ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
EGGPLANT (AUBERGINE) WITH RAW GARLIC
This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.
Provided by Lennie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash eggplant well; cut off stem portion (leave peel on).
- Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
- Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
- On a serving platter, arrange cooked eggplant slices.
- In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
- Drizzle over the eggplant slices, sprinkle with parsley, and serve.
EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE
This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.
Provided by ameatlanta
Categories Savory Pies
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Salt and sweat the eggplant pieces for 30 minutes.
- Preheat oven 400 degrees.
- Meanwhile, heat 1 Tb.
- olive oil, saute onion until limp and golden.
- Add rest of ingredients through salt& pepper.
- Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
- Or use any tomato sauce you personally like.
- Best if thick and chunky.
- Boil the unpeeled garlic cloves in water to cover for 2 minutes.
- Can skip, if your cloves are already peeled.
- Drain, hit each clove lightly with mallet or flat side of large knife.
- Peel.
- Place in a small saucepan with stock to cover.
- Simmer for about 45 minutes.
- Replenish stock as needed.
- Whirl garlic and stock in blender until pureed.
- Set aside.
- Rinse and drain eggplant of salt.
- Brush a large baking sheet with 1/4 olive oil.
- Place in oven until hot.
- Place eggplant on hot pan.
- Bake 25-30 minutes.
- Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
- Looking for soft, golden, and cooked eggplant.
- May need more oil.
- Drain and blot off oil with paper towel.
- Reduce oven to 350 degrees.
- Heat 4 Tbs.
- butter in heavy saucepan.
- Whisk in flour.
- Let roux cook over low heat, stirring constantly, for 3-4 minutes.
- Whisk in hot scalded milk.
- Cook gently, stirring frequently for 10-15 minutes.
- Add salt and pepper to taste,.
- and stir in garlic puree.
- Remove from heat.
- Beat egg.
- Beat some of sauce into the egg to temper.
- Beat egg into sauce.
- Taste for seasoning.
- Place half of tomato sauce on bottom of a 2quart pan.
- Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
- Pour the garlic cream sauce over all.
- Sprinkle with grated Parmesan cheese.
- Bake 45-60 minutes til golden brown and bubbling.
- Can be vegan leave off cheese.
Nutrition Facts : Calories 367.3, Fat 18, SaturatedFat 9.4, Cholesterol 77.2, Sodium 266.5, Carbohydrate 42.4, Fiber 10.9, Sugar 12.6, Protein 14.6
EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE
This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.
Provided by Rita1652
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplant 1/2-inch wide by 2-inch long strips.
- Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- When browned and soft, remove from pan about 5 minutes.
- Then repeat with rest of eggplant or sautee in 2 pans.
- On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- Add water chestnuts.
- Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- Fold sesame oil.
- Top with green onions and sesame seeds.
- Serve hot or cold with white rice.
Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4
GARLIC AND HERB EGGPLANT
Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
- Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
- Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.
MY MAMA'S WEIRD EGGPLANT (AUBERGINE)
Another recipe from my wonderful Mama. This flavour combination might seem a little strange (hence the name) but its really tasty. Try it!
Provided by Miraklegirl
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Before cooking, prick eggplant in several places.
- Micro wave about 5 minutes each on hi or until softish.
- Peel and place pulp in food processor.
- Process until smooth (set aside).
- Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
- Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
- Add at once to the skillet and bring to a boil.
- Stir in the pureed eggplant and simmer for 3 minutes.
- Remove from the heat and stir in the lemon juice and cilantro.
Nutrition Facts : Calories 469.2, Fat 26.1, SaturatedFat 3.5, Sodium 1783.8, Carbohydrate 58, Fiber 19.7, Sugar 34.2, Protein 9.7
HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)
Eaten either hot or at room temperature, this is one of those simple, but ultimately satisfying dishes that goes with almost anything and is so good eaten on its own. Adapted from The Splendid Table, by Lynne Rossetto Kasper. This doubles easily.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 6-8
Number Of Ingredients 7
Steps:
- Marinating the Eggplant:.
- Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
- Cooking Eggplant on an Outdoor Grill:
- Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
- Cooking Eggplant Inside:.
- Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
- Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
- Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!
Nutrition Facts : Calories 262.4, Fat 24.4, SaturatedFat 3.4, Sodium 7.5, Carbohydrate 11.7, Fiber 6.5, Sugar 4.4, Protein 2.3
EGGPLANT (AUBERGINE) PARMIGIANA
Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
- Drain well on paper towels.
- Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
- Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
- Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
- Serve with a simple green salad.
GARLIC ROASTED EGGPLANT SPREAD
This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food.
Provided by Vino Girl
Categories Spreads
Time 1h25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
- Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
- Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
- Cool slightly so it can be handled; chop eggplant and garlic.
- Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
- Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.
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