EGGPLANT AND SPICY SAUSAGE STEW
Serve this delicious, hearty stew with fresh hot baked cornbread or crusty bread and a simple green salad for a delicious family meal. Recipe is from about.com's Southern food site.
Provided by Pinay0618
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
- Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.
Nutrition Facts : Calories 424.6, Fat 20, SaturatedFat 6.9, Cholesterol 43.1, Sodium 1759.2, Carbohydrate 42.5, Fiber 14.2, Sugar 12.8, Protein 22.1
ITALIAN SAUSAGE AND EGGPLANT SOUP
This is a wonderful soup for a cold winter day. Very hearty and delicious! Plus it's very nutritious too. Feel free to use fresh herbs is you have them on hand, just increase the amount.
Provided by breezermom
Categories Pork
Time 3h20m
Yield 18 cups
Number Of Ingredients 18
Steps:
- Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
- Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
- Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
- Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
- Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.
PASTA WITH SAUSAGE, EGGPLANT AND BASIL
Steps:
- Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
- Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.
DONALD LINK'S EGGPLANT CASSEROLE
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution. His eggplant casserole is warmed with the spicy North African sausage known as merguez. But it works extremely well with lamb sausage, too, or with fresh chorizo.
Provided by The New York Times
Categories dinner, weekday, sauces and gravies, main course
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the béchamel: In a small saucepan over low heat, melt butter. Add flour and whisk until pale golden, about 5 minutes. Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly. Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes. Remove from heat and set aside.
- For the casserole: Preheat oven to 400 degrees. Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper. Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven. Meanwhile, in a medium skillet over medium-low heat, sauté merguez until browned and fully cooked. Remove from heat and slice into 1/4-inch-thick rounds.
- Oil an 8-by-11, 2-inch-deep baking dish. Spread one-third of béchamel in baking dish. Top with half the eggplant, then half the fontina and half the merguez. Coat with half of the remaining béchamel. Top with remaining eggplant, fontina and merguez. Spread with remaining béchamel and the Parmesan.
- Bake until hot, bubbling and lightly browned, 12 to 15 minutes. Allow to rest for a minute or two, then serve.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 22 grams, Carbohydrate 17 grams, Fat 52 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 27 grams, Sodium 1269 milligrams, Sugar 8 grams, TransFat 0 grams
SPICED EGGPLANT STEW
Steps:
- Wipe the eggplants, cut the stems from them, and cut them into fat chunks. The dish will be more interesting to eat if you don't cut them too small. Put them into a colander, set in the sink, and sprinkle sea salt over them. Leave them for a good half hour, longer if you can.
- Peel and coarsely chop the onions, then cook them with the oil in a large pan over medium heat until they are soft, translucent, and sweet.
- While the onions are cooking, crush the cardamom pods with the flat blade of a knife or a rolling pin and shake out the little black seeds into a mortar or spice grinder (or a clean coffee grinder). Add the coriander seeds and the peppercorns and grind them to a coarse powder. The smell as you grind will convince you that there is much to be missed in buying ready-ground spices.
- Thinly slice the garlic. Peel the ginger and cut it into thin, matchsticklike shards. Stir the garlic and ginger into the onions along with the turmeric and ground spices. Peel and seed the tomatoes and add them to the pan.
- Rinse the eggplants of their salt and pat dry. Without oiling them, grill them on a ridged cast-iron grill pan until they are starting to soften and have dark grill lines across them. Turn them as you go, so that they are cooked on both sides, removing them as they are ready and replacing them with another batch. Add them to the onions, then pour in the stock and bring to a boil. Add the coconut milk, chiles, and a little salt and continue cooking at a simmer for about forty-five minutes. The eggplants should be very soft and silky but not actually falling apart.
- Lift out the eggplants, tomatoes, and some of the onion with a slotted spoon. Reduce the rest of the sauce by boiling hard for five minutes or so. Now ladle most, but not all, of the sauce into a blender and blitz until smooth and thick (take care to cover the top before you turn it on, the sauce is very hot). Return the vegetables and the sauce to the pot, then chop the mint and cilantro leaves and stir them in, together with a final seasoning of salt and black pepper. Serve with rice.
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EGGPLANT & SAUSAGE STEW | THE DOMESTIC LIFE STYLIST™
From thedomesticlifestylist.com
カテゴリ Soup合計時間 1 時間推定読み取り時間 3 分
- Pre-cook half of the sausage, onions and garlic in large pot on medium heat for a few minutes until the fat renders.
- Add eggplant to the pot and cook for a few minutes before adding diced tomatoes, basil, oregano, poultry seasoning, water, bay leaves and salt.
SAUSAGE, EGGPLANT AND PEPPER STEW RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)合計時間 5 時間 25 分対象人数 6カロリー 385 (1 人分)
- Warm 1 Tbsp. oil in a large nonstick skillet over medium heat. Add peppers and onions to skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in garlic and crushed red pepper, season lightly with salt; cook, stirring, until garlic is tender, about 30 seconds longer. Stir vegetables into eggplant mixture in slow cooker.
- Wipe out skillet. Warm remaining 1 Tbsp. oil in same skillet. Add sausages; brown, turning once, about 4 minutes total. Nestle sausages on top of vegetables in slow cooker.
- Cover and cook on low until vegetables are soft and sausages are cooked through, 4 to 5 hours. Season with salt and pepper and serve.
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