MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
ALOO BAINGAN SABZI
Sailu says on her blog site: "Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven." I haven't tried this yet, but as soon as I have the spices it's first on my list!
Provided by Jostlori
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
- Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside.
- Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
- Add the chopped tomatoes and saute for 4 minutes.
- Add the potatoes and the eggplant to the tomato base and mix well.
- Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
- Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.
- Serve with rice or rotis.
MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE
This is my Mom's recipe; the only way my Dad would eat that "purple thing". So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc.
Provided by Caroline Cooks
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
- Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
- Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
- Spoon into prepared casserole.
- Combine butter and cracker crumbs. Spread over top of casserole.
- Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
- Variations:.
- Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
- Mix in 1/2 cup Rotel Tomatoes, well drained.
Nutrition Facts : Calories 323.5, Fat 15.9, SaturatedFat 5.3, Cholesterol 101.9, Sodium 431.8, Carbohydrate 31, Fiber 5.9, Sugar 5, Protein 14.8
MY MAMA'S WEIRD EGGPLANT (AUBERGINE)
Another recipe from my wonderful Mama. This flavour combination might seem a little strange (hence the name) but its really tasty. Try it!
Provided by Miraklegirl
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Before cooking, prick eggplant in several places.
- Micro wave about 5 minutes each on hi or until softish.
- Peel and place pulp in food processor.
- Process until smooth (set aside).
- Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
- Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
- Add at once to the skillet and bring to a boil.
- Stir in the pureed eggplant and simmer for 3 minutes.
- Remove from the heat and stir in the lemon juice and cilantro.
Nutrition Facts : Calories 469.2, Fat 26.1, SaturatedFat 3.5, Sodium 1783.8, Carbohydrate 58, Fiber 19.7, Sugar 34.2, Protein 9.7
MOM'S EGGPLANT (AUBERGINE) SABZI
This is one of my favourite eggplant dishes. My mom made this but not too often since it does have a bit of oil. It is very easy to make too, so enjoy!
Provided by Babulee
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy- bottomed skillet, cook the eggplant in oil.
- Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
- Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
- Eggplant sabzi is ready!
- Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
- This goes very well with yoghurt rice or just mixed with rice and eaten as such.
- Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.
MOM'S EGGPLANT (AUBERGINE) SPREAD
This appetizer is more chunky than the usual spreads and is served either room temperature or cold on crackers or small pieces of dense Italian bread.
Provided by mamatrefs
Categories Spreads
Time 3h45m
Yield 4 1 qt. jars, 30 serving(s)
Number Of Ingredients 10
Steps:
- Chop celery and par-boil until half tender.
- Skin and cube eggplants.
- Place cubed eggplant in a colander and salt heavily. Place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours.
- In a very large pot, place 1/2 inch of olive oil and place on medium heat.
- Add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes.
- Add the cider vinegar a little at a time until all of it is used.
- Cook for 1 hour or until most of the liquid has evaporated. Test the eggplant to be sure it is soft enough for a spread.
- Ladle into canning jars.
- Because this is an appetizer and makes quite a lot, I wasn't sure what to say about servings so the nutritional value will be off.
Nutrition Facts : Calories 66.7, Fat 4, SaturatedFat 0.6, Sodium 470.6, Carbohydrate 6.2, Fiber 2.5, Sugar 3, Protein 0.8
EGGPLANT (AUBERGINE) FIT FOR A SHEIK (SHEIK AL MIHSHEE)
My grandmother NEVER told me this was eggplant, or I never would have eaten it. Darn it! I guess I really DO like eggplant. The nerve of her! Prep time includes time to allow eggplant "sweat" or drain.
Provided by Lightly Toasted
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Lay out slices of eggplant on a large platter, and sprinkle with salt.
- Let sit for approx 1/2 an hour.
- Drain off water.
- Brown meat and onions.
- Add garlic, cook and stir for another minute, then drain.
- Combine tomatoes with remaining seasonings.
- Butter a casserole.
- Layer half beef mixture, eggplant, tomatoes.
- Repeat.
- Cover.
- Bake in an 450°F oven for 1 hour.
MARINATED BABY EGGPLANT (AUBERGINE) PIZZA
This marinated eggplant is also wonderful on sandwiches. Eggplants soak up oil like sponges; try salting them before cooking to reduce the amount of oil needed. - from DeliciousLivingMag.com
Provided by Hamre Recipes
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together all marinade ingredients. Set aside.
- Thinly slice eggplant lengthwise. Sprinkle both cut sides of eggplant with salt. Allow eggplant to sit on a paper towel for 15 minutes, until paper towel is saturated. If desired, brush eggplant to remove excess salt.
- In a cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Cover bottom of pan with eggplant (do not stack) and fry until golden brown, 2-3 minutes per side. Set aside and fry any remaining eggplant. Add more olive oil if needed.
- Add eggplant to marinade. Let it sit for at least 30 minutes.
- Preheat oven to 400°. Brush pizza crusts with marinade. Layer eggplant on each crust. Brush with more marinade and top with cheese. Bake for 10 minutes until eggplant is hot and cheese is melted.
Nutrition Facts : Calories 617.2, Fat 48.8, SaturatedFat 6.8, Sodium 17.6, Carbohydrate 47.4, Fiber 28, Sugar 19.3, Protein 8.4
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