SMOKY AUBERGINE & RED PEPPER SALAD
Char aubergine and peppers until tender and juicy, then combine with salty, creamy feta for a summer salad that's the perfect vegetarian option for a barbecue
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Yield 4 as a starter or 2 for lunch
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the walnuts in a roasting tin and the pitta strips in another. Drizzle a little oil over the pitta strips and season with the za'atar and some salt and pepper. Place both trays in the oven and roast for 10 mins, then remove the walnuts. Roast the pitta strips for a further 3-5 mins until golden and crisp. Remove from the oven.
- Meanwhile, prick the aubergines and peppers all over with a fork. If you have a gas hob, turn on the rings to medium high (or better still, light the barbecue and move the coals to one side). Place the aubergines over the heat until they start to collapse, then turn them using tongs and cook the other side. Continue rotating until charred all over and soft all the way through. Repeat with the red peppers until charred and softened. If you don't have a gas cooker or a barbecue, heat your grill to high (about 275C) and spread the pricked aubergines and peppers on a foil-lined baking tray, coating with a little oil. Grill for 10-15 mins on each side until charred and softened. Set aside.
- Remove the aubergines and peppers from the heat and allow to cool, then transfer to a chopping board. Carefully peel the skin from the peppers, halve and scoop out the seeds. Halve the aubergines and scrape the tender flesh into a bowl. Don't worry if a little of the charred skin escapes into the bowl, it will add more flavour - but try to make sure there aren't big shards of it in there.
- Tear the pepper into strips and put it in the bowl with the aubergine. Add almost all the chopped parsley, season, and stir in the olive oil and the vinegar. Arrange on a platter and crumble the walnuts and feta over the top. Garnish with some extra parsley and mint leaves.
Nutrition Facts : Calories 308 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
RED PEPPERS STUFFED WITH AUBERGINE PUREE
Steps:
- Make the aubergine puree by grilling the aubergines until the skins are charred and starting to blister which should mean that the pulp inside is soft. Leave to cool slightly then remove the skin by rubbing gently under cold water. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl.
- Preheat the oven to 350 degrees F.
- Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, replace in the oven to warm through.
- After 15 minutes remove the peppers from the oven, sprinkle with remaining parsley and serve with plain toasted bread fingers.
AUBERGINE AND PEPPER DELIGHT
Make and share this Aubergine and Pepper Delight recipe from Food.com.
Provided by KateL
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut aubergine into rings, salt and leave for 30 minutes, then thoroughly wash. De-seed capsicums and cut into strips.
- In a shallow roasting pan place aubergine and pepper strips, drizzle avocado oil and add salt and black pepper to taste. Heat in oven at 200C/400F for 20 minutes.
- Serve hot as a side dish or cold, tossed in yoghurt, garnished with basil.
Nutrition Facts : Calories 274.1, Fat 21.7, SaturatedFat 2.5, Sodium 8.8, Carbohydrate 20.1, Fiber 7.8, Sugar 7.2, Protein 3.4
EGGPLANT (AUBERGINE) AND SWEET PEPPERS
Make and share this Eggplant (Aubergine) and Sweet Peppers recipe from Food.com.
Provided by Mysterygirl
Categories Weeknight
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 Degrees.
- In 1-Qt saucepan over low heat, add olive oil or salad oil.
- Cook garlic until browned, discard garlic.
- Cut each pepper lenghtwise in half, Remove seeds and stems.
- Brush pepper halves on all sides with oil mixture.
- Arrange pepper halves in a large open roasting pan.
- Roast pepper 25-30 minutes until skin puckers and peppers are tender, turning occasionally.
- Allow peppers to cool slightly.
- Remove skin from peppers, discard skin.
- Meanwhile, while peppers are roasting, slice eggplants crosswise into 1/2-inch thick slices.
- In pie plate, mix egg and milk.
- Place bread crumbs on waxed paper.
- Brush 151/2 x 101/2 jelly roll pan with 3 tbsp olive oil.
- Dip eggplant slices in egg mixture, then coat with bread crumbs.
- Place eggplant slices in pan, arranging them so they fit in one layer.
- Pre-heat broiler.
- About 7-9 inches from sourceof heat at with oven control set at 450 degrees.
- Broil eggplant about 10-15 minutes until tender and lightly browned on both sides, turning slices once.
- Turn oven control to 350 degrees.
- Slice mozzarella cheese.
- Arrange pepper halves, eggplant slices and mozarrella cheese in 12 x 8 casserole or baking dish.
- Cover casserole and bake for 20-25 minutes until mixture is hot and cheese melts.
