EGGPLANT WITH ALMONDS
This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!
Provided by melinda
Categories Side Dish Vegetables Eggplant
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
- When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 37.2 g, Fat 32.4 g, Fiber 15.3 g, Protein 11.7 g, SaturatedFat 3.4 g, Sodium 22.5 mg, Sugar 16.1 g
ALMOND CRUSTED EGGPLANT
Make and share this Almond Crusted Eggplant recipe from Food.com.
Provided by M A Lewis
Categories Vegetable
Time 27m
Yield 3 pieces each, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat fry pan with oil to medium high.
- Slice eggplant into 1/4 in thick slices.
- In small bowl mix milk and egg thoroughly.
- In separate small bowl mix almonds, flour, cumin, garlic, salt, pepper.
- Dip slices in milk/egg and let excess drip off a little bit.
- Dip slices in the dry mix coating completely.
- Place in fry pan and cook for about 2-3 minutes. Underneath will be golden brown.
- Flip over and cook another 2 minutes. Underside will be golden brown. Remove and place on plate covered with paper towel to remove excess oil.
Nutrition Facts : Calories 572.2, Fat 51.8, SaturatedFat 7.1, Cholesterol 67.7, Sodium 512.5, Carbohydrate 20.8, Fiber 6.1, Sugar 3.4, Protein 10.5
ALMOND-BREADED EGGPLANT PARMESAN
Eggplant "breaded" with a ground almond, flaxseed meal, and oatmeal mix. I was really impressed how the breading came out. The slices were good enough to eat on their own!
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 18
Steps:
- Peel eggplant. Cut into 1 1/2-inch wide by 1/4-inch thick slices. Sprinkle slices with sea salt, transfer to a colander, and let sweat for at least 30 minutes. Pat slices dry.
- Preheat the oven to 350 degrees F (175 degrees C). Set out 2 baking sheets.
- Beat eggs in a wide bowl. Mix ground almonds, flaxseed meal, oats, Italian seasoning, and salt together in a bowl until well combined, then transfer 1/2 of the mixture to a large plate.
- Dip eggplant slices in egg wash until completely covered. Allow excess to drain off, then dip in ground almond mixture until coated on both sides, adding more almond mixture to the plate as needed. Place on the baking sheets in a single layer.
- Bake one sheet at a time in the preheated oven for 14 to 16 minutes, flipping slices halfway through.
- Mix spaghetti sauce, tomatoes, onion, bell peppers, and zucchini together in a large bowl. Spread some sauce in the bottom of a 9x13-inch baking pan. Place a single layer of eggplant on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses. Repeat layering with sauce, eggplant, and cheeses. Sprinkle basil and Italian seasoning on top.
- Return to the oven and bake until cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 1002 calories, Carbohydrate 61.8 g, Cholesterol 133.5 mg, Fat 65.9 g, Fiber 26.7 g, Protein 51.2 g, SaturatedFat 15.7 g, Sodium 1710.4 mg, Sugar 21.8 g
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