Garlic Infused Chicken Eggplant And Roasted Red Peppers Stacks Recipes

Steps:

• For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
• For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
• For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Preheat the broiler.
• Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

Steps:

• Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
• Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
• Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
• If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
• Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Steps:

• Preheat oven to 425. Season chicken and eggplant with salt and pepper, set chicken aside.
• In a medium pot and add diced tomatoes, paste, olives, honey, oregano, parsley and salt and pepper to taste. Bring to a boil and let simmer uncovered.
• In a small pot heat oil then fry the garlic slices to a golden color. Remove and set garlic aside.
• Brush eggplant with the garlic infused oil and place on a non stick sheet pan. Bake to brown both sides. About 10 minutes per side. Remove from oven and set aside. Or pan fry to brown both sides.
• Lower oven to 350 degrees.
• Meanwhile In a fry pan heat 2 tablespoons of the garlic infused oil over medium high heat, when hot brown chicken pieces. 1-2 minutes per side. Remove and set aside. Will not be cooked through at this point.
• Add the basil to the sauce.
• Oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish.
• Place the chicken slices in casserole dish, top with eggplant rounds, arrange the roasted red peppers over the eggplant top with the cheese. Spoon sauce over the cheese.
• Sprinkle with Parmesan.
• Bake 20 minutes.
• Garnish with the fried garlic.

Steps:

• Set aside or prepare the roasted tomatoes.
• Salt the eggplant and drain in colander, 30 minutes.
• Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick.
• Preheat the oven to 400 degrees F.
• While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.
• For the tomatoes:
• Heat the oven to 500 degrees F.
• Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

Steps:

• Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
• Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
• Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
• Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
• Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
• Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
• Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
• Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.

Steps:

• Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
• Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
• Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
• Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
• Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
• To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

Steps:

• Preheat oven to 400°F.
• Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
• Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
• Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.