Spicy Eggplant With Tomatoes Recipes

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SPICY LOW-CARB EGGPLANT WITH BEEF AND TOMATOES



Spicy Low-Carb Eggplant with Beef and Tomatoes image

I can't have the carbs, so this is good enough, but it would be nice served over white rice adding fresh corn.

Provided by Betheny

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 45m

Yield 4

Number Of Ingredients 9

¼ pound cubed eggplant
½ teaspoon salt
1 pound ground beef
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 large green bell pepper, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon chili powder

Steps:

  • Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 6.9 g, Cholesterol 69.6 mg, Fat 17.9 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 7 g, Sodium 642.7 mg, Sugar 1.7 g

BAINGAN BHARTA ( SPICY ROASTED EGGPLANT WITH TOMATOES, CILANTRO



Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro image

Make and share this Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro recipe from Food.com.

Provided by Ashley U

Categories     Vegetable

Time 1h18m

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 10

2 medium eggplants, halved lengthwise
1/3 cup vegetable oil
2 large onions, coaresly chopped
3 tablespoons finely chopped peeled ginger
1 lb tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 350°.
  • Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
  • Roast eggplant until flesh is soft, about 1 hour.
  • Cool slightly.
  • Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
  • Discard skins.
  • Heat oil in heavy large skillet over medium-high heat.
  • Add onions and sauté until golden brown, for about 6 minutes.
  • Add ginger and stir for 1 minute.
  • Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
  • Add eggplant and stir until slightly thickened (about 5 minutes).
  • Remove from heat.
  • Stir in cilantro.
  • Season with salt and pepper.

SPICY EGGPLANT WITH TOMATOES



Spicy Eggplant With Tomatoes image

Make and share this Spicy Eggplant With Tomatoes recipe from Food.com.

Provided by hannahactually

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 large italian eggplant (about 1 lb)
3 tablespoons canola oil
1 medium onion, finely chopped
1 teaspoon garlic, finely grated
1 teaspoon ginger, finely grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon cayenne
2 medium tomatoes, finely chopped
1 1/2 teaspoons salt
1 teaspoon sugar

Steps:

  • cut eggplants into 1/2-inch cubes.
  • heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits.
  • add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.
  • cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.

Nutrition Facts : Calories 160.3, Fat 11.2, SaturatedFat 0.9, Sodium 880.2, Carbohydrate 15.4, Fiber 6.2, Sugar 7.2, Protein 2.5

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO



Spicy Roasted Eggplant with Tomatoes and Cilantro image

Categories     Ginger     Onion     Tomato     Side     Roast     Sauté     Eggplant     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
  • Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

EGGPLANT ROLLS WITH SPICY TOMATO SAUCE



Eggplant Rolls with Spicy Tomato Sauce image

Categories     Tomato     Vegetable     Appetizer     Parmesan     Ricotta     Summer     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 13

1 garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
7 tablespoons olive oil
1 1/2 lb plum tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
1/4 teaspoon black pepper
Special Equipment
a well-seasoned ridged grill pan or a gas grill (see cooks' note, below)

Steps:

  • Make sauce:
  • Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
  • Grill eggplant while sauce cooks:
  • Heat grill pan over high heat until hot.
  • Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
  • Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
  • Assemble eggplant rolls:
  • Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

EGGPLANT WITH TOMATOES



Eggplant With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
  • Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
  • Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
  • Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams

SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS



Spiced Eggplant and Tomatoes With Runny Eggs image

A little like an eggplant version of shakshuka, this velvety skillet meal features sautéed eggplant and tomatoes seasoned with garlic, spices and lemon zest. It's topped with runny eggs and a crunchy garnish of toasted nuts. The yogurt and hot sauce simultaneously heat things up and cool things down, and really add a lot to this hearty, meltingly soft dish. Serve it for brunch or dinner, with a crisp green salad and some flatbread on the side.

Provided by Melissa Clark

Categories     soups and stews, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds Italian eggplant, cut into 1-inch cubes
1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/3 cup pine nuts or slivered almonds
1 1/4 teaspoons baharat blend (or use another spice blend, such as garam masala)
Freshly ground black pepper
5 1/2 tablespoons extra-virgin olive oil, plus more as needed
1/2 teaspoon finely grated lemon zest
3 fat garlic cloves, finely grated, pressed or minced
2 cups chopped fresh tomatoes (about 1 pound)
3/4 cup chopped fresh herbs, such as basil, mint, cilantro, parsley, dill or any combination, plus more for garnish
4 to 6 large eggs
Lemon wedges, for serving
Plain whole-milk yogurt, for serving
Hot sauce (such as Tabasco), for serving

Steps:

  • Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
  • In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
  • Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
  • When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
  • Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
  • Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.

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