Acadias Eggplant And Pepper Wvelveeta Recipes

Steps:

• Slice eggplant so you have round 1/4" slices.
• Place slices on a cooling rack and salt both sides.
• Let sit for 30 minutes.
• Preheat oven to 500 degrees F.
• Take each slice of eggplant and dab them with a paper towel to remove moisture.
• Spray cookie sheet with PAM and place eggplants on it.
• Bake each side of the eggplant slices for 5 minutes on each side.
• Remove from oven.
• Top each slice with spaghetti sauce.
• Then sprinkle each slice with mozzarella cheese.
• Bake for 10 minutes or until cheese melts.
• Enjoy.

Steps:

• Heat oven to 475 degrees. Place peppers, eggplant and garlic on a baking sheet and roast; remove garlic after 10 minutes and place in a large bowl. Continue roasting peppers and eggplant until blackened and soft, about 20 minutes more, then add to bowl. Cover with plastic wrap and let steam until cool enough to handle. Remove and discard all peels, seeds and stems.
• In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth. Taste and season with salt and pepper. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

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.

Steps:

• Pre-Heat oven at 350 degrees F.
• Chop onion into 1/4" pieces.
• In skillet add 1 tablespoon of margarine.
• On medium-low heat saute onion until translucent (not brown).
• Stir frequently.
• Add bell pepper and eggplant pieces with onion.
• Sprinkle salt over mixture.
• Saute until tender.
• Spray PAM in 2-quart baking dish.
• Add eggplant, pepper and onion mixture into baking dish.
• Mix cheeses together.
• Sprinkle cheese mixture on top of eggplant mixture.
• Bake in oven for 15-minutes or until cheese has melted.
• Serve and enjoy.

Steps:

• Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
• Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
• Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
• If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
• Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.