Catalan Aubergineseggplants Recipes

SPANISH GARLIC EGGPLANT

Steps:

• Wash and pat dry the eggplant, then cut into rounds that are between 1/4 inch to 1/2 inch thick (1 cm)
• Place all the slices in a single layer and sprinkle with sea salt on both sides, transfer into a colander and let them sit for 30 minutes
• Meanwhile, roughly chop 6 cloves garlic and add into a mortar, along with 1/4 cup finely chopped parsley and a pinch of sea salt, using a pestle, pound down until you form a paste like texture
• After 30 minutes, transfer the slices of eggplant over some paper towels, all in a single layer, pat completely dry and season with black pepper just on one side
• Heat a large nonstick grill pan or fry with a medium-high heat
• After 4 minutes and the pan is hot, drizzle in 1 tbsp (15 ml) extra virgin olive and add the slices of eggplant, in a single layer, so cook in batches, cook for 2 1/2 to 3 minutes per side, then transfer into a serving dish, do this until all the eggplant is done
• Using the same pan, lower to a low heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic mixture, mix continuously for 30 seconds, then remove from the heat
• Spread the garlic mixture over the slices of eggplant, then sprinkle with a kiss of sweet smoked Spanish paprika, enjoy!

CATALAN AUBERGINES/EGGPLANTS

Steps:

• Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch).
• Heat the oil in a frying pan add the cubes and sauté for a few minutes
• Add the chopped onion, crushed garlic and paprika to the eggplant/aubergine in the frying pan and fry over a low heat for a further 5 mins
• Add the chopped tomatoes; season with salt and pepper
• Cover the frying pan and cook for a further 15 minutes (checking that the eggplant/ aubergine is well cooked and tender).
• Place in a serving dish and garnish with a chopped fresh parsley.

CATALAN STUFFED AUBERGINES (EGGPLANT)

Steps:

• Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves.
• Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact.
• Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste.
• Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil).
• Garnish and serve.

FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT

Steps:

• Preheat the oven to 450 F/230 C or Gas Mark 8.
• Lightly grease the Tian or an oven proof dish with olive oil.
• Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
• Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
• Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
• Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
• Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.