Aubergine Eggplant Assanta Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
• Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
• Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

Steps:

• Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
• Slice your eggplant thinly and into small pieces.
• Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
• Sauté at a medium heat until very tender, about 10 minutes.
• Add a little water to keep the veg moist if necessary.
• Great as a side dish for fish or chicken.
• Add diced medium firm tofu or any other protein for a very simple, quick meal.

Steps:

• Soak the chickpeas overnight in a large bowl of water, to which a pinch of salt has been added. Next morning, discard the water and rinse the chickpeas under cold running water.
• Sauté the onions and garlic until they are soft but not browned at all, in about 1 tablespoon of the olive oil in a pan. Add the chickpeas, cover with water and bring to the boil. Turn down the heat to a simmer and cook, for anywhere between 30 and 60 minutes, uncovered until the chickpeas are soft and fully cooked. If necessary, keep topping up with boiling water. (This is the only recipe in the book, of those I've read or made,which is a bit vague about the cooking times in this step. I can but conclude that chickpeas vary in how long it takes for them to be cooked. The important thing is to ensure that the chickpeas are throughly cooked. Cut one open before completing this step.) Strain off the water and set aside.
• Preheat the oven to 200C°/400°F/Gas 6. Place the aubergines, whole, on an oiled baking sheet and roast them until they are very soft. When they have cooled down enough to handle, remove the skins and mash the flesh in a bowl with a fork. Season with salt and pepper, to taste, stir in the cumin and the chickpeas and mix well so that all ingredients are thoroughly combined.
• Take a lightly oiled roasting tray (about 25cmx25cmx5cm) and spread the mixture out evenly onto the tray, sprinkle generously with olive oil and bake in the oven for about 30 minutes, or until done.

Steps:

• Wash eggplant, dry, trim ends.
• Slice to 1/4 inch rounds.
• Sprinkle salt on both sides.
• Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
• Rinse well and pat dry with paper towels.
• Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
• Coat both sides of slices in flour.
• Dip in egg.
• Coat in breadcrumbs.
• Stack in separate dish.
• Heat oil in pan.
• Brown slices in oil a few at a time, may have to change oil if it gets too brown.
• Drain on papertowels (I just do this in layers).
• In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
• Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
• Repeat layers till done. Takes me three layers, so divide all items in three.
• Bake at 350 for 30-35 minutes until cheese melts.

Steps:

• Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
• Reduce heat and simmer for 15-20 minutes, stirring often.
• Pour into freezer containers or canning jars leaving an inch headspace.
• Cool completely, label, and freeze.
• Defrost overnight before serving.
• Serve this on your favourite crackers or on toasted french bread slices.
• Makes a great gift!

Steps:

• HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
• Cut into 1/2 inch cubes.
• Heat vegetable oil in a large frying pan.
• Add the cubes of eggplant and saute over high heat until lightly browned here and there.
• This should take about 2 minutes.
• Add the remaining ingredients.
• Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker.
• Serves 2.
• HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil.
• Add kombu seaweed.
• Stir for 2 to 3 minutes to release its flavour.
• Then remove with a slotted spoon (leaving it in the soup would make it too strong).
• Bring the water back to a fast rolling boil and add the bonito shavings.
• Bring back to the boil, then quickly remove from the heat.
• Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes.
• Strain; now the dashi, or broth, is ready to use.
• Yield: 6 cups.
• *InJapan it is used as much as we use salt, and it is a vegetable protein derivative.
• If you wish to use it, look for the Japanese type in Oriental shops.
• **Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi).
• ***Shreddeddried bonito (a fish), the other essential for basic stock (dashi).
• Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient.
• DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it.
• Chicken stock can replace dashi, but a certain flavour will be missing.
• Madame Benoit's World of Food.