Eggplant With Almonds Food

EGGPLANT WITH ALMONDS

Steps:

• Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
• When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

EGGPLANT CURRY WITH TOASTED ALMONDS

Steps:

• Prepare rice. While rice is simmering, start curry.
• Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.
• Curry paste is available on the International Foods aisle of markets. The paste is deep red in color and will keep several months in the refrigerator.
• Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts. If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
• If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch. Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market.

EGGPLANT STUFFED WITH ALMONDS, CURRANTS AND RICE

Steps:

• For sauce: Heat oil in large saucepan over low heat.
• Add garlic and cook, stirring occasionally, until soft, about 30 seconds.
• Add curry powder and stir 30 seconds.
• Mix in tomatoes and season.
• Bring to boil, reduce heat to low and cook until tomatoes are very soft, stirring occasionally, about 30 minutes.
• Mix in tomato paste.
• Puree in processor until smooth.
• Adjust seasoning.
• (can be prepared 1 day ahead) For pilaf: Heat 4 tsps olive oil in medium skillet over low heat.
• Add onion and cook until soft, stirring frequently, about 10 minutes.
• Add rice and stir until milky white, about 2 minutes.
• Add water, currants and season to taste.
• Bring to boil, stir, and cover.
• Reduce heat to low and cook until tender, about 18-20 minutes.
• Remove from heat, do not open, and let stand for 10 minutes.
• Preheat oven to 450F.
• Lightly grease shallow baking dish large enough to hold 4 eggplant halves.
• Make 1/8 inch deep cut around edge of each eggplant.
• Score 3 times down center.
• Arrange eggplants cut side up in dish.
• Sprinkle surface with salt and 2 tblsps olive oil.
• Bake until eggplant is tender when pierced with knife, about 25-30 minutes.
• Cool slightly.
• Remove eggplant pulp from skins using spoon; do not pierce skin.
• Coarsely chop pulp and add to pilaf.
• Taste and adjust seasoning.
• (can be prepared 1 day ahead. Cover skins and pilaf and refrigerate. Bring to room temperature before continuing.).
• Heat 2 tblsps olive oil in small skillet over medium-low heat.
• Add almonds and pine nuts and a pinch of salt.
• Stir until nuts are toasted a light-brown, about 2 minutes.
• Stir into pilaf with cilantro and spearmint.
• Preheat oven to 350F.
• Oil baking dish.
• Place eggplants, cut side up onto dish.
• Spoon pilaf into shells.
• Sprinkle with remaining 1 tblsp oil.
• Bake until hot, about 15 minutes.
• Reheat sauce, stirring frequently.
• Divide sauce among 4 plates and top with eggplant.

ALMOND-BREADED EGGPLANT PARMESAN

Steps:

• Peel eggplant. Cut into 1 1/2-inch wide by 1/4-inch thick slices. Sprinkle slices with sea salt, transfer to a colander, and let sweat for at least 30 minutes. Pat slices dry.
• Preheat the oven to 350 degrees F (175 degrees C). Set out 2 baking sheets.
• Beat eggs in a wide bowl. Mix ground almonds, flaxseed meal, oats, Italian seasoning, and salt together in a bowl until well combined, then transfer 1/2 of the mixture to a large plate.
• Dip eggplant slices in egg wash until completely covered. Allow excess to drain off, then dip in ground almond mixture until coated on both sides, adding more almond mixture to the plate as needed. Place on the baking sheets in a single layer.
• Bake one sheet at a time in the preheated oven for 14 to 16 minutes, flipping slices halfway through.
• Mix spaghetti sauce, tomatoes, onion, bell peppers, and zucchini together in a large bowl. Spread some sauce in the bottom of a 9x13-inch baking pan. Place a single layer of eggplant on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses. Repeat layering with sauce, eggplant, and cheeses. Sprinkle basil and Italian seasoning on top.
• Return to the oven and bake until cheese is golden brown, about 30 minutes.