HERB AND GARLIC DRESSING
I found this years ago in a recipe book made by a local church auxiliary. I make it and use it as a dressing for pasta salad or tomato and cucumber Greek salad. I usually mix a day ahead and the flavors taste 100 times better!
Provided by Ellaellaola
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.
Nutrition Facts : Calories 257 calories, Carbohydrate 3.3 g, Fat 27.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.6 g, Sodium 291.7 mg, Sugar 2.1 g
EGGPLANT (AUBERGINE) WITH RAW GARLIC
This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.
Provided by Lennie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash eggplant well; cut off stem portion (leave peel on).
- Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
- Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
- On a serving platter, arrange cooked eggplant slices.
- In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
- Drizzle over the eggplant slices, sprinkle with parsley, and serve.
AUBERGINES WITH GARLIC & HERB DRESSING
An Italian-style sweet and sour dressing works well with the meaty aubergines
Provided by Mary Cadogan
Categories Buffet, Side dish, Vegetable
Time 1h5m
Yield Serves 20 as part of a meal
Number Of Ingredients 6
Steps:
- Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
- Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.
Nutrition Facts : Calories 53 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE
This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.
Provided by twissis
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
- Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
- Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
- Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
- Bake for 30 min or till hot & bubbly. Serve immediately.
- NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
- NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
GRIDDLED AUBERGINES WITH SESAME DRESSING
Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq
Provided by Good Food team
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
- Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.
Nutrition Facts : Calories 194 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
BAKED AUBERGINES WITH CORIANDER YOGURT DRESSING
This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood cholesterol
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/fan 170C/gas 5. Leaving the stem on, cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. Place in a shallow baking dish. Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Season with freshly ground black pepper and bake uncovered for 25-30 mins, until the flesh is tender.
- Meanwhile, put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed. Fluff up with a fork, then stir the apricots, tomatoes, spring onions and pine nuts into the couscous. Sprinkle with the cinnamon and toss well together.
- Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the couscous mixture. Place the aubergine skins back in the baking dish and spoon the couscous mix into them, piling it up to hold a generous amount in each. Scatter any left over couscous mix around the edge of the dish.
- Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together - add a drop of water if the dressing is too thick. To serve, heap the loose couscous mix under the stuffed aubergines so they're propped up on a slant. Drizzle over dressing and serve with mixed leaf salad.
Nutrition Facts : Calories 398 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1.05 milligram of sodium
GRILLED AUBERGINE WITH CREAMY DRESSING
A delicious grilled aubergine dish, finished with a creamy dressing, ready in 5 minutes
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 5m
Number Of Ingredients 8
Steps:
- Heat a griddle pan or grill. Brush each aubergine slice with olive oil. Cook in batches for 2-3 mins, turning once, until softened and lightly charred. Arrange on a serving platter and season with pepper.
- To make the dressing; whisk the remaining ingredients until well combined and season to taste. Drizzle over the grilled aubergines, then serve at once.
Nutrition Facts : Calories 220 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
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