FRIED EGGPLANT RECIPE WITH GREEN PEPPERS AND TOMATOES
Vegan and gluten free fried eggplant recipe with green peppers and tomatoes! Serve it as a vegetarian main with warm pita bread, rice or your favorite grain. You can also serve it at room temperature as an appetizer next to other Mediterranean favorites. Allow 30 minutes of inactive time.
Provided by Suzy Karadsheh
Categories Main Course Vegan
Number Of Ingredients 10
Steps:
- Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.
- Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. (Do this carefully and use a splatter screen as recommended.) Remove from heat and place on paper towels to drain. Sprinkle with a little salt and a generous sprinkle of sumac.
- In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain. Sprinkle generously with sumac.
- If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tbsp of vinegar, salt, and a generous pinch of sumac. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.
- Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh mint and walnut hearts.
- Serve warm or at room temperature with a side of pita or Lebanese rice.
Nutrition Facts : Calories 244.4 kcal, Sodium 11.3 mg, Fat 21.8 g, SaturatedFat 2.1 g, Carbohydrate 12.1 g, Fiber 4.7 g, Protein 3 g, ServingSize 1 serving
FRIED EGGPLANT WITH TOMATO AND BASIL
Seek out firm ripe eggplants and ripe, sweet tomatoes bursting with flavor at your local farmers' market or farm stand. In addition, remember to have lots of fresh basil, which gives the dish that perfect final touch of aromatic taste and aroma so savored in the Campania region.
Provided by Tina Ciccia
Categories Vegetable Side Dishes
Number Of Ingredients 8
Steps:
- Put the eggplant cubes in a large colander and toss with a little salt. Place a plate directly on top of the eggplant with some sort of a weight on top of the plate (a jar, can, etc.). Set the colander in the sink or over a bowl and let drain away any bitter liquids for at least 30 minutes. Rinse away the salt under cold running water and pat the eggplant cubes thoroughly dry with paper towels. Afterwards, squeeze away any remaining liquid in the eggplant by the handful.
- In a medium, deep pan over medium-high heat, heat about 2-inches of oil until hot, but not smoking, or when it reaches a temperature between 360°F and 375°F on a deep-fat thermometer. You can test the oil for readiness by dropping in a piece of eggplant and if it sizzles immediately it is ready. Working in batches, fry the eggplant until golden brown, about 3 to 4 minutes. Do not overcrowd the pan. Using a wire skimmer, transfer the eggplant to a paper towel lined plate to drain thoroughly.
- In a 12-to 14-inch sauté pan over medium-low heat, combine the olive oil and garlic and gently sauté until the garlic softens and turns lightly golden. Raise the heat slightly and add the tomatoes to the pan. Simmer until the tomatoes begin to break down and release their juices, about 5 to 7 minutes, stirring and gently crushing the tomatoes with a wooden spoon. Add the eggplant and basil to the pan and toss briefly just to combine. Taste for salt and season, if necessary. Gently toss for about 1 minute longer just to blend the flavors.
- Serve warm or at room temperature garnished with basil.
GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
- Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
- Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.
CHICKEN WITH SUN-DRIED TOMATO, EGGPLANT AND BASIL
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.
- Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.
- Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.
Nutrition Facts : Calories 394 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 294 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 30 grams
FRIED EGGPLANT
Fried eggplant is hard to resist! A light breading and quick dip in the fryer makes this summer vegetable decadently crispy and meltingly tender.
Categories spring Summer Sunday lunch appetizers comfort food fried side dish
Time 1h30m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
- Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the panko breadcrumb mixture.
- Preheat the oven to 200°.
- Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350 degrees). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.
- Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce if you like.
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
FRIED EGGPLANT AND MOZZARELLA
Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!
Provided by mickensv
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Directions:.
- Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
- Rinse the salt from the eggplant slices and pat them dry.
- Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
- Dredge the eggplant sandwiches in the flour.
- Dip them into the egg and then in the bread crumbs to coat.
- Fry in oil until golden brown, about 2-4 minutes each.
- Cut into four and serve with a tasty tomato sauce.
Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
GRILLED EGGPLANT WITH RICOTTA AND TOMATO
A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'"Food, Cook Eat: buy it fresh, cook it simply, eat it now"
Provided by bluemoon downunder
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the grill to high.
- Brush the eggplant slices with some of the oil.
- Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
- Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
- While still stirring, add the capers and leave the pan over the heat for an additional minute.
- Remove the pan from the heat.
- Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
- Place the baking pan under the grill until the ricotta starts to bubble.
- Scatter the basil leaves over the top and serve.
