat for 20 minutes, until the peppers are very soft.

When the aubergines are ready, scoop out the flesh with a spoon, making sure you leave a border around the edge so the aubergine shells hold their shape. Add the flesh to the pepper mixture, along with half the mint and dill. Season well, removing the cardamom pods if you can. Return the aubergine shells to the roasting tin and divide the pepper mixture evenly between them. Bake in the oven for 20 minutes.

Remove from the oven and leave to come to room temperature. Scatter with the chopped pistachios, feta and remaining mint and dill, then serve with sriracha.


Moroccan aubergine & chickpea salad recipe


The Arabic Food Recipes Kitchen invites you to try Moroccan aubergine & chickpea salad recipe. Enjoy cooking delicious Arabic food and learn how to make Moroccan aubergine & chickpea salad. This salad is delicious served with grills, or serve with couscous for a veggie lunch.

2 aubergines
2-3 tbsp olive oil
400g can chickpeas
good bunch fresh coriander , roughly chopped
1 red onion , finely chopped
FOR THE DRESSING

1 tsp each paprika and ground cumin
1 tsp clear honey
1 lemon , juice only
4 tbsp olive oil

1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.

2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Nutrition per serving
263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, sugar 6g, salt 0.35 g

Recipe from Good Food magazine, September 2006.

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20+ best aubergine recipes

There are so many ways to cook aubergines, from a delicious curry to a summery salad. These are our favourite aubergine recipes.

From curries to slow cooker stews aubergines are a great ingredient and become meltingly tender when roasted in the oven. If thinly sliced and grilled they can also be wonderfully crispy.

We particularly love a slow cooker curry and recommend our slow cooker aubergine and sweet potato jalfrezi. If you're looking for something easier how about our quick miso aubergines with spring green rice.

There is some prep to get this recipe into the slow cooker, but once it&rsquos on it all comes together in delicious melting cheesiness. If you&rsquod like added protein, serve alongside a piece of grilled chicken or fried firm tofu.

This spicy curry is packed full of flavour and goodness. To further elevate the curry, stir though spinach towards the end of cooking, and finish with coconut yogurt, if you like.

This Israeli-inspired stuffed pitta is so delicious and crunchy &ndash think of it as the new falafel!

This flavourful, make-ahead curry will be popular with vegetarian guests and keeps well in the freezer.

Quinoa is a protein-rich seed with a fluffy texture and a lovely nutty flavour

On Sichuan menus this is often listed as &lsquofish fragrant aubergines&rsquo, not because it tastes of fish, but rather because the combination of seasonings was traditionally used when cooking fish.

Tinned lentils and fresh veggies make for a thrifty yet delicious meat free main.

This vegan-friendly centrepiece is super simple but looks oh-so impressive served up on a platter.

Packed full of protein and fibre to keep you feeling fuller for longer

Miso (a paste made from fermented soybeans) is used a lot in Japanese cooking. It adds a rich savoury flavour, and is widely available in supermarkets.

Full of fragrant spices, harissa is reminiscent of Moroccan cuisine and works wonderfully here in this simple stew

Who says a dip has to be in a bowl? Our take on baba ghanoush uses grilled whole aubergines which yields a soft and smokey flesh for a superb self-contained dip.

This aubergine bake is a little fiddly, but well worth the wait.

Add some spice to your dinner party menu with this triple-tested aubergine recipe.

Aubergines take a little longer to cook than you might think, so make sure they are succulently soft before serving this vegetarian dish.

If you have vegetarians at your feast this will go down a treat, but it also works well as an extra side dish

The powerful marinade on the strips of aubergine gives them a complex, savoury flavour and cooking them in this way allows them to crisp up and is complimented by the creamy avocado mayonnaise.

This smoky aubergine dip is simple to make and incredibly moreish &ndash it&rsquos ideal for preparing ahead, too.

The name of this seductive dish, Imam Bayildi, means &lsquoThe Priest Fainted&rsquo &ndash most likely at the richness of it!

This filling curry will please veggies and meat eaters alike.

