EGGPLANT CRISPS WITH SKORDALIA AND OVEN-DRIED TOMATOES
Provided by John Harris
Categories Milk/Cream Egg Garlic Olive Potato Tomato Appetizer Bake Fry Basil Almond Eggplant Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 23
Steps:
- For tomatoes:
- Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate.)
- For skordalia:
- Preheat oven to 350°F. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes. Cool. Squeeze garlic head from bottom to release garlic from skins.
- Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain. Bring cream and butter to simmer in large saucepan. Remove from heat; whisk in sour cream. Add potatoes to cream mixture and mash. Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
- For eggplant:
- Soak eggplant slices in milk in large bowl 1 hour. Drain; pat dry. Sprinkle eggplant lightly with salt. Whisk egg whites in medium bowl until frothy. Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
- Heat vegetable oil in heavy large skillet over medium-high heat to 350°F. Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side. Using slotted spatula, transfer to paper towels to drain. Sprinkle with salt and pepper.
- Place 1 tablespoon skordalia in center of each of 6 plates. Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice. Garnish with olives and serve.
EGGPLANT CRISP WITH WALNUT STREUSEL
Top creamy eggplant with a crunchy walnut streusel for a side dish that's great for a late summer dinner. Got leftovers? Scoop some into a pita and add sliced cucumber and a drizzle of tahini sauce.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil.
- Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour to 1 hour 15 minutes.
- Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl.
- Mix together the panko, walnuts, flour and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve.
- When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes (if the eggplants are too slippery to handle, hold them with a clean towel while scooping). Discard the skins and stems. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It's okay if the tomatoes get mashed in the process.) Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if necessary.
- Drizzle a little olive oil in the bottom of a wide 2-quart baking dish. Spread the eggplant mixture in the dish. Sprinkle feta in an even layer, then top with the reserved panko-walnut mixture. Bake until the top is golden brown and the eggplant is hot, 30 to 35 minutes.
- Right before serving, sprinkle with the remaining 2 tablespoons each dill and parsley and the lemon zest.
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
CRISPY FRIED EGGPLANT (AUBERGINE)
Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.
Provided by evelync
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and slice into 1/4 inch slices.
- Add salt to egg and beat.
- Add cheese to breadcrumbs.
- Dip eggplant slices into cornstarch and shake off excess.
- Dip into egg.
- Press breadcrumb onto slices.
- Fry till golden.
- Salt to taste.
STEWED EGGPLANT (AUBERGINE) AND TOMATOES
Make and share this Stewed Eggplant (Aubergine) and Tomatoes recipe from Food.com.
Provided by Terri in PA
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes.
- Rinse in a colander with cold water and pat dry.
- Melt butter in a large saucepan and saute onion until tender.
- Add eggplant, tomatoes, oregano, thyme and salt and pepper.
- Cover and simmer over low heat stirring frequently for 45-60 minutes.
EGGPLANT AND TOMATO PIE
Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 1 pie, serving 6 generously
Number Of Ingredients 11
Steps:
- Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
- Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
- Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
- Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams
TOMATO EGGPLANT BAKE
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS
A little like an eggplant version of shakshuka, this velvety skillet meal features sautéed eggplant and tomatoes seasoned with garlic, spices and lemon zest. It's topped with runny eggs and a crunchy garnish of toasted nuts. The yogurt and hot sauce simultaneously heat things up and cool things down, and really add a lot to this hearty, meltingly soft dish. Serve it for brunch or dinner, with a crisp green salad and some flatbread on the side.
Provided by Melissa Clark
Categories soups and stews, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
- In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
- Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
- When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
- Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
- Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.
More about "eggplant aubergine and tomato crisp recipes"
MOROCCAN EGGPLANT AND TOMATO STEW | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (128)Calories 240 per servingCategory Entree
- Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
- In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
EASY PASTA ALLA NORMA (TOMATO AND EGGPLANT PASTA)
From scrummylane.com
Ratings 35Calories 462 per servingCategory Main Course
- Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
- Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
5/5 (70)Category Sides, VegetablesCuisine WesternEstimated Reading Time 7 mins
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
GREEK BAKED EGGPLANT WITH TOMATO & FETA - SCRUMMY LANE
From scrummylane.com
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
AUBERGINE GRATIN WITH TOMATO AND PARMESAN - FORAGER | CHEF
From foragerchef.com
EGGPLANT, “CHAR SIU” STYLE | THE SPLENDID TABLE
From splendidtable.org
EGGPLANT GRATIN WITH FETA CHEESE - HEALTHY EGGPLANT GRATIN RECIPE
From lavenderandmacarons.com
BAKED EGGPLANT (EASY CRISPY OVEN-BAKED RECIPE) | KITCHN
From thekitchn.com
LEBANESE AUBERGINE FATTEH | LEBANESE AUBERGINE FATTEH RECIPE
From delish.com
17 HEARTY VEGAN EGGPLANT RECIPES - TASTE OF HOME
From tasteofhome.com
CAPONATA RECIPE | EPICURIOUS
From epicurious.com
MEDITERRANEAN-STYLE ROASTED EGGPLANT RECIPE
From themediterraneandish.com
EGGPLANT PASTA BAKE WITH TOMATO & ZUCCHINI - WALDER WELLNESS
From walderwellness.com
ROASTED EGGPLANT AND CRISPY KALE WITH YOGURT RECIPE - BON APPéTIT
From bonappetit.com
CRISPY BAKED EGGPLANT – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
CRISPY EGGPLANT AND TOMATO BREAKFAST HASH - BAKER BY NATURE
From bakerbynature.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
PERFECT ROASTED EGGPLANT (30 MINUTES!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
MELON & BAGUETTE SALAD WITH CRISPY PROSCIUTTO & MOZZARELLA
From parade.com
You'll also love