BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)
The amount listed will serve about 3-4 people although my DH and DS could eat this dish by themselves lol! you can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but I doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, I don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
- Set oven to broiler heat.
- Grease a large baking sheet.
- Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
- Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
- In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
- Spread HALF the mushroom mixture on the bottom of the dish.
- Arrange HALF the eggplant slices over the mushroom mixture.
- Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
- Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
- Cover and bake in a 375 degree oven for about 1 hour.
- Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
- Return to oven uncovered for another 5-6 minutes or until the cheese melts.
- Let stand about 10-15 minutes before serving.
- Delicious!
EGGPLANT (AUBERGINE) AND PORTABELLA SCHNITZEL
Make and share this Eggplant (Aubergine) and Portabella Schnitzel recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Coat baking sheet with cooking spray.
- To Make the Schnitzel:.
- Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
- To make Lemon Caper Sauce:.
- Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
- To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!
CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
- In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
- To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.
GRILLED EGGPLANT & PORTOBELLO SANDWICH
From Eating Well Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
Provided by Cheri 911
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high.
- Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
- Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Nutrition Facts : Calories 275.9, Fat 12.9, SaturatedFat 2, Sodium 594.6, Carbohydrate 36.7, Fiber 9.4, Sugar 8, Protein 8
PORTOBELLO BURGERS
Steps:
- Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
- Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
- In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
- Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
EGGPLANT (AUBERGINE) AND PORTABELLA "BURGERS"
These are delicious sandwiches. Use vegetarian Worcestershire sauce. I have tried making these also with fresh mozzarella and American cheese, but the fontina is wonderful. Also, it's good to prepare eggplant before cooking. Slice, salt both sides and place on a paper towel on a plate. Put a paper towel over the slices and place another plate on top and then place something heavy on top of the plate. This helps draw out eggplant's natural bitterness and allows you to get away without using so much oil to cook it with. After an hour or so, remove the eggplant and brush off the salt and use. I've also heard of people rinsing off the eggplant but I've never rinsed it.
Provided by Gingersnap in Midwe
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Spray a nonstick skillet with cooking spray and place over medium heat until hot. Spray the mushroom tops with cooking spray and brush on Worcestershire sauce. Heat them in the skillet, tops down, for 3-4 minutes and turn them over for 3-4 minutes. Remove them when tender and set aside.
- Put the muffin bottoms on a baking sheet and top with cheese. Bake them until the cheese melts and remove them from the oven and the baking sheet.
- Spray both sides of the eggplant with the spray and brush with Worcestershire sauce and place them on the baking sheet. Bake them 5 minutes and turn. Place the muffin tops also on the baking sheet at this time and bake for 5 minutes. Bake until the eggplant is tender and the muffin tops golden.
- To make your sandwich, place a small amount of mayo on the muffin bottom. Layer tomato, eggplant and mushroom on the bottom and top with the top half of muffin.
Nutrition Facts : Calories 263.1, Fat 11.2, SaturatedFat 6.1, Cholesterol 34.1, Sodium 499.2, Carbohydrate 28.3, Fiber 2.5, Sugar 3.9, Protein 12.8
EGGPLANT (AUBERGINE) MOZZARELLA BAKE
Make and share this Eggplant (Aubergine) Mozzarella Bake recipe from Food.com.
Provided by tehparrot
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
- Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
- While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
- Cook for a few minutes until soft.
- Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
- Simmer covered on low for a few minutes to let the flavors mix.
- Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
- Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
- Repeat with another layer of eggplant, sauce, and cheese.
- Bake the casserole at 400F for 30 minutes.
Nutrition Facts : Calories 100.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 3.7, Sodium 445.4, Carbohydrate 19.3, Fiber 8.3, Sugar 8.9, Protein 5.2
PULLED BBQ AUBERGINE & BLACK BEAN BURGERS
Get the kids to help you prep the veg for these family-friendly burgers. These veggie buns have all the comforting textures of meat but are completely vegan
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat the grill to high and grill the aubergine, turning occasionally, until blackened and soft all over, about 20-30 mins. Set aside to cool.
- Meanwhile, heat the oil in a large ovenproof pan over a medium heat, add the onion and fry until softened and golden, about 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Peel the skin from the cooled aubergine and discard it, or scoop out the flesh using a spoon, then put in the pan with the onion. Add the garlic granules, paprika, sugar, oregano, 1 tsp sea salt and 1 tsp black pepper. Stir until aromatic, then mix in the barbecue sauce along with the black beans. Season and bake until the sauce is rich and thick, and the aubergine resembles pulled pork - about 10-15 mins.
- Pile into the burger buns with the red onion or pink pickled onion and any other burger fillings you like. Enjoy with coleslaw and corn on the cob on the side, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 20 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
EGGPLANT BURGERS
This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.
Provided by Irv Thomas
Categories Fruits and Vegetables Vegetables Eggplant
Time 14m
Yield 6
Number Of Ingredients 11
Steps:
- Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
- Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
- Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 52.8 g, Cholesterol 27.9 mg, Fat 18.8 g, Fiber 4.9 g, Protein 13.8 g, SaturatedFat 7.1 g, Sodium 1720.3 mg, Sugar 24.7 g
EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
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