EGGPLANT CAVIAR
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
- Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
EGGPLANT CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
- Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
- After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
- Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges
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
EGGPLANT CAVIAR, WITH GARLIC
Provided by Florence Fabricant
Categories dinner, appetizer
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
- When the eggplant is cool enough to handle, scrape the pulp from the skin and mash it to a puree. Mix it with the garlic, onion, lemon and 2 to 3 tablespoons yogurt depending on the consistency you would like the mixture. Add the olive oil and sesame seeds. Refrigerate until a half hour before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 7 grams
ROASTED PEPPERS, ONION, AND EGGPLANT
Categories Onion Vegetable Side Roast Vegetarian Eggplant Bell Pepper Winter Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
- Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
- Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.
EGGPLANT CAVIAR
Provided by Molly O'Neill
Categories dips and spreads, appetizer
Time 2h10m
Yield Five cups
Number Of Ingredients 6
Steps:
- Halve the eggplants lengthwise, score with a knife and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for 1 hour.
- Squeeze excess water from the eggplants. Lay the eggplants skin side down on the coals and roast until completely soft, from 45 minutes to an hour, depending on the heat of the coals. Remove and set aside to cool.
- When the eggplants are cool enough to handle, skin them. Place in a wooden bowl and use a fork to mince them. Remove the pulp to a piece of clean cloth or a towel to drain the excess liquid.
- In a medium bowl, whisk together the olive oil, garlic, mustard and salt and pepper. Add the eggplant pulp and stir to mix. Serve immediately or store on ice for up to two days.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 18 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 696 milligrams, Sugar 10 grams, TransFat 0 grams
EGGPLANT CAVIAR
Serve this with rye bread or Melba toast rounds or your favorite crackers and chips.
Provided by Pat Duran @kitchenChatter
Categories Dips
Number Of Ingredients 9
Steps:
- Cook whole eggplant in simmering water to cover until tender, about 20-25 minutes. Cool and peel. Place onion, garlic, and parsley in a Cuisinart and chop. Add eggplant pulp and blend thoroughly. Add sugar, olive oil, lemon juice, tomato and parsley. Turn on and off a couple of times to blend. Add salt and pepper to taste. Chill mixture well.
GRILLED EGGPLANT, PEPPERS AND ONIONS
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Provided by David Tanis
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
- Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
- Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams
ESCALIVADA (EGGPLANT SALAD WITH ONIONS AND PEPPERS)
Based on a recipe from Williams-Sonoma's book, Savoring Spain & Portugal. The intro to the recipe states, "Although escalivar means 'to grill,' many restaurant cooks in Spain roast their vegetables, as it is easier and requires less maintenance. I have joined them." I haven't tried this yet.
Provided by mersaydees
Categories Low Protein
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
- Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
- Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
- In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.
EGGPLANT CAVIAR
Steps:
- Roast the eggplants; peel away the blackened skin.
- Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.
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EGGPLANT SPREAD RECIPE (BAKLAZHANNAIA IKRA)
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5/5 (26)Category Appetizer, Condiments, SpreadCuisine Russian, UkrainianTotal Time 1 hr 40 mins
- Place a large non-stick pan over medium/ high heat and add 3-4 Tbsp oil. Add eggplant and saute, stirring occasionally until softened and moist (15-20 min), adding more oil if needed to keep it from sticking to the bottom.
- At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots and finely diced onion. Saute until golden and softened (10-15 minutes). Combine with eggplant mixture
- cover and simmer 1 hour, stirring occasionally. It is done when there is no liquid pooling and the mixture is a spreadable and still somewhat chunky consistency. Serve eggplant spread with crusty bread.
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