EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE
Eggplants are fantastic flavor carriers, making them perfect for veggie curries. Cauliflower rice is easy to make at home: either pulse the cauliflower in a food processor, or coarsely grate, until it resembles grains of rice.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
- Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
- Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
- Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt
EGGPLANT AND VEGETABLE RICE
I look at this dish as a great way to utilize random vegetables you have in your refrigerator or freezer. In the case of frozen vegetables, you can swap out as needed and use any frozen vegetables you have on hand. It can be made vegetarian and can also be a great side dish instead of an entree.
Provided by Scott Conant
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook, stirring or shaking the pot often, until the vegetables are tender, 6 to 7 minutes. If the vegetables stick to the pot, drizzle in more olive oil, as needed to loosen.
- Add the garlic, oregano, smoked paprika and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the rice and frozen vegetables and cook, stirring often, until the rice is lightly toasted, 2 to 3 minutes. Stir in the tomatoes until well combined. Stir in the frozen vegetables and season with salt. Ladle in enough stock to cover, then add about another 3/4 inch on top (amount will vary, depending on the size of your pot). Stir just to combine and bring the mixture to a boil. Taste and add more salt, if necessary.
- Cover the pot and bake until all the liquid is absorbed into the rice, 12 to 15 minutes.
- Remove from the oven and fluff the rice using a long fork (such as one used to hold a roast while carving). Be gentle so as not to mush the eggplant.
- Place the pot back in the oven until the vegetables are warmed through, 4 to 5 minutes. Taste and add more salt, if needed. Garnish with chopped basil and drizzle olive oil over the top. Serve immediately.
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE
I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.
Provided by Nado2003
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan on medium high. Add oil, hot but not smoky.
- Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
- Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
- Add chopped onion, cook to soften 2 minutes.
- Add oyster sauce and rice vinegar, mix well.
- Add eggplants and mix well.
- Add red pepper flakes, if using.
- Cook until eggplants and onion are well done.
- Taste and add soy sauce, if needed.
- Garnish with green part of onions.
- Serve with sauce over white rice.
EGGPLANT (AUBERGINE) AND RICE
Make and share this Eggplant (Aubergine) and Rice recipe from Food.com.
Provided by Kim19068
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown hamburger with onion, salt and pepper to taste.
- Peel eggplant and slice like a hamburger bun.
- Layer eggplant then meat then one more layer of eggplant top with tomato juice.
- Bake at 450°F for 45 minutes or until fork goes through eggplant.
- Cook rice as many serving as you need.
Nutrition Facts : Calories 423.3, Fat 25.8, SaturatedFat 10, Cholesterol 115.7, Sodium 389.7, Carbohydrate 13.9, Fiber 5.3, Sugar 7.6, Protein 33.9
EGGPLANT (AUBERGINE) AND RICE DRESSING
For a change of pace, try this eggplant and rice dressing to serve with your meats - delicious! Prep time does not include cooking of rice.
Provided by Julesong
Categories Sauces
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large heavy pot over medium high heat, brown the beef, pork, and bacon.
- Add the chopped onions, celery, bell peppers, and garlic and continue to cook, stirring often, until they begin to soften, about 5 minutes.
- Add the eggplant, broth, and sage, and simmer until eggplant softens, about 15 minutes.
- Mash the cooked eggplant with a fork and season to taste with salt, black pepper, and cayenne (or Cajun seasoning).
- Add cooked rice and parsley, stir well to mix.
- Place in serving dish and enjoy!
- Notes: other possible additions include- for the holidays, dried cranberries, currants, or golden raisins; shrimp; curry powder could also be tasty.
Nutrition Facts : Calories 364.8, Fat 15.5, SaturatedFat 5.7, Cholesterol 60.2, Sodium 184.7, Carbohydrate 36.6, Fiber 10.8, Sugar 9, Protein 21.9
TEETA'S EGGPLANT (AUBERGINE) DIRTY RICE
Dirty Rice is a staple in South Louisiana. I fell in love with this dressing at an Easter family gathering. I begged and got this wonderful recipe from my husband's Aunt Adine Laborde (TeeTa as she is known in the family) I hope you enjoy it as much as we do.
Provided by Misty Mathews
Categories White Rice
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cube eggplant, boil 10 minutes and drain.
- Melt butter in heavy large dutch oven.
- Saute onion, garlic, celery, peppers until soft, add ground meat and cook until meat is done.
- Add eggplant to meat mixture and mash.
- Cook meat/eggplant mixture an additional 15-20 minutes.
- Add salt and peppers (adjust for taste) Then fold in rice and green onions in meat mixture.
- Turn off heat and let steam for 30 minutes.
- Fold in parsley just before serving.
Nutrition Facts : Calories 188.3, Fat 5.1, SaturatedFat 3, Cholesterol 12.2, Sodium 285.2, Carbohydrate 33.1, Fiber 5.2, Sugar 4.1, Protein 3.7
TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.
Provided by UmmBinat
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
- Rince and dry eggplant with paper towels.
- Half onion lengthwise and slice.
- Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
- Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
- Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
- Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
- Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
- Stir gently and turn into a heated serving dish.
- Serve with yogurt and then enjoy the delicious taste.
ARTICHOKE & AUBERGINE RICE
As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.
- Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.
Nutrition Facts : Calories 431 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium
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