Eggplant With Basil Recipes

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Steps:

• Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
• Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
• Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

Steps:

• Select firm, unblemished eggplants which are rather long and thin, about 2 1/2 inches in diameter.
• Wash eggplants, trim the ends, and slice into 1/2 inch rounds.
• Toss in salt until they are thoroughly coated and place on a baking sheet (you may stack them).
• With a second baking sheet on top, pile on a heavy weight and allow to stand 30 minutes to an hour.
• Meanwhile, bring a 4 inch depth of water to boil in a saucepan.
• Drop the tomatoes into the rapidly boiling water a few at a time for about 10 to 15 seconds, depending on ripeness.
• Plunge immediately into ice water to stop the cooking and prevent the tomatoes from getting mushy.
• Slip off the skins, cut out the stem, and gently squeeze out the seeds and juice.
• Peel, crush, and very finely chop the garlic.
• Very finely chop the parsley and basil.
• Crush the thyme and oregano in a mortar and pestle to release the flavors.
• Combine garlic and the herbs in a small bowl.
• Thoroughly rinse eggplant to remove the salt and pat dry.
• Preheat a large frying pan over high heat until very hot; add 2 tablespoons of oil to the pan.
• Immediately begin cooking a few eggplant slices at a time until brown on both sides; replenish the oil a little at a time as needed without letting eggplant slices absorb too much of the oil.
• Arrange the eggplant slices on a baking sheet.
• Cut the tomatoes into 3/8 inch slices, cutting from top to bottom.
• Place a tomato slice on the eggplant; sprinkle with a pinch of sugar to counteract any acidity.
• Crumble about 1 tablespoon of feta cheese on top of each tomato and top with about 1 1/2 teaspoons of the herb mixture on the feta cheese.
• Top the herb mixture with about 1 tablespoon of the gruyere cheese; grind fresh black pepper on each slice.
• Bake in a preheated 400 degree oven for 15-20 minutes.
• Serve immediately.

Steps:

• Combine the first six ingredients in a small bowl, beating with a wire whisk until blended. Set aside.
• Brush both sides of eggplant slices with the 3 tbsp olive oil. Arrange eggplant slices in a single layer ona n ungreased baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes on each side or until tender and lightly browned. (Smaller eggplants will need less time).
• Arrange eggplant slices on an ovenproof platter or casserole dish, overlapping slices slightly. Arange cheese slices over the eggplant slices. Broil for 1 minute or until cheese melts.
• Whisk the reserved olive oil mixture until blended. Spoon over the eggplant. Garnish with fresh basil sprigs if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
• Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.