EGGPLANT (AUBERGINE) PEPPER KUGEL
Make and share this Eggplant (Aubergine) Pepper Kugel recipe from Food.com.
Provided by chia2160
Categories Onions
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450°F; pierce eggplant several times with a fork.
- Line a baking sheet with tin foil, place eggplant on foil; bake for 20 minutes until tender.
- Cool, peel, and chop, place in a large bowl.
- Heat oil in a skillet.
- Add onion, green pepper, and nuts.
- Cook 5-10 minutes until veggies are tender.
- Add to eggplant with salt, pepper, and eggs; mix well.
- Add matzoh meal, stir well.
- Coat a baking dish with cooking spray, add mixture, and then sprinkle with paprika.
- Bake for 35-45 minutes until golden brown.
EGGPLANT (AUBERGINE) & GREEN PEPPER KUGEL
Make and share this Eggplant (Aubergine) & Green Pepper Kugel recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel eggplant; dice into 2" cubes.
- Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
- Drain.
- Mash in large bowl.
- Meanwhile, heat oil in medium-size skillet over medium heat.
- Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
- Add to eggplant in bowl.
- Stir in basil, eggs, matzoh, salt and pepper.
- Scrape into greased small casserole.
- Dot with butter.
- Bake in preheated moderate (350'F) oven for 35 minutes to heat through.
Nutrition Facts : Calories 113, Fat 9.3, SaturatedFat 2.1, Cholesterol 56.7, Sodium 320.6, Carbohydrate 5.8, Fiber 2.5, Sugar 2.5, Protein 2.7
GRILLED EGGPLANT, RED BELL PEPPER AND ARUGULA ROLLS
Categories Vegetable Appetizer Side Vegetarian Pine Nut Eggplant Arugula Bell Pepper Summer Grill/Barbecue Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat). Whisk together vinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 cup vinaigrette. Grill until cooked through, turning occasionally, about 4 minutes per side. Remove from grill; brush with 1/4 cup vinaigrette. Cool.
- Grill bell peppers until blackened on all sides. Wrap in paper bad and let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. cover; chill eggplant and bell peppers separately.)
- Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of eggplant. Sprinkle pine nuts atop arugula. Roll eggplant up. Place seam side down on platter. (Can be prepared 4 hours ahead. Cover.)
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by karen
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel eggplant and cut into large chunks.
- Boil in salted water for about 10 minutes or until soft.
- Drain eggplant in collander, then return to pot and mash.
- Add all other ingredients except 1/2 cup of the cheese.
- Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
- Sprinkle remaining cheese on top.
- Bake for 45 minutes.
SWEET AND SOUR EGGPLANT (AUBERGINE) ( AGRODOLCE)
Make and share this Sweet and Sour Eggplant (Aubergine) ( Agrodolce) recipe from Food.com.
Provided by Mercy
Categories Fruit
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a colander over a bowl, combine the eggplant with enough kosher salt to coat evenly.
- Let the eggplant sit for 30 minutes then rinse in cold water and wring out any excess moisture with your hands; pat dry.
- Heat 3 tablespoons of olive oil in a medium saucepan over high heat.
- Add the eggplant and brown on all sides; remove from the heat and drain on paper towels.
- Add the remaining olive oil to the pot and then add the celery, red pepper and red onion.
- Sauté for several minutes, allowing the vegetables to soften and brown a little.
- Add the eggplant, capers, pine nuts, white wine vinegar, sugar and salt and pepper.
- Bring to a boil, reduce to a simmer, and cook, partially covered, for 10 minutes until the vegetables have cooked through and the liquid reduced.
AJVAR (EGGPLANT (AUBERGINE) & PEPPERS)
Posted in response to a request. This is a Croatian appetizer. I have not tried this recipe. Source: "Our Favorite Recipes" St. Anthony Croatian Catholic Church. Times are estimated.
Provided by TishT
Categories Spreads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork.
- Peel skin from hot vegetables and chop or mince the vegetables.
- Season to taste with salt and pepper and stir in the garlic and lemon juice.
- Gradually stir in as much of the oil as the vegetables will absorb.
- Mix well.
- Pile into a glass dish and sprinkle with parsley.
Nutrition Facts : Calories 258.8, Fat 19, SaturatedFat 2.5, Sodium 10.5, Carbohydrate 21.4, Fiber 9.9, Sugar 11.4, Protein 3.6
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
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
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
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