EGGPLANT PURéE WITH WALNUTS
Provided by Diane Kochilas
Categories Condiment/Spread Vegetable Bake Vegetarian Walnut Eggplant
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
- 2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.
- 3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.
TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS
This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven.
Provided by kochbiene
Categories Antipasto
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.
- Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.
- Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.
- Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.
- Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 17 g, Fat 21.1 g, Fiber 8.9 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 54 mg, Sugar 5.7 g
TURKISH EGGPLANT & PEPPER SALAD WITH WALNUTS & YOGURT
Make and share this Turkish Eggplant & Pepper Salad With Walnuts & Yogurt recipe from Food.com.
Provided by Stacia_
Categories Turkish
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wrap eggplant in a double layer of aluminum foil, sealing the package well. Set package directly over a medium gas flame or a charcoal fire, turning occasionally until eggplant is tender, about 25 minutes. You can also bake the eggplant unwrapped on a baking sheet in a moderately hot oven, about 400 degrees, pricking it first to prevent bursting, but it will not have the desirable smoky taste.
- Carefully unwrap the foil package, and when eggplant is cool enough to handle, remove the charred black skin. Scrape flesh into a bowl and add cold water to cover. Add lemon juice and let stand 30 minutes to keep the eggplant from darkening. Drain eggplant and squeeze dry.
- Over a gas flame or charcoal fire, or under a broiler, cook green pepper and chile until blackened and blistered all over. Set aside until cool enough to handle. Remove the skins, ribs and seeds. Mince the green pepper and chile.
- Put the eggplant, green pepper, chile and garlic in a mortar and pound to a paste. Alternatively, mince to a paste by hand. Stir in the olive oil, walnuts and yogurt. Season to taste with salt, pepper and wine vinegar. Let stand at room temperature for a couple of hours to blend flavors, or refrigerate for longer keeping.
- Makes 2-2 1/2 cups.
Nutrition Facts : Calories 98.1, Fat 7.3, SaturatedFat 1.1, Cholesterol 2, Sodium 9.7, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.4
MOLDOVAN EGGPLANT WITH GARLIC AND WALNUT SAUCE (APPETIZER)
I found this Moldovan appetizer from Recipes Wiki. We have some good friends from Moldova that just moved back there and I wish I had gotten some recipes from them before they left.
Provided by Enjolinfam
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Slice the unpeeled Eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
- Rinse and place on paper towel to drain. Sprinkle with salt and let the Eggplant stand for at least 30 minutes. Pat dry.
- In large skillet heat 1 tablespoon of oil. Place some Eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. Turn the Eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.
- Remove the Eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.
- In a mortar with a pestle, pound 1 teaspoon salt the garlic and the nuts to make a paste. Mix well the paste adding the vinegar and the water. Spread the paste lightly on the cooked Eggplant slices; let sit for 10 minutes. Place the Eggplant on a dish and serve at room temperature, garnished with chopped parsley.
Nutrition Facts : Calories 309.6, Fat 30.1, SaturatedFat 3.7, Sodium 3.8, Carbohydrate 10.3, Fiber 5.7, Sugar 3.6, Protein 3.7
TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS
This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven.
Provided by kochbiene
Categories Antipasto
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.
- Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.
- Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.
- Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.
- Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 17 g, Fat 21.1 g, Fiber 8.9 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 54 mg, Sugar 5.7 g
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