Acadias Eggplant And Pepper Wvelveeta Food

ACADIA'S BAKED EGGPLANT

Steps:

• Slice eggplant so you have round 1/4" slices.
• Place slices on a cooling rack and salt both sides.
• Let sit for 30 minutes.
• Preheat oven to 500 degrees F.
• Take each slice of eggplant and dab them with a paper towel to remove moisture.
• Spray cookie sheet with PAM and place eggplants on it.
• Bake each side of the eggplant slices for 5 minutes on each side.
• Remove from oven.
• Top each slice with spaghetti sauce.
• Then sprinkle each slice with mozzarella cheese.
• Bake for 10 minutes or until cheese melts.
• Enjoy.

VELVEETA EGGPLANT CASSEROLE

Steps:

• peel cube eggplant
• cook until transparent
• drain
• make whitesauce
• with milk salt and flour
• put eggplant in well greased casserole
• cube velveeta top eggplant.
• pour over white sauce
• top with buttered bread crumbs bake 350 for 30 minutes.

ESCALIVADA (EGGPLANT SALAD WITH ONIONS AND PEPPERS)

Steps:

• Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
• Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
• Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
• In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.

SPICED PEPPERS AND EGGPLANT

Steps:

• Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
• DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.

ACADIA'S EGGPLANT CASSEROLE

Steps:

• Pre-Heat oven at 350 degrees F.
• Chop onion into 1/4" pieces.
• In skillet add 1 tablespoon of margarine.
• On medium-low heat saute onion until translucent (not brown).
• Stir frequently.
• Add bell pepper and eggplant pieces with onion.
• Sprinkle salt over mixture.
• Saute until tender.
• Spray PAM in 2-quart baking dish.
• Add eggplant, pepper and onion mixture into baking dish.
• Mix cheeses together.
• Sprinkle cheese mixture on top of eggplant mixture.
• Bake in oven for 15-minutes or until cheese has melted.
• Serve and enjoy.

EGGPLANT AND PEPPERS WITH FETA

Steps:

• Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels.
• Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper.
• Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
• Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.

WHOLE WHEAT FOCACCIA WITH PEPPERS AND EGGPLANT

Steps:

• Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
• Make the dough. If using a stand mixer, whisk together yeast and the water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl, along with olive oil. Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until the ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge along with olive oil. Whisk in all-purpose flour. Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (oil the bowl lightly with olive oil first).
• Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
• Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until the dough is full of air bubbles.
• While the shaped focaccia is proofing, roast eggplant and prepare peppers. Preheat oven to 425 degrees. Line a sheet pan with foil. On the foil, toss eggplant with 1 tablespoon of the olive oil and salt to taste. Arrange in a single layer and place in the hot oven for 15 minutes. Remove from the oven and, taking care not to burn yourself, fold foil over, then crimp the edges so eggplant steams inside the foil. Keep oven on and place a baking stone in it if using one.
• Heat another tablespoon of olive oil in a large skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add garlic, peppers, and chile pepper if using. Add salt to taste and cook, stirring often, until peppers have softened, about 5 minutes. Add tomato and marjoram and cook, stirring, for another 5 to 10 minutes, until peppers are soft and tomato has cooked down. Taste and adjust seasoning. Remove from the heat.
• With lightly oiled fingertips or with your knuckles, dimple dough, pressing down hard so you leave indentations. Spread peppers over the dough and arrange the eggplant slices here and there. Drizzle on the final tablespoon of oil. Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature. Sprinkle slivered or torn fresh basil leaves over the top before serving.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.