LENTEN EGGPLANT (AUBERGINE)
Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube. This particular recipe is from Romania, Toolie's country of ancestry (I believe). I've reduced the starting point for the amount of oil (was 1/2 cup), but you can add that amount if you think it's necessary (as you know eggplants are very absorbent). I think the black olives and dill made this dish. I tried this tonight and was very pleased with the taste. Like Bluemoon said, it's not quite a ratatouille but tastes great! Four servings are very filling, so I've changed to 4-6. Be careful with additional salt.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
- Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
- In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
- Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
- When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
- Add olives to heat through. Can be served hot or cold.
Nutrition Facts : Calories 203.8, Fat 10.4, SaturatedFat 1.4, Sodium 3735, Carbohydrate 28, Fiber 12.5, Sugar 11, Protein 4.8
CHRISTMAS EGGPLANT (AUBERGINE) (DELICIOUS WINTER VEGETABLES)
Fresh winter veggies flavored with seasoned oil and triple cooked. I named this Christmas Eggplant because it was my in-laws contribution to our holiday potluck this year and it was fabulous!
Provided by SaraFish
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a big pot over medium high heat, add olive oil, garlic, onion, red bell pepper, zucchini, eggplant and Italian Seasoning.
- You may need to add more oil to coat the vegetables.
- Don't worry, you will drain most of it off later.
- Cook and stir until eggplant is tender.
- It will take 15 minutes or more.
- While still cooking, stir in Seasoned Dipping Oil, or other seasoned/flavored oil plus vinegar and salt and pepper to taste.
- After eggplant is tender, turn off heat and then drain the mixture of all excess oil and blot with paper towels.
- Spread mixture on a baking sheet in a single layer and bake at 325 degrees for 30 minutes.
- Let cool slightly and then spoon into a casserole dish.
- Top with mozarella.
- It can be refrigerated at this point to be served later.
- Before serving, bake or microwave, covered, until it is hot (if it has been refrigerated) and cheese is melted.
CHEESY AUBERGINE
Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Provided by Engrossed
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4
TURKISH EGGPLANT (AUBERGINE) LENTIL STEW
Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.
Provided by chia2160
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel eggplant in strips, then cut lengthwise into strips.
- Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
- Meanwhile, cover lentils with 2 inches of water and bring to a boil.
- Lower to simmer and cook 15 minutes, drain.
- In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
- Rinse the eggplant and dry.
- In a dutch oven layer half of the onion mixture.
- Top with a layer of eggplant, and a layer of lentils.
- Repeat.
- Pour remaining olive oil around sides and over the top.
- Drizzle with the pomegranate molasses.
- Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
Nutrition Facts : Calories 279.6, Fat 24.4, SaturatedFat 3.4, Sodium 9459.2, Carbohydrate 14.5, Fiber 5.6, Sugar 5.4, Protein 3.5
SPANISH EGGPLANT (AUBERGINE)
Make and share this Spanish Eggplant (Aubergine) recipe from Food.com.
Provided by Margie Brock
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place eggplant in salted water and let soak for 30 minutes; drain.
- Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
- Cool.
- Grease a casserole dish.
- In mixing bowl place eggplant, oil, eggs and cracker crumbs.
- Mix well and place in greased casserole dish.
- Cover with cheddar cheese.
- Bake 30-40 minutes at 350°F.
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
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