ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
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.
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
EGGPLANT AND ROASTED-PEPPER PASTA
We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
- Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
- Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.
SPICY ROASTED RED PEPPER AND EGGPLANT SOUP
This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!
Provided by Starrah
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425F/220°C.
- While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
- Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
- Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
- Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
- Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
- Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
- Add the hot chili or chili powder, and cook for few quick minutes.
- Add the eggplant, red peppers, thyme, and paprika, and stir.
- Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
- In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
- Add more stock to adjust the consistency if you need to.
- Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
- Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.
ROASTED EGGPLANT AND BELL PEPPER SOUP
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "This soup can be served hot, tepid, or chilled-- its flavors perhaps optimal at room temperature. It won't win any beauty contests--eggplant makes everything a bit dull looking--but leaving some texture in the soup helps, along with the swirl of yogurt and a perfect sprig or two of cilantro. In any case, the flavors will win kudos, and that's what counts."
Provided by Engrossed
Categories Onions
Time 1h45m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F.
- Toss eggplant, peppers, onion, tomatoes, garlic, herbs, oil and salt together.
- Place in a large baking dish. Roast until browned and fragrant, about 1 hour, turning 2-3 times while they're roasting.
- Transfer roasted vegetables to a soup pot.
- Add 1 cup water to the dish they baked in, scrape up the caramelized juices, and add to pot along with cumin and ginger.
- Pour in another 6 cups water, the cilantro, and 1/2 tsp salt.
- Bring to a boil, then lower heat and simmer, covered, until the vegetables are fully tender, 20 minutes or so.
- Let cool slightly, then puree, leaving a little texture. I would use an immersion blender here.
- Stir in the lime juice and pour into serving bowl.
- Swirl in the yogurt.
- Serve garnished with sprigs of cilantro.
Nutrition Facts : Calories 126.3, Fat 8.2, SaturatedFat 1.6, Cholesterol 4, Sodium 173.2, Carbohydrate 12.1, Fiber 3.7, Sugar 6.6, Protein 2.9
ROASTED RED PEPPER AND EGGPLANT SOUP
Categories Soup/Stew Blender Tomato Vegetable Roast Lunch Basil Leek Eggplant Bell Pepper Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
- Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.
RICH AND CREAMY ROASTED EGGPLANT SOUP
This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g
GRILLED EGGPLANT AND BELL PEPPERS WITH ROASTED-GARLIC OIL
Categories Garlic Vegetable Side Vegetarian Backyard BBQ Eggplant Bell Pepper Summer Grill/Barbecue Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (medium-high heat). Place eggplant rounds and peppers on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place vegetables on grill and cook until tender and golden, about 4 minutes per side.
- Arrange vegetables on platter. Drizzle with 2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.
ROASTED EGGPLANT AND RED BELL PEPPER SALAD
After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.
Provided by cheilan
Categories Side Dish Vegetables Eggplant
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
- Bake in the preheated oven until beginning to char, about 45 minutes.
- While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
- Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
- Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
- Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
- Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
- Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
- Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g
EGGPLANT AND BELL PEPPER STIR-FRY
Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.
Provided by TYNHEIDS
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix water and bouillon together in a small bowl until dissolved; set aside.
- Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 21.2 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 6.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 202.1 mg, Sugar 10.3 g
ROASTED EGGPLANT AND RED PEPPER TOPPING
Categories Condiment/Spread Pepper Vegetable Roast Cocktail Party Eggplant Winter Gourmet
Yield Makes 6 servings (as part of assorted crostini)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.
OVEN ROASTED RED BELL PEPPER AND EGGPLANT
Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.
Provided by Girl from India
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C.
- Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
- Drizzle the oil and sprinkle the seasonings over the vegetables.
- Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
- Sprinkle the fresh herbs if you are using them.
- Serve.
Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2
ROASTED PEPPERS, ONION, AND EGGPLANT
Categories Onion Vegetable Side Roast Vegetarian Eggplant Bell Pepper Winter Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
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.
CHILLED EGGPLANT SOUP WITH RED BELL PEPPER AND OLIVES
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Grill eggplant until skin is charred and flesh is soft, about 6 minutes per side. Grill bell pepper until brown in spots, turning frequently, about 10 minutes. Transfer eggplant and pepper to bowl. Cover with foil and let stand 30 minutes. Peel, seed and dice red bell pepper. Set aside.
- Scoop eggplant from skin and transfer flesh to blender; discard skin. Stir cumin in heavy small skillet over low heat until lightly toasted, about 2 minutes. Add cumin to blender; then add yogurt, milk, olive oil, 1 tablespoon mint and garlic. Blend until very smooth. Season to taste with salt and pepper. Transfer soup to large bowl. Mix in 1 1/2 cups broth. Cover and refrigerate until chilled, about 1 hour. (Bell pepper and soup can be prepared 1 day ahead. Cover separately and refrigerate. Before serving, thin soup with more vegetable broth, if desired.)
- Mix bell pepper, remaining 1 tablespoon mint and olives in small bowl. Ladle eggplant soup into bowls. Sprinkle with bell pepper mixture; serve.
ROASTED EGGPLANT AND PEPPERS
Make and share this Roasted Eggplant and Peppers recipe from Food.com.
Provided by MMTRIP
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place eggplant, peppers, and onion in a nonstick baking dish.
- Drizzle with oil.
- Bake for 20 minutes, basting frequently.
- Arrange on a serving dish and garnish w/ basil.
Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
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#time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #vegetables #dinner-party #vegetarian #dietary #onions #peppers #tomatoes #4-hours-or-less
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