CHICKPEA, EGGPLANT, AND TOMATO TARTS
Categories Bean Tomato Vegetable Appetizer Bake Vegetarian Lunch Eggplant Chickpea Phyllo/Puff Pastry Dough Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 vegetarian main-course or 8 to 10 side-dish servings
Number Of Ingredients 15
Steps:
- Make filling:
- Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
- Make tarts:
- Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
- Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.
- Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
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) PATTIES
Make and share this Eggplant (Aubergine) Patties recipe from Food.com.
Provided by karen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and cut into small pieces.
- Boil in salted water until tender.
- Drain well and mash.
- Stir in all other ingredients.
- Spray non-stick skillet with cooking spray, or add a small amount of oil.
- Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.
EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
ROASTED EGGPLANT (AUBERGINE) SPREAD
I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?
Provided by Geema
Categories Spreads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes.
- Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
- Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
- It should still have a lot of texture left, and not completely pureed.
- Taste for salt and pepper.
ITALIAN EGGPLANT (AUBERGINE) CASSEROLE
Got this recipe from a friend and she told me that it doesn't really taste like eggplant. She was right, but it does taste delicious.
Provided by nnreq
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- peel and cube eggplant.
- cover with water and cook until done,drain.
- Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
- set aside Saute meat in a large skillet.
- add onions, garlic and bell pepper.
- Cook 5 minutes.
- Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
- cook over a low heat until soup is well heated.
- spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
- bake at 350 degrees for 30 minutes.
DEEP FRIED EGGPLANT (AUBERGINE)
This recipe started out as an Emeril Lagasse, but I've altered it quite a bit to suit our tastes. My kids call this "eggplant chips"! We dip these in marinara sauce.
Provided by Kaarin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
- Cut eggplant in 1/4 inch thick slices and then quarter slices.
- Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
- Dip in egg mixture, then press into bread crumbs.
- Transfer to a rack or paper towel to allow them to dry slightly.
- In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
- Fry the eggplant in batches for 1 minute on each side or until golden.
- Drain on paper towels; sprinkle lightly with salt before serving if desired.
- Serve with dipping sauce.
EGGPLANT (AUBERGINE) AND ZITI PARMESAN
Make and share this Eggplant (Aubergine) and Ziti Parmesan recipe from Food.com.
Provided by ashbury
Categories European
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
- Rinse the eggplant, and pat it dry.
- Cook the ziti al dente according to the package directions.
- Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
- Then sprinkle the slices generously with pepper.
- Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
- (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
- Toss the cheese mixture with the ziti.
- On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
- Top with the reserved 2 tablespoons of parmesan.
- Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
- Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
- .
Nutrition Facts : Calories 552.1, Fat 18.6, SaturatedFat 9.1, Cholesterol 47.4, Sodium 1135.7, Carbohydrate 68.7, Fiber 10.6, Sugar 11.4, Protein 30.2
EGGPLANT (AUBERGINE) TART
This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce!
Provided by skat5762
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Slice eggplants on the slant: lightly score and lay on cookie sheet.
- Sprinkle with salt and pepper.
- Broil for 5- 10 minutes, until just turning brown.
- Remove: turn oven to 450.
- Heat oil in pan on stovetop.
- Toss in minced garlic, salt& pepper, herbs; stir.
- Add tomatoes, capers, and mushrooms.
- Heat thoroughly for about 10 minutes, until mixture begins to thicken.
- Remove from heat.
- In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
- Arrange goat cheese evenly.
- Garnish with fresh basil leaves.
- Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.
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