SPICY RED-PEPPER AND EGGPLANT CONFIT
Categories Garlic Tomato Appetizer Side Roast Vegetarian Quick & Easy Eggplant Bell Pepper Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.
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
ROASTED RED PEPPER AND EGGPLANT SOUP
Categories Soup/Stew Blender Tomato Vegetable Roast Lunch Basil Leek Eggplant Bell Pepper Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
- Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
RED PEPPER AND EGGPLANT SOUFFLé
Provided by Bryan Miller
Categories dinner, main course
Time 1h15m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
- Place eggplants on baking sheet and cook for 30 minutes, or until soft. Meanwhile, roast red peppers by placing them atop an ignited gas burner, turning often until skin blackens; if you do not have gas burner this can be done under electric broiler.
- Scoop flesh and seeds from the eggplant when it has cooled slightly and place it in colander. Wash blackened skin off peppers, then core and seed. Set aside.
- Place eggplants and peppers in food processor or blender. Add ricotta, cumin, jalapeno peppers, coriander, salt and pepper. Puree well. Taste for seasoning and transfer to bowl.
- Add yolks to mixture and combine well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
- Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 8 grams, TransFat 0 grams
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
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, RED PEPPER AND MUSHROOMS
Make and share this Eggplant, Red Pepper and Mushrooms recipe from Food.com.
Provided by nemokitty
Categories Peppers
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth in large saucepan. Add garlic, half the scallion, eggplant and red bell pepper and saute till the scallion begins to soften, about 4 minutes.
- Add mushrooms and black pepper and continue sauteeing till eggplant is tender, 5 minutes.
- Stir in Parmesan, serve and sprinkle with remaining scallions.
Nutrition Facts : Calories 53.1, Fat 1, SaturatedFat 0.4, Cholesterol 1.6, Sodium 80.2, Carbohydrate 9.8, Fiber 5.1, Sugar 4.4, Protein 2.8
SPICY ROASTED RED PEPPER AND EGGPLANT SOUP
This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!
Provided by Starrah
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425F/220°C.
- While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
- Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
- Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
- Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
- Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
- Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
- Add the hot chili or chili powder, and cook for few quick minutes.
- Add the eggplant, red peppers, thyme, and paprika, and stir.
- Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
- In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
- Add more stock to adjust the consistency if you need to.
- Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
- Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.
More about "red pepper and eggplant soufflé food"
ROASTED EGGPLANT & RED PEPPER SAUCE | FOOD CONFIDENCE
From foodconfidence.com
EGGPLANT WITH RED PEPPER SAUCE - NATASHA'S KITCHEN
From natashaskitchen.com
INSTANT POT EGGPLANT & RED PEPPER SPREAD - MINISTRY …
From ministryofcurry.com
MY GRANDMOTHER'S PEPPERS AND EGGPLANT (LUTENITSA)
From today.com
4.1/5 (14)Category Dips And Spreads
SAUSAGE-AND-PEPPERS STUFFED EGGPLANT RECIPE | KITCHN
From thekitchn.com
ROASTED EGGPLANT AND BELL PEPPER PASTA - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
SPICED PEPPERS AND EGGPLANT RECIPE | BON APPéTIT
From bonappetit.com
EGGPLANT SOUFFLé | ELIZABETH MAY
From elizabethmaymp.ca
CURRY ROASTED RED PEPPER AND EGGPLANT SOUP - PINCH OF YUM
From pinchofyum.com
EGGPLANT AND RED PEPPER SAUTé RECIPE - ATKINS
From atkins.com
ROASTED RED PEPPER & EGGPLANT SPREAD - WHOLE MADE LIVING
From wholemadeliving.com
EGGPLANT SOUFFLE | RECIPES FROM A MONASTERY KITCHEN
From monasterykitchen.org
RED PEPPER AND EGGPLANT SOUFFLE - DINING AND COOKING
From diningandcooking.com
RECIPES FOR RAMADAN: BEYZA KOCA’S ALI NAZIK (TURKISH LAMB WITH …
From theguardian.com
NIGERIAN FOOD AND FASHION CAME TOGETHER AT THIS DINNER PARTY IN ...
From nytimes.com
RATATOUILLE STIR-FRY RECIPE (WITH EGGPLANT, ZUCCHINI, AND BELL …
From thekitchn.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