SPICED PEPPERS AND EGGPLANT
Provided by Alison Roman
Categories Side Sauté Low Carb Vegetarian Quick & Easy High Fiber Basil Eggplant Bell Pepper Summer Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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.
- DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.
CORIANDER AND CUMIN BROILED EGGPLANT
This recipe can be prepared in 45 minutes or less.
Yield Serves 2 as a side dish
Number Of Ingredients 7
Steps:
- Preheat broiler and lightly oil a baking pan.
- Cut eggplant into 1/4-inch-thick slices. Chop cilantro and in a bowl stir together with remaining ingredients and salt and pepper to taste. Brush cilantro mixture on both sides of eggplant slices and transfer to baking pan. Broil eggplant 5 to 6 inches from heat until golden and cooked through, about 10 minutes.
EXOTIC BRINJAL (SPICY EGGPLANT)
It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.
Provided by meenal
Categories Side Dish Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
- Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
- Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g
EGGPLANT OMELET WITH CORIANDER AND CARAWAY
Categories Egg Vegetable Appetizer Brunch Broil Vegetarian Lunch Eggplant Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat broiler. Pierce eggplants all over with fork. Place eggplants in baking pan. Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes. Cool eggplants; stem and peel. Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid. Transfer eggplants to bowl; mash.
- Heat 3 tablespoons oil in heavy large skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Add garlic and sauté 4 minutes. Set aside.
- Whisk eggs in large bowl to blend. Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.
- Preheat broiler. Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat. Add egg mixture, cover and cook until omelet is almost set, about 15 minutes. Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes. Using rubber spatula, loosen omelet and slide out onto plate. Garnish with lemon wedges. Serve hot or at room temperature.
DANIEL BOULUD'S EGGPLANT WITH CUMIN
Provided by Julia Reed
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Pierce the eggplants in several places so they won't explode, place in a greased baking pan and bake until soft, almost to the point of collapse, 35 to 45 minutes. Cut in half, cool for 15 minutes or so and drain the juices. Remove the skin, finely chop the flesh and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and cumin, cover and cook for 3 minutes. Add the mushrooms, cover and cook for 5 minutes. Add the eggplant and salt and pepper to taste. Cook gently for 20 minutes, or until moisture evaporates. Check for seasoning.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 9 grams
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