Cindys Ritzy Eggplant Recipes

CINDY LOBSTER STUFFED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F.
• In a medium saucepan, melt the butter over low heat with the 8 rosemary sprigs. Turn the heat to the lowest setting and allow the rosemary and butter to fuse together, but do not let the butter brown.
• In a medium skillet, saute the garlic, shallots, and chopped rosemary together in the 1 tablespoon olive oil until the garlic and shallots become fragrant. Then add the lobster meat and gently cook for 3 to 5 minutes. Lightly season the lobster meat with salt and pepper.
• On a clean surface, take a piece of bacon and lay it out lengthwise. Coat the eggplant slices lightly with olive oil and barely season with salt and pepper. Put a piece of the coated eggplant on top of the bacon, perpendicularly. Put a piece of mozzarella on top of the eggplant. Scoop a generous portion of the lobster and place on top of the cheese. Put another piece of eggplant on top of the lobster and create an eggplant sandwich. Wrap the bacon around the sandwich then gently put on a cookie sheet or oven-safe dish. Repeat this process until all the lobster is used.
• Remove the rosemary sprigs from the butter and set them aside on a plate or clean surface. Pour the rosemary butter on top of the sandwiches until they are all saturated. Lightly season the sandwiches with salt and pepper before baking. Bake until the bacon has browned nicely, about 10 minutes. Garnish with the reserved rosemary sprigs. Serve hot.

CINDY'S RITZY EGGPLANT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
• Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
• In a separate bowl, stir together eggs and lime juice.
• Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
• Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.

CINDY'S RITZY EGGPLANT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
• Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
• In a separate bowl, stir together eggs and lime juice.
• Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
• Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.

SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS

Steps:

• Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
• In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
• Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
• When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
• Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
• Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.