ITALIAN EGGPLANT (AUBERGINE) SALAD
I have an abundance of eggplant right now and needed a recipe that used a lot. I found this on another site and gave it a try. Glad I did, this is a winner in our house.
Provided by Lizzybob
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Puncture eggplants with a fork and place on a baking sheet.
- Bake 1 1/2 hrs or until soft - turn occasionally.
- Cool. Peel and dice.
- In a large bowl combine remaining ingredients.
- Add eggplant and marinate at least 2 hours.
- Note: I used fresh parsley, basil and oregano.
Nutrition Facts : Calories 313.4, Fat 11.7, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 53.6, Fiber 28.1, Sugar 25.6, Protein 8.4
ITALIAN MARINATED EGGPLANT (AUBERGINE)
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
Provided by ChefRed
Categories European
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant.
- Cut the eggplants into thin long strips, like french fries.
- Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
- Squeeze as much water as you can from eggplant.
- Place water and vinegar to boil.
- Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
- Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
- Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
ITALIAN EGGPLANT (AUBERGINE) CASSEROLE
Got this recipe from a friend and she told me that it doesn't really taste like eggplant. She was right, but it does taste delicious.
Provided by nnreq
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- peel and cube eggplant.
- cover with water and cook until done,drain.
- Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
- set aside Saute meat in a large skillet.
- add onions, garlic and bell pepper.
- Cook 5 minutes.
- Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
- cook over a low heat until soup is well heated.
- spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
- bake at 350 degrees for 30 minutes.
EASY FRIED EGGPLANT
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
Provided by WALLEN
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g
MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES
A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Brush eggplant slices evenly with olive oil.
- Bake for 20 minutes until golden brown and tender.
- Remove from oven, and finely dice the eggplant slices.
- In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
- Add the salt and pepper in quantities at your discretion.
- Mix everything well and place in the refrigerator 20min to firm up.
- (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
- Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
- Coat with flour.
- Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
- Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.
ITALIAN EGGPLANT (AUBERGINE)
I am always looking for new ways to serve vegetables. They can get to be pretty boring if you aren't willing to be creative. I love eggplant and this recipe looks like one I will try soon! From Virginia Hospitality.
Provided by Bev I Am
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Peel eggplant, cut in 1" cubes.
- Sprinkle with salt and let stand at room temperature for 30 minutes.
- Drain, dry with paper towles; sprinkle with flour.
- Toss to coat eggplant lightly.
- Heat oil in large skillet, add eggplant.
- Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
- Melt butter in skillet over medium heat.
- Saute garlic 1 minute.
- Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar.
- Bring to boiling.
- Reduce heat; simmer uncovered 10-12 minutes.
- Preheat oven to 400 degrees.
- Place eggplant in buttered 2-2 1/2 qt baking dish.
- Pour tomato mixture over eggplant.
- Sprinkle with cimbined crumbs and cheese.
- Bake 25 minutes.
Nutrition Facts : Calories 433.2, Fat 31.4, SaturatedFat 6, Cholesterol 9.3, Sodium 459.6, Carbohydrate 33.3, Fiber 7.8, Sugar 9.3, Protein 8.1
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ITALIAN MARINATED EGGPLANT - INSIDE THE RUSTIC KITCHEN
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5/5 (9)Total Time 1 hrCategory AppetizerCalories 136 per serving
- Slice the eggplant around 1/4 inch thickness, sprinkle with a little salt (only enough to season don't over do it) and set aside for 30 minutes until they have released some water. Rinse the eggplant slices and pat dry with a paper towel.
- Lightly brush the eggplant on each side with olive oil. Place on a hot griddle pan until soft ( you can do this using a normal frying pan too) set aside to cool slightly.
- To make the marinade, finely chop the garlic, mint and chili (seeds removed) add to 80ml of olive oil with the red wine vinegar and oregano, stir.
- When the eggplant has cooled add a layer of the eggplant slices on a serving plate or bowl. Drizzle over 1 tbsp of the marinade then continue until all the slice and marinade has been used up. If there is extra marinade left, pour it over the final layer.
PASTA ALLA NORMA (EGGPLANT PASTA) | RECIPETIN EATS
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5/5 (40)Category MainsCuisine ItalianCalories 530 per serving
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
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PICKLED EGGPLANT (PICKLED AUBERGINES) - CHRISTINA'S CUCINA
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4.7/5 (65)Total Time 30 minsCategory AppetizersCalories 14 per serving
- Slice the eggplant into approximately 1/4″ thin slices, or julienne if preferred. Place in a colander and sprinkle lightly with Kosher salt. Continue layering the slices and salt, until finished.
- Place a small plate and weight on top of the plate. Make sure to put the colander in the sink or a small bowl underneath to catch the liquid. After a couple of hours, squeeze all the excess liquid from the eggplant and set aside.
- Put the vinegar and water in a small pot and bring to a boil, then add the eggplant. Cook them for approximately two minutes, then drain. Again, squeeze the excess vinegar from the eggplant after allowing them to cool off.
- Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Mix well. Don’t worry if there’s not enough oil as the jars. You will fill them with oil later in the process.
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Estimated Reading Time 4 mins
- Baked Eggplant Parmesan. "Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal," according to recipe creator Dollface.
- Grilled Eggplant Parmesan. "Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other," recipe creator Soup Loving Nicole says of this irresistible Italian dish.
- Crunchy Eggplant Parmesan. What's the secret to this extra crispy eggplant Parm? Peeling and sweating the eggplant eliminates bitterness, while Panko adds a welcome crunch to the crust.
- Air Fryer Eggplant Parmesan. "These eggplant Parmesan rounds are oil free and grease free, yet they are crispy and crunchy," says recipe creator Yoly.
- Crouton Eggplant Parmesan. If you've never cooked eggplant and you're a bit intimidated, recipe creator silveira says this quick, simple, and foolproof dish is an excellent place to start.
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