Eggplant Aubergine Cake Food

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

THE BEST EGGPLANT SHAKSHUKA

Steps:

• Chop onions finely. Dice eggplant and tomatoes into 1/2 inch cubes. Place eggplant in a colander, and salt it to draw liquids out. Mince garlic finely. If using a fresh jalapeno pepper, chop 1/2 a pepper finely.
• Heat a large pan to medium heat - the pan would preferably be either non-stick, or enamel-coated (trust me, you want something that you're not going to have to scrape eggs and sauce from). When pan is hot, add one TB of vegetable oil, and onion. Saute onion on medium heat for 5 minutes, then lower heat to medium-low and cook for another 5.
• When onions have turned golden, add 2 TBs of oil and eggplant cubes - but do not crowd them! It's better that you use less eggplant than crowding it, because it won't result in an even browning. Let eggplant brown for a few minutes, then when the eggplant has soaked up all the oil, add another TB of oil, and toss eggplant to coat. Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure equal coverage, until all have coloured evenly.
• Add tomatoes to pan. Let tomatoes draw water on medium heat, stirring occasionally, until they all break down into a chunky sauce (this can take anywhere between 15 and 25 minutes). Add chopped garlic cloves and spices.
• Crack eggs into a bowl. Traditionally, eggs are simply poured into the shakshuka sauce, one egg per hole; but some people, myself included, prefer the eggs scrambled separately, and then mixed with a bit of sauce in their little nests. If you're unsure what you will prefer, try both methods.
• With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest (or a bit of egg scramble per nest, if going the scrambled route). On medium heat, cover pan (this is important!), and let eggs cook between 8 to 10 minutes, testing for doneness after eight (you want the whites of the eggs to set and change from translucent, while the yolk should still be a little jiggly). Squeeze the juice of half a lemon on the shakshuka.
• Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread, to taste. Don't forget to sop up the sauce when you're done.

SPICED AUBERGINE BAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don't fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.
• Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.
• Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.
• Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.

EGGPLANT (AUBERGINE) CAKE?!

Steps:

• Preheat oven to 350*.
• Combine all ingreients in a large mixer bowl.
• Beat at medium speed for 4 minutes.
• Pour into a greased and floured tube or bundt pan.
• Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
• Cool 15 minutes in pan and then remove and cool completely on wire rack.
• For mellowing of flavors, cover and store overnight.
• Sprinkle with confectioners' sugar before serving, if desired.

MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES

Steps:

• Preheat oven to 375°F.
• Brush eggplant slices evenly with olive oil.
• Bake for 20 minutes until golden brown and tender.
• Remove from oven, and finely dice the eggplant slices.
• In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
• Add the salt and pepper in quantities at your discretion.
• Mix everything well and place in the refrigerator 20min to firm up.
• (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
• Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
• Coat with flour.
• Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
• Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

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.

EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE

Steps:

• Thinly slice eggplant and zucchini lengthwise.
• Sprinkle with salt and place in colander, cover and leave for 30 minutes.
• Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
• Using a sharp knife, peel off skin.
• Finely chop onion.
• In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
• Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
• Season with salt and pepper and add a few basil leaves.
• Rinse eggplant and zucchini and pat dry.
• Dip vegetables in flour and set aside.
• Whisk eggs in bowl and add parmesan cheese.
• In frying pan, heat oil.
• Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
• Drain on paper towels and set aside.
• Preheat oven to 190C (375F).
• Slice mozarella cheese.
• Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
• Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
• Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
• Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.