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
STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up.
- Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes.
- Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes.
- Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed.
- Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil.
CAPSICUM WITH EGGPLANT
Make and share this Capsicum With Eggplant recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan.
- Add the chopped onion .
- Stir and cook until onions become creamy, golden, and translucent.
- then add salt,coriander,turmeric,salt,red chillies,tomatoes and green chillies.stir 2-3 minutes. then add capsicum,potatoes and eggplant.
- Cover and allow to simmer for twenty minutesor until vegetables are cooked).
- Sprinkle chopped coriander leaves on top of the curry.
Nutrition Facts : Calories 230.2, Fat 14.4, SaturatedFat 2.2, Sodium 15.2, Carbohydrate 25.1, Fiber 6.1, Sugar 10.6, Protein 4.2
EGGPLANT WITH CAPCISUM, MUSHROOM AND FETA CHEESE
From the latest WEEKEND magazine. Did you know that red capsicums are known as the "caviar of vegetables" and are even higher in Vitamin C than their green counterparts! They are also a good source of Vitamin A which helps heal wounds quickly and strengtens one's immune system. Capsicums contain a reasonable amount of folate and vitamin B6. They are excellent for those watching their weight. To enhance the body's absorption of Vitamin C contained in capsicums, one must eat 'em with iron-rich foods.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 59m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a little butter.
- Stir-fry the onions until soft and golden brown.
- Remove from flame.
- Then, fry mushrooms until well-browned.
- Remove from heat.
- Keep aside.
- Add a little more butter.
- Saute the red capsicum.
- Remove from flame.
- Keep aside.
- Heat some oil in a frying pan.
- Shallow-fry the eggplant until golden in colour and cooked on both sides.
- Drain on an absorbent paper towel.
- Wipe the frying pan completely with an absorbent paper towel.
- Arrange the eggplant on a flat dish.
- Arrange onion rings over it.
- Arrange the capsicum over it.
- Combine the sauteed mushrooms, feta cheese and thyme.
- Sprinkle the combined mixture over the capsicum.
- Garnish with chopped parsley.
- Pour a little olive oil before serving.
Nutrition Facts : Calories 162.5, Fat 8.4, SaturatedFat 5.7, Cholesterol 33.4, Sodium 425, Carbohydrate 16.3, Fiber 5.6, Sugar 8.1, Protein 7.9
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- 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.
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