ROASTED EGGPLANT (AUBERGINE) CAVIAR
Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts.
Provided by Shelley aka Rachelle
Categories Spreads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
- (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
- Chop onion and red pepper.
- After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
- Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
- Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
- Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
- Serve with regular or toasted pita, crackers or crudites.
Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 0.7, Sodium 8.5, Carbohydrate 19.7, Fiber 7.3, Sugar 5.9, Protein 3.5
ROASTED EGGPLANT SPREAD
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. Taste for salt and pepper.
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
ROASTED PEPPER AND EGGPLANT MARINARA
Provided by Rachael Ray : Food Network
Time 2h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
- Preheat the oven to 425 degrees F.
- Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
- Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
- In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
- Simmer sauce to combine flavors then cool and store for make-ahead meal.
- Reheat over medium heat.
- Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
EGGPLANT RICCOTTA ROLLS WITH ROASTED RED PEPPER SAUCE-SHAPE MAGA
Roasted peppers give red sauce a new spin-and it takes just 5 minutes to whip up. Substitute low-sodium jarred marinara sauce in a pinch.
Provided by saptekars
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the sauce, combine tomato sauce, peppers, garlic, basil, oregano, and salt in a blender; add pepper to taste. Process until smooth.
- To make the eggplant rolls, position oven rack about 6 inches from heat source and preheat broiler. Place an eggplant on a cutting board so the bottom end faces you. Cut a thin slice lengthwise off two opposite sides to remove skin, then discard. Cut the rest lengthwise into 1/2-inch-thick slices. Repeat with other eggplant to make 12 slices total. Coat both sides of eggplant slices with cooking spray and season with salt and pepper.
- Working in two batches, place slices on a foil-lined baking sheet and broil for 2 to 4 minutes on each side or until lightly browned. Remove from oven and set aside to cool. Turn off broiler and preheat oven to 350°F Coat a skillet with cooking spray and place over medium heat. Add spinach. Season with salt and cook about 2 minutes or until wilted. Transfer spinach to a bowl and mix with ricotta, basil, and oregano; add pepper to taste.
- Place a rounded tablespoon of ricotta mixture near one end of an eggplant slice and roll eggplant up. Place in a baking dish, seam side down; repeat with remaining slices. Pour sauce over rolls and bake for 20 minutes.
- Heat a skillet on medium low, add pine nuts, and toast for 4 minutes or until golden, stirring occasionally. Sprinkle over eggplant rolls and serve on individual plates or family style.
Nutrition Facts : Calories 264.8, Fat 12.4, SaturatedFat 5, Cholesterol 28.6, Sodium 518.3, Carbohydrate 27.1, Fiber 11, Sugar 9.4, Protein 15.4
RED PEPPER-EGGPLANT AJVAR
Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
Provided by Julia Moskin
Categories easy, condiments, dips and spreads
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat oven to 475 degrees. Place peppers, eggplant and garlic on a baking sheet and roast; remove garlic after 10 minutes and place in a large bowl. Continue roasting peppers and eggplant until blackened and soft, about 20 minutes more, then add to bowl. Cover with plastic wrap and let steam until cool enough to handle. Remove and discard all peels, seeds and stems.
- In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth. Taste and season with salt and pepper. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 8 grams
ROASTED EGGPLANT AND RED PEPPER GRATIN
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
- Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
- Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
- If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
- Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 7 grams, TransFat 0 grams
EGGPLANT CAVIAR
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
- Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.
OVEN ROASTED RED BELL PEPPER AND EGGPLANT
Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.
Provided by Girl from India
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C.
- Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
- Drizzle the oil and sprinkle the seasonings over the vegetables.
- Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
- Sprinkle the fresh herbs if you are using them.
- Serve.
Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2
ROASTED RED PEPPER AND EGGPLANT SPREAD (MACEDONIAN TOLCHENI)
"Balkan Caviar" This vegetable spread is a staple in the countries of Macedonia, Bulgaria, Serbia and Croatia although it goes by different names. Our family makes it in large batches during the summer months when the peppers and eggplants are in season and freeze in 8 oz portions to last through the winter. It is used as a condiment or dip and delicious served with Lamb and over rice. Enjoy!
Provided by presvicki
Categories Peppers
Time 1h
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Take the eggplant and peel, slice, chop it into cubes then sprinkle with salt and allow to drain in colander at least 1/2 hour. Then place eggplant in Pyrex bowl, cover with plastic wrap and microwave on high 8 to 10 minutes, stirring 1/2 time during cooking.
- Then take the red bell peppers and wash, dry and place under the broiler turning the peppers as skin turns black on all sides (5-10 min). Remove peppers from broiler, place them into a Pyrex bowl, cover with a clean kitchen towel and allow to cool. (you may use your own method of removing all the pepper skins) Remove skins, discard and seeds then place in food processor and blend 5 to 10 seconds. Add cooled eggplant and pulse processor 5 times until blended. AVOID OVER PROCESSING. Pour the blended eggplant / pepper mixture into bowl.
- Add the garlic, tomato sauce, olive oil and season to taste with salt and pepper. Add crushed red pepper flakes if desired. Stir together.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 349.7, Fat 15.9, SaturatedFat 2.2, Sodium 921, Carbohydrate 41.8, Fiber 17.1, Sugar 25.2, Protein 7.5
ROASTED EGGPLANT AND RED PEPPER TOPPING
Categories Condiment/Spread Pepper Vegetable Roast Cocktail Party Eggplant Winter Gourmet
Yield Makes 6 servings (as part of assorted crostini)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.
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EGGPLANT CAVIAR RECIPE - HUBERT KELLER - FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. Brush the cut sides of the eggplant with 1 teaspoon of the olive oil. Set the eggplant, cut sides down, on a baking sheet and roast for about 1 hour, or until tender and collapsed. Let cool.
- Arrange the bread slices on another baking sheet and spray lightly with cooking spray. Bake for about 8 minutes, or until golden and crisp.
- Heat 1 teaspoon of the olive oil in a nonstick skillet. Add the red pepper, onion and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 6 minutes. Transfer to a bowl and let cool.
- Using a spoon, scrape the eggplant flesh from the skin; discard the skin. Finely chop the flesh and add the eggplant to the sautéed vegetables. Stir in the tomato, lemon juice and the remaining 1 teaspoon oil. Season with salt and pepper and refrigerate until slightly chilled. Stir the chives and basil into the eggplant caviar and serve with the croutons.
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