MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES
A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Brush eggplant slices evenly with olive oil.
- Bake for 20 minutes until golden brown and tender.
- Remove from oven, and finely dice the eggplant slices.
- In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
- Add the salt and pepper in quantities at your discretion.
- Mix everything well and place in the refrigerator 20min to firm up.
- (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
- Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
- Coat with flour.
- Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
- Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.
MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE
This eggplant dish is from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. I have not made this yet, but I did modify the recipe & add 2 ingredients I thot were a must to make this a classic dish. Altho the ingredient list appears lengthy, 7 are of the spice variety & the rest are common ingredients w/an easy prep. My best advice is strongly resist any temptation to leave out the cinnamon. Enjoy!
Provided by twissis
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
- Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
- In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
- Remove from heat & stir in chopped tomato, black olives, herbs & spices.
- Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
- While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
- At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
- Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
- NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.
Nutrition Facts : Calories 372.6, Fat 28, SaturatedFat 4.5, Cholesterol 71.1, Sodium 373.1, Carbohydrate 26.2, Fiber 9.1, Sugar 7.7, Protein 7.5
MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Mediterranean Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a cookie sheet with fat free cooking spray and set aside.
- Mix bread crumbs with 2 tablespoons of parmesan cheese.
- Beat egg whites with 1/2 teaspoons.
- salt.
- Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
- Place eggplant slices on prepared cookie sheet.
- You will have 2 different batches.
- Spray eggplant slices with cooking spray, set aside.
- In a nonstick skillet heat oil over medium heat, add onion and garlic.
- Cook until softened.
- Add oregano, 1 teaspoons.
- salt and pepper.
- Cook for one minute.
- Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes.
- Remove from heat and add basil.
- Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.
- Preheat oven to 425 degrees.
- Layer eggplant slices in a 1 1/2 quart baking dish.
- Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
- Bake uncovered until cheese is bubbly, 10 to 15 minutes.
Nutrition Facts : Calories 243.6, Fat 8.5, SaturatedFat 3.7, Cholesterol 18.4, Sodium 931.7, Carbohydrate 31.4, Fiber 9, Sugar 9.7, Protein 13.2
EGGPLANT (AUBERGINE) - MEDITERRANEAN STYLE
This is so simple and quite tasty. I usually serve this warm as a side dish. The serving amount is based on the number of eggplants you use. (I found this recipe on Ethnic Grocer)
Provided by Rise3834
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Trim ends of eggplants and cut into ¼ inch slices.
- Sprinkle with salt and set aside for about 30 minutes.
- Rinse and dry eggplants and brush with oil.
- Grill or broil, turning once, until dark golden brown on both sides.
- Arrange eggplant on a serving dish and just before serving, sprinkle with vinegar, olives, parsley, oregano, salt and pepper.
- May be served warm or hot.
Nutrition Facts : Calories 115.6, Fat 8.1, SaturatedFat 1.1, Sodium 81.3, Carbohydrate 11.4, Fiber 6.8, Sugar 4.3, Protein 2
LAYERED MEDITERRANEAN MOZZARELLA EGGPLANT (AUBERGINE) BAKE
If anyone is searching for an absolute fantastic eggplant recipe, then this is one you will have to try! To save time combine the bread crumb mixture, and fry the onion and garlic ahead of time or even a day ahead. I would suggest to double this recipe, otherwise you might tend to eat the whole casserole yourself LOL... it is that good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
- In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
- In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
- Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
- In a medium frypan heat the olive oil over medium heat.
- Add in onion and garlic; cook until softened.
- Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
- Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
- Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
- Set oven to 400 degrees.
- Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
- Top with the tomato/onion mixture.
- Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
- Bake uncovered until cheese is bubbly, about 15 minutes.
- Delicious!
Nutrition Facts : Calories 665.8, Fat 29.1, SaturatedFat 11.1, Cholesterol 51.6, Sodium 948.4, Carbohydrate 73.5, Fiber 17.4, Sugar 19.8, Protein 32.4
ITALIAN EGGPLANT (AUBERGINE) CREPES
Delicious Italian/ Mediterranean-style eggplant rollups filled with a mixture of Ricotta cheese and spinach and topped with tomato sauce. The thinly sliced eggplant itself forms a crepe as opposed to the French batter crepes we are usually familiar with.
Provided by Steve P.
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Cut eggplant lengthwise into thin slices.
- Sprinkle each side lightly with salt.
- Place in a colander weighted with a heavy plate and let stand one hour.
- Dip each slice on both sides in seasoned flour.
- Sauté lightly on both sides until golden.
- Add oil as needed.
- Keep warm.
- Mean while grate parmesan or romano cheese in food processor with steel blade.
- Combine with ricotta, eggs, garlic, salt and pepper.
- Add spinach and blend.
- Place several tablespoons of spinach mixture in center of crepe.
- Roll up and place seam sides down in a 13x9 inch baking pan.
- Top with tomato sauce.
- Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
- To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
- Process until finely chopped.
- In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
- Add remaining ingredients and simmer 20 minutes.
- Transfer to food processor or blender and process until smooth.
- Pour over eggplant crepes before heating in oven.
- Makes 2+1/2 cups sauce.
- Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.
MEDITERRANEAN AUBERGINE (EGGPLANT) POT PIE
Unlike a lot of similar recipes, this is vegan (cheese opt.), gluten-free and made in the oven, not a crock pot. It is so good. Someone I fed it to said "It's like all these really good vegetable are vying for your attention, and they're all winning."
Provided by archimageiros
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss eggplant slices with olive oil. Arrange in a pie crust style shape in round cake or casserole pan (heck, it could even be square) about eight inches across. Reserve a few of the thinnest slices.
- Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
- Layer bell pepper strips and reserved eggplant slices over top.
- Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
- Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
- For Vegan omit the cheese.
Nutrition Facts : Calories 256.7, Fat 17.7, SaturatedFat 2.5, Sodium 741.6, Carbohydrate 21.4, Fiber 9.1, Sugar 5.3, Protein 5
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