AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS
Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!
Provided by Sarah Taylor
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut aubergine into rings 5cm thick.
- Place in roasting dish.
- Brush with half oil& shake over half salt.
- Place sliced tomatoes on each, then sliced mozzarella.
- Sprinkle top with remainder salt, olive oil, pepper& garlic.
- Bake for 20 minutes on 200°C.
- Sprinkle with fresh basil& serve.
AUBERGINE MELTS
Choose a glossy, plump aubergine to make this warming vegetarian main course
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.
Nutrition Facts : Calories 213 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.41 milligram of sodium
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
AUBERGINE (EGGPLANT) MELTS
Make and share this Aubergine (Eggplant) Melts recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6.
- Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened.
- Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine.
- Return to oven for another 5 mins or until the cheese has melted.
- Scatter over some basil leaves.
- Serve with couscous and green salad.
Nutrition Facts : Calories 280.6, Fat 19.2, SaturatedFat 6.5, Cholesterol 29.6, Sodium 246.3, Carbohydrate 18.9, Fiber 9.5, Sugar 9, Protein 11.8
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