Eggplant And Pepper Tian On Fried Eggplant Food

FRIED EGGPLANT

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT

Steps:

• Preheat the oven to 300 degrees F.
• Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic.
• In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil chiffonade. Drain. Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently. Warm when ready to serve and place on a piece of fried eggplant.

DEEP FRIED EGGPLANT

Steps:

• Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
• Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
• In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

TOMATO AND EGGPLANT TIAN

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
• Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT

Steps:

• Preheat the oven to 450 F/230 C or Gas Mark 8.
• Lightly grease the Tian or an oven proof dish with olive oil.
• Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
• Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
• Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
• Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
• Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.

EGGPLANT TIAN

Steps:

• Arrange one layer of eggplant on a tray or baking sheet lined with paper towels and sprinkle with some kosher salt. Turn eggplant over and salt other side. Cover eggplant with a layer of paper towels and top with another layer of eggplant, sprinkling with some kosher salt. Repeat layering with paper towels and remaining eggplant and kosher salt and let stand about 20 minutes. (Paper towels will absorb liquid from eggplant.) Preheat broiler.
• On an oiled baking sheet arrange one layer of eggplant and broil about 3 inches from heat until pale golden, about 3 minutes. Using tongs or a spatula, turn eggplant over and broil until pale golden and tender, about 2 minutes more. Transfer cooked eggplant to a platter and broil remaining eggplant in same manner.
• In a large non-stick skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until soft and pale golden, and transfer to a bowl. Add spinach to skillet and sauté over moderately high heat, tossing and turning with tongs, until wilted. Season spinach with salt and pepper and stir into onion.
• In a blender, pureé basil, garlic, and 6 tablespoons oil until smooth. Season basil mixture with salt and pepper.
• Preheat oven to 450°F. and generously brush a 10-by-3 inch round cake pan with some oil. Line side and bottom of pan with a layer of eggplant. Brush eggplant with some basil mixture and spread some spinach mixture evenly over eggplant. Layer some tomato slices over spinach mixture and brush with some basil mixture. Repeat layering with remaining eggplant, basil mixture, spinach mixture, and tomatoes in same manner, ending with a layer of tomatoes.
• Bake eggplant tian in middle of oven 20 minutes. Cool tian in pan on a rack 1 hour and invert onto a shallow serving dish. (Some liquid will drain from the tian.)

RED BELL PEPPER AND EGGPLANT TIAN WITH ANCHOVIES

Steps:

• Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.)
• Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tablespoon olive oil. Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil. Bake until eggplant begins to soften but not brown, about 15 minutes. Remove from oven; maintain oven temperature.
• Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add 3 cups fresh breadcrumbs to skillet and sauté until golden, about 6 minutes. Remove skillet from heat.
• Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish. Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Niçois olives. Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly. Sprinkle lightly with salt and generously with black pepper. Drizzle with 2 tablespoons olive oil. Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Niçois olives. Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish. Arrange remaining roasted red bell peppers and anchovies between tomato slices. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with 1 tablespoon Niçois olives.
• Bake assembled tian 30 minutes. Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish. Continue to bake tian until vegetables are very tender, about 15 minutes longer. Let tian stand 15 minutes. Serve tian hot or at room temperature.