Lisas Herbed Eggplant Medley Recipes

GARLIC AND HERB EGGPLANT

Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 7

Garlic and Herb Eggplant image

Steps:

Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.

Ingredients

2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

ROASTED EGGPLANT MEDLEY

Categories Herb Side Broil Low Fat Vegetarian Low Cal Eggplant Zucchini Summer Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Roasted Eggplant Medley image

Steps:

Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.

Ingredients

3 tablespoons olive oil
1 medium-large eggplant, cut into 3/4-inch cubes
2 medium zucchini, cut into 3/4-inch cubes
4 plum tomatoes, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 large green onion, chopped
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
1 large garlic clove, pressed

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