Lenten Eggplant Aubergine Recipes

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
• Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
• Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
• Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
• Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
• Bake in preheated oven for 30 minutes.

Steps:

• Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
• Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
• In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
• Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
• When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
• Add olives to heat through. Can be served hot or cold.

Steps:

• Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
• Lightly coat both sides eggplant slices with cooking spray and sauté in batches over medium heat in a large skillet until lightly browned on both sides (if slices get too dry, mist pan and slices with more spray); set aside.
• Meanwhile, dust tomato slices with flour and, in a separate pan, fry in batches in 1/4 inch oil until lightly browned on both sides; set aside.
• Re-spray skillet you cooked eggplant in and sauté onion slices with garlic until soft and golden.
• Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
• Make sauce: Melt butter and blend in flour until smooth. Add bouillon slowly, stirring constantly, until thickened. Add cream, oregano and cinnamon. Simmer very gently for about 1 minute.
• Pour sauce over casserole.
• Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
• Bake at 400°F about 15 minutes until top is crispy brown.

Steps:

• Combine cracker crumbs, cheese, sesame seeds, and pepper.
• Spread eggplant slices with mayo on both sides.
• Coat with crumb mixture, and press crumbs into eggplant lightly to make sure they stick.
• Cut slices into quarters, to make 4 triangles.
• Place triangles on greased baking sheets.
• Bake at 400 F until bottoms are golden, about 10-12 minutes.
• Turn and then bake 5-7 minutes longer.

Steps:

• Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
• Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water, bring to a boil, add the couscous and blend well.
• Cover tightly, remove from the heat and let stand for 5 minutes.
• Add the butter and lemon juice, stir and blend with a fork to separate the grains.
• Keep warm.