RED PEPPERS STUFFED WITH AUBERGINE PUREE
Steps:
- Make the aubergine puree by grilling the aubergines until the skins are charred and starting to blister which should mean that the pulp inside is soft. Leave to cool slightly then remove the skin by rubbing gently under cold water. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl.
- Preheat the oven to 350 degrees F.
- Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, replace in the oven to warm through.
- After 15 minutes remove the peppers from the oven, sprinkle with remaining parsley and serve with plain toasted bread fingers.
AUBERGINE & PEPPER SALAD
A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat
Provided by John Torode
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
- Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and aubergines. Drizzle with olive oil, sprinkle with the sliced garlic cloves, some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD
I have also used an Italian dressing with this to good results.(We've also used this as an appetizer with chips and crackers)
Provided by Mary Fillmore
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in top third of the oven and preheat to 450 degrees.
- Spray large heavy baking sheet with cooking spray.
- Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
- Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
- Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
- Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
- Peel the roasted garlic, add to the food processor. Puree until smooth.
- Toss the vegetables with 1/4 cup of the dressing.
- Cool, and let sit for a while to let the flavors develop.
- To serve: Bring to room temperature. Mound salad in center of large platter.
- Serve with the pita wedges.
EGGPLANT (AUBERGINE) TOMATO AND CHEESE BAKE
Make and share this Eggplant (Aubergine) Tomato and Cheese Bake recipe from Food.com.
Provided by Gretchen Lauro
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Dip eggplant in flour, then egg and then in bread crumbs.
- Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
- Place cooked eggplants on paper towels to drain and season with salt and pepper.
- In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
- Bake in pre heated oven 350F degrees uncovered, for 60 minute.
Nutrition Facts : Calories 767, Fat 49, SaturatedFat 15.5, Cholesterol 114.5, Sodium 1329.9, Carbohydrate 53.1, Fiber 8.6, Sugar 9.9, Protein 30.9
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- Toss the aubergine and pepper slices with 1 tablespoon of olive oil and a good pinch of salt and pepper. Layer the aubergine and pepper in a single layer onto a baking tray (you may need more than one tray) then place them in the oven for 35-40 minutes, turning halfway, until tender and have taken on some colour.
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- Add the tinned tomatoes, harissa paste, red wine vinegar and sugar to the saucepan and stir everything to combine. Simmer the sauce for approximately 20 minutes, until it has thickened up.
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- Brush the aubergine with a little oil and bake in the oven at 180C/160C Fan/Gas 4 for 8-10 minutes.
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