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
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 CAVIAR
Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. I am posting this as a "private" recipe. If you are seeing it, then he must have liked it. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like.
Provided by threeovens
Categories Spreads
Time 1h30m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
- Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
- Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
- Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
- Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.
Nutrition Facts : Calories 114.7, Fat 9.5, SaturatedFat 1.4, Cholesterol 2.8, Sodium 189.4, Carbohydrate 6.6, Fiber 3.3, Sugar 2.2, Protein 2.2
CHARRED EGGPLANT WITH BURRATA AND FRIED CAPERS
When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Here, grilled or seared eggplant is bathed in an herbaceous, lemony caper-infused olive oil for a light dinner or side dish. Salt-packed capers work best, as they are generally larger and have a petal-like shape that opens up when fried, resulting in a crisp shell that is crunchy and salty (but, brined capers work, too). Make sure to dry the capers well before frying to prevent aggressive spitting when they hit hot oil. Fried capers are highly snackable, so consider making a double batch. Serve with bread, flatbread or, for something heartier, pasta.
Provided by Hetty McKinnon
Categories weeknight, vegetables, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
- When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
- Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
- Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don't be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
- Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
- Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.
More about "eggplant ragù with capers and burrata recipes"
EGGPLANT RAGù WITH CAPERS AND BURRATA - DINING AND …
From diningandcooking.com
Estimated Reading Time 3 mins
BURRATA WITH PEPPERS, OLIVES AND CAPERS RECIPE | GOOD …
From goodfood.com.au
BURRATA WITH EGGPLANT SALAD — WHIP IT UP! - STORM …
From storm-asia.com
A LIGHT, GRILLED EGGPLANT PARMESAN WITH ROASTED …
From nerdswithknives.com
BURRATA WITH CHAR-GRILLED EGGPLANT RECIPE - GOURMET …
From gourmettraveller.com.au
CHARRED EGGPLANT WITH BURRATA AND POMEGRANATE-WALNUT …
From foodandwine.com
OUR 10 BEST BURRATA RECIPES | FOOD & WINE
From foodandwine.com
TOMATO AND BURRATA SALAD WITH BASIL, OLIVES AND CAPERS …
From thegarumfactory.net
BURRATA WITH CRISPY EGGPLANT RECIPE - FOOD REPUBLIC
From foodrepublic.com
SICILIAN EGGPLANT AND PEPPER RAGU AND PAPPARDELLE
From rachaelrayshow.com
EGGPLANT AND BURRATA LASAGNA - PROUD ITALIAN COOK
From prouditaliancook.com
ROASTED EGGPLANT RAGU RECIPE - VEGGIE SOCIETY
From veggiesociety.com
GRILLED EGGPLANT WITH FRESH BURRATA - URBAN COOKERY
From urbancookery.com
ROASTED EGGPLANT WITH BURRATA AND TOMATOES - STEP AWAY FROM …
From stepawayfromthecarbs.com
EGGPLANT RAGU WITH CAPERS AND PARSLEY – SWEET PEA CUISINE
From sweetpeacuisine.com
HOMEMADE EGGPLANT RAGU - COOK GEM
From cookgem.com
PAN-FRIED EGGPLANT WITH BALSAMIC AND CAPERS RECIPES AND FOOD TIPS
From recipes.camp
EGGPLANT RAGù WITH CAPERS AND BURRATA RECIPE - NYT COOKING
From pinterest.ca
GRILLED EGGPLANT, ROASTED TOMATOES AND BURRATA WITH GARLIC-HERB …
From nevernothungry.com
GETRECIPECART.COM
From getrecipecart.com
EGGPLANT PARMESAN WITH FRESH BURRATA - TREFETHEN FAMILY VINEYARDS
From trefethen.com
CHARRED EGGPLANT WITH BURRATA AND FRIED CAPERS | FRANCELANG
From copymethat.com
EGGPLANT AND ZUCCHINI CAPONATA WITH BURRATA - SNIXY KITCHEN
From snixykitchen.com
EGGPLANT RAGU - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
EGGPLANT PARMESAN WITH BURRATA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
BRAISED PORK RAGù OVER CAVATELLI WITH BURRATA
From cookingwithcocktailrings.com
WHAT TO COOK: RANCH-MARINATED CHICKEN, CHARRED EGGPLANT AND …
From rssrecipe.blogspot.com
CHORIZO BOLOGNESE WITH CAPERS AND BURRATA - THE LITTLE FERRARO …
From littleferrarokitchen.com
EGGPLANT RAGù WITH CAPERS AND BURRATA - RECIPE CART
From getrecipecart.com
BAKED EGGPLANT PARMESAN WITH BURRATA - PEAR & PECORINO
From pearandpecorino.com
EGGPLANT RAGU PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EGGPLANT RAGù WITH CAPERS AND BURRATA FOOD- WIKIFOODHUB
From wikifoodhub.com
BURRATA WITH ROAST PEPPERS, RAW FENNEL, CAPERS, ANCHOVIES AND …
From telegraph.co.uk
BURRATA AND EGGPLANT CROSTINI - I WILL NOT EAT OYSTERS
From iwillnoteatoysters.com
EGGPLANT SALSA WITH BURRATA — EVERYDAY GOURMET
From everydaygourmet.tv
ROASTED EGGPLANT RAGU + PAPPARDELLE NOODLES - THE ... - THE …
From thewoodenskillet.com
SPAGHETTI WITH CREAMY BURRATA AND EGGPLANT - ITALIAN RECIPES BY ...
From giallozafferano.com
HARISSA-ROASTED EGGPLANT WITH FRIED CAPERS RECIPE - BON APPéTIT
From bonappetit.com
BURRATA RECIPES - NYT COOKING
From cooking.nytimes.com
BURRATA PIZZA WITH SALAMI, OLIVES, AND CAPERS - INSIDE THE RUSTIC …
From insidetherustickitchen.com
SHORT RIB RAGù WITH PAPPARDELLE AND BURRATA - OLIVE JUDE
From olivejude.com
EGGPLANT RAGù WITH CAPERS AND BURRATA RECIPE | RECIPE IN …
From pinterest.com
You'll also love