EGGPLANT STEW WITH GOLDEN RAISIN POLENTA- RACHEL RAY
Make and share this Eggplant Stew With Golden Raisin Polenta- Rachel Ray recipe from Food.com.
Provided by newmama
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- heat oil in a dutch oven over medium high heat, add garlic, onion and crushed red pepper.
- add carrot, celery, pepper and eggplant as you chop them, in that order.
- add bay leaf, salt and pepper and cover the pot for 12 minutes, stirring occasionally.
- uncover and add balsamic, chicken stock and tomatoes, breaking up the tomatoes with a spoon.
- simmer 15-30 minutes, while you make polenta.
- for polenta:.
- heat milk, stock, raisins and rosemary over high heat until it comes to a boil.
- whisk in polenta over medium heat until thickened and remove from heat.
- stir in butter and honey and cheese.
- spoon into bowls and top with eggplant stew.
Nutrition Facts : Calories 460.4, Fat 20.4, SaturatedFat 6.8, Cholesterol 28, Sodium 450, Carbohydrate 60, Fiber 11.2, Sugar 25.5, Protein 15.3
GOLDEN EGGPLANT WITH GREEN PEA SAUCE
Provided by Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out.
- Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce.
- To make Green Pea Sauce:
- Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.
- Yield: Approximately 3 cups
PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA
For the crispest, most burnished pieces of eggplant, nothing beats frying, and it's worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.
Provided by Melissa Clark
Categories weekday, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
- Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
- Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
- When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
- Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.
POLENTA MEAT STEW
Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!
Provided by Cook4_6
Categories Meat
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Trim fat from meat and cut into 1-inch pieces.
- In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
- Cover and cook for 8-10 hours on low, or 4-5 hours on high.
- Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
- Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
- Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).
SPLIT PEAS WITH HONEY-SWEETENED EGGPLANT
Provided by Diane Kochilas
Yield Makes 8 to 10 first-course or side-dish servings
Number Of Ingredients 20
Steps:
- Make purée:
- Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add split peas and stir until well coated, then stir in water and bay leaf. Increase heat to moderately high and bring to a boil, then reduce heat and slowly simmer, partially covered, stirring occasionally, until mixture is soupy, about 1 hour. Stir in salt and continue to cook, stirring more frequently as purée thickens, until water is absorbed and mixture is the consistency of creamy mashed potatoes, 30 minutes to 1 hour more. Remove from heat and stir in lemon juice and remaining 1/3 cup oil, then cool to room temperature, pot covered with a kitchen towel. (Purée will thicken as it cools.) Discard bay leaf.
- Make eggplant compote while split peas simmer:
- Toss eggplant with 3/4 teaspoon salt in a colander set over a bowl. Place a plate or bowl directly on top of eggplant to weight it down and let drain 1 hour. Rinse eggplant (discarding liquid) and pat dry.
- Cut a shallow X in bottom of each tomato with a paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife. Halve tomatoes crosswise and seed, then cut into 1-inch pieces.
- Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then add eggplant and sauté, stirring occasionally, until just golden, transferring to a plate. Reduce heat to low, then add remaining 3 tablespoons oil and onions to skillet and cook, stirring occasionally, until softened and golden, 15 to 20 minutes. Add garlic and cook, stirring, 2 minutes. Stir in honey until incorporated. Add eggplant, tomatoes, capers, basil, pepper, and remaining 1/2 teaspoon salt, then gently simmer, stirring occasionally, 5 minutes. Stir in vinegar (to taste) and remove from heat. Transfer to a bowl and cool to room temperature, uncovered.
- Serve purée topped with eggplant and drizzled with olive oil.
LAYERED EGGPLANT AND POLENTA CASSEROLE
Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes,, peel them by scoring an X in the bottom with a pairing knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds. This recipe is for fall weather and the coming of winter - I know I am getting ahead of myself but I want to save this, MarthaStewart.com with some tweaking.
Provided by Manami
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF degrees with rack in upper third.
- In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
- Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
- Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
- Remove sauce from heat.
- Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
- Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
- Transfer to a plate.
- Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
- Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
- Repeat with sauce and another layer of eggplant.
- Finish by dotting with remaining tomato sauce.
- Cover with foil; bake until bubbling and juicy, about 30 minutes.
- Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
- Remove from oven; let cool slightly, and serve.
Nutrition Facts : Calories 378.3, Fat 7.8, SaturatedFat 1.1, Sodium 37.6, Carbohydrate 72.6, Fiber 11.3, Sugar 7.6, Protein 9.2
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