Eggplant Sauteed Berengena Saltiada Recipes

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BERENJENAS RELLENAS (STUFFED EGGPLANTS)

Provided by Food Network

Categories     appetizer

Time 50m

Number Of Ingredients 10



Berenjenas Rellenas (Stuffed Eggplants) image

Steps:

  • Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.

4 small eggplants
12 ounces lamb, chopped
1 egg
1 onion, finely chopped
3 cloves of garlic, finely chopped
3 teaspoons ground cinnamon
Salt and pepper
1 tablespoon chopped parsley
1/2 cup olive oil
1/2 cup grated Manchego cheese

EGGPLANT SALAD

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17



Eggplant Salad image

Steps:

  • In a large bowl add the eggplant and milk. Let soak about 30 minutes, then strain and set aside. Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray. Toss the drained eggplant into the egg until evenly coated. Remove with a slotted spoon and allow any excess to drip back into the bowl. Drop the eggplant into the cornmeal and toss to coat well. Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
  • Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
  • In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
  • Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F. In batches, if necessary, fry the eggplant until crispy and golden brown. Remove from fryer with a slotted spoon and drain on paper towels. Place salad in serving plates and top each serving with eggplant.

2 large eggplants (peeled and sliced)
1 pint milk (for soaking eggplant in)
4 eggs
1 pound yellow cornmeal
1/3 cup olive oil
1/4 cup rice wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1 large head romaine lettuce, roughly torn
1 ripe avocado diced
1 ripe mango diced
4 tomatoes diced
1 English cucumber peeled and diced
2 red onions thinly sliced
1 red pepper cut into strips
2 tablespoons torn mint leaves
1 pint canola oil, for frying

SAUTéED EGGPLANT

Categories     Bread     Sauce     Eggplant

Yield makes 4 servings

Number Of Ingredients 5



Sautéed Eggplant image

Steps:

  • Peel the eggplant if you like. If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
  • Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat. Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
  • Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds. Garnish with some more parsley and serve hot, warm, or at room temperature.
  • Stewed Eggplant with Tomatoes (France)
  • This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
  • Crunchy Eggplant
  • In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580). Cook for about a minute, until they begin to brown, then add the garlic.
  • Basic Sautéed Eggplant, Indian Style
  • In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapeños. Cook until the onion softens, then add the eggplant and proceed. In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
  • Eggplant with Peppers and Yogurt (Middle East)
  • In step 2, cook 2 bell peppers-red, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into strips-with the eggplant, until tender. In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper. Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
  • Eggplant with Pine Nuts (Italy)
  • Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.

6 or 8 small, 2 or 3 medium, or 1 or 2 large eggplant, about 2 pounds
Salt and black pepper to taste
1/3 cup extra virgin olive oil
1 tablespoon minced garlic, or more if you like
Chopped fresh parsley or basil leaves for garnish

JAPANESE EGGPLANT (AUBERGINE) SAUTE

A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.

Provided by Kirby

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5



Japanese Eggplant (Aubergine) Saute image

Steps:

  • Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
  • Slice your eggplant thinly and into small pieces.
  • Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
  • Sauté at a medium heat until very tender, about 10 minutes.
  • Add a little water to keep the veg moist if necessary.
  • Great as a side dish for fish or chicken.
  • Add diced medium firm tofu or any other protein for a very simple, quick meal.

Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9

5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced)
1 garlic clove
1 slice fresh ginger
1/4 cup soy sauce (or tamari)
2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

EGGPLANT SAUTEED WITH OIL AND GARLIC

This is my favorite way to enjoy eggplant, and comes from Julia Child's Kitchen -- known as "Puree D'Aubergine A L'ail". This is the first recipe I have posted, and is in response to a request... so I hope you enjoy!! :)

Provided by Pianolady

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Eggplant Sauteed With Oil and Garlic image

Steps:

  • Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
  • Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
  • --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
  • Be careful not to overcook.
  • When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
  • Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
  • Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
  • Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
  • May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
  • Enjoy!

Nutrition Facts : Calories 121, Fat 10.4, SaturatedFat 1.4, Sodium 3.9, Carbohydrate 7.5, Fiber 4, Sugar 2.9, Protein 1.3

1 lb eggplant, firm and shiny
3 tablespoons olive oil
2 cloves garlic, pureed
salt, to taste
pepper, to taste
1/2 lemon, juice of
2 tablespoons parsley, minced

EASY SAUTEED ITALIAN EGGPLANT

Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.

Provided by RMACKNIGHT

Time 20m

Yield 2

Number Of Ingredients 6



Easy Sauteed Italian Eggplant image

Steps:

  • Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
  • Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g

1 medium Italian eggplant
2 tablespoons balsamic vinaigrette dressing, divided
salt and ground black pepper to taste
nonstick cooking spray
1 tablespoon chopped onion
2 cloves garlic, chopped

ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)

Provided by Molly O'Neill

Categories     dinner, weekday, casseroles, main course, side dish

Time 2h15m

Yield Eight servings

Number Of Ingredients 6



Almodrote de Berengena (Turkish Eggplant Flan) image

Steps:

  • Preheat the oven to 500 degrees. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork.
  • Lower the oven temperature to 350 degrees. In a large bowl, mash the feta cheese. Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil. Beat well.
  • Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 tablespoon of the oil over the mixture, sprinkle with the remaining cheese and bake for 1 hour, until lightly colored.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 398 milligrams, Sugar 9 grams, TransFat 0 grams

4 pounds eggplant
8 ounces feta cheese
2 eggs, lightly beaten
4 tablespoons matzoh meal
1 cup grated Gruyere cheese
5 tablespoons sunflower oil, plus more for the baking dish

EGGPLANT SAUTEED, BERENGENA SALTIADA

Here is a quick and easy recipe to cook up Eggplant. I happen to love this vegetable, although it is classified as a fruit. Anyway you will really love the way this dish comes out. Eggplant is very versital it can be a nice side dish or hold it's own as a main dish. Serve as a side dish or serve with taco or torilla chips. It is really delicious. Enjoy

Provided by Juliann Esquivel @Juliann

Categories     Vegetables

Number Of Ingredients 17



Eggplant Sauteed, Berengena Saltiada image

Steps:

  • Peel and dice the eggplant. Heat up the olive oil and the eggplant, onion, garlic, parsley, red pepper, and cilantro saute for about five minutes. When the onion and the peppers beging to get limp. Add the wine and deglaze.
  • Next add the tomatos, and the seasonings, bay leaf, oregano, cumin, salt, black pepper, vinegar and honey and cayanne. Stir well and continue to cook until the egg plant is fork tender. Taste for salt. Serve as a side dish or serve with taco chips. Enjoy

1 large or medium eggplant peeled and diced in small cubes.
1 large sweet onion diced
1 medium red sweet pepper diced
4 clove(s) fresh garlic mashed or put through a garlic press
1/4 cup(s) olive oil
2 teaspoon(s) minced parsley
2 teaspoon(s) chopped cilantro
1/2 large can of whole tomatos about 4, mashed with some of the juice
3 tablespoon(s) red cooking wine or red table wine
1 large bay leaf
1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) ground cumin
2 tablespoon(s) balsamic vinegar
2 tablespoon(s) honey
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) cayanne pepper
1/4 teaspoon(s) black pepper

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