BALKAN EGGPLANT AND CHILE PURéE
This is an eggplant-centric version of ajvar (pronounced "eye-var), the Balkan red pepper and eggplant relish. Serve it with toasted pita triangles or warm pita bread. It differs from other eggplant purées because once the eggplant is cooked and puréed with the other ingredients, the purée itself is simmered until thick.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 1h30m
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and oil lightly with olive oil. Cut the eggplants in half lengthwise, then with the point of a knife score them down to the skin, but not through it. Place cut side down on the oiled baking sheet, and bake for 30 minutes, until thoroughly softened and beginning to collapse. Remove from the oven and place, cut side down, in a colander in the sink. Leave to drain and cool for 30 minutes.
- Roast the chiles over a burner flame, or under the broiler, until charred. Transfer to a bowl, cover tightly and allow to cool. Put on plastic gloves and peel and seed the chiles.
- Peel the eggplant and purée in a food processor fitted with the steel blade. Add the chiles to the food processor, along with the tomato paste and salt to taste. Process until everything is blended together.
- Place the garlic and 1/4 teaspoon salt in a mortar and pestle and mash until you have a smooth purée.
- Heat 2 tablespoons of olive oil over medium heat in a medium-size nonstick skillet and add the garlic. Cook for about 30 seconds, then stir in the paprika. Cook, stirring, for about 30 seconds, then stir in the eggplant purée. Bring to a simmer and cook stirring, until the purée is quite thick. Stir in the remaining olive oil, taste and adjust salt.
- Remove from the heat, cool and transfer to a jar. Place a thin film of olive oil over the top if storing.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 8 grams
GRILLED RUMANIAN EGGPLANT PUREE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place whole eggplants directly on grill directly over medium-high heat source.
- Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.
- Let cool, then remove and discard skin. Place remaining eggplant in a bowl.
- Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.
SPICY LAMB WITH CHARRED EGGPLANT PURéE AND PITA
Steps:
- Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
- Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
- Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.
CROSTINI WITH EGGPLANT AND PINE NUT PURéE
Provided by Regina Schrambling
Categories quick, weekday, appetizer
Time 30m
Yield At least 18 crostini
Number Of Ingredients 12
Steps:
- Heat broiler. Peel, and trim eggplant, and slice into rounds about 1/2 inch thick. Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes. Turn, and brown the second side. Remove from broiler, and stack slices so they steam to finish cooking.
- Toast pine nuts in a small skillet over low heat, shaking often, until golden. Cool. Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth. Coarsely chop eggplant, add to mixture, and work into a somewhat rough purée with the pestle or in a food processor. Add a little lemon juice to sharpen the flavor. Taste for salt; add more if needed, and season with pepper. Stir in herbs. Spread on baguette slices or crackers, and garnish with a basil leaf.
BABA GHANOUJ (ROAST EGGPLANT PUREE)
This recipe is from sallybernstein.com. I had this for the first time a few months ago and have been looking for a recipe.
Provided by Lavender Lynn
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
- When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
- Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.
CHICK-PEA AND EGGPLANT PURéE
This recipe is used to prepare [Roasted Peppers Stuffed with Chick-Pea and Eggplant Purée and Mushrooms](/recipes/recipe_views/views/14145). Can be prepared in 45 minutes or less, but requires additional unattended time.
Yield Makes 2 1/4 cups
Number Of Ingredients 8
Steps:
- Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt. Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain.
- Preheat broiler.
- Rinse eggplant slices and pat dry with paper towels. Broil eggplant on a rack of a broiler pan about 4 inches from heat until deep golden, about 6 minutes on each side. When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them.
- In a food processor pulse eggplant with remaining ingredients until just puréed and season with salt and pepper. Purée may be made 3 days ahead and chilled, covered.
EGGPLANT PARMIGIANA
Make and share this Eggplant Parmigiana recipe from Food.com.
Provided by Isabeau
Categories Vegetable
Time 50m
Yield 1 eggplant parmigiana, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant.
- Lightly salt and pepper each slice.
- Dip each in bread crumbs, coating both sides.
- Dip each in whisked egg and then again in bread crumbs, coating both sides.
- Fry in 1/8 inch of oil until tender, turning once.
- Layer in 2 quart baking dish.
- Saute onions and peppers; add to eggplant.
- Combine tomato and spices in skillet or sauce pan, heating through.
- Pour sauce over vegetables.
- Top with grated cheese.
- Bake in 350F oven 20-30 minutes, until heated through and cheese is melted.
Nutrition Facts : Calories 285.8, Fat 14.4, SaturatedFat 8.8, Cholesterol 36.3, Sodium 579.7, Carbohydrate 28, Fiber 7.5, Sugar 11, Protein 14.9
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