MINTED EGGPLANT ROUNDS
Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat broiler
- Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets. Brush both sides lightly with oil and broil in batches about 4 inches from heat until golden brown, 3 to 4 minutes on each side.
- While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved.
- Serve eggplant drizzled with sauce.
GRILLED EGGPLANT WITH YOGURT-MINT SAUCE
Categories Dairy Vegetable Yogurt Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
- Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
MARINATED EGGPLANT WITH MINT
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
- Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.
EGGPLANT WITH TOMATO-MINT SAUCE AND GOAT CHEESE
Categories Cheese Herb Tomato Vegetable Appetizer Side Bake Vegetarian Dinner Lunch Goat Cheese Mint Eggplant Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.
- Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.
- Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.
MINTED EGGPLANT
Food editor Ruth Cousineau learned this technique in Seville; it ensures the eggplant maintains its shape and flavor perfectly.
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 10
Steps:
- Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
- Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
ROASTED EGGPLANT WITH TOMATO AND MINT
This tasty Mediterranean recipe from Deb Perelman of Smitten Kitchen makes a great appetizer for gatherings.
Provided by Martha Stewart
Categories Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Brush a rimmed baking sheet with 2 tablespoons oil. Arrange eggplant rounds in a single layer and season with salt and pepper. Roast until undersides are browned and release easily from sheet, 25 minutes. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.
- Meanwhile, in a small bowl, mix together 1 tablespoon oil, ricotta salata, capers, onion, tomatoes, mint, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.
Nutrition Facts : Calories 148 g, Fat 10 g, Fiber 5 g, Protein 4 g, SaturatedFat 3 g
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