ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
GARLIC AND HERB EGGPLANT
Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
- Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
- Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.
ROASTED GARLIC JAM
Garlic can be subtle and sweet, or it can be a big bully with acrid undertones. Its behavior depends on how it's cooked and in what company. Here, it cozies up with lemon juice, cayenne and parsley, blending fast into a zippy, soft topping for bruschetta, pizza or your favorite grilled meat.
Provided by Molly O'Neill
Categories condiments, dips and spreads, appetizer
Time 10m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Chop the garlic with a knife until it forms a paste. Place in a bowl and stir in the olive oil, lemon juice, salt, pepper and cayenne. Stir in the parsley. Use for bruschetta, pizza or grilled meats.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 162 milligrams, Sugar 1 gram
ROASTED GARLIC AND EGGPLANT JAM
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Wrap the garlic in foil and place in the oven for 1 hour. Remove, cool and peel the garlic cloves. Slice the eggplants in half lengthwise and place in oven for 45 minutes. Remove and cool. Scrape the roasted eggplant pulp from the skin and discard the skin.
- In a blender or food processor, place the garlic and eggplant, the salt and pepper. Puree until very smooth and whisk in the oil. The jam will keep in a well-sealed container in the refrigerator for up to one week. It can be used as a topping for baked potatoes or tossed with pasta.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 589 milligrams, Sugar 10 grams
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