Baked Eggplant With Herbs And Lemon Recipes
SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS
Use this master formula as your guide-but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
Provided by Claire Saffitz
Categories Bon Appétit Side Eggplant Garlic Lemon Vegetarian Vegan Wheat/Gluten-Free Dairy Free
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70-80 minutes. Let cool slightly, then add lemon juice and toss to coat.
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
BAKED EGGPLANT WITH HERBS AND LEMON
Make and share this Baked Eggplant With Herbs and Lemon recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F and line a baking sheet with foil. Slice the 1 pound eggplant into 16 rounds after peeling.
- Combine bread crumbs, cheese, 3/4 tsp of the lemon zest, 1/4 tsp of the oregano and 1/4 tsp of the thyme. In a shallow bowl, beat the white with water then dip each eggplant round into whites then bread crumbs and place on baking sheet.
- In bowl combine oil and lemon juice and drizzle over slices. Bake for 25 minutes or until golden brown then transfer to platter.
- In small saucepan, combine sauce, salt, zest, thyme and oregano. Bring to boil. Reduce heat to simmer and cook for 2 minutes. Pour over eggplant and serve.
Nutrition Facts : Calories 170.7, Fat 4.7, SaturatedFat 1.2, Cholesterol 3.3, Sodium 384.5, Carbohydrate 24.6, Fiber 5.8, Sugar 6.5, Protein 8.5
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