ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
EGGPLANT CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
- Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
- After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
- Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges
EGGPLANT CAVIAR
Provided by Food Network
Time 1h
Number Of Ingredients 6
Steps:
- Drizzle the eggplant quarters with olive oil and roast in a preheated 350 degree oven for 30 minutes. Let cool to room temperature and then remove the skin. Put eggplant into food processor with the garlic and cilantro and pulse to puree. Add olive oil and puree until smooth. Season with salt.
POOR MAN'S CAVIAR: EGGPLANT SPREAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to highest setting, at least 500 degrees F.
- Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.
- The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man's caviar.
- To serve, surround a bowlful of spread with crusty bread rounds.
- Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.
EGGPLANT CAVIAR WITH TAPENADE
An adapted recipe that originated from Hotel Maison de Ville, New Orlean, Louisiana. This is a dream for eggplant and olive lovers--like me. Can be used as an appetizer, light lunch or supper.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 3 cups
Number Of Ingredients 16
Steps:
- To make Tapenade: mix together all the ingredients and set aside.
- To make caviar: Prick the eggplant with a fork several times.
- Put eggplant on a baking sheet.
- Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
- Let eggplant cool.
- Peel the eggplant and chop into coarse chunks.
- In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
- Adjust seasoning to taste.
- Serve the caviar with tapenade and toasted french bread.
Nutrition Facts : Calories 222.4, Fat 18, SaturatedFat 2.5, Cholesterol 2.3, Sodium 668.4, Carbohydrate 15.7, Fiber 8.1, Sugar 5.6, Protein 3.6
EGGPLANT CAVIAR
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
- Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.
EXOTIC BRINJAL (SPICY EGGPLANT)
It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.
Provided by meenal
Categories Side Dish Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
- Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
- Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g
ELEGANT EGGPLANT (AUBERGINE) CAVIAR
Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Prick the eggplant in several places with a fork. Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). Set aside to cool.
- Arrange the walnut pieces on a baking sheet, and cook at 350* F. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). Chop fine.
- Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop.
- Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasoning to taste.
- Cover loosely and let stand at room temperature for several hours before serving. Makes 1 1/2 cups.
Nutrition Facts : Calories 526.9, Fat 44.3, SaturatedFat 5, Sodium 791.3, Carbohydrate 32.1, Fiber 16, Sugar 11.7, Protein 10.6
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
EGGPLANT CAVIAR
Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. I am posting this as a "private" recipe. If you are seeing it, then he must have liked it. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like.
Provided by threeovens
Categories Spreads
Time 1h30m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
- Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
- Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
- Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
- Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.
Nutrition Facts : Calories 114.7, Fat 9.5, SaturatedFat 1.4, Cholesterol 2.8, Sodium 189.4, Carbohydrate 6.6, Fiber 3.3, Sugar 2.2, Protein 2.2
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- Preheat the oven to 350°. Brush the cut sides of the eggplant with 1 teaspoon of the olive oil. Set the eggplant, cut sides down, on a baking sheet and roast for about 1 hour, or until tender and collapsed. Let cool.
- Arrange the bread slices on another baking sheet and spray lightly with cooking spray. Bake for about 8 minutes, or until golden and crisp.
- Heat 1 teaspoon of the olive oil in a nonstick skillet. Add the red pepper, onion and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 6 minutes. Transfer to a bowl and let cool.
- Using a spoon, scrape the eggplant flesh from the skin; discard the skin. Finely chop the flesh and add the eggplant to the sautéed vegetables. Stir in the tomato, lemon juice and the remaining 1 teaspoon oil. Season with salt and pepper and refrigerate until slightly chilled. Stir the chives and basil into the eggplant caviar and serve with the croutons.
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