Catalan Aubergines Eggplants Recipes
CATALAN AUBERGINES/EGGPLANTS
Similar to ratatouille, but different. :-) The paprika makes it different; using smoked paprika makes it extra-special!
Provided by BarbryT
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch).
- Heat the oil in a frying pan add the cubes and sauté for a few minutes
- Add the chopped onion, crushed garlic and paprika to the eggplant/aubergine in the frying pan and fry over a low heat for a further 5 mins
- Add the chopped tomatoes; season with salt and pepper
- Cover the frying pan and cook for a further 15 minutes (checking that the eggplant/ aubergine is well cooked and tender).
- Place in a serving dish and garnish with a chopped fresh parsley.
Nutrition Facts : Calories 211.5, Fat 14.2, SaturatedFat 2, Sodium 10.1, Carbohydrate 21.6, Fiber 10.7, Sugar 9.3, Protein 3.7
CATALAN STUFFED AUBERGINES (EGGPLANT)
This subtly flavoured dish is from Catalonia; an historic country in southern Europe. Geographically it's the North West corner of Spain and a sliver of neighbouring France. Barcelona is the capital city.
Provided by Mrs B
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves.
- Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact.
- Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste.
- Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil).
- Garnish and serve.
Nutrition Facts : Calories 223.3, Fat 11.9, SaturatedFat 5.4, Cholesterol 227.2, Sodium 156.7, Carbohydrate 21.7, Fiber 8.6, Sugar 7.6, Protein 10
CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)
I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.
Provided by axxo3846
Categories Spreads
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
- Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
- Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
- Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.
EGGPLANT (AUBERGINE) CAPONATA
Make and share this Eggplant (Aubergine) Caponata recipe from Food.com.
Provided by Gingerbear
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large enameled or stainless steel pot.
- Bring to a healthy simmer, stirring occasionally.
- You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
- The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
- Serve with garlic bread or croistini.
- If you decide to freeze this, it will stay for 2 months.
Nutrition Facts : Calories 210.8, Fat 14.2, SaturatedFat 2, Sodium 615.7, Carbohydrate 20.8, Fiber 6, Sugar 13.3, Protein 2.8
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