CRISPY EGGPLANT
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
Provided by Lvs2Cook
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and set aside.
- Mix crumbs, Parmesan and Italian seasoning together and set aside.
- Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
- Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
CRISPY AUBERGINE SLICES
A great recipie from a British Weight watchers magazine. It is half a point per serving. These crispy slices are just brilliant! they make an alternative to chips or fries and they are awesome in a sandwich with some low fat mayo. When I make these I often cheat and but ready sliced and chargrilled frozen slices which work just as well. Tip - if you cut the slices quite thinly they take on a great chewy texture.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a non stick or chargrill pan cook the aubergine slices until beginning to char.
- Mix polenta, garlic and herbs in a bowl. place beaten egg in another bowl.
- Dip the aubergine slices first in the egg then toss in the polenta.
- Place on a tray sprayed with cooking oil, spray the tops of the aubergines and bake for 20 minutes until golden.
Nutrition Facts : Calories 166.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 105.8, Sodium 46.8, Carbohydrate 29.1, Fiber 9.3, Sugar 5.7, Protein 7.2
AUBERGINE KATSU CURRY
Breadcrumb and shallow-fry aubergine slices for a Japanese style vegetarian dish - your new curry night favourite
Provided by Cassie Best
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
- Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.
- Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.
Nutrition Facts : Calories 786 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
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