MELANZANE RIPIENE CON CAPPERI E OLIVE (STUFFED EGGPLANT WITH CAPERS AND OLIVES)
The stuffed eggplant is a classic from the Puglia region and throughout the south of Italy. When summer comes and I find small seedless eggplants, I prepare them very often. I add olives and capers to the filling; they blend very well with the flavor of eggplant. These taste even better if prepared in advance, even the day before.
Provided by SilviaG
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
- Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
- Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
- Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
- Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 58.2 g, Cholesterol 110.6 mg, Fat 10.7 g, Fiber 29.7 g, Protein 22.1 g, SaturatedFat 4.6 g, Sodium 1756.8 mg, Sugar 27.4 g
EGGPLANT WITH CAPERS AND OLIVES
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.
Provided by Engrossed
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- A large, nonstick skillet with a cover works best for this recipe.
- Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
- Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
- Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
- Return eggplant to pan, add capers, and olives.
- Heat the vinegar with the sugar and add to eggplant mixture.
- Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
- Serve hot or or cold, with slices of lemon.
OLIVE & EGGPLANT TAPENADE
Make and share this Olive & Eggplant Tapenade recipe from Food.com.
Provided by DailyInspiration
Categories Spreads
Time 30m
Yield 1 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Coat eggplant with 1 teaspoons olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
- Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini.
Nutrition Facts : Calories 838.5, Fat 74.8, SaturatedFat 10.4, Cholesterol 6.8, Sodium 1379.6, Carbohydrate 43.8, Fiber 23.3, Sugar 13, Protein 9.8
SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel the eggplant and cut into 1/2-inch cubes.
- Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
- Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams
VEGGIE-STUFFED EGGPLANT
Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.
Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges
EGGPLANT FOCACCIA WITH RICOTTA AND OLIVES
A generous amount of olive oil in the dough gives this flatbread its especially crisp edges, and a soft, bready crumb. The topping, a mix of thinly sliced eggplant slathered with garlic-imbued olive oil and minced olives, is silky, rich and very flavorful - even without the optional (but excellent) anchovies. Just as good devoured warm from the oven and as it is at room temperature, this makes perfect picnic fare. Or serve it with a leafy salad for a light but satisfying dinner.
Provided by Melissa Clark
Categories breads, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Oil a large bowl and set aside. (This is for the rising dough.)
- Add water to another large bowl or the bowl of a stand mixer. Sprinkle yeast and sugar over. Let stand until foamy, 5 to 10 minutes.
- Stir 1/3 cup oil and salt into yeast mixture. Stir in flour until a soft, shaggy dough forms.
- If kneading by hand, turn dough out onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Or knead in a stand mixer equipped with the dough hook for 3 to 5 minutes. The dough is ready when it's elastic but somewhat sticky and damp. If the dough seems unmanageable and won't come off your hands, add more flour, a little at a time.
- Place dough in the oiled bowl and turn to coat it lightly with oil. Cover bowl with a plate or plastic wrap. Leave in a warm place until dough has doubled in size, 1 to 2 hours.
- While dough is rising, make the topping: Combine eggplant and salt in a large mixing bowl and set aside.
- Mince half of the olives and slice the other half.
- In a small saucepan, heat 1/4 cup oil over medium. Add garlic, stirring constantly, and heat until opaque, about 1 minute. Add the minced olives and anchovies, if using. Reduce heat to medium-low and cook, stirring, until the oil is fragrant, 1 to 2 minutes. Remove from heat and pour oil over eggplant. Add thyme or oregano and toss until evenly coated. Set aside and cool completely before using.
- Lightly oil an 11-by-17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11-by-16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat oven to 400 degrees. Arrange eggplant slices evenly over dough, and scatter tomatoes and sliced olives on top. Drizzle any leftover oil from the bottom of the eggplant bowl on pizza.
- Bake until edges and underside are golden brown, 25 to 30 minutes.
- Using a spoon, top with dollops of ricotta. Sprinkle freshly ground black pepper and basil leaves on top, and drizzle with olive oil. Serve warm or at room temperature.
PASTA WITH EGGPLANT, CAPERS, AND OLIVES
Steps:
- Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
- While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
- Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
- When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
- Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
- Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
- Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
- *Available at specialty foods shops and chefshop.com.
VEGETABLE-STUFFED EGGPLANT
A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob., In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish. , Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. ,
Nutrition Facts : Calories 259 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 728mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 9g protein.
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
EGGPLANT STUFFED WITH ANCHOVIES, CAPERS, AND OLIVES
Number Of Ingredients 10
Steps:
- 1 Trim off the tops of the eggplants. Cut the eggplants in half lengthwise. With a small sharp knife and a spoon, scoop out the eggplant pulp, leaving a shell about 1/2 inch thick. Coarsely chop the pulp and place it in a colander. Sprinkle generously with salt and set over a plate to drain. Sprinkle the insides of the eggplant shells with salt and place them upside down on paper towels. Let drain for 30 minutes. 2 Rinse off the salt with cool water and dry the eggplant with paper towels. Squeeze the pulp to extract the water. 3 Heat the oil in a large skillet over medium-high heat until a small piece of eggplant sizzles when added to the pan. Add the eggplant pulp and cook, stirring frequently, until it begins to brown, 15 to 20 minutes. Stir in the garlic and cook 1 minute. Add the tomatoes, anchovies, olives, capers, oregano, and salt and pepper to taste. Cook until thickened, about 5 minutes more. 4 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan just large enough to hold the eggplant shells in a single layer. 5 Fill the shells with the eggplant mixture. Place them in the pan. Toss the bread crumbs with the remaining oil and sprinkle them over the shells. Bake 45 minutes or until the shells are tender when pierced. Let cool slightly. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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