Eggplant Aubergine Hush Puppies Food

EGGPLANT (AUBERGINE) HUSH PUPPIES!

Steps:

• Put the eggplant cubes into a colander and steam, covered, over boiling water until tender, about 25 minutes.
• Sprinkle with salt and set aside.
• Meanwhile, combine the corn meal, flour, baking powder and 1 1/2 teaspoons salt in a bowl.
• Push the eggplant through the colander into the bowl in small amounts, mixing in enough eggplant to make a medium stiff dough.
• Stir in the onions.
• Set the mixture aside for 15 to 30 minutes.
• Drop the mixture by teaspoonfuls into deep oil heated to 365 degrees and fry until golden.
• Drain on paper towels.
• Enjoy!

EASY HUSH PUPPIES FROM ARKANSAS

Steps:

• Mix corn meat, onions, baking powder, salt, and pepper.
• Pour the boiling water in slowly and stir until batter is a tight paste.
• Add slightly beaten egg, stirring until batter will fall off spoon in a lump.
• For batter into balls and fry in very hot deep fat.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 350 degrees F.
• Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet.
• Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack.
• Repeat for each round of eggplant and then bake in oven for 15 minutes.
• While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat.
• Add onion and garlic and sauté until soft, about 1 1/2 minutes.
• Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
• Remove eggplant from oven and leave oven at 350 degrees F.
• Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds.
• Pour the tomato sauce over the eggplant and top with the cheeses.
• Bake for 30 minutes until cheese is soft and bubbly.
• Remove from oven and let stand for 5 minutes before serving.

EGGPLANT (AUBERGINE)-POTATO HASH

Steps:

• In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
• Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
• Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
• Transfer to separate bowl and set aside.
• In same skillet, melt butter over medium heat.
• Add onion and cook, stirring often, until softened, about 5 minutes.
• Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
• Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
• Add garlic and flour and cook, stirring, 1 minute.
• Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
• Stir in reserved potato mixture.
• Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
• During last minute of cooking, sprinkle cheese over hash.

BEER HUSH PUPPIES

Steps:

• In a mixing bowl, add the first 5 ingredients; stir to combine.
• Add eggs, beer, onion, and jalapeno pepper; stir to combine.
• Drop batter by teaspoonfuls into 1-inch deep hot oil (365°); cook a few at a time, turn once.
• Fry for 1-2 minutes or until hush puppies are golden brown.
• Drain on paper towel lined plates; serve hot.