TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS
This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven.
Provided by kochbiene
Categories Appetizers and Snacks Antipasto Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.
- Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.
- Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.
- Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.
- Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 17 g, Fat 21.1 g, Fiber 8.9 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 54 mg, Sugar 5.7 g
EASY MARINATED EGGPLANT
Steps:
- Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
- Place the slices of eggplant into a large jar or sealable container.
- Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
- Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
Nutrition Facts : Calories 124 kcal, Carbohydrate 18 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 471 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
FRIED EGGPLANT WITH GARLIC
Eggplant is one of my favorite vegetables. I think it is an underestimated and underused vegetable. It tastes much better when fried. However, it can absorb much oil. I have learned that if I grill the eggplant first for a little, it will cook better and absorb less oil. This is a great side dish or an appetizer for a group of people. I also love to use the leftover to make an egg sandwich the next day. I tend to fry an egg and put it over the eggplant.
Provided by ServingsofYum
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an electric grill for high heat and lightly oil the grate. Grill eggplant for 8 minutes.
- Heat 3/4 cup olive oil in a deep skillet. Fry grilled eggplant for 4 minutes. Turn and cook until soft but not falling apart, an additional 4 minutes. Drain eggplant on paper towels and discard oil.
- Heat skillet again over medium heat and add remaining 1/4 oil. Add garlic and cook for 1 minute. Add vinegar. Return sliced eggplant back to the skillet and cook for 2 to 4 minutes. Remove, drizzle with olive oil and sprinkle with salt.
Nutrition Facts : Calories 54.7 calories, Carbohydrate 7.1 g, Fat 3 g, Fiber 3.9 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 22.8 mg, Sugar 2.7 g
EGGPLANT WITH GARLIC SAUCE
This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.
Provided by Caroline Phelps
Categories Stir Fry
Time 15m
Number Of Ingredients 11
Steps:
- Whisk all the ingredients for the sauce into a bowl and set aside.
- In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
- Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
- Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
- Turn the heat off and serve with white or brown rice.
Nutrition Facts : ServingSize 2, Calories 194 calories, Sugar 6.2g, Sodium 883.8mg, Fat 16.5g, SaturatedFat 1.4g, UnsaturatedFat 5g, Carbohydrate 10.1g, Fiber 1.7g, Protein 2.2g, Cholesterol 0mg
EGGPLANT (AUBERGINE) WITH RAW GARLIC
This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.
Provided by Lennie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash eggplant well; cut off stem portion (leave peel on).
- Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
- Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
- On a serving platter, arrange cooked eggplant slices.
- In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
- Drizzle over the eggplant slices, sprinkle with parsley, and serve.
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- Slice the eggplant around 1/4 inch thickness, sprinkle with a little salt (only enough to season don't over do it) and set aside for 30 minutes until they have released some water. Rinse the eggplant slices and pat dry with a paper towel.
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