Catalan Aubergineseggplants Recipes

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.

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.

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Steps:

• Cut eggplant crosswise into 1/2 inch slices.
• Dip into bread crumbs to coat.
• Heat 1 T oil over medium-high heat.
• Fry eggplant until golden, about 10 minutes, adding more oil as needed.
• Top eggplant slices with cheese.
• Spoon sauce over eggplant.
• Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
• Sprinkle with parsley.