EGGPLANT (AUBERGINE) HUSH PUPPIES!
Make and share this Eggplant (Aubergine) Hush Puppies! recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 48m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the eggplant cubes into a colander and steam, covered, over boiling water until tender, about 25 minutes.
- Sprinkle with salt and set aside.
- Meanwhile, combine the corn meal, flour, baking powder and 1 1/2 teaspoons salt in a bowl.
- Push the eggplant through the colander into the bowl in small amounts, mixing in enough eggplant to make a medium stiff dough.
- Stir in the onions.
- Set the mixture aside for 15 to 30 minutes.
- Drop the mixture by teaspoonfuls into deep oil heated to 365 degrees and fry until golden.
- Drain on paper towels.
- Enjoy!
EGGPLANT BOLOGNESE
Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!
Provided by Cindy Anschutz Barbieri
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
- Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
- Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g
EGGPLANT (AUBERGINE) AND FETA CASSEROLE
This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.
Provided by Engrossed
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
- Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
- Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
- In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
- Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
- Serve hot or cold.
Nutrition Facts : Calories 143.5, Fat 7.1, SaturatedFat 3.9, Cholesterol 110.9, Sodium 628.4, Carbohydrate 13.8, Fiber 4.6, Sugar 6.9, Protein 8.1
SRI LANKAN EGGPLANT (AUBERGINE) CURRY
Eggplant is one of my favourite vegetables. This mouthwatering spicy dish is served in Sri Lanka on special occasions such as weddings. So good is it that I would happily eat it every day of the week if not for the high oil content. Definitely not one for calorie counters! It is usually served with a chicken curry and saffron rice. I love it hot, but cold the next day, it is sensational. If you wish, prior to cooking, you can cut each eggplant lengthwise into quarters, sprinkle with the salt and leave uncovered in a single layer for thirty minutes. Rinse the eggplant under a cold tap, pat-dry with kitchen paper, and slice into 1" cubes as directed below. I personally don't bother with the salting process. If you prefer to use baby eggplant, just slice crosswise into 1" cubes. Recipe obtained from a Sri Lankan friend.
Provided by Daydream
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
- Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
- Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
- Drain thoroughly on kitchen paper.
- In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
- Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
- Stir and saute for 30 seconds.
- Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
- Bring slowly to the boil before adding the deep-fried eggplant cubes.
- Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
- Taste and season with a little more sugar and/or salt as desired.
Nutrition Facts : Calories 160.2, Fat 11.5, SaturatedFat 4.5, Sodium 9.7, Carbohydrate 14.6, Fiber 5.9, Sugar 5.9, Protein 2.9
TRADITIONAL EGGPLANT PARMIGIANA
Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 10
Steps:
- In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
- Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
- In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
- Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
- Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
- Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g
EGGPLANT (AUBERGINE) PARMESAN
This recipe comes from a Food Network, a show called Weighing In. This has to be the BEST Eggplant Parmesan. This recipe was quick and easy. The eggplant comes out crispy and not soggy. I served steamed asparagus and a large salad with this dish. I hope you enjoy this recipe as much as we do!
Provided by Meighan
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet.
- Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack.
- Repeat for each round of eggplant and then bake in oven for 15 minutes.
- While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat.
- Add onion and garlic and sauté until soft, about 1 1/2 minutes.
- Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
- Remove eggplant from oven and leave oven at 350 degrees F.
- Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds.
- Pour the tomato sauce over the eggplant and top with the cheeses.
- Bake for 30 minutes until cheese is soft and bubbly.
- Remove from oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 315.2, Fat 12.9, SaturatedFat 6.1, Cholesterol 31.9, Sodium 1271.7, Carbohydrate 31.7, Fiber 6.6, Sugar 10, Protein 20.2
EGGPLANT BURGERS
This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.
Provided by Irv Thomas
Categories Fruits and Vegetables Vegetables Eggplant
Time 14m
Yield 6
Number Of Ingredients 11
Steps:
- Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
- Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
- Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 52.8 g, Cholesterol 27.9 mg, Fat 18.8 g, Fiber 4.9 g, Protein 13.8 g, SaturatedFat 7.1 g, Sodium 1720.3 mg, Sugar 24.7 g
EGGPLANT (OR AUBERGINE) DIP
NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency.
Provided by bluemoon downunder
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
- Turn the eggplant and onion pieces.
- After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
- Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
- Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
- Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.
Nutrition Facts : Calories 205.7, Fat 13.4, SaturatedFat 1.8, Sodium 105.5, Carbohydrate 19.4, Fiber 4.6, Sugar 4.3, Protein 4
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