CRISP CHEESE-FILLED EGGPLANT SANDWICHES WITH POMEGRANATE MOLASSES
Provided by Brenda Langton
Categories Sandwich Onion Bake Low Fat Vegetarian Quick & Easy Lunch Condiment Goat Cheese Basil Eggplant Healthy Parsley Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F. Spray 2 large baking sheets with nonstick spray, then brush each with 2 teaspoons olive oil. Mix panko, 2 teaspoons salt, and 1/2 teaspoon pepper in medium bowl. Place flour in another medium bowl. Whisk egg and 1/4 cup water in shallow bowl. Coat each eggplant slice with flour; shake off excess, then dip into egg mixture, allowing excess to drip back into bowl. Coat with panko. Place on prepared sheets. Bake until bottoms are golden brown, turning once, about 12 minutes per side. Cool slightly on sheets. Maintain oven temperature.
- Meanwhile, heat 1 teaspoon oil in nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; stir 1 minute. Cool slightly. Mix in both cheeses, parsley, and basil. Season with pepper.
- Divide cheese mixture among 8 eggplant slices on 1 baking sheet; spread to cover. Top with remaining eggplant, pressing to compact and making 8 sandwiches. Bake until eggplant is crisp, about 15 minutes. Divide sandwiches among 4 plates; drizzle with pomegranate molasses.
MUHAMMARA
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Appetizer Low Fat Vegetarian Quick & Easy Low Cal Oscars Walnut Poker/Game Night Party Potluck Molasses Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.
- Available in the Asian foods section of some supermarkets and at Asian markets.
EGGPLANT (AUBERGINE) WITH POMEGRANATE MOLASSES
Make and share this Eggplant (Aubergine) With Pomegranate Molasses recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 39m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Start the preparation the day before serving.
- Preheat the oven to 425F degrees.
- Lightly coat a baking sheet with olive oil.
- Remove the stem end from each eggplant.
- Slice the eggplants on the bias into 1/2-inch thick ovals.
- Spread the slices on the baking sheet in a single layer and brush with olive oil.
- Bake the eggplants 12 minutes on each side, or until golden brown.
- Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
- In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
- Drizzle the sauce over the eggplant.
- Top with the mint, parsley and pomegranate seeds.
- Cover with plastic wrap and let stand until ready to serve.
- (Can be refrigerated overnight, but is best served at room temperature.).
BAKED CHEESE CRUSTED EGGPLANT
WE grew a small white Mohican eggplant this year. They are about 6 inches long. This is an easy, healthy, and very tasty way to prepare them. Panko is a form of breadcrumb. The bottom of the eggplant comes out crispy and dark brown the top is lightly toasted. Try it with standard eggplant let me know how it was.
Provided by mooskie
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggplant and cut into 3/4-inch thick slices.
- Mix the parmesan and panko on a plate.
- Mix the basil, milk, and mayonnaise in a bowl.
- Dredge eggplant in the mayo mix and immediately dredge in cheese mix.
- Grease a baking sheet with spray cooking oil.
- Place the eggplant on the baking sheet and bake at 425°F for 25 minutes.
Nutrition Facts : Calories 357.1, Fat 18.6, SaturatedFat 4.7, Cholesterol 26.1, Sodium 621.6, Carbohydrate 40.3, Fiber 16.3, Sugar 13.4, Protein 11.9
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