Eggplant Aubergine Squash Bake Food

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
• Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
• Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

EGGPLANT AND SQUASH CURRY

Steps:

• For fresh tomatoes:
• Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
• Preheat the oven to 425 degrees F.
• Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
• Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
• If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
• Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

LAYERED AUBERGINE & LENTIL BAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
• Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
• Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

BAKED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

BAKED EGGPLANT (AUBERGINE) ITALIANO

Steps:

• Preheat the broiler.
• Slice the eggplant thinly, place on a baking sheet, and brush both sides with olive oil.
• Broil until lightly browned, turning once, about 7 minutes per side.
• Preheat the oven to 350°F.
• Coat a 9x13-inch pan with cooking spray. Alternate layers of eggplant, garlic, basil, several spoonfuls of tomato sauce, mozzarella, adding pepper to taste. Repeat until all the ingredients have been used. Top with parmesan cheese.
• Bake for about 30 minutes until bubbly and light browned.

EGGPLANT (AUBERGINE), SUMMER SQUASH & TOFU STEW

Steps:

• Bring broth or water to boil in a small saucepan.
• Meanwhile, chop the vegetables and tofu into 3/4 inch cubes.
• Combine all ingredients except cornstarch in the pan and cook until the vegetables have reached their desired tenderness.
• If using cornstarch, add it immediately before removing from heat.

EGGPLANT (AUBERGINE) SQUASH BAKE

Steps:

• Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on High 1 minute.
• Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.
• Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
• Layer half of eggplant, zucchini and summer squash in dish, top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
• Cover with vented plastic wrap. Microwave on High 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes.
• Top with mozzarella cheese. Let stand 10 minutes before serving.

EGGPLANT (AUBERGINE) AND CHEESE CASSEROLE

Steps:

• Preheat oven to 325°F
• Spray a 9-inch baking dish with nonstick cooking spray.
• In a large saucepan over medium heat, boil the 4 cups salted water.
• Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
• In a mixing bowl, combine eggplant, croutons, and half of the cheese.
• Spoon into baking dish.
• In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
• Top with remaining cheese and drizzle with melted butter.
• Cover and bake at 325F for 20 minutes.
• Uncover and bake for additional 5-7 minutes to melt and brown cheese.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EGGPLANT (AUBERGINE) -SQUASH CASSEROLE

Steps:

• Parboil eggplant and squash for two minutes, drain and set aside.
• Heat margarine in sauce pan.
• Saute onion, bell pepper and celery for 5 minutes.
• Add garlic, cook 2 minutes more.
• Add salt black pepper and flour.
• Stir until flour is absorbed.
• Stir in the cream and cheese.
• Remove from heat.
• Add mushrooms to the eggplant-squash mixture.
• Stir in the cream mixture.
• Turn into a lightly buttered 2 quart baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
• Makes 8 servings.