EGGPLANT RAGù WITH CAPERS AND BURRATA
This eggplant dish is a lot like pasta alla Norma, minus the pasta. Instead, it's the large, crisp chunks of eggplant that star, enrobed in basil-scented marinara sauce and topped with a melting, creamy mix of burrata and ricotta. In this recipe adapted from the chef Amy Brandwein of Centrolina in Washington, D.C., the cubed eggplant is topped with crunchy, salty eggplant chips, sliced ultrathin and deep-fried until golden. But if that's one step too many when you're cooking this at home, feel free to leave the chips out.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add onion and cook until onions start to brown, 8 to 10 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook until lightly caramelized, another 10 to 15 minutes. Add garlic and cook 1 more minute.
- Use your hands to break up the tomatoes in the can, squishing them into the skillet. Pour in the tomato juices. Fill tomato can halfway with water and stir that water into the skillet. Add half the basil leaves, season with salt and black pepper to taste, and red-pepper flakes, then simmer vigorously until tomatoes break down and sauce has thickened, 15 to 20 minutes.
- Meanwhile, heat the broiler, and place the rack 4 inches from the heat source.
- Cube 1 1/2 of the eggplants into 1 1/4-inch cubes (about 7 cups). Save remaining half an eggplant for garnish. Arrange cubed eggplant in an even layer on a rimmed baking sheet. Toss eggplant thoroughly with remaining 4 tablespoons oil, then season to taste with salt.
- Broil eggplant until browned on one side, 5 to 6 minutes. Flip the pieces and broil until browned and tender, 6 to 8 minutes. (If your eggplant starts to burn, move the baking sheet to a lower rack.)
- To make the garnish of eggplant slices, slice remaining eggplant lengthwise into long, thin 1/4-inch-thick slices. Place flour on a plate, and generously coat both sides of each eggplant slice.
- In a large heavy-bottomed pot or Dutch oven, heat 1 inch of oil to 350 degrees. Fry eggplant, in batches, until golden, about 1 to 2 minutes, flipping the slices halfway through. Transfer to a separate paper towel-lined plate and sprinkle with salt.
- In a medium bowl, fold together burrata and ricotta.
- To serve, gently stir broiled eggplant into tomato sauce until evenly coated. Simmer for 1 to 2 minutes until the eggplant is warmed through. Transfer to serving bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, crisp eggplant slices and the capers if you like.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 21 grams, Carbohydrate 37 grams, Fat 32 grams, Fiber 13 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1332 milligrams, Sugar 17 grams
TOMATO AND EGGPLANT RAGOUT
Looking for a French-style stew? Then check out this delicious tomato and eggplant ragout made using Muir Glen® Organic - a wonderful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Place diced eggplant in colander. Sprinkle with 2 teaspoons salt. Let stand 1 hour; rinse with cold water.
- In 10-inch nonstick skillet, heat 1/4 cup of the olive oil over medium-high heat. Cook half of the eggplant in oil until golden brown. Drain on paper towel-lined plate. Repeat with another 1/4 cup olive oil and remaining eggplant.
- In same skillet, heat remaining 1/4 cup olive oil over medium-low heat. Cook onions in oil about 10 minutes, stirring occasionally, until very tender. Add garlic and cook 30 seconds; add celery and cook 2 to 3 minutes. Add tomatoes; cook and stir 2 minutes. Add cooked eggplant, 1/2 teaspoon salt and the pepper; heat to a slow simmer. Cover; cook 20 minutes. Stir in parsley.
Nutrition Facts : Calories 350, Carbohydrate 21 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 8 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 10 g, TransFat 0 g
ITALIAN EGGPLANT RAGOUT
Pulled from an old issue of vegetarian times. I used to be pretty leary of eggplant, but this was enchanting. Good on its own; better with pasta or rice.
Provided by Umberle
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4 inch dice. Toss with salt in bowl and let it stand for at least 20 minutes. Drain off the fluid that collects, rinse well, and pat dry.
