EGGPLANT WITH YOGURT AND DILL
Steps:
- Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.
TOMATO AND EGGPLANT TIAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
- Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
TASTY FRIED EGGPLANT BALLS
A creative way to eat eggplant!
Provided by MARBALET
Categories Appetizers and Snacks
Yield 8
Number Of Ingredients 11
Steps:
- In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
- Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
- Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
- In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 25.2 g, Cholesterol 48.4 mg, Fat 14.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 687.5 mg, Sugar 3.3 g
RED BELL PEPPER AND EGGPLANT TIAN WITH ANCHOVIES
Steps:
- Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.)
- Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tablespoon olive oil. Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil. Bake until eggplant begins to soften but not brown, about 15 minutes. Remove from oven; maintain oven temperature.
- Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add 3 cups fresh breadcrumbs to skillet and sauté until golden, about 6 minutes. Remove skillet from heat.
- Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish. Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Niçois olives. Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly. Sprinkle lightly with salt and generously with black pepper. Drizzle with 2 tablespoons olive oil. Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Niçois olives. Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish. Arrange remaining roasted red bell peppers and anchovies between tomato slices. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with 1 tablespoon Niçois olives.
- Bake assembled tian 30 minutes. Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish. Continue to bake tian until vegetables are very tender, about 15 minutes longer. Let tian stand 15 minutes. Serve tian hot or at room temperature.
EGGPLANT TIAN
Categories Blender Tomato Side Broil Sauté Vegetarian Basil Eggplant Spinach Summer Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 10 to 12 as a side dish
Number Of Ingredients 8
Steps:
- Arrange one layer of eggplant on a tray or baking sheet lined with paper towels and sprinkle with some kosher salt. Turn eggplant over and salt other side. Cover eggplant with a layer of paper towels and top with another layer of eggplant, sprinkling with some kosher salt. Repeat layering with paper towels and remaining eggplant and kosher salt and let stand about 20 minutes. (Paper towels will absorb liquid from eggplant.) Preheat broiler.
- On an oiled baking sheet arrange one layer of eggplant and broil about 3 inches from heat until pale golden, about 3 minutes. Using tongs or a spatula, turn eggplant over and broil until pale golden and tender, about 2 minutes more. Transfer cooked eggplant to a platter and broil remaining eggplant in same manner.
- In a large non-stick skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until soft and pale golden, and transfer to a bowl. Add spinach to skillet and sauté over moderately high heat, tossing and turning with tongs, until wilted. Season spinach with salt and pepper and stir into onion.
- In a blender, pureé basil, garlic, and 6 tablespoons oil until smooth. Season basil mixture with salt and pepper.
- Preheat oven to 450°F. and generously brush a 10-by-3 inch round cake pan with some oil. Line side and bottom of pan with a layer of eggplant. Brush eggplant with some basil mixture and spread some spinach mixture evenly over eggplant. Layer some tomato slices over spinach mixture and brush with some basil mixture. Repeat layering with remaining eggplant, basil mixture, spinach mixture, and tomatoes in same manner, ending with a layer of tomatoes.
- Bake eggplant tian in middle of oven 20 minutes. Cool tian in pan on a rack 1 hour and invert onto a shallow serving dish. (Some liquid will drain from the tian.)
People also searched
More about "eggplant and pepper tian on fried eggplant recipes"
ITALIAN EGGPLANT RECIPE WITH PEPPERS AND TOMATOES.
From cookingnook.com
STIR-FRIED EGGPLANT, POTATOES & PEPPERS (DI SAN XIAN)
From thewoksoflife.com
SPICED PEPPERS AND EGGPLANT RECIPE | BON APPéTIT
From bonappetit.com
PEPPER FRIED EGGPLANT RECIPE - MICHELE ROMANO
From micheleromanorecipes.com
DI SAN XIAN—CHINESE SAUTéED POTATO EGGPLANTS AND GREEN PEPPERS
From chinasichuanfood.com
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT - CHEFDECUISINE
From chefdecuisine.com
FRIED EGGPLANT WITH BLACK PEPPER AND MISO : R/VEGANRECIPES - REDDIT
From reddit.com
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT - EPICURIANTIME
From epicuriantime.com
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT RECIPE
From recipenode.com
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT
From chefdecuisine.com
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT – RECIPES NETWORK
From recipenet.org
FRIED EGGPLANT WITH CRISPY BASIL AND WHIPPED HONEY FETA - BON …
From bonappetit.com
STIR FRIED EGGPLANT, POTATO AND PEPPER RECIPE—DI SAN XIAN RECIPE …
From food52.com
EXTRA-CRISPY EGGPLANT CROSTINI RECIPE | KITCHN
From thekitchn.com
FRIED EGGPLANT AND GREEN PEPPERS RECIPE: EASY & HOMEMADE
From yummyistanbul.com
FRIED EGGPLANT SANDWICHES | RECIPE CART
From getrecipecart.com
ROASTED EGGPLANT SALAD RECIPE | EPICURIOUS
From epicurious.com
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love