Eggplant Aubergine Appetizer Romanian Style Vinete Recipes

Steps:

• Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
• Scrape the purple skin off, and discard skin.
• Mash eggplant well with a wooden spoon,.
• Add salt and pepper, to taste.
• Mix grated onions with one tsp of mazola oil.
• Add to mashed eggplant.
• Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
• Add lemon juice.
• Mix well, and serve as an appetizer on crackers or other bread rounds.

Steps:

• Preheat oven to 325 degrees.
• Wrap the eggplants in aluminum foil and place onto baking sheet.
• Bake until soft and the skin is charred, about 1 hour.
• Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
• Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
• Mix well with a fork.
• Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.

Steps:

• Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
• Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
• Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
• Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

Steps:

• Pierce eggplants with a fork on all sides.
• Broil the eggplants on a broiling pan in the oven. Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices. You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out. (You could also grill the eggplants to get a smokier flavor).
• Remove pan from oven. Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods) and allow to cool and for additional juices to drain.
• Finely mince shallot.
• Peel off all eggplant skin. Put eggplant flesh in bowl. Mash with fork. Add shallot, salt, olive oil, and lemon juice to taste.
• Serve with delicious, crusty bread.

Steps:

• In sauce pan saute' onions and garlic in 3-4 tablespoons oil.
• Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed.
• Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture.
• Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired.
• Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers.

Steps:

• Heat oven to 425°F (220°C).
• Arrange the eggplant in a single layer on a nonstick coated baking sheet.
• Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
• Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
• Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.