- Sprinkle with sun-dried tomato slices.
Nutrition Facts : Calories 375, Fat 19.4, SaturatedFat 10.6, Cholesterol 95.3, Sodium 647.8, Carbohydrate 29.5, Fiber 7.1, Sugar 9.9, Protein 22.9
GRILLED EGGPLANT (AUBERGINE) AND PEPPER SANDWICHES
Make and share this Grilled Eggplant (Aubergine) and Pepper Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Quarter the sweet peppers lengthwise. Remove and discard the stems, seeds and membranes.
- Brush eggplant slices with oil, grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium hot coals for 4 minutes, or broil.
- Turn and grill 3 to 5 minutes more or till eggplant slices are tender and sweet peppers are slightly charred.
- Remove veggies from grill,set aside.
- Spread one side of each French bread slice with goat cheese and mustard.
- Layer three eggplant slices and two sweet pepper quarters on each of four bread slices.
- Top with remaining bread slices.
- Serve warm.
Nutrition Facts : Calories 501.3, Fat 13.6, SaturatedFat 5.5, Cholesterol 13, Sodium 888.4, Carbohydrate 77.2, Fiber 9.5, Sugar 5.2, Protein 18.4
GRILLED EGGPLANT (AUBERGINE) AND PEPPER SALAD
This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.
Provided by Chabear01
Categories Moroccan
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
- Brush both sides of vegetables with Moroccan marinade.
- Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
- Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
- Transfer to a large cutting board as done.
- Cut vegetables into 1 inch pieces and put in a bowl.
- Add pine nuts, mint and any remaining marinade.
- Mix, adding more vinegar, salt and pepper to taste.
Nutrition Facts : Calories 136.4, Fat 8.3, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 14.5, Fiber 5.8, Sugar 7.5, Protein 4.1
QUICK MUSHROOMS, AUBERGINES & PEPPERS
Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don't peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.
Nutrition Facts : Calories 156 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
TOFU WITH EGGPLANT (AUBERGINE) AND PEPPERS
A scrumptious concoction of fresh vegetables and tofu, this traditional Vietnamese dish is excellent with earthy red wines such as our Domaine des Blagueurs Syrah Sirrah. (From the Wild Oats website)
Provided by tehparrot
Categories Soy/Tofu
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place tofu cubes into a steamer and allow to steam for 20 to 30 minutes while chopping vegetables.
- Meanwhile, heat oil in a wok or large skillet until very hot. Transfer tofu to pan and sauté until brown on all sides, then remove from pan and set aside.
- In same pan, sauté onion for one minute. Add soy sauce and one tablespoon water if necessary. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft. Add tofu and continue cooking until tofu is heated through.
- Serve on platter, garnished with cilantro and rice or noodles. We recommend Forbidden rice, though not exactly traditional, for its exotic nutty flavor and psychedelic color that beautifully compliments the eggplant and peppers.
Nutrition Facts : Calories 265.1, Fat 12.7, SaturatedFat 2.3, Sodium 571.3, Carbohydrate 26.9, Fiber 10.2, Sugar 14.6, Protein 18.1
More about "aubergine and pepper delight recipes"
ROASTED BELL PEPPER, AUBERGINE AND FETA BAKE WITH HARISSA
From elizabethchloe.com
Reviews 2Category DinnerCuisine MediterraneanTotal Time 1 hr 30 mins
- Toss the aubergine and pepper slices with 1 tablespoon of olive oil and a good pinch of salt and pepper. Layer the aubergine and pepper in a single layer onto a baking tray (you may need more than one tray) then place them in the oven for 35-40 minutes, turning halfway, until tender and have taken on some colour.
- To make the sauce, begin by heating the remaining tablespoon of oil in a saucepan on a medium heat. Saute the onion for 5-7 minutes until it has softened, then add the garlic and cook for a further 2 minutes.
- Add the tinned tomatoes, harissa paste, red wine vinegar and sugar to the saucepan and stir everything to combine. Simmer the sauce for approximately 20 minutes, until it has thickened up.
AUBERGINE, PEPPER AND FETA PARCELS | TESCO REAL FOOD
From realfood.tesco.com
THE 10 BEST AUBERGINE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
GRILLED AUBERGINE AND PEPPERS - RECIPE GIRL
From recipegirl.com
AUBERGINE, PEPPER AND FETA PARCELS - BAR-BE-QUICK
From barbequick.com
PURPLE PATCH: YOTAM OTTOLENGHI’S TURKISH-STYLE …
From theguardian.com
AUBERGINE & PEPPER BAKE | ASDA GOOD LIVING
From asda.com
94% Total Time 40 minsCategory DinnerCalories 263 per serving
- Brush the aubergine with a little oil and bake in the oven at 180C/160C Fan/Gas 4 for 8-10 minutes.
