BAKED EGGPLANT PARMESAN
Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked - no frying or bread crumbs needed!
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt.
- In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper.
- Dip an eggplant slice into the egg wash and let any excess drip off. Then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on prepared baking sheet. Repeat to coat all eggplant slices. NOTE: Be sure to sprinkle the mixture on rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
- Spray tops lightly with cooking spray.
- Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
- In a large baking dish (I used 9x11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. If needed, you can cut some of the slices in half to fill the baking dish. Add another 1 cup of sauce and spread evenly over eggplant slices. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
- Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 274 kcal, Sugar 5 g, Sodium 300 mg, Fat 17 g, SaturatedFat 4 g, Carbohydrate 15 g, Fiber 6 g, Protein 19 g, Cholesterol 62 mg
EGGPLANT CURRY WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT
Eggplant that's silky-soft and bubbly-brown all over (rather than tough, oily or fossil-like) is a revelation - and, with just a little maneuvering, it's not that hard. You'll want to sear the eggplant slices in hot oil, cover them for a minute or two, until they're soft, and then add a touch more oil until they're beautifully golden. You could, of course, eat these rounds on their own (and you might!), but spicy almond salsa, cubes of salty, crispy halloumi, and a bed of garlicky yogurt make them a full meal (especially if have warmed pita for swiping everything up). While salting the eggplant slices before you cook isn't completely necessary, it will help draw out some of the vegetable's moisture, making it less prone to bitterness and oil saturation.
Provided by Sarah Jampel
Categories dinner, lunch, vegetables, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
- Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.
- In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
- Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you'll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.
- When you've finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there's not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.
- Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 34 grams, Carbohydrate 34 grams, Fat 55 grams, Fiber 16 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1337 milligrams, Sugar 17 grams, TransFat 1 gram
MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
- Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
- Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
More about "eggplant with almonds food"
STUFFED EGGPLANT WITH COUSCOUS & ALMONDS - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 30 minsServings 4Calories 457 per serving
- Combine 2/3 cup water, couscous and 1/8 teaspoon salt in a small saucepan. Bring to a boil over high heat. Remove from heat, cover and set aside.
- Halve eggplants through the stem; brush the cut sides with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper. Grill the eggplants, flipping once halfway, until charred and tender, 10 to 12 minutes. Let cool for 5 minutes.
- Meanwhile, mash garlic with the remaining 1/8 teaspoon salt on a cutting board with a fork. Combine the garlic paste, mayonnaise, harissa and the remaining 1 tablespoon water in a small bowl.
BEST CRISPY KETO FRIED EGGPLANT RECIPE - ALMOND FLOUR …
From icantbelieveitslowcarb.com
BAKED EGGPLANT RECIPE WITH TOMATO (PALEO) - AN EDIBLE …
From anediblemosaic.com
KETO EGGPLANT PARMESAN - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
10 STUFFED EGGPLANT RECIPES - EATINGWELL
From eatingwell.com
ALMOND CRUSTED BAKED EGGPLANT - THE VIET VEGAN
From thevietvegan.com
OTTOLENGHI-INSPIRED EGGPLANT WITH TAHINI, ALMONDS AND PARSLEY
From thenewbaguette.com
Reviews 16Calories 176 per servingCategory Side Dish
- Layer the eggplant into a colander, sprinkling each layer generously with salt, using about 2 teaspoons of salt in total. Top with a plate and weigh it down with something heavy (like 2 cans). Set aside for 30 minutes.
- Meanwhile, place the almonds in a small skillet over medium heat. Toast, tossing occasionally, until lightly golden and fragrant, 3 to 5 minutes. Turn the heat off. Add 1 teaspoon of the oil and toss to coat. Add the paprika, garlic powder, cayenne, and ¼ teaspoon salt. Toss to coat and set aside.
- In a bowl, combine the tahini, garlic, lemon juice, 2 tablespoons of water, and ¼ teaspoon salt. Whisk until the sauce is smooth and has a pourable consistency (at first it may seem like nothing’s happening, but keep whisking and it’ll come together); add more water if needed. Taste and adjust the seasonings if needed. Set aside.
RECIPE: ALMOND EGGPLANT PARMESAN | BLUE DIAMOND
From bluediamond.com
Cholesterol 35mgTotal Carbohydrates 8gSodium 340mgTotal Fat 10g
FOOD REPORTER RANKS 4 BRITISH ROYAL RECIPES FROM BEST TO WORST
From insider.com
EGGPLANT WITH ALMONDS | RECIPESTY
From recipesty.com
18 EASY EGGPLANT RECIPES - HOW TO COOK EGGPLANT - GOOD …
From goodhousekeeping.com
EGGPLANT RECIPES
From allrecipes.com
RECIPES FOR RAMADAN: BEYZA KOCA’S ALI NAZIK (TURKISH LAMB WITH …
From theguardian.com
30 BEST EGGPLANT RECIPES - WHAT TO DO WITH EGGPLANT - DELISH
From delish.com
NADIYA HUSSAIN'S CORONATION AUBERGINE - BBC TRAVEL
From bbc.com
RECIPE: ROASTED EGGPLANT SALAD WITH SMOKED ALMONDS & GOAT …
From thekitchn.com
EGGPLANT AGRODOLCE WITH QUINOA, ALMONDS AND FETA - RECIPES
From delicious.com.au
ROASTED EGGPLANT WITH CILANTRO-ALMOND SALSA RECIPE ON FOOD52
From food52.com
SMOKY EGGPLANT BABA GANOUSH WITH ALMOND DUKKAH AND EVOO
From almonds.com
THE MOST POPULAR RECIPES OF APRIL 2023 | BON APPéTIT
From bonappetit.com
THE KING HAS DEFINITE IDEAS ABOUT FOOD. BUT WILL BRITAIN DIG IN?
From seattletimes.com
VEGAN EGGPLANT INVOLTINI WITH ALMOND RICOTTA - VIBRANT PLATE
From vibrantplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love