ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
ROASTED ZUCCHINI, MUSHROOM AND EGGPLANT PARMESAN SANDWICHES
This fun easy and a bit healthier. A great way to individually serve individual servings of this traditional classic all the traditional flavors. Roasted eggplant, zucchini and portabellos, fresh mozzarella and parmesan, a bread crumb topping and of course a good tomato sauce. Baked and serve like sandwich stacked individually for each person. A great alternative to chicken or veal. Just really great. A main course with a side salad and bread. Or serve it as a side dish with some grilled chicken, fish or steak. It is not really hard at all.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 1h45m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 16
Steps:
- Vegetables -- Thin slice the zucchini, lengthwise and then cut in half skin on, same with the eggplant. Then slice the portabellos the same way. Drizzle all with olive oil, salt and pepper and place on a cookie sheet lined with foil or parchment paper and cook 15-20 minutes until golden brown and 1/2 way cooked. Lightly soft but not over done. Remove and let cool.
- Sauce -- Add a little olive oil just a teaspoon to a pot and add the onion, garlic and cook for 3-4 minutes until soft. Add the tomatoes, basil, parsley, a little salt and pepper and cook and just let simmer for 10-12 minutes as you prepare all the other ingredients.
- Topping -- Make the bread crumbs, just mix the bread crumbs and olive oil in a small bowl to combine.
- Sandwich time -- Now, we are making a sandwich basically. Three layers. First add a little sauce about 3/4 cup to the bottom of a small casserole dish. Then -- Eggplant (1 slice), sauce (just a tablespoon or so), and cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then zucchini, sauce (1 tablespoon or so), cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then mushrooms, sauce , cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then topped with eggplant, and the sauce. Divide among the 6 sandwiches and top well. Then top with bread crumbs, and parmesan.
- Bake -- at 350 for 30-40 minutes until nice and bubbly and bread crumbs are nice and brown. My oven takes around 30 minutes.
Nutrition Facts : Calories 492.9, Fat 21.5, SaturatedFat 7.7, Cholesterol 29.7, Sodium 5013, Carbohydrate 56.4, Fiber 11.2, Sugar 15.9, Protein 23.1
BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE
Make and share this Baked Eggplant With Mushroom-And-Tomato Sauce recipe from Food.com.
Provided by blucoat
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
- Preheat oven to 375°.
- Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
- Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
- Cover and bake at 375° for 1 hour.
- Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.
ROASTED EGGPLANT AND GARLIC HUMMUS
A very flavorful, simple hummus made in the food processor. Use as dip with pita chips or your favorite crackers.
Provided by Stengah
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
- Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
- Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 8 g, Fat 2.6 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 167.7 mg, Sugar 1.1 g
MASALA MUSHROOM AND EGGPLANT (AUBERGINE)
I took techniques from different things I'd read, and came up with this fantastic dish. It's relatively easy for a weeknight meal, or beginner cook. We ate this with tortillas in place of chapati, but you could eat it with naan, roti, or even rice. This is almost like baingan bharta. *Note: this IS spicy, so adjust the red chili if it you need.
Provided by MrsMM
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
- While the eggplant is boiling, heat oil in skillet over med-high heat.
- Add onion, sauteing until clear/golden, about 5 minutes
- Add crushed garlic cloves and saute for added 2 minutes.
- Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
- Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
- Remove from heat.
- Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
- Serve hot and enjoy!
Nutrition Facts : Calories 125.1, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.1, Sodium 242.1, Carbohydrate 20.9, Fiber 6.8, Sugar 9.7, Protein 4.9
ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Zucchini Side Dishes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
EGGPLANT, RED PEPPER AND MUSHROOMS
Make and share this Eggplant, Red Pepper and Mushrooms recipe from Food.com.
Provided by nemokitty
Categories Peppers
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth in large saucepan. Add garlic, half the scallion, eggplant and red bell pepper and saute till the scallion begins to soften, about 4 minutes.
- Add mushrooms and black pepper and continue sauteeing till eggplant is tender, 5 minutes.
- Stir in Parmesan, serve and sprinkle with remaining scallions.
Nutrition Facts : Calories 53.1, Fat 1, SaturatedFat 0.4, Cholesterol 1.6, Sodium 80.2, Carbohydrate 9.8, Fiber 5.1, Sugar 4.4, Protein 2.8
MUSHROOM STUFFED EGGPLANT (AUBERGINE)
Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
- Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
- While eggplant shells are in oven, finely chop the eggplant pulp.
- In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
- Stir in parmesan cheese and HALF of the breadcrumbs.
- Turn oven down to 350°F Remove eggplant shells.
- Spoon mixture into eggplant shells.
- Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
- Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6
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Estimated Reading Time 3 mins
- Spread the eggplant and mushrooms on two baking sheets. Drizzle generously with olive oil and sea salt. Place in the oven and roast for 15 minutes. Remove from the oven, flip the veggies, and roast an additional 10 to 15 minutes.
- While the vegetables are roasting, make the curry sauce. To do so, add about 1/3 cup of the coconut milk to a saucepan, along with the onion, ginger, and garlic. Saute, stirring occasionally, until the onion is soft and translucent, and the coconut milk has been absorbed, about 10 minutes. Add the spices and saute an additional 3 minutes. Add the remaining coconut milk and diced tomatoes. Bring to a full boil, then reduce the heat. Allow the sauce to continue cooking at a controlled boil, stirring occasionally, until thick, about 15 minutes.
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