EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN
This recipe is an easy recipe because you don't cook the chicken or the eggplant before putting them in the casserole. It's also easy because you use sauce from a jar. Of course, you can use your favorite homemade pasta sauce if desired.
Provided by GrandmaIsCooking
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Peel and slice eggplant.
- Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
- Line bottom of 13x9 inch baking dish with the chicken breast slices.
- Cover chicken with the eggplant slices.
- Sprinkle breadcrumbs over eggplant.
- Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
- Pour marinara sauce over cheese.
- Sprinkle Parmesan cheese over top.
- Bake for 30-40 minutes at 350 degrees.
SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN
This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.
Provided by jordana sarrell
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Spicy Sauce Ingredients.
- Cut up chicken to desired size.
- Peel eggplant and cut up to desired size.
- Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
- Stir Fry garlic in wok, about 10 seconds.
- Cook chicken.
- Add Spicy Sauce into wok and simmer then add cornstarch.
- Add eggplant and stir, about 30 seconds.
- Serve and Enjoy!
EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]
Provided by Lexi
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
- Add chicken and let cook until no longer pink on the outside, about 5 minutes.
- Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
- Add in fresh spinach, mix and let cook until spinach wilts.
- Garnish with fresh basil and season to taste.
Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg
CHICKEN AND EGGPLANT (AUBERGINE) ROLLS
I just LOVE this recipe for these flavoursome chicken and eggplant rolls, which can be served as an appetiser, as a main dish or as one of several main dishes for a Greek-style meal. They are great with a Greek salad and warm crusty bread. Adapted from a recipe on an International Masters '1001 recipes for pan or wok' recipe card, and posted for the 2005 Zaar World Tour. For a vegetarian variation, replace the chicken with spinach (see notes below), or double the recipe and make some of each. When getting together your ingredients, err on the side of having a little too much eggplant rather than too little, so choose a really large eggplant or two medium-large ones! See notes below.
Provided by bluemoon downunder
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the eggplant lengthways into thin strips, finely chop the chicken (I find it easier to cut the chicken with kitchen scissors), peel and finely chop the onion and garlic.
- Heat 1 tablespoon of the oil in a pan, preferably non-stick, and sauté the onion and garlic for 2-3 minutes, or until soft; add the chicken and sauté until browned and cooked through.
- Transfer to a bowl, season to taste and allow to cool slightly. Stir in the basil, lemon zest and cheese.
- Heat 1 tablespoon of oil in the cleaned pan, add the eggplant slices in batches and sauté for 3-4 minutes, turning until browned. Remove and keep warm on a plate covered with foil. Repeat the process with the remaining oil and eggplant slices until all of them have been browned.
- Lay the eggplant slices on a work surface, and spread with the chicken mixture (do not overfill the eggplant slice or the mixture will ooze out the sides when you roll it), and roll (Swiss-roll style) to enclose the roll and secure it with a cocktail stick, so that the stick is flat and woven once through the eggplant slice where it closes.
- Add the sauce to the cleaned pan and heat until simmering, add the rolls, cover and simmer for 5 minutes or until they are heated through.
- Transfer to a warmed serving plate. You may like to remove the cocktail sticks at this stage. Garnish with basil and serve.
- Chef's note: I rarely salt eggplant before using it, and haven't found it to be necessary in this recipe; but if you prefer to do so, add in that step. If you have any slices of eggplant left over once you have made your rolls, chop them roughly and add them to the sauce in step 6. If you have filling left over, use it to stuff another vegetable: a tomato or mushroom would be ideal. Refrigerate until you have time to deal with it!
- Vegetarian Variation: For a vegetarian version, replace the chicken with 350g (12 ounces) of fresh spinach. Wash,dry and finely shred the spinach, then add to the pan in step 2 with the onion, and heat until wilted. Or for a quicker version of this, use a thawed and thoroughly squeeze-dried packet of frozen spinach. And add a pinch of nutmeg, cumin or cinnamon.
EGGPLANT (AUBERGINE) ROLL-UPS
These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.
Provided by Mrs B
Categories Lunch/Snacks
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
- Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
- Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
- Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
- Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
- When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.
Nutrition Facts : Calories 517.4, Fat 30, SaturatedFat 4.2, Sodium 427.6, Carbohydrate 54, Fiber 16.4, Sugar 7.3, Protein 14.9
EGGPLANT CHICKEN CASSEROLE
I sometimes use cheddar flavored veggie shreads in this recipe. You can also substitute the chicken with another meat or TVP.
Provided by mandagirl
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat.
- Spray it with vegetable cooking spray and immediately add eggplant and onion. Cook and stir until onion is soft.
- Place in a large bowl and add all other ingredients except parmesan cheese. Mix well.
