EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
BAHARAT BRAISED EGGPLANT
Make and share this BAHARAT BRAISED EGGPLANT recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Trim ends off eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
- In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
- Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
- Return eggplant to the pan with RawSpiceBar's Baharat Spices, tomato, chickpeas, raisins and sugar. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
- Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the feta, dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.
Nutrition Facts : Calories 203, Fat 16, SaturatedFat 3.3, Cholesterol 8.3, Sodium 758, Carbohydrate 12.9, Fiber 4.1, Sugar 3.8, Protein 3.7
TURKISH STYLE BRAISED EGGPLANT
This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water.
Provided by threeovens
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours.
- Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
- Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
- Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
- Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes.
- Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes.
- Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.
Nutrition Facts : Calories 380.2, Fat 31.9, SaturatedFat 4.1, Sodium 1174.3, Carbohydrate 24.7, Fiber 7.2, Sugar 13.4, Protein 3.8
BRAISED EGGPLANT
Steps:
- Chop green onion and put garlic through press; saute in hot oil for 2 minutes.
- Peel and cut eggplant in 3-inch strips. Add to skillet in single layer and cook over high heat until lightly browned on both sides.
- Add broth; cover and simmer about 10 minutes, until eggplant is tender.
- Stir in soy sauce and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 6 grams, TransFat 0 grams
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