Spanish Roasted Garlic Eggplant Food

ROASTED EGGPLANT WITH GARLIC AND HERBS

Steps:

• Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
• Preheat oven to 425 degrees F.
• Put a baking sheet in the oven to heat for 10 minutes.
• Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
• Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

SPANISH ROASTED GARLIC EGGPLANT

Steps:

• Cut 1 large eggplant into 1/2 inch (1.25 cm) thick rounds, season each round generously with sea salt on both sides, add the slices of eggplant into a colander and let them sit for 30 minutes
• Meanwhile, roughy chop 5 cloves of garlic and add into a mortar, season with a little sea salt and using a pestle pound down until you form a paste like texture, then add in 2 tbsp (8 grams) finely chopped parsley and pour in a generous 2 tbsp (35 ml) extra virgin olive oil, mix together until well combined
• Thinly slice 2 tomatoes and set aside
• After 30 minutes, rinse the slices of eggplant under cold water, then pat each one dry with a dishcloth to remove any excess water & salt, add the slices of eggplant into a baking tray lined with parchment paper, making sure they are all in a single layer
• Lightly season the slices of eggplant with a little sea salt & black pepper, add the garlic sauce over the slices of eggplant, add 1 slice of tomato over each slice of eggplant and finely grate some manchego cheese over the tomatoes
• Add the baking tray into a preheated oven, bake + broil (bottom + top heat) 210 C - 410 F
• After 15 minutes remove from the oven
• Transfer into a serving dish and sprinkle with freshly chopped chives, serve at once, enjoy!

SPANISH GARLIC EGGPLANT

Steps:

• Wash and pat dry the eggplant, then cut into rounds that are between 1/4 inch to 1/2 inch thick (1 cm)
• Place all the slices in a single layer and sprinkle with sea salt on both sides, transfer into a colander and let them sit for 30 minutes
• Meanwhile, roughly chop 6 cloves garlic and add into a mortar, along with 1/4 cup finely chopped parsley and a pinch of sea salt, using a pestle, pound down until you form a paste like texture
• After 30 minutes, transfer the slices of eggplant over some paper towels, all in a single layer, pat completely dry and season with black pepper just on one side
• Heat a large nonstick grill pan or fry with a medium-high heat
• After 4 minutes and the pan is hot, drizzle in 1 tbsp (15 ml) extra virgin olive and add the slices of eggplant, in a single layer, so cook in batches, cook for 2 1/2 to 3 minutes per side, then transfer into a serving dish, do this until all the eggplant is done
• Using the same pan, lower to a low heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic mixture, mix continuously for 30 seconds, then remove from the heat
• Spread the garlic mixture over the slices of eggplant, then sprinkle with a kiss of sweet smoked Spanish paprika, enjoy!

ROASTED EGGPLANT AND GARLIC WITH PASTA

Steps:

• Heat oven to 350 degrees.
• Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
• On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
• Remove from oven and let cool.
• Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
• Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
• Add chicken broth, parsley and lemon juice and simmer until reduced by half.
• Rough chop basil.
• Add butter and basil leaves and stir well.
• Cook pasta according to package directions, drain and toss with eggplant mixture.
• Top with freshly grated Parmesan cheese and serve.

SPICY SPANISH EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 450°.
• Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
• Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
• Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
• Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
• Makes 12 1/2 servings.

GARLIC ROASTED EGGPLANT SPREAD

Steps:

• Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
• Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
• Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
• Cool slightly so it can be handled; chop eggplant and garlic.
• Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
• Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

CHINESE GARLIC FLAVOR EGGPLANT

Steps:

• Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.
• Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me).
• Remove the aubergine to a bowl, then heat another 1cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.
• Add the soy sauce and spring onions to the pan, then add the cooked.
• aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.
• Serve hot or at room temperature.