EGGPLANT (AUBERGINE) CROUTONS
I found this recipe when I was watching my carbs. It was described as a substitute for salad croutons, and I think they would be great that way. But, I've also used them as a chip for hummus, and it is a great combination. By the way, Japanese eggplants are smaller skinny eggplants.
Provided by karen
Categories Vegetable
Time 35m
Yield 15-20 croutons, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees.
- Slice eggplant into rounds and 1/2 inch thick. Sprinkle lightly with salt.
- Place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. Bake for 20 minutes or until the eggplant shrinks and becomes dry.
- Lightly rinse each slice to remove excess salt. Pat dry with paper towels.
- Combine oil and paprika in a small frying pan.
- Oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. Drain on paper towels. Serve warm.
FRESH SPRING SALAD WITH EGGPLANT CROUTONS
This salad is delicious! The croutons are out of this world!
Provided by Maryann Brooklyn
Categories Other Salads
Time 25m
Number Of Ingredients 22
Steps:
- 1. Preheat a fryer to 375 degrees F. In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- 2. Vinaigrette: In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad. In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion. Toss with the desired amount of dressing, top with eggplant croutons and serve.
EGGPLANT (AUBERGINE) AND CHEESE CASSEROLE
When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish.
Provided by Parsley
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F
- Spray a 9-inch baking dish with nonstick cooking spray.
- In a large saucepan over medium heat, boil the 4 cups salted water.
- Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
- In a mixing bowl, combine eggplant, croutons, and half of the cheese.
- Spoon into baking dish.
- In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
- Top with remaining cheese and drizzle with melted butter.
- Cover and bake at 325F for 20 minutes.
- Uncover and bake for additional 5-7 minutes to melt and brown cheese.
LONG-ROASTED EGGPLANT WITH GARLIC, LABNE, AND TINY CHILE CROUTONS
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of a perfectly just set 6-minute egg.
Provided by Alison Roman
Categories Dinner Side Fall Eggplant Olive Oil Garlic Breadcrumbs Lemon Yogurt Vegetarian Entertaining Soy Free Peanut Free Tree Nut Free
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)
- Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down.
- Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes.
- Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.
- Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.
- Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving.
- Do Ahead
- Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat- it's excellent at room temperature). The labne can be seasoned a week ahead, covered tightly, and refrigerated. The croutons can be made 2 days ahead, kept covered tightly at room temperature.
DEEP-FRIED EGGPLANT CROUTONS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F.
- In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette:
- In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
- In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
- Toss with the desired amount of dressing, top with eggplant croutons and serve.
EASY OUTBACK CROUTONS
Hi there folks. I used to be a hot-side and cold-side prep cook for Outback and I never signed a confidentiality agreement. Their loss is now your gain. I know all the recipe cards--you will, however, have to break some of them down. I will be making random posts revealing all the tricks. Let me know how you feel about it
Provided by ryseone
Categories Grains
Time 1h
Yield 10 salads, 10 serving(s)
Number Of Ingredients 3
Steps:
- Take any amount of bread. Get an electric bread knife and then you can cut three rows one way four rows another. Let sit in open air overnight--the more stale they get the better to cook.
- Take a cookie sheet and evenly spread over so that none overlap.
- Heat oven to 250°. Place in oven for 30-45 minutes. They should have a yellow tint all the way through. Some will burn on edges. Shake cookie sheet to check evenness.
- Take 1 lb of butter and melt to mayo consistency--no more, no less--this is very important! Add to 1/2 cup of house seasoning.
- House seasoning from Outback is mostly paprika, dash of salt, some onion powder and garlic powder and a little bit of cayenne pepper.
- Then mince 1/4 cup garlic. The easy way is to buy cloves that are skinned and use a cheese shredder blade so that its flaky.
- Mix together in melted butter.
- Let crouton bread get room temperature and mix butter and toasted bread gently and evenly coat. Then stick it back in the oven at 275°F Cook for about 10 to 15 minutes or until most butter is cooked. It will always look like it is wet until it cools down for 20 minutes. Shake cookie sheet to see that it evenly coats.
Nutrition Facts : Calories 437, Fat 38.2, SaturatedFat 23.6, Cholesterol 97.6, Sodium 529.1, Carbohydrate 21.4, Fiber 1, Sugar 1.8, Protein 3.7
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