Honey Roasted Eggplant With Chiles Recipes
HONEY-ROASTED EGGPLANT WITH CHILES
Baby eggplants are generally less bitter and more tender than their grown-up counterparts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.
- Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.
HONEY-ROASTED EGGPLANT WITH CHILES
From Martha Stewart living. Yum! Martha serves these with Shrimp Tikka Masala and Toasted Coconut Rice
Provided by Kim Petro
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- Toss eggplants with chiles, hoey and oil to coat.
- Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes.
- Flip and roast until eggplant softens, about 10 minutes.
- Season with salt and pepper.
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.
EGGPLANT CHILI
This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer.
Provided by ratherbeswimmin
Categories Vegetable
Time 3h
Yield 2 1/2 quarts
Number Of Ingredients 13
Steps:
- Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
- Add all the remaining ingredients except the kidney beans.
- Stir to combine.
- Cover and lower heat; simmer for 2 hours.
- Add in kidney beans; stir.
- Cover and cook 30 minutes; adjust seasoning to taste.
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