Aubergine Eggplant And Potato Pizza Recipes

Steps:

• In a medium bowl, mix together all marinade ingredients. Set aside.
• Thinly slice eggplant lengthwise. Sprinkle both cut sides of eggplant with salt. Allow eggplant to sit on a paper towel for 15 minutes, until paper towel is saturated. If desired, brush eggplant to remove excess salt.
• In a cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Cover bottom of pan with eggplant (do not stack) and fry until golden brown, 2-3 minutes per side. Set aside and fry any remaining eggplant. Add more olive oil if needed.
• Add eggplant to marinade. Let it sit for at least 30 minutes.
• Preheat oven to 400°. Brush pizza crusts with marinade. Layer eggplant on each crust. Brush with more marinade and top with cheese. Bake for 10 minutes until eggplant is hot and cheese is melted.

Steps:

• Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
• Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
• Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 5 minutes).
• Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
• Punch dough down; divide dough in half.
• Roll each half of dough into a 11 inch circle on a lightly floured surface.
• Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
• Press dough up the sides of the pan.
• Cover and let rise until puffy-- about 30 minutes.
• Preheat oven to 375°F.
• Combine eggplant and next 3 ingredients.
• Place eggplant mixture on a jelly roll pan, spreading evenly.
• Bake at 375°F for 30 minutes, or until tender.
• Remove eggplant from oven and increase oven temperature to 400°F.
• Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
• Top with cheese.
• Bake at 400°F for 30 minutes or until crusts are lightly browned.

Steps:

• Heat oven to 220C/425°F.
• Mix together the potato, aubergine, oil and chilli and leave to stand.
• make up the pizza bases according to the packet and roll into 2x23 cm circles.
• Place on baking trays and top with the potato mix. Leave to rise covered for 15 minutes.
• Bake for 20 mins until crisp and golden.
• Cut the pizzas into wedges and top with the sour cream, chilli flakes and coriander.

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.

Steps:

• Place oven rack about 10 inches from broiler.
• Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
• Let cool, remove skin and coarsely chop.
• In medium large stockpot, melt butter over medium heat.
• Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
• Stir in paprika,pepper,cumin,salt and eggplant.
• Turn heat to high, and stirring constantly, cook about 2 minutes.
• Pour in stock and potatoes.
• Bring to a boil, and reduce to a simmer.
• Cook until potatoes are fork-tender.
• Puree in food processor in batches.
• Re-warm as needed. Serve with some yogurt swirled on top.
• * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender - don't let the water boil or the potatoes will break up.
• Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until starting to go golden - about 4-5 minutes. Remove 2 tbsp of onion mixture and set aside.
• Add the aubergines to the pan. Cook gently, stirring now and then, for 6-8 minutes, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato purée and lentils. Cook for 1-2 minutes, then transfer to a 2 litre dish. Drain the potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. (At this stage it can be frozen for up to one month.)
• Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.

Steps:

• Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
• Rinse and pat dry.
• Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
• Let cool.
• Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
• Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
• Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
• Season with salt and pepper.
• Follow baking directions for pizza dough.

Steps:

• Preheat oven to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
• Dip eggplant slices into eggwhite, then breadcrumbs.
• Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
• Increase oven to 400º.
• Top pizza crust with pasta sauce, eggplant, and cheeses. Bake 10-15 minutes.