Eggplant And Red Pepper Bake Recipes

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ROASTED EGGPLANT AND RED PEPPER GRATIN

Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h30m

Yield Serves 6

Number Of Ingredients 14



Roasted Eggplant and Red Pepper Gratin image

Steps:

  • Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
  • Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
  • Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
  • If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
  • Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 7 grams, TransFat 0 grams

1 pound eggplant (1 large)
Salt to taste
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 teaspoon cumin seeds, lightly toasted and coarsely ground
2 medium-size red peppers (about 3/4 pound), roasted and diced
3 eggs
3/4 cup low-fat (2 percent) milk
Freshly ground pepper to taste
1 tablespoon each chopped chives and parsley
2 ounces Gruyère cheese, grated (1/2 cup)
3/4 cup cooked brown or white rice (optional)

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



Eggplant and Red Pepper Bake image

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

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW

Makes a great veggie main meal!

Provided by Barbara Ann Ring

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 15



Eggplant, Zucchini and Sweet Red Pepper Stew image

Steps:

  • Place eggplant in a colander and sprinkle with salt.
  • Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  • Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  • Remove from heat and stir in basil, parsley and rosemary.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g

1 eggplant, cut into 1 inch cubes
¼ cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
½ cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 ½ cups water
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 sprig fresh rosemary, chopped

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15



Roasted Red Bell Peppers with Eggplant (Funghetto) image

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.

Vegetable oil cooking spray
2 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil
1/4 cup vegetable oil
Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
1/4 teaspoon kosher salt
One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plain breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 12



Lasagna with Roasted Eggplant-Ricotta Filling image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes
  • Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
  • Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
  • When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.
  • Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.

4 pints cherry tomatoes
2 tablespoons finely chopped fresh thyme
1 tablespoon fresh or 1 teaspoon dried oregano or marjoram
6 cloves garlic in jackets (skins)
4 tablespoons EVOO
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil leaves, roughly chopped
1 large firm eggplant, halved lengthwise
2 pints fresh ricotta cheese
1 cup grated Parmigiano-Reggiano
2 egg yolks 1 box no-boil lasagna noodles, soaked in lukewarm water 5 minutes
3 cups shredded mozzarella cheese

EGGPLANT CASSEROLE WITH RED PEPPER PESTO AND CAJUN BREADCRUMBS

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 22



Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs image

Steps:

  • For the casserole: Heat a charcoal grill to medium-high heat. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 minutes per side.
  • Combine the peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. With the motor running, slowly the cup olive oil and process until emulsified. Add 1/4 cup Parmesan and some salt and pepper and pulse a few times to incorporate.
  • Spoon about 1/2 cup of the pesto over the bottom of a baking dish. Line the dish with the some eggplant slices and then the mozzarella slices. Season with salt and pepper and scatter the oregano leaves over the top. Dollop another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan. Put on the grill, cover and bake until the cheese is melted and the casserole is hot, about 20 minutes.
  • For the breadcrumbs: Heat the oil in a medium saute pan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cayenne and cook for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown. Add the parsley and thyme and season with salt and pepper.
  • While the casserole cooks, make the breadcrumbs: Heat the olive oil in a heavy skillet over hot coals or over medium heat. Stir in the breadcrumbs (about 2 cups) and the spice rub and toast, stirring, until the crumbs are golden brown and crisp. Remove from the heat, stir in the parsley, and scatter over the casserole. Let rest 5 minutes before serving.

8 baby Italian eggplants, sliced lengthwise 1-inch thick
Canola oil
Kosher salt and freshly ground black pepper
4 grilled or roasted red peppers, skin and seeds removed and chopped
3 tablespoons pine nuts
3 cloves garlic
2 teaspoons fresh thyme leaves
1/2 cup olive oil
3/4 cup grated Parmesan
1 pound fresh mozzarella, thinly sliced, weighted for a for a few hours to remove excess liquid
2 tablespoons fresh oregano leaves
1/2 cup extra-virgin olive oil
1/4 cup canola oil
2 cloves garlic, smashed to a paste
1 teaspoon Spanish paprika
Pinch cayenne
6 slices day old Italian bread, crusts removed, coarsely ground in food processor
3 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 cup spice rub from Cajun-rubbed spiced turkey

BEAN CASSEROLE WITH EGGPLANT AND RED PEPPER

One dish vegetarian meal that's quick and easy to throw together. Feel free to substitute canned tomatoes for fresh.

Provided by AmandaInOz

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12



Bean Casserole With Eggplant and Red Pepper image

Steps:

  • Preheat the oven to 350°F.
  • Heat olive oil in a large pan. Saute onion and garlic until soft and golden.
  • Add the rosemary, sage, paprika and tomatoes. Saute for 2 minutes. Add the chickpeas and kidney beans. Set aside.
  • Saute eggplant slices in oil until golden. Remove from pan and drain well on paper towels.
  • In a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
  • Bake in the oven for 20-30 minutes. Serve with a green salad.

Nutrition Facts : Calories 377.9, Fat 9.4, SaturatedFat 1.3, Sodium 624.7, Carbohydrate 64.2, Fiber 20.6, Sugar 13.8, Protein 14.9

2 tablespoons olive oil
2 onions, roughly chopped
2 teaspoons garlic cloves, crushed
1 (14 ounce) can chickpeas, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons rosemary, finely chopped
2 teaspoons ground sage
1 -2 teaspoon paprika (optional)
1 lb ripe tomatoes, skinned and chopped
fresh ground black pepper
2 large eggplants, sliced
2 large roasted red peppers, cut into large slices

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



Oven Roasted Red Bell Pepper and Eggplant image

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

2 red peppers, destemmed,deseeded and quartered
1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
1 tablespoon olive oil
salt and black pepper (freshly ground if possible)
1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)

GRILLED EGGPLANT WITH RED PEPPER SAUCE

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10



Grilled Eggplant With Red Pepper Sauce image

Steps:

  • Slice the eggplant in pieces a half an inch thick. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
  • Meanwhile, make the red pepper sauce. Soften the onion in 1 tablespoon olive oil. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft. Remove the herb bouquet and puree the peppers in a food processor until smooth. Cool to room temperature and correct seasoning.
  • Preheat coals. Brush the eggplant slices with remaining olive oil and grill until charred. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices. Sprinkle with basil and serve.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 620 milligrams, Sugar 8 grams

1 large or four baby eggplant
Coarse salt
1 small onion
1 tablespoon plus 1/4 cup olive oil
1 clove garlic, peeled
4 tomatoes, peeled and seeded
2 red peppers, seeded and cut into eighths
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
Freshly ground pepper
Snipped fresh basil leaves to garnish

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