Eggplant Aubergine Dressing Recipes

PIQUANT CRAB AND EGGPLANT (AUBERGINE) DRESSING

Steps:

• Melt the butter in a Dutch oven or other large heavy pot.
• Add onions, peppers and celery.
• Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
• Meanwhile, peel the eggplants and cut into 1-inch cubes.
• Place them in a pot and cover with water.
• Bring to boil and boil slowly for a few minutes, just until they are tender.
• Drain well and puree until smooth in a food processor or blender.
• Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
• Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through.
• Remove from heat.
• Stir in the green onions and the parsley.
• Spoon the hot mixture into a casserole or individual ramekins, if desired.
• Sprinkle generously with Parmesan cheese and bread crumbs.
• Place under broiler just long enough for cheese to melt, and serve immediately.

EGGPLANT DRESSING

Steps:

• Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.

EGGPLANT (AUBERGINE) ROLL-UPS

Steps:

• Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
• Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
• Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
• Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
• Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
• When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.

EGGPLANT WITH BUTTERMILK SAUCE

Steps:

• Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
• Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil-keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
• While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
• To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
• To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

HALLOUMI AND EGGPLANT (AUBERGINE) STACK

Steps:

• Mix all salad dressing ingredients together and stir well.
• Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
• Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
• Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
• Spoon salad dressing ingredients over the two stacks.

EGGPLANT DRESSING

Steps:

• 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
• 2. Peel eggplant, slice and cut each slice into 1" cubes.
• 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
• 4. Cook rice according to package directions.
• 5. Stir in cooked rice to mixture and heat so its hot through and through.
• * Cooking time for recipe maybe a little bit more.