Roasted Baby Eggplants Food

ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE

Steps:

• Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
• Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
• cut-side down on the prepared cooling rack for 30 minutes to release moisture.
• Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
• Increase the oven temperature to 425 degrees F.
• Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
• Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
• To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

ROASTED BABY EGGPLANT

Steps:

• Remove Stems from a few Baby Eggplants
• Slice in 1/2 lengthwise and score the surface in a diamond shaped pattern.
• Season with a generous amount of course salt and freshly ground black pepper. Drizzle with extra virgin olive oil.
• Top each piece with diced tomatoes and then with panko crumbs.
• top each piece with a generous amount of freshly grated parmesan reggiano and a fresh basil leaf.
• bake in a preheated 375 degree oven for approx. 15 minutes until eggplants are tender
• Remove from the oven and drizzle with more extra virgin olive oil and also some more freshly grated parmesan reggiano

STUFFED BABY EGGPLANT

Steps:

• Preheat the oven to 350 degrees F.
• Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
• Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
• Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
• Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.

ROASTED BABY EGGPLANT WITH STIR FRY SAUCE

Steps:

• Pre heat the oven to 430ºf / 220ºc
• Cut the tops off of the eggplants to remove the stem and leaves. Cut the eggplants in half and place cut side up on a baking sheet.
• Mix the olive oil and honey together in a small bowl and add a pinch of salt, pepper and chili powder and combine.
• Brush the honey mixture over the cut side of the eggplants and place in the pre heated oven for 20 minutes until they are soft.
• While the eggplants are roasting, mix all of the ingredients for the sauce together in a jug.
• Heat a large skillet or wok on a high heat on the stove top, add the cooked eggplants and pour over the stir fry sauce.
• Cook for 3 to 5 minutes, while stirring, until the sauce has thickened. Serve.

STUFFED BABY EGGPLANTS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the eggplants in half, and use a sharp knife to cut around the outer edge leaving a small border without piercing the skin.
• Use a spoon to scoop out the flesh, and finely chop it.
• Place the eggplants cut side up on a baking sheet.
• In a frying pan, heat the oil over medium heat, and then cook the onion until it is translucent, and 5 minutes.
• Add the garlic and eggplant flesh, and continue to cook until soft, about 8 to 10 minutes.
• Add the tomatoes and cook another 5 minutes until the mixture is thick.
• Remove the pan from the stove and stir in the eggs, cheese, parsley, and salt and pepper to taste.
• Spoon the filling in to the eggplant shells, and top with the grated cheese.
• Bake until puffed and golden brown, about 25 to 30 minutes.
• Serve at room temperature.

GRILLED BABY EGGPLANT

Steps:

• Slice off the green tops and cut the eggplants in half. Score in a criss-cross pattern using a knife. Salt and leave the eggplants for one hour. Pat dry.
• Preheat oven to 375 degrees.
• Sprinkle the eggplant with garlic and breadcrumbs. Place the eggplants in an oiled baking tin. Trickle on the olive oil. Season with salt and pepper.
• Bake the eggplants for 20 to 30 minutes or until they are soft and golden. Sprinkle with basil and serve at room temperature.

STUFFED BABY EGGPLANT

Steps:

• Preheat oven to 350 degrees.
• Prepare eggplants by slicing them in half lengthwise.
• Scoop out the inside of the eggplant and cut into cubes.
• Lay cubes on several paper towels and squeeze any moisture out of them by hand.
• Boil shells in a large stockpot for 2 minutes and allow to cool.
• Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
• In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
• Fill the cooled eggplant shells with the mixture.
• Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
• Place browned stuffed baby eggplants in a baking dish.
• Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.

BAKED STUFFED BABY EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 400 degrees.
• Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
• Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
• Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
• In a large skillet, heat remaining oil over medium-high heat until hot.
• Add garlic, onion and red pepper; sauté for one minute until tender.
• Next, add rice through tomatoes, stir together well.
• Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
• Chop pulp, add to rice mixture and mix well.
• Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
• Uncover and bake an additional 10 minutes or until lightly browned.
• Garnish with more fresh basil and feta cheese, if desired.

SAUTEED BABY EGGPLANTS

Steps:

• Peel a 1-inch-wide strip of skin lengthwise from each eggplant half opposite cut side. Sprinkle eggplants with salt on both sides and let drain on a rack set over a shallow baking pan 20 minutes. Rinse eggplants well, then firmly squeeze out moisture and pat dry with paper towels.
• Stir together soy sauce and mirin in a small bowl.
• Heat oil in a 12-inch heavy nonstick skillet over moderate heat until hot but not smoking, then fry eggplants, peeled sides down, until undersides are browned, 5 to 6 minutes.
• Turn over and brush with soy mixture. Fry eggplants until tender, 4 to 6 minutes more, then add remaining soy mixture to skillet and cook, turning eggplants once or twice, until liquid is absorbed, about 2 minutes.
• *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).