- Heat olive oil in large saucepan over medium heat. Add onion, and saute until softened (about 5 minutes.) Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy.
- Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Facts : Calories 196.5, Fat 5.9, SaturatedFat 0.8, Sodium 2632.2, Carbohydrate 32.9, Fiber 10.8, Sugar 8, Protein 6.5
EGGPLANT RAGOUT
Provided by Jacques Pepin
Categories dinner, lunch, casseroles, main course, side dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Wrap each eggplant in aluminum foil, place on a cookie tray and bake in the 400-degree oven for 1 hour, until the eggplants are very soft throughout.
- Meanwhile, heat the olive oil in a large saucepan. When it is hot, add the onions and saute them, covered, over low heat for about 4 minutes, until they are tender. Add the garlic and herbes de Provence, and cook 1 minute over medium heat. Stir in the wine, salt and pepper.
- Remove eggplants, and cut into 1 1/2-inch pieces. Add the pieces to the saucepan, mixing them in well. Bring the mixture to a boil, cover, and boil gently over low heat for 5 minutes. Sprinkle with the parsley and serve immediately, or cool, refrigerate and serve cold.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 493 milligrams, Sugar 9 grams
MARIO'S EGGPLANT RAGU
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
- In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 37 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 840 milligrams, Sugar 10 grams
EGGPLANT RAGOUT
Make and share this Eggplant Ragout recipe from Food.com.
Provided by schmme
Categories Stew
Time 1h5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the oil, onion, and garlic to the pot, saute until tender.
- Add everything else.
- Simmer 30-40 minutes (or more, make sure the potatoes are done).
- Eat with a good friend.
Nutrition Facts : Calories 179.9, Fat 5.2, SaturatedFat 0.8, Sodium 17.8, Carbohydrate 32.2, Fiber 9.2, Sugar 9.2, Protein 4.7
More about "eggplant ragout recipes"
MEDITERRANEAN ROASTED EGGPLANT RAGOUT | FOOD …
From foodsensitivitykitchen.com
5/5 (1)Category Side DishCuisine ItalianCalories 170 per serving
ITALIAN EGGPLANT RAGOûT RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
PAPPARDELLE WITH EGGPLANT RAGOUT RECIPE - WINE …
From winemag.com
VEGETARIAN EGGPLANT RAGOUT RECIPE - COOK WITH …
From cookwithcampbells.ca
MEDITERRANEAN EGGPLANT RAGOUT | INSTANT POT EGGPLANT …
From vidhyashomecooking.com
ROASTED EGGPLANT RAGU RECIPE • VEGGIE SOCIETY
From veggiesociety.com
PASTA ALLA NORMA (EGGPLANT PASTA) | RECIPETIN EATS
EGGPLANT RAGOUT WITH CREAMY POLENTA RECIPE - TASTING TABLE
From tastingtable.com
5/5 (68)Total Time 1 hrServings 4-6Calories 676 per serving
EGGPLANT RAGU - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
EGGPLANT AND COUNTRY HAM RAGù RECIPE | BON APPéTIT
From bonappetit.com
23 EASY EGGPLANT RECIPES FOR ANY NIGHT OF THE WEEK
From tastingtable.com
EGGPLANT RAGOUT WITH TOMATOES AND CHICKPEAS {GLUTEN FREE, VEGAN}
From avocadopesto.com
EGGPLANT (AUBERGINE) RAGOUT RECIPE - FOOD.COM
From food.com
EGGPLANT AND VEGETABLE RAGOUT (ŞAKşUKA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY EGGPLANT RAGU PASTA RECIPE - LE CHEF'S WIFE
From lechefswife.com
TOFU-STUFFED EGGPLANT WITH MUSHROOM RAGOUT | CANADIAN LIVING
From canadianliving.com
EASY EGGPLANT RAGù - SERVING DUMPLINGS
From servingdumplings.com
You'll also love