Traditional lasagne involves a lengthy round of sauce-making and assembly. However, ready-made sauces and a jar of grilled aubergines make this lasagne recipe quick and easy to whip up.


Ingredients

  • 4 tbsp sunflower oil
  • 2 large aubergines, chopped into 4cm cubes
  • 350g new potatoes, halved
  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 large onion, finely chopped
  • 3 dried curry leaves
  • 3 tbsp tomato purée
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp ground turmeric
  • 4 vine tomatoes, finely chopped
  • 200ml water
  • 3 tbsp chopped fresh coriander
  • 600ml water
  • pinch of salt
  • 300g basmati rice

Method

For the roast vegetables, preheat the oven to 240C/220C Fan/Gas 9. Use a small knife to score the flesh of the aubergines in a crisscross pattern, taking care not to cut through the skin. Cut each aubergine in half across the middle widthways and place in a roasting tin. Drizzle with 2 tablespoons of the oil and season with plenty of salt and pepper. Roast for 20–25 minutes, or until golden. Place the butternut squash in a separate roasting tin and drizzle with the remaining oil. Season with salt and pepper and roast for 15–20 minutes, or until golden. Leave the oven on.

Meanwhile, to make the rice, bring 500ml/18fl oz of water to the boil in a saucepan. Add the rice, salt, cinnamon, lime (if using) and oil and bring back to the boil. Stir, reduce the heat to the lowest setting and cover with a lid. Cook for 10 minutes, then turn off the heat. Leave covered for another 15 minutes before tipping the rice onto a large tray to cool slightly.

To make the tahini sauce, place the garlic, white spring onions and chilli in a food processor. Blitz until puréed. Add the remaining sauce ingredients and 50ml/2fl oz of water and pulse until a thick paste has formed.

Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. Return to the oven for 6 minutes, or until the tahini topping is just golden and crispy.

Stir the roasted butternut cubes, green spring onions, dried cranberries, most of the pomegranate seeds and chives and the finely chopped lime into the rice. Squeeze the lime juice over the rice and stir to combine.

Spoon the rice onto a serving platter and top with the aubergines. Garnish with the remaining chives and pomegranates and serve immediately with the lime wedges.


Recipe: Barbecue aubergine salad

• 50ml olive oil
• 1 large aubergine, cut into 3cm cubes
• 1 small onion, chopped
• 4 cloves garlic, crushed
• 1 red chilli, chopped finely
• 2 red peppers, seeds removed, cut into 3cm cubes
• 1 green pepper, seeds removed, cut into 3cm cubes
• 1 courgette
• 200g beans
• 2 large tomatoes, quartered
• Salt and freshly ground pepper, to taste
• ½ pomegranate, seeds removed

Dressing
• ½ cup Greek yoghurt
• ½ cup chopped basil
• 1 Tbsp pomegranate molasses
• Salt and freshly ground pepper

1. First make the dressing by combining all the ingredients, and refrigerate until needed.

2. Preheat barbecue to a medium heat. Pour 25ml oil on to the hot plate. Add the aubergine and cook for 5 minutes, or until soft. Remove and set aside.

3. Add the remaining oil then the onion, garlic, chilli, peppers, courgettes, beans, and tomatoes. Toss every 2 minutes and cook until slightly charred and golden and just cooked through. Add the aubergine back for the last 2 minutes to combine.

4. Serve on a platter. Sprinkle with pomegranate seeds and drizzle over the dressing.


Instructions

Preheat the oven to 210°C fan/230°C/gas 8.

Tip the rice and garlic into a wide lidded casserole dish or a medium roasting tin, then evenly cover with the sliced leeks or Chinese cabbage. Pour over the vegetable stock and sesame oil, then lay the aubergines over the top in one layer. Scatter over the sea salt, cover with the lid or very tightly with foil (this is important or the rice won’t cook properly), then transfer to the oven and bake for 30 minutes.

Meanwhile, mix the dressing ingredients together. As soon as you take the tin out of the oven, remove the lid or foil and dress the aubergines with the red pepper dressing. Scatter over the spring onions and sesame seeds and serve hot.