Christmas Eggplant Aubergine Delicious Winter Vegetables Food

EASY EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
• Salt them heavily, cover with another plate and weight.
• Leave for 1/2 to one hour.
• Cut the bread into cubes.
• Peel and chop the onion.
• Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
• Rinse and gently squeeze dry the eggplant.
• Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
• Add the tomatoes and simmer for a few minutes.
• Mix into the toasted bread cubes in the lasagne pan.
• Top with the grated cheese.
• Bake at 350°F for 30 minutes.

ROASTED EGGPLANT (AUBERGINE) SOUP

Steps:

• Preheat oven to 400°F.
• Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
• Remove from oven.
• Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
• Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
• Cool slightly.
• Working in batches, puree soup in blender until smooth. Return soup to saucepan.
• Stir in cream. Bring to simmer, thinning with more stock, if desired.
• Season soup with salt and pepper. Ladle into bowls.
• Sprinkle with goat cheese; serve.

EGGPLANT (AUBERGINE) TART

Steps:

• Slice eggplants on the slant: lightly score and lay on cookie sheet.
• Sprinkle with salt and pepper.
• Broil for 5- 10 minutes, until just turning brown.
• Remove: turn oven to 450.
• Heat oil in pan on stovetop.
• Toss in minced garlic, salt& pepper, herbs; stir.
• Add tomatoes, capers, and mushrooms.
• Heat thoroughly for about 10 minutes, until mixture begins to thicken.
• Remove from heat.
• In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
• Arrange goat cheese evenly.
• Garnish with fresh basil leaves.
• Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.

CHRISTMAS EGGPLANT (AUBERGINE) (DELICIOUS WINTER VEGETABLES)

Steps:

• In a big pot over medium high heat, add olive oil, garlic, onion, red bell pepper, zucchini, eggplant and Italian Seasoning.
• You may need to add more oil to coat the vegetables.
• Don't worry, you will drain most of it off later.
• Cook and stir until eggplant is tender.
• It will take 15 minutes or more.
• While still cooking, stir in Seasoned Dipping Oil, or other seasoned/flavored oil plus vinegar and salt and pepper to taste.
• After eggplant is tender, turn off heat and then drain the mixture of all excess oil and blot with paper towels.
• Spread mixture on a baking sheet in a single layer and bake at 325 degrees for 30 minutes.
• Let cool slightly and then spoon into a casserole dish.
• Top with mozarella.
• It can be refrigerated at this point to be served later.
• Before serving, bake or microwave, covered, until it is hot (if it has been refrigerated) and cheese is melted.

CRISPY BAKED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375*.
• Slice eggplant very thin, no more than 1/4".
• Salt slices lightly and let them stand about 10 minutes.
• Then pat dry with paper towels.
• Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
• Dip the eggplant slices in liquid, then dredge in wheat germ.
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.