- Pour into a casserole dish that has been sprayed with vegetable spray.
- Sprinkle with parmesan cheese.
- Bake at 350 degrees for about 1 hour.
STUFFED EGGPLANT (AUBERGINE) ROLLS
This is really a tasty dish. If you can't get eggplant, or your garden is full of zucchini that can also be used as a substitute for the eggplant. Both make an excellent side dish or light meal.
Provided by glitter
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the eggplants, remove the stems,peel and slice lengthwise.
- Soak the eggplants in the salt and enough water to cover the eggplant. Keep them immersed with a heavy plate for about 20 minute to 1/2 hours The longer the better. This takes out the bitterness.
- Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter.
- Dry the eggplant with paper towels.
- Dredge the eggplant first into flour, then dip into the egg.
- Fry until golden brown and drain on paper towels.
- In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese.
- Roll up the eggplant and place seam side down in a greased shallow baking dish.
- Top with marinara sauce.
- Bake in a 350* oven for 20-30 minute.
- Garnish with grated cheese and some fnely chopped parsley.
Nutrition Facts : Calories 563.5, Fat 33.4, SaturatedFat 18.2, Cholesterol 208.6, Sodium 1384, Carbohydrate 34.7, Fiber 9.8, Sugar 18.6, Protein 33.8
AUBERGINE ROLLS WITH SPINACH & RICOTTA
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
- Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
- Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.
Nutrition Facts : Calories 376 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
ROASTED EGGPLANT (AUBERGINE) ROLLS
A healthy version to something usually called "eggplant rolatini" in italian restaurants. Very filling! And the robust flavors of this dish will will have your family asking for this on a regular basis. And it was found in Prevention Magazine, so you KNOW it's good for you!!
Provided by Caseylaine
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
- Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
- Add the tomatoes (with the juice), and simmer for 15 minutes.
- In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
- Add salt and peper to taste.
- Lightly coat a baking dish with cooking spray.
- Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
- Place the eggplant in the dish.
- Continue until all the eggplant is used.
- Top with the tomato sauce, and bake for 30 minutes.
Nutrition Facts : Calories 153.3, Fat 7.8, SaturatedFat 0.7, Sodium 337.8, Carbohydrate 20.9, Fiber 9.2, Sugar 10.5, Protein 4.3
MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
- Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
- Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
EGGPLANT (AUBERGINE) AND FETA ROLLS
As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.
Provided by bluemoon downunder
Categories Cheese
Time 30m
Yield 12 rolls, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
- Rinse and dry well.
- Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
- Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
- Place on a platter to serve.
- TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
Nutrition Facts : Calories 81.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.9, Sodium 189.6, Carbohydrate 9.5, Fiber 5.3, Sugar 4.3, Protein 4.1
EGGPLANT (AUBERGINE) ROLLS
Succulent slices of eggplant are rolled around spicy kufta (meat patties) and simmered in flavorful tomato sauce. The neat presentation of the dish renders it suitable for formal occasions.
Provided by Chef Nawal
Categories Meat
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Broil, on both sides, drained eggplant slices after spraying or brushing them with olive oil, for about 10 minutes or until soft and browned in spots (they do not need to be fully cooked).
- Mix kufta ingredients, and knead briefly.
- Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long.
- Broil patties turning once to brown on both sides, about 10 minutes (again they do not need to be fully cooked).
- Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice.
- Roll up the eggplant slice around the kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water).
- Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size.
- Spread diced tomatoes on rolls.
- Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice.
- Heat until it starts to bubble, or microwave for 3 minutes on high.
- Pour liquid all over the rolls.
- There should be enough liquid to cover them.
- Add a little hot water if needed.
- Bake in a preheated oven at 400 degrees F.
- ,loosely covered, for about 30 minutes or until sauce is bubbly and nicely thickened.
- Garnish with chopped parsley, and serve with warm bread or cooked rice, along with salad.
Nutrition Facts : Calories 29.9, Fat 0.2, Sodium 563.9, Carbohydrate 6.5, Fiber 1.1, Sugar 2.6, Protein 1.1
EGGPLANT (AUBERGINE) AND RICOTTA ROLLS
Delicious and easy vegetarian recipe. I char-grill fresh sliced eggplant using my George Foreman grill, but you can buy it ready made from the deli. I also find it easier sometimes to omit the thyme leaves and lemon rind and use instead a bottled dried mix of lemon, basil and thyme from the supermarket.
Provided by Ozzzie
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
- Heat oil in a fry pan over medium heat.
- Add onion and garlic, cook for about 3 minutes.
- Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
- Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
- Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
- Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
- Spoon sauce into baking dish and top with eggplant rolls.
- Cover and bake for approximately 25 minutes or until sauce is bubbling.
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