- Cook the onion, peppers and garlic with 3 tbsp water for 3 minutes. Drain off the liquid, leaving the vegetables in the pan, and stir in the remaining oil and tomatoes. Simmer uncovered for 5 minutes.
- Layer the pepper mixture and aubergine slices in an ovenproof dish, finishing with a layer of aubergine.
NIGEL SLATER’S RECIPE FOR CRUMBED AUBERGINES WITH PEPPERS AND …
From theguardian.com
AUBERGINE, LENTILS, AND PEPPERS COOKED IN OLIVE OIL
From rowenagsrecipes.com
BBQ AUBERGINES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
RECIPE: AUBERGINE, PEPPER AND MOZZARELLA SANDWICH
From foodifancy.com
AUBERGINE, GARLIC AND PEPPER PATE RECIPE - IFOOD.TV
From ifood.tv
AUBERGINE AND RED PEPPER TERRINE - SAUCY DRESSINGS
From saucydressings.com
GOURMET CHERRY PEPPER DELIGHTS - ON THE BIAS - APPETIZERS
From onthebias.nyc
AUBERGINE THAI RED CURRY WITH PEPPERS – SKINNY SPATULA
From skinnyspatula.com
FRIED AUBERGINE WITH PEPPERS - AUTHENTIC EASY TURKISH RECIPE — …
From nihalshah.com
SALT AND PEPPER AUBERGINE ( EGGPLANT) - MY EAGER EATS
From myeagereats.com
31 PEPPER TREE CT, WARRENTON, VA 20186 | REALTOR.COM®
From realtor.com
HOT STUFF | FOOD | THE GUARDIAN
From theguardian.com
ROASTED AUBERGINE (EGGPLANT) & RED PEPPER DIP - TANIA
From fitfoodienutter.com
HADDAR BLACK PEPPER (35 G) — AUBERGINE FOODS
From auberginefoods.com
SLOW-ROASTED PEPPERS AND AUBERGINES WITH BASIL AND ALMOND
From telegraph.co.uk
AUBERGINE PEPPER PASTA SAUCE - MARISSA'S RECIPES & IDEAS
From marissa.co
AUBERGINE, POTATOES WITH GREEN PEPPERS
From chilliesnspiceandallthingsrice.com
PEPPER DELIGHT - ALL ABOUT FOOD, FLAVOUR & MEMORIES...
From pepperdelight.com
EASY VEGAN RECIPE - AUBERGINE WINTER DELIGHT WITH GHERKIN AND …
From mothernaturelovesyou.com
MEDITERRANEAN AUBERGINE AND COURGETTE DELIGHT - HAMATCON
From hamatcon.com
AUBERGINE DELIGHT RECIPE - NDTV FOOD
From food.ndtv.com
AUBERGINE, COURGETTE AND PEPPER LASAGNE | ITALIAN RECIPES | GOODTO
From goodto.com
AUBERGINE, PEPPER AND FETA PARCELS | TESCO REAL FOOD | RECIPE ...
From pinterest.com
AUBERGINE AND PEPPER BALTI - SLIMMING WORLD
From slimmingworld.co.uk
ROASTED AUBERGINE AND RED PEPPERS - THE BLURRY LIME
From theblurrylime.com
FRIED AUBERGINE WITH BLACK PEPPER AND MISO - LOWLY
From lowlyfood.com
THE BEST MEDITERRANEAN DIP RECIPE- ROASTED PEPPER AND …
From forkfulofplants.com
AUBERGINE AND PRESERVED PEPPER BAKE - KITTY'S STORE-CUPBOARD
From kittysstorecupboard.com
THEY HAVE SWEET PEPPERS - SUBWAY, WARRENTON TRAVELLER REVIEWS
From tripadvisor.ca
AUBERGINE AND RED PEPPER QUICHE - FOOD HEAVEN
From foodheavenmag.com
AUBERGINE, PEPPER AND FETA PARCELS | TESCO REAL FOOD | RECIPE ...
From pinterest.ca
BLOG: AUBERGINE AND PEPPER STEW - ALLPLANTS
From allplants.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #low-protein #side-dishes #vegetables #oven #easy #roast #diabetic #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #new-zealand #low-in-something #peppers #equipment #presentation #served-cold #served-hot #3-steps-or-less #eggplant
You'll also love