MINTED EGGPLANT
Food editor Ruth Cousineau learned this technique in Seville; it ensures the eggplant maintains its shape and flavor perfectly.
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 10
Steps:
- Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
- Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
EGGPLANT PARMIGIANA ROUNDS
Categories Side Broil Fry Vegetarian Mozzarella Eggplant Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Have ready in 3 separate bowls flour, eggs, and bread crumbs. Dredge eggplant in flour and coat with egg, letting excess drip off. Dredge eggplant in bread crumbs.
- In a large heavy skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry eggplant rounds in batches 3 minutes on each side, transferring them with a slotted spoon to paper towels to drain.
- Preheat the broiler.
- Arrange rounds on a baking sheet and top with tomato sauce and mozzarella. Broil rounds about 2 inches from heat until cheese is melted, about 3 minutes.
MARINATED EGGPLANT WITH MINT
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
- Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.
ROASTED EGGPLANT WITH TOMATO AND MINT
This tasty Mediterranean recipe from Deb Perelman of Smitten Kitchen makes a great appetizer for gatherings.
Provided by Martha Stewart
Categories Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Brush a rimmed baking sheet with 2 tablespoons oil. Arrange eggplant rounds in a single layer and season with salt and pepper. Roast until undersides are browned and release easily from sheet, 25 minutes. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.
- Meanwhile, in a small bowl, mix together 1 tablespoon oil, ricotta salata, capers, onion, tomatoes, mint, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.
Nutrition Facts : Calories 148 g, Fat 10 g, Fiber 5 g, Protein 4 g, SaturatedFat 3 g
FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.
Provided by Melissa Clark
Categories dinner, vegetables, main course, side dish
Time 45m
Yield 2 to 3 servings as a main course, 4 to 6 as a side dish
Number Of Ingredients 19
Steps:
- Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
- Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
- Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
- While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
- Serve the eggplant topped with the chutney and yogurt if you like.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 16 grams, Carbohydrate 71 grams, Fat 21 grams, Fiber 25 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1541 milligrams, Sugar 23 grams
MINTED EGGPLANT ROUNDS
Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat broiler
- Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets. Brush both sides lightly with oil and broil in batches about 4 inches from heat until golden brown, 3 to 4 minutes on each side.
- While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved.
- Serve eggplant drizzled with sauce.
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- Place the eggplant rounds on a baking sheet, spray both sides of each with a light coating of olive oil spray, and sprinkle with small amount of garlic salt.
- Place the rounds in the oven and bake for 25-30 minutes, until rounds are getting brown and crispy.
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- Toss the eggplant rounds with some sea salt, and place in a colander over the sink for about 30 minutes. The salt will help remove moisture from the eggplant.
- Dry the eggplant rounds by patting with a paper napkin or towel to remove any moisture released.
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