DONALD LINK'S EGGPLANT CASSEROLE
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution. His eggplant casserole is warmed with the spicy North African sausage known as merguez. But it works extremely well with lamb sausage, too, or with fresh chorizo.
Provided by The New York Times
Categories dinner, weekday, sauces and gravies, main course
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the béchamel: In a small saucepan over low heat, melt butter. Add flour and whisk until pale golden, about 5 minutes. Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly. Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes. Remove from heat and set aside.
- For the casserole: Preheat oven to 400 degrees. Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper. Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven. Meanwhile, in a medium skillet over medium-low heat, sauté merguez until browned and fully cooked. Remove from heat and slice into 1/4-inch-thick rounds.
- Oil an 8-by-11, 2-inch-deep baking dish. Spread one-third of béchamel in baking dish. Top with half the eggplant, then half the fontina and half the merguez. Coat with half of the remaining béchamel. Top with remaining eggplant, fontina and merguez. Spread with remaining béchamel and the Parmesan.
- Bake until hot, bubbling and lightly browned, 12 to 15 minutes. Allow to rest for a minute or two, then serve.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 22 grams, Carbohydrate 17 grams, Fat 52 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 27 grams, Sodium 1269 milligrams, Sugar 8 grams, TransFat 0 grams
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
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
EGGPLANT AND SPICY SAUSAGE STEW
Serve this delicious, hearty stew with fresh hot baked cornbread or crusty bread and a simple green salad for a delicious family meal. Recipe is from about.com's Southern food site.
Provided by Pinay0618
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
- Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.
Nutrition Facts : Calories 424.6, Fat 20, SaturatedFat 6.9, Cholesterol 43.1, Sodium 1759.2, Carbohydrate 42.5, Fiber 14.2, Sugar 12.8, Protein 22.1
SPICY PEANUT STEW WITH GINGER AND TOMATO
Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 9 grams, TransFat 0 grams
ITALIAN SAUSAGE AND EGGPLANT SOUP
This is a wonderful soup for a cold winter day. Very hearty and delicious! Plus it's very nutritious too. Feel free to use fresh herbs is you have them on hand, just increase the amount.
Provided by breezermom
Categories Pork
Time 3h20m
Yield 18 cups
Number Of Ingredients 18
Steps:
- Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
- Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
- Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
- Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
- Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.
More about "eggplant and spicy sausage stew recipes"
SAUSAGE, EGGPLANT AND PEPPER STEW RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 5 hrs 25 minsServings 6Calories 385 per serving
- Warm 1 Tbsp. oil in a large nonstick skillet over medium heat. Add peppers and onions to skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in garlic and crushed red pepper, season lightly with salt; cook, stirring, until garlic is tender, about 30 seconds longer. Stir vegetables into eggplant mixture in slow cooker.
- Wipe out skillet. Warm remaining 1 Tbsp. oil in same skillet. Add sausages; brown, turning once, about 4 minutes total. Nestle sausages on top of vegetables in slow cooker.
- Cover and cook on low until vegetables are soft and sausages are cooked through, 4 to 5 hours. Season with salt and pepper and serve.
SPICED EGGPLANT STEW WITH SAUSAGE | STOP AND SHOP
From recipecenter.stopandshop.com
EGGPLANT CURRY STEW | HOW TO MAKE EGGPLANT CURRY
From tasteofhome.com
COZY EGGPLANT STEW - CONNOISSEURUS VEG
From connoisseurusveg.com
VIETNAMESE BRAISED EGGPLANT - Cà TíM XàO - THE VIET …
From thevietvegan.com
EASY GREEK-STYLE EGGPLANT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
SHEET PAN SAUSAGE, EGGPLANT AND PEPPERS - THE LEMON …
From thelemonbowl.com
EGGPLANT & SAUSAGE STEW | THE DOMESTIC LIFE STYLIST™
From thedomesticlifestylist.com
Estimated Reading Time 3 mins
- Pre-cook half of the sausage, onions and garlic in large pot on medium heat for a few minutes until the fat renders.
- Add eggplant to the pot and cook for a few minutes before adding diced tomatoes, basil, oregano, poultry seasoning, water, bay leaves and salt.
SPICED EGGPLANT STEW WITH SAUSAGE | SAVORY
From savoryonline.com
Category Stew
SPICY EGGPLANT AND TOMATO STEW RECIPE RECIPE - BETTER HOMES AND …
From bhg.com.au
SAUSAGE STUFFED EGGPLANT BOATS | EASY BAKED EGGPLANT RECIPE
From diethood.com
SAUSAGE & EGGPLANT - LIVING THE GOURMET
From livingthegourmet.com
INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW - EATINGWELL
From eatingwell.com
PENNE WITH SAUSAGE, EGGPLANT, AND FETA RECIPE | MYRECIPES
From myrecipes.com
TOMATO EGGPLANT STEW - THE NEW BAGUETTE
From thenewbaguette.com
EGGPLANT AND SPICY SAUSAGE STEW - LUNCHLEE
From lunchlee.com
SPICY CHICKPEA STEW WITH EGGPLANT | THE COZY APRON
From thecozyapron.com
PERSIAN EGGPLANT STEW (KHORESH BADEMJAN) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAUSAGE STUFFED EGGPLANT | ITALIAN FOOD FOREVER
From italianfoodforever.com
You'll also love