TATER DIPPED EGGPLANT
We love this and make it often when we have fresh picked eggplant.
Provided by Danielle Sprueill
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish (9X 13) in the oven while it is preheating. In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish. Bake for about 20 minutes, or until tender, turning once after 10 minutes.
TATER-DIPPED EGGPLANT
Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.
Provided by SROWE
Categories Eggplant Side Dishes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
- In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
- Bake for about 20 minutes, or until tender, turning once after 10 minutes.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 17.7 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 5.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 695.8 mg, Sugar 3.7 g
CHICKPEA, EGGPLANT, AND TOMATO TARTS
Categories Bean Tomato Vegetable Appetizer Bake Vegetarian Lunch Eggplant Chickpea Phyllo/Puff Pastry Dough Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 vegetarian main-course or 8 to 10 side-dish servings
Number Of Ingredients 15
Steps:
- Make filling:
- Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
- Make tarts:
- Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
- Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.
- Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
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