EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.
EGGPLANT RICE DRESSING- CAJUN
This is a healthy and tasty alternative to dirty rice. Also a great way to get the kids to try and love eggplant! I usually make this with one pound of ground turkey to reduce the fat and calories. To add even more flavor you can increase the onion and garlic if you like but we find it well seasoned as is. Sometimes we will even add some celery in with the onion mixture. Use what you have and what you like. Any color bell peppers are fine too! Red and yellow peppers add a nice color addition. Likewise, you do not HAVE to peel the eggplant if you want to leave the skin on. Just dice them up small. Another great color addition to a simple meal! Also, you can make this vegetarian if you use vegetable broth and leave out the meat or substitute TVP. Enjoy!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
- Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
- Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
- Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!
Nutrition Facts : Calories 374.2, Fat 9.1, SaturatedFat 2.3, Cholesterol 62.6, Sodium 209.2, Carbohydrate 49.2, Fiber 4.6, Sugar 3.1, Protein 24.3
PIQUANT CRAB AND EGGPLANT (AUBERGINE) DRESSING
This is a cajun recipe that I originally found somewhere on the 'net but have made some modifications. I serve this as a side-dish, but it could probably be used as a main dish as well. Recipe is very spicy, feel free to adjust to your own preference.
Provided by FlemishMinx
Categories Crab
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a Dutch oven or other large heavy pot.
- Add onions, peppers and celery.
- Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
- Meanwhile, peel the eggplants and cut into 1-inch cubes.
- Place them in a pot and cover with water.
- Bring to boil and boil slowly for a few minutes, just until they are tender.
- Drain well and puree until smooth in a food processor or blender.
- Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
- Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through.
- Remove from heat.
- Stir in the green onions and the parsley.
- Spoon the hot mixture into a casserole or individual ramekins, if desired.
- Sprinkle generously with Parmesan cheese and bread crumbs.
- Place under broiler just long enough for cheese to melt, and serve immediately.
ALEX PATOUT'S EGGPLANT DRESSING
Provided by Marian Burros
Categories side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Peel shrimp; set aside. Cover shells with 2 cups water; boil to reduce to 1 cup. Strain; set stock aside.
- Heat butter in large skillet; add onion, peppers and celery. Cook slowly, 15 minutes, until mixture is very soft.
- Peel and cut two eggplants into 3/4-inch cubes; place in saucepan with water to cover half way up eggplant. Cook until eggplant is tender, about 7 minutes; drain to remove as much water as possible; puree.
- Add eggplant, stock and seasonings to sauteed vegetables; cook over medium-low heat about 20 minutes.
- Add shrimp; cook 7 to 10 minutes over moderately high heat until shrimp are pink. Add crab meat; heat through.
- Stir in green onion and parsley.
- Peel and slice remaining eggplant into 12 1/2-inch-thick slices. Brown in hot oil. Repeat until all slices are done. Drain.
- Serve dressing over slices of fried eggplant.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 36 grams, Carbohydrate 27 grams, Fat 63 grams, Fiber 12 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1359 milligrams, Sugar 15 grams, TransFat 2 grams
BAYOU EGGPLANT AND SHRIMP DRESSING
A dressing recipe from my FIL's collection. I haven't tried this one yet. Posting for safe keeping and cooler weather. Make the cornbread the night before, crumble it, and set it out to dry overnight.
Provided by ratherbeswimmin
Categories Oven
Time 2h3m
Yield 14 cups
Number Of Ingredients 14
Steps:
- Heat the oil (medium heat) in a large non-stick skillet.
- Add in the onion, celery, bell pepper, and garlic.
- Saute/stir for 5 minutes or until the onion is soft.
- Add in the eggplant, stir to combine.
- Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
- Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
- Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
- Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
- Season to with salt and pepper to taste.
- Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
- Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.
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