Eggplant Aubergine Green Pepper Kugel Recipes

FRIED EGGPLANT RECIPE WITH GREEN PEPPERS AND TOMATOES

Steps:

• Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.
• Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. (Do this carefully and use a splatter screen as recommended.) Remove from heat and place on paper towels to drain. Sprinkle with a little salt and a generous sprinkle of sumac.
• In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain. Sprinkle generously with sumac.
• If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tbsp of vinegar, salt, and a generous pinch of sumac. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.
• Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh mint and walnut hearts.
• Serve warm or at room temperature with a side of pita or Lebanese rice.

GRILLED EGGPLANT, PEPPERS AND ONIONS

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Pare and dice eggplant.
• Heat oil in skillet, add onion, green pepper, and eggplant.
• Stir over low heat until eggplant is soft.
• Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• Simmer a few minutes.
• At this point you can add basil, chives, parsley, tarragon or oregano to taste.
• Turn into casserole dish and bake at 325 degrees F for 40 minutes.
• Casserole may be served hot or cold, with sour cream.

EGGPLANT (AUBERGINE) PEPPER KUGEL

Steps:

• Heat oven to 450°F; pierce eggplant several times with a fork.
• Line a baking sheet with tin foil, place eggplant on foil; bake for 20 minutes until tender.
• Cool, peel, and chop, place in a large bowl.
• Heat oil in a skillet.
• Add onion, green pepper, and nuts.
• Cook 5-10 minutes until veggies are tender.
• Add to eggplant with salt, pepper, and eggs; mix well.
• Add matzoh meal, stir well.
• Coat a baking dish with cooking spray, add mixture, and then sprinkle with paprika.
• Bake for 35-45 minutes until golden brown.

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

EGGPLANT (AUBERGINE) & GREEN PEPPER KUGEL

Steps:

• Peel eggplant; dice into 2" cubes.
• Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
• Drain.
• Mash in large bowl.
• Meanwhile, heat oil in medium-size skillet over medium heat.
• Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
• Add to eggplant in bowl.
• Stir in basil, eggs, matzoh, salt and pepper.
• Scrape into greased small casserole.
• Dot with butter.
• Bake in preheated moderate (350'F) oven for 35 minutes to heat through.

EGGPLANT (AUBERGINE) & AVOCADO SALAD

Steps:

• Pare and dice eggplant.
• Place in a deep bowl and immediately cover with cold water and juice of 1 lemon.
• Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon.
• Set aside.
• Peel and dice avocados.
• Place in bowl and toss immediately with juice of 1 lemon.
• Drain eggplant and combine with avocados.
• Add chopped onion.
• Whisk dressing again and add to mixture.
• Toss gently.
• Set aside for about 15 minutes.
• Chill if desired.
• Before serving, toss gently again and sprinkle with honey.

EGGPLANT (AUBERGINE) & BELL PEPPER DIP

Steps:

• Prick the skins of the eggplants & peppers all over with a fork & brush with 1 tbsp of the olive oil; place on a baking sheet & baked in a preheated 375F oven for 45 minutes, or until the skins are beginning to turn black, the flesh of the eggplant is very soft & the peppers are deflated.
• Place the vegetables into a bowl & cover tightly with a clean, damp dish towel or place in a plastic bag; let stand for about 15 minutes or until cool enough to handle.
• Cut the eggplants in half, lengthwise, scoop out the flesh & discard the skin; cut into large chunks.
• Remove & discard the stem, seeds & core from the peppers; cut the flesh into large pieces.
• Heat the remaining oil in a skillet; add the vegetables & cook for 5 minutes, add garlic & cook for an additional 30 seconds.
• Turn the skillet contents onto paper towels to drain & transfer into a food processor; add the remaining ingredients, plus salt & pepper to taste, and process until a speckled puree is formed.
• Transfer to serving bowl; serve warm, at room temperature or cool for 30 minutes, chill in the refrigerator for at least an hour & serve cold - with thick slices of baguette or toast.

AJVAR (EGGPLANT (AUBERGINE) & PEPPERS)

Steps:

• Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork.
• Peel skin from hot vegetables and chop or mince the vegetables.
• Season to taste with salt and pepper and stir in the garlic and lemon juice.
• Gradually stir in as much of the oil as the vegetables will absorb.
• Mix well.
• Pile into a glass dish and sprinkle with parsley.

EGGPLANT (AUBERGINE) AND SWEET PEPPERS

Steps:

• Preheat oven to 450 Degrees.
• In 1-Qt saucepan over low heat, add olive oil or salad oil.
• Cook garlic until browned, discard garlic.
• Cut each pepper lenghtwise in half, Remove seeds and stems.
• Brush pepper halves on all sides with oil mixture.
• Arrange pepper halves in a large open roasting pan.
• Roast pepper 25-30 minutes until skin puckers and peppers are tender, turning occasionally.
• Allow peppers to cool slightly.
• Remove skin from peppers, discard skin.
• Meanwhile, while peppers are roasting, slice eggplants crosswise into 1/2-inch thick slices.
• In pie plate, mix egg and milk.
• Place bread crumbs on waxed paper.
• Brush 151/2 x 101/2 jelly roll pan with 3 tbsp olive oil.
• Dip eggplant slices in egg mixture, then coat with bread crumbs.
• Place eggplant slices in pan, arranging them so they fit in one layer.
• Pre-heat broiler.
• About 7-9 inches from sourceof heat at with oven control set at 450 degrees.
• Broil eggplant about 10-15 minutes until tender and lightly browned on both sides, turning slices once.
• Turn oven control to 350 degrees.
• Slice mozzarella cheese.
• Arrange pepper halves, eggplant slices and mozarrella cheese in 12 x 8 casserole or baking dish.
• Cover casserole and bake for 20-25 minutes until mixture is hot and cheese melts.
• Sprinkle with sun-dried tomato slices.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.