Easyeggplantauberginedipsandwichspread Recipes

Steps:

• Preheat oven to 350 degrees F.
• Spray or lightly oil a 9 x 13-inch pan.
• Spread 1/2 c sauce in pan.
• Peel eggplant and slice 1/2" thick.
• Arrange 1/2 the slices in the baking pan.
• Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
• Cover with aluminum foil and bake 45 to 55 minutes.
• Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

Steps:

• Preheat the oven to 375 degrees F.
• Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.
• Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.
• Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.

Steps:

• Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

Steps:

• Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
• Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
• Cool the eggplant, cut in half and let drain.
• Remove the skin.
• Mash in tomatoes, avocados, garlic and spices to taste.
• For a thicker dip, add tahini.
• (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

Steps:

• Preheat oven to 400 degrees. Have two racks set up in the oven.
• Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
• Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
• Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
• Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.
• Preheat oven to 400 degrees. Have two racks set up in the oven.
• Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
• Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
• Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
• Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
• Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.

Steps:

• Preheat oven to 400°F.
• Poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled.
• While the eggplants cook, prepare your sauce.
• Puree the garlic cloves with lemon juice and salt.
• In a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley.
• When the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment.
• Slit down the middle and scoop pulp into a serving dish.
• Discard the skins.
• Cut the pulp coarsely and blend in the sauce.
• Serve warm or cold.
• *An alternative serving style would be to have a small eggplant per person. Each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**.

Steps:

• Heat olive oil in a large non-reactive saucepan over medium heat.
• Add the onions,peppers and the eggplant.
• Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
• Add the tomatoes and water and bring to a boil over high heat.
• Reduce heat and simmer 35-40 minutes or until vegetables are tender.
• Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

Steps:

• Position rack in top third of the oven and preheat to 450 degrees.
• Spray large heavy baking sheet with cooking spray.
• Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
• Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
• Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
• Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
• Peel the roasted garlic, add to the food processor. Puree until smooth.
• Toss the vegetables with 1/4 cup of the dressing.
• Cool, and let sit for a while to let the flavors develop.
• To serve: Bring to room temperature. Mound salad in center of large platter.
• Serve with the pita wedges.

Steps:

• Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
• Remove eggplant and place eggplant in paper bag for 10 minutes.
• Remove and discard eggplant skin, chop flesh.
• Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.

Steps:

• Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
• Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
• Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
• Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.