CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY
Steps:
- For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
- Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
- Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
- For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
- Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.
SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel the eggplant and cut into 1/2-inch cubes.
- Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
- Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams
NIKA HAZLETON'S PENNE WITH TOMATO, EGGPLANT, AND ANCHOVY SAUCE
Steps:
- Peel the eggplants, leaving a 1/2-inch strip on each of four sides. Trim the ends and cut into 1/2-inch slices. Layer the slices in a colander and sprinkle each layer with a little salt. Cover with wax paper and weigh down with something heavy, such as a large can. Set the colander in the sink. Let the eggplant stand for 30 minutes to an hour to drain off the bitter juices. Press down with your hands to extract all possible liquid.
- Dry the eggplant. Heat 3 tablespoons of the oil in a skillet over moderately high heat. Fry about one third of the eggplant slices until golden on both sides. Remove with a slotted spoon to paper towels to drain. Add 2 to 3 more tablespoons oil to the skillet and fry another third of the eggplant slices. Remove and drain. Add 2 more tablespoons of oil and fry the remaining eggplant. Drain and reserve.
- Place the anchovies in lukewarm water to cover to remove the salt. Soak for 5 minutes; change the water; let stand for 10 more minutes. As the anchovies are soaking, heat the remaining 4 tablespoons oil in a medium saucepan. Add the onion and garlic and cook over moderate heat, stirring constantly, until soft. Add the tomatoes. Bring to a boil. Lower the heat and cook, uncovered, for 10 to 15 minutes, or until the sauce has thickened.
- While the sauce is cooking, chop the anchovies fine. Stir the anchovies and fried eggplant slices into the sauce with a fork, mashing the eggplant into lumps. Depending on the tomatoes, the sauce may be very thick. Thin it with the wine to the consistency of pancake batter. Taste for saltiness and, if necessary, add a little more salt. Add a generous amount of pepper, stir in the basil leaves, and continue to cook. In a kettle of boiling salted water cook the pasta until it is al dente and drain.
- Pour the sauce into a heated serving dish and add the pasta. Toss and sprinkle with the pecorino. Toss again at the table.
EGGPLANT RED GRAVY WITH ANCHOVIES
A great New Orleans style gravy. We call tomato sauce Red Gravy in the South. Anchovies add flavor, not salt to this recipe. I know you will thank me after you try this recipe.
Provided by CYNTHIA
Categories Fish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper, garlic, red pepper flakes, oregano, and bay leaf. Cook and stir until the onion is tender.
- Stir in the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. Cover, and simmer over low heat until eggplant is tender, about 30 minutes. Stir frequently. When the eggplant is tender, remove the lid, and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.
- While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 4 minutes, or until tender. Drain, and stir in the eggplant gravy. Top with Parmesan cheese, and serve.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 42.8 g, Cholesterol 11.6 mg, Fat 9.3 g, Fiber 5.7 g, Protein 13.2 g, SaturatedFat 1.8 g, Sodium 643.1 mg, Sugar 4.9 g
EGGPLANT RED GRAVY WITH ANCHOVIES
A great New Orleans style gravy. We call tomato sauce Red Gravy in the South. Anchovies add flavor, not salt to this recipe. I know you will thank me after you try this recipe.
Provided by CYNTHIA
Categories Fish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper, garlic, red pepper flakes, oregano, and bay leaf. Cook and stir until the onion is tender.
- Stir in the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. Cover, and simmer over low heat until eggplant is tender, about 30 minutes. Stir frequently. When the eggplant is tender, remove the lid, and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.
- While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 4 minutes, or until tender. Drain, and stir in the eggplant gravy. Top with Parmesan cheese, and serve.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 42.8 g, Cholesterol 11.6 mg, Fat 9.3 g, Fiber 5.7 g, Protein 13.2 g, SaturatedFat 1.8 g, Sodium 643.1 mg, Sugar 4.9 g
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