Eggplant Aubergine With Raw Garlic Recipes

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TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS



Turkish Vegetarian Eggplant Appetizer with Garlic and Walnuts image

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

extra-virgin olive oil, or as needed
2 pounds eggplants, sliced
3 tablespoons white wine vinegar
salt to taste
7 cloves garlic, minced
1 bunch chopped fresh flat-leaf parsley
⅓ cup chopped walnuts

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



Easy marinated eggplant image

Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to any antipasto platter or cheese board.

Provided by Alida Ryder

Categories     Antipasto     Appetizer

Time 6h30m

Number Of Ingredients 9

6 medium eggplants (thinly sliced )
olive oil (for brushing)
¾ cup olive oil
1/3-½ cup fresh lemon juice ((amount depends on the acidity of the lemon juice) )
4 garlic cloves (crushed)
2-3 tsp red chilli (finely chopped)
2 tsp dried oregano
2 tsp salt
1 tsp pepper

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



Eggplant (Aubergine) Parmesan image

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

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

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



Fried Eggplant with Garlic image

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

2 eggplant, ends trimmed, cut into 1-inch-thick slices
1 cup olive oil, divided, plus more for drizzling
5 cloves garlic, minced
4 tablespoons white wine vinegar
salt to taste

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



Eggplant with Garlic Sauce image

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

2-3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
2 tablespoons peanut oil
4 large cloves garlic, peeled and minced
1 tablespoon ginger, peeled and minced
2-3 Chinese dried red chilis, chopped
4 scallions, finely chopped on the bias
2 tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon chinkiang vinegar
1 tablespoon shaoxing wine or dry sherry
1 teaspoon sesame oil

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



Eggplant (Aubergine) With Raw Garlic image

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

1 large eggplant
olive oil, as needed (extra-virgin preferred)
4 garlic cloves, peeled and minced fine
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 cup finely chopped fresh flat leaf parsley

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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Eggplant aubergine with raw garlic is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make eggplant aubergine with raw garlic at your home.. The ingredients or substance mixture for eggplant aubergine with raw garlic recipe that are useful to cook such type of recipes are:
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