PERSIAN EGGPLANT SOUFFLE (GOURMET TODAY)
From the terrific cookbook, "Gourmet Today" by Ruth Reichl. This light, airy, and flavourful dish is a unique way to serve eggplant.
Provided by blucoat
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put rack in the middle of oven and preheat oven to 350°F Oil a small baking sheet with olive oil. Put the eggplant cut-side down on baking sheet and bake until very tender, about 30 minutes.
- Remove from oven and cool slightly. When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin.
- Puree until smooth. Add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended. Transfer to a bowl.
- Pour melted butter into a 1 1/2-quart gratin dish or 9 1/2-inch deep-dish pie plate and tilt to coat bottom.
- Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks.
- Fold one-third of whites into the eggplant mixture to lighten it, then fold in remaining egg whites gently but thoroughly. Spoon mixture into gratin dish.
- Bake until golden and puffed, 25 to 30 minutes. Sprinkle gratin with mint, then scoop into servings and dollop with yogurt.
Nutrition Facts : Calories 233.9, Fat 16.2, SaturatedFat 7.8, Cholesterol 339.7, Sodium 859.3, Carbohydrate 8.6, Fiber 4, Sugar 3.5, Protein 14.5
EGGPLANT SOUFFLE AU GRATIN
Make and share this Eggplant Souffle Au Gratin recipe from Food.com.
Provided by loof751
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
- Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
- Blend well and put in a greased casserole dish.
- Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 9.6, Cholesterol 127.8, Sodium 351.1, Carbohydrate 26.2, Fiber 5.5, Sugar 5.1, Protein 8.2
PERSIAN EGGPLANT STEW
This is a traditional eggplant dish made to be served alongside some plain basmati rice.
Provided by Ms Parinaz
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h1m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle 2 teaspoons salt over eggplant.
- Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
- Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g
EGGPLANT KUKU
Categories Egg Side Bake Vegetarian Quick & Easy Dinner Parmesan Eggplant Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 main-course or side-dish servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Bake eggplant, cut sides down, in an oiled shallow baking pan until very tender, about 30 minutes. When cool enough to handle, scrape flesh into a food processor, discarding skin, and purée until smooth. Add egg yolks, cheese, garlic, lemon juice, pepper, and 3/4 teaspoon salt and pulse until blended. Transfer to a bowl.
- Pour melted butter into a 6-cup (1 1/2-quart) gratin dish or a 91/2-inch deep-dish pie plate and tilt to coat bottom. Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into eggplant mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into gratin dish. Bake until golden and puffed, 25 to 30 minutes.
HERBED EGGPLANT (AUBERGINE) SOUFFLE
This was the first "soufflé" I'd made, and it came out quite well! (And was actually a LOT easier to make than I'd anticipated.) Steingrim, who dislikes eggplant, loved it. Finally, an eggplant he'll eat! :) The recipe is adapted from Kim D's adopted recipe for "Creole Eggplant Souffle."
Provided by Julesong
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or souffle pan.
- Over medium heat in a large skillet (with a cover) or round French oven (my Le Creuset works wonderfully well), melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent.
- Sprinkle in the flour and stir well until incorporated.
- Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
- Add the milk and the diced eggplant.
- Reduce heat to low, cover, and cook, until the eggplant is very tender, about 15 to 20 minutes; check the mixture every 5 minutes or so and stir, adding water or broth to keep the bottom of the skillet moist.
- Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.
- In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
- Add yolk mixture to the eggplant mixture and stir well; set aside.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the eggplant mixture.
- Pour soufflé mixture into the buttered casserole or soufflé pan and bake at 350 degrees F for 40 to 45 minutes, or until it is a nice golden brown and is puffy.
- Remove from oven and let sit for 5 minutes, then serve immediately.
Nutrition Facts : Calories 262.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 171.6, Sodium 565.6, Carbohydrate 19.1, Fiber 4.2, Sugar 5.5, Protein 14
KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Provided by Samin Nosrat
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
- In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
- Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
- Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
- Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
- Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
- Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
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KHORESH BADEMJAN RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (55)Author Andy BaraghaniServings 4Estimated Reading Time 7 mins
- Heat 6 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook eggplant in a single layer, adding another 1 Tbsp. oil if pan looks dry, until deeply browned, about 3 minutes per side. Transfer to paper towels; season with salt.
- Add remaining 2 Tbsp. oil to same pot and cook onion over medium-high, stirring occasionally, until softened and browned around the edges, 8–10 minutes. Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 7–9 minutes.
- Nestle eggplant into sauce and season lightly with salt. Pour in 5 cups water; bring to a simmer. Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.) Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50 minutes.
- Divide rice among bowls; ladle stew over. Top with parsley and yogurt and serve with flatbread.
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