Nutrition Facts : Calories 262.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 11.3, Sodium 76.3, Carbohydrate 24.7, Fiber 11.7, Sugar 11.4, Protein 7.2
EASY FRIED EGGPLANT
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
Provided by WALLEN
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g
More about "fried eggplant with tomato and basil food"
FRIED EGGPLANT WITH TOMATO, ONION AND BASIL
From hearthookhome.com
Estimated Reading Time 3 mins
- In medium sized bowl, mix together flour, Italian Seasoning, seasoned salt and panko. In a second bowl pour your buttermilk. Dip eggplant slices into buttermilk, then dip in panko/flour mixture and carefully place in pan to fry. When one side gets golden brown, gently flip to brown the second side.
- While cooking the eggplant, you’ll want to dice your fresh tomatoes and fresh red onion. Mix the two together and splash balsamic vinegar and olive oil, a little salt and pepper and give it a good stir. Chop the basil and set aside, you’ll use this as a garnish.
- When both sides of eggplant are golden brown, remove from oil and place on paper towel to soak up excess moisture. Place on a plate and top with tomato onion mixture. Add basil and balsamic glaze and fresh Parmesan cheese.
EGGPLANT BRUSCHETTA WITH TOMATO AND …
From foodandwine.com
- Using a vegetable peeler, remove 1 lengthwise strip of skin from opposite sides of each eggplant. Slice the eggplants crosswise 1/4 inch thick. Stack several slices and cut them into 1/4-inch matchsticks; repeat with the remaining eggplant. Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat. Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juices.
- Warm 1/4 cup plus 2 tablespoons of the olive oil in a large skillet over high heat. Add the eggplant and toss it quickly to coat with oil. Reduce the heat to moderate, add the garlic and crushed red pepper and season with black pepper. Cook, stirring, until the eggplant begins to soften, about 15 minutes. Add 3 tablespoons of the basil and cook until just wilted. Add half the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated, about 5 minutes. Add the remaining tomatoes and cook until thick, about 15 minutes longer. season with salt and keep warm.
- Meanwhile, preheat a grill or broiler. brush the bread on both sides with the remaining 2 tablespoons of olive oil. Grill or broil the bread until lightly charred. Spoon the eggplant on the grilled bread, top with the remaining 1 tablespoon of basil and serve right away.
GRILLED EGGPLANT AND TOMATOES WITH …
From foodandwine.com
ROASTED EGGPLANT AND TOMATOES WITH PARMESAN …
From thespruceeats.com
GRILLED EGGPLANT WITH FONTINA, TOMATOES
From canadianliving.com
GREEK BAKED EGGPLANT WITH FETA CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPES – TOMATO BASIL ZUCCHINI PASTA | CART2TABLE
From myheartmatters.ca
DESIREE TRIOLO ON INSTAGRAM: "ONE OF THE MOST DELICIOUS DISHES OF …
From instagram.com
ROASTED VEGETABLE SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
THAI FRIED EGGPLANT WITH BASIL | URBAN LEAF
From geturbanleaf.com
ROASTED EGGPLANT WITH TOMATO & BASIL - COOKING WITH NONNA
From cookingwithnonna.com
CURRIED EGGPLANT WITH TOMATOES AND BASIL RECIPE - REAL SIMPLE
From realsimple.com
PASTA ALLA NORMA RECIPE (SICILIAN EGGPLANT PASTA) | KITCHN
From thekitchn.com
25 ITALIAN EGGPLANT RECIPES: SO DELICIOUS, YOU'LL FORGET YOU'RE …
From cookingchew.com
FRIED EGGPLANT WITH CRISPY BASIL AND WHIPPED HONEY FETA
From rekiyi.edoh.dynu.net
STIR-FRIED STRING BEANS WITH EGGPLANT - SIMPLE CHINESE FOOD
From simplechinesefood.com
SAUTéED LAMB CHOPS WITH TOMATO-EGGPLANT VINAIGRETTE
From cookwithbrendagantt.com
20 EGGPLANT RECIPES YOU NEED TO TRY - FOOD & WINE
From foodandwine.com
JANINE BRUNO ON INSTAGRAM: "EGGPLANT PARMIGIANA THIS MIGHT BE …
From instagram.com
EGGPLANT PATTIES AND TOMATO SAUCE | RACHAEL RAY
From rachaelrayshow.com
LOTUS OF SIAM | DISHES
From lotusofsiamlv.com
ONE-PAN CRISPY EGGPLANT CAPRESE - GRATEFUL GRAZER
From gratefulgrazer.com
KONINIKA DE ON INSTAGRAM: "@SABKACLUB_KOLKATA - A MERGER OF …
From instagram.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