CHEESY AUBERGINE
Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Provided by Engrossed
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4
EGGPLANT MEXICANA
Want a tasty new way to get vegetables into your diet? Try this eggplant and tomato side dish, which gets a flavor burst from chili powder and fresh cilantro.
Yield Serves 8; 1/2 cup per serving
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, stir together all the ingredients except the cilantro. Bring to a simmer over medium heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the eggplant is tender. Serve sprinkled with the cilantro.
- (Per serving)
- Calories: 27
- Total fat: 0.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 5mg
- Carbohydrates: 6g
- Fiber: 3g
- Sugars: 3g
- Protein: 1g
- Calcium: 14mg
- Potassium: 287mg
- 1 vegetable
EGGPLANT (AUBERGINE) QUESADILLAS
This recipe is written for an outdoor grill, but could also be prepared in a Gearge Foreman or a regular skillet. From the show "Backyard Cookin".
Provided by Mercy
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Brush eggplant slices with oil and season with salt and pepper.
- Grill eggplant until just browned.
- Remove and let cool.
- Mix salsa; add Asiago cheese and chopped eggplant.
- Spoon half of the mixture onto 1 tortilla.
- Top with another tortilla and repeat process.
- Grill quesadillas on both side until brown.
- Let cool and slice into wedges.
CLASSIC AUBERGINE
Make and share this Classic Aubergine recipe from Food.com.
Provided by Kaleb Major
Categories Vegetable
Time 1h35m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat and simmer tomato sauce with the olives, chilis.
- cumin,oregano chili powder and green onions.
- Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
- Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
- Continue until eggplant is gone.
- Bake at 350 for 30-45 minutes .
- Top each serving with sour cream and cilantro.
- Serve with hot flour tortillas and salad of choice.
Nutrition Facts : Calories 170.7, Fat 6, SaturatedFat 0.8, Sodium 1095.2, Carbohydrate 30.2, Fiber 15, Sugar 13.2, Protein 6
BERENJENA A LA VERACRUZANA - MEXICAN EGGPLANT IN SAUCE
Based on Zarela Martinez's recipe, we changed it a bit and included cooking the eggplant in the sauce instead of frying it. Delicious!
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cut the peel from the eggplant and cut into approximate 1/2 to 3/4 inch strips. Add them a handful at a time to a colander, salting them well between layers, until all of them are in the colander. Set aside for 30 minutes to allow them to "sweat" their bitterness out and lose liquid.
- While the eggplant is in the colander, make the sauce. In a large, heavy pot (I use my Le Creuset), heat the olive oil. Add the onion and sauté until just translucent. Add the garlic and chiles, stir well, and sauté, stirring occasionally, for an additional 7-10 minutes until onion is soft.
- Add the tomatoes and stir well. Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half.
- Rinse the salted eggplant and drain well.
- Add all the remaining ingredients (including eggplant) to the pot, stir well, and cover. Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit). Remove bay leaves.
- Serve with polenta rounds or squares (or some other favorite method of prepared polenta), drizzled with a little crema. Enjoy!
Nutrition Facts : Calories 411.2, Fat 15.2, SaturatedFat 2.7, Sodium 686.4, Carbohydrate 63, Fiber 21.2, Sugar 11.7, Protein 8
EGGPLANT (AUBERGINE) MEXICANA
Make and share this Eggplant (Aubergine) Mexicana recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a skillet.
- simmer gently 15- 20 minutes or until eggplant is tender.
- Can be done ahead and reheated in microwave.
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