EGGPLANT STEAKS
Steps:
- In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
- Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.
EGGPLANT RAGù WITH CAPERS AND BURRATA
This eggplant dish is a lot like pasta alla Norma, minus the pasta. Instead, it's the large, crisp chunks of eggplant that star, enrobed in basil-scented marinara sauce and topped with a melting, creamy mix of burrata and ricotta. In this recipe adapted from the chef Amy Brandwein of Centrolina in Washington, D.C., the cubed eggplant is topped with crunchy, salty eggplant chips, sliced ultrathin and deep-fried until golden. But if that's one step too many when you're cooking this at home, feel free to leave the chips out.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add onion and cook until onions start to brown, 8 to 10 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook until lightly caramelized, another 10 to 15 minutes. Add garlic and cook 1 more minute.
- Use your hands to break up the tomatoes in the can, squishing them into the skillet. Pour in the tomato juices. Fill tomato can halfway with water and stir that water into the skillet. Add half the basil leaves, season with salt and black pepper to taste, and red-pepper flakes, then simmer vigorously until tomatoes break down and sauce has thickened, 15 to 20 minutes.
- Meanwhile, heat the broiler, and place the rack 4 inches from the heat source.
- Cube 1 1/2 of the eggplants into 1 1/4-inch cubes (about 7 cups). Save remaining half an eggplant for garnish. Arrange cubed eggplant in an even layer on a rimmed baking sheet. Toss eggplant thoroughly with remaining 4 tablespoons oil, then season to taste with salt.
- Broil eggplant until browned on one side, 5 to 6 minutes. Flip the pieces and broil until browned and tender, 6 to 8 minutes. (If your eggplant starts to burn, move the baking sheet to a lower rack.)
- To make the garnish of eggplant slices, slice remaining eggplant lengthwise into long, thin 1/4-inch-thick slices. Place flour on a plate, and generously coat both sides of each eggplant slice.
- In a large heavy-bottomed pot or Dutch oven, heat 1 inch of oil to 350 degrees. Fry eggplant, in batches, until golden, about 1 to 2 minutes, flipping the slices halfway through. Transfer to a separate paper towel-lined plate and sprinkle with salt.
- In a medium bowl, fold together burrata and ricotta.
- To serve, gently stir broiled eggplant into tomato sauce until evenly coated. Simmer for 1 to 2 minutes until the eggplant is warmed through. Transfer to serving bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, crisp eggplant slices and the capers if you like.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 21 grams, Carbohydrate 37 grams, Fat 32 grams, Fiber 13 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1332 milligrams, Sugar 17 grams
TOMATO AND EGGPLANT RAGOUT
Looking for a French-style stew? Then check out this delicious tomato and eggplant ragout made using Muir Glen® Organic - a wonderful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Place diced eggplant in colander. Sprinkle with 2 teaspoons salt. Let stand 1 hour; rinse with cold water.
- In 10-inch nonstick skillet, heat 1/4 cup of the olive oil over medium-high heat. Cook half of the eggplant in oil until golden brown. Drain on paper towel-lined plate. Repeat with another 1/4 cup olive oil and remaining eggplant.
- In same skillet, heat remaining 1/4 cup olive oil over medium-low heat. Cook onions in oil about 10 minutes, stirring occasionally, until very tender. Add garlic and cook 30 seconds; add celery and cook 2 to 3 minutes. Add tomatoes; cook and stir 2 minutes. Add cooked eggplant, 1/2 teaspoon salt and the pepper; heat to a slow simmer. Cover; cook 20 minutes. Stir in parsley.
Nutrition Facts : Calories 350, Carbohydrate 21 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 8 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 10 g, TransFat 0 g
MARIO'S EGGPLANT RAGU
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
- In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 37 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 840 milligrams, Sugar 10 grams
ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
More about "eggplant steaks with pumpkin tomato and mushroom ragout recipes"
EGGPLANT AND VEGETABLE RAGOUT (ŞAKşUKA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOûT
From recipefy.com
EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOûT …
From pinterest.com
ROASTED EGGPLANT, TOMATO AND MUSHROOM GRATIN — RONNIE FEIN
From ronniefein.com
EGGPLANT AND MUSHROOM RIGATONI - THYME & LOVE
From thymeandlove.com
MUSHROOM AND EGGPLANT RAGU — MELANIEWINTERS
From melaniewinters.com
BEST EGGPLANT STEAKS RECIPE - HOW TO MAKE EGGPLANT …
From delish.com
ROASTED EGGPLANT RAGU RECIPE • VEGGIE SOCIETY
From veggiesociety.com
EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOUT …
From eatyourbooks.com
EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOûT …
From recipeofhealth.com
EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOûT …
From eatyourbooks.com
EGGPLANT RAGOUT WITH CREAMY POLENTA RECIPE - TASTING …
From tastingtable.com
SMOKY GRILLED EGGPLANT STEAKS - VEGGIE DESSERTS
From veggiedesserts.com
RACHAEL'S MUSHROOM, EGGPLANT AND HARISSA RAGU WITH …
From rachaelrayshow.com
PASTA WITH EGGPLANT AND MUSHROOM RAGU
From mygourmetconnection.com
EGGPLANT RAGOUT WITH TOMATOES AND CHICKPEAS {GLUTEN …
From avocadopesto.com
EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOûT
From foodgarden.com.au
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