PAN-FRIED EGGPLANT AND ZUCCHINI
Number Of Ingredients 7
Steps:
- Line 2 rimmed baking sheets with paper towels. Heat half of oil in a 12-inch skillet over medium-high heat. Working in batches, add vegetables to skillet, seasoning with salt and pepper just before placing in skillet. Add more oil as needed. Cook vegetables until browned on both sides, approximately 3 to 4 minutes per side. Place on prepared baking sheets to drain. Add capers to remaining oil; fry until capers open and have crisped up, approximately 1 minute. Drain on paper towels. To serve, arrange eggplant and zucchini on a platter. Sprinkle with capers. Garnish with julienned fresh basil, balsamic glaze, and sea salt, if desired.
ALBANIAN FRIED EGGPLANT AND ZUCCHINI
A lovely appetizer for any occasion.
Provided by International Cuisine
Categories Appetiizer
Time 20m
Number Of Ingredients 10
Steps:
- Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
- Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
- Rinse off the salt and squeeze the eggplant of any excess liquid
- Pat dry
- In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
- Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
- Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
- Fry on both sides until golden brown.
- Remove with a slotted spoon and place on a paper towel to remove any excess oil.
- Serve warm with prepared cucumber sauce.
Nutrition Facts : Calories 130 kcal, Carbohydrate 25 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 3515 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
CRISPY FRIED EGGPLANT AND ZUCCHINI
My lifelong search for a good and crispy deep-fried eggplant recipe has been solved...with the addition of a secret ingredient: tapioca flour! These are so yummy and a great base to be tweaked into any flavor profile you wish. Interesting mix-ins could be sesame seeds with an Asian dipping sauce or cumin and cayenne and a salsa dip.
Provided by mkecupcakequeen
Categories Zucchini Appetizers
Time 19m
Yield 8
Number Of Ingredients 12
Steps:
- Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
- Place 1/2 cup tapioca starch and eggs in separate bowls.
- Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet.
- Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
- Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 36.9 g, Cholesterol 59 mg, Fat 22.1 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 4.3 g, Sodium 538.8 mg, Sugar 3.6 g
OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN
I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 24
Steps:
- SAUCE: Coat bottom of a large pot with olive oil.
- Add onions, celery, and garlic and saute until tender about 5 minutes.
- Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
- Bring to boil; reduce heat and simmer for 1 hour.
- Stir and stir and stir.
- EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
- Mix eggs and buttermilk in bowl.
- Dip slices of dusted eggplant into egg mixture.
- In the same bag with the left over flour add seasoned breadcrumbs to it.
- Then dip eggplant into bag of seasoned breadcrumbs to coat them.
- Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
- Cheese mixture: mix all together.
- Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
- Top with extra grated cheese.
- Bake in oven at 325 degrees for 30 minutes.
- Serve with crisp Italian Bread and green salad.
Nutrition Facts : Calories 513, Fat 22.8, SaturatedFat 12.3, Cholesterol 189.4, Sodium 833.9, Carbohydrate 49, Fiber 8.1, Sugar 6.9, Protein 28.8
CRISP FRIED EGGPLANT
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Categories Appetizer Side Fry Quick & Easy Eggplant Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish or first course
Number Of Ingredients 8
Steps:
- Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
CRISPY FRIED EGGPLANT (AUBERGINE)
Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.
Provided by evelync
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and slice into 1/4 inch slices.
- Add salt to egg and beat.
- Add cheese to breadcrumbs.
- Dip eggplant slices into cornstarch and shake off excess.
- Dip into egg.
- Press breadcrumb onto slices.
- Fry till golden.
- Salt to taste.
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