Eggplant Aubergine With Savory Sauce Recipes

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EGGPLANT (AUBERGINE) SAUCE FOR PASTA



Eggplant (Aubergine) Sauce for Pasta image

A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

Provided by Barb G.

Categories     Sauces

Time 1h40m

Yield 7 pints

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 large bell pepper, chopped
2 lbs eggplants, peeled & cubed
8 cups tomatoes, peeled & cubed
1 (6 ounce) can tomato paste
4 tablespoons fresh basil
2 teaspoons dry oregano
1/3 cup sugar
1/8 cup salt
1 teaspoon pepper
1 cup dry red wine

Steps:

  • In a very large kettle, heat olive oil over medium heat.
  • Add onion and garlic; cook until the onion is soft.
  • Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
  • Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
  • Put into hot jars and seal.
  • Makes 7 pints or 4 quarts.
  • Process in hot water bath for 40 minutes.
  • This is very good served over pasta with Mozzarella cheese.

Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9

EMILY'S SUPER EGGPLANT SAUCE



Emily's Super Eggplant Sauce image

This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.

Provided by DIZTHEWONDERKID

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

½ cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 cup water
1 (16 ounce) package uncooked egg noodles

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
  • When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g

EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE



Eggplant (Aubergine) With Garlic Cream Sauce image

This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.

Provided by ameatlanta

Categories     Savory Pies

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

2 medium eggplants, sliced 1/4 thick slices
1 tablespoon olive oil
1 medium onion, coursely chopped
2 (28 ounce) cans plum tomatoes, drained, and crushed by hand
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon dried oregano
1 bay leaf
salt and pepper
60 garlic cloves, i buy them already peeled
boiling water or vegetable stock, to cover
4 tablespoons butter
4 tablespoons flour
2 1/2 cups scalded milk
1 egg, room temperture
1/2-3/4 cup grated parmesan cheese

Steps:

  • Salt and sweat the eggplant pieces for 30 minutes.
  • Preheat oven 400 degrees.
  • Meanwhile, heat 1 Tb.
  • olive oil, saute onion until limp and golden.
  • Add rest of ingredients through salt& pepper.
  • Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
  • Or use any tomato sauce you personally like.
  • Best if thick and chunky.
  • Boil the unpeeled garlic cloves in water to cover for 2 minutes.
  • Can skip, if your cloves are already peeled.
  • Drain, hit each clove lightly with mallet or flat side of large knife.
  • Peel.
  • Place in a small saucepan with stock to cover.
  • Simmer for about 45 minutes.
  • Replenish stock as needed.
  • Whirl garlic and stock in blender until pureed.
  • Set aside.
  • Rinse and drain eggplant of salt.
  • Brush a large baking sheet with 1/4 olive oil.
  • Place in oven until hot.
  • Place eggplant on hot pan.
  • Bake 25-30 minutes.
  • Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
  • Looking for soft, golden, and cooked eggplant.
  • May need more oil.
  • Drain and blot off oil with paper towel.
  • Reduce oven to 350 degrees.
  • Heat 4 Tbs.
  • butter in heavy saucepan.
  • Whisk in flour.
  • Let roux cook over low heat, stirring constantly, for 3-4 minutes.
  • Whisk in hot scalded milk.
  • Cook gently, stirring frequently for 10-15 minutes.
  • Add salt and pepper to taste,.
  • and stir in garlic puree.
  • Remove from heat.
  • Beat egg.
  • Beat some of sauce into the egg to temper.
  • Beat egg into sauce.
  • Taste for seasoning.
  • Place half of tomato sauce on bottom of a 2quart pan.
  • Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
  • Pour the garlic cream sauce over all.
  • Sprinkle with grated Parmesan cheese.
  • Bake 45-60 minutes til golden brown and bubbling.
  • Can be vegan leave off cheese.

Nutrition Facts : Calories 367.3, Fat 18, SaturatedFat 9.4, Cholesterol 77.2, Sodium 266.5, Carbohydrate 42.4, Fiber 10.9, Sugar 12.6, Protein 14.6

CHUNKY EGGPLANT (AUBERGINE) SAUCE FOR PASTA



Chunky Eggplant (Aubergine) Sauce for Pasta image

Onions, garlic and basil add spice to tender eggplant in this rich and fantastic tasting tomato sauce, which goes a long way! Adjust the red pepper flakes according to your taste. This is from Meals.com.

Provided by Anu_N

Categories     Sauces

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cups chopped peeled onions
1 tablespoon crushed garlic
1/2 cup water
2 tablespoons tomato paste
2 lbs eggplants, diced
2 cups finely chopped tomatoes
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
parmesan cheese, to serve (optional)

Steps:

  • In a pressure cooker, heat oil over medium-high heat.
  • Add onion and garlic; cook, stirring frequently, for 1 minute.
  • Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
  • Following manufacturer's directions bring to high pressure.
  • Cook 4 minutes, then allow pressure to come down.
  • Remove lid and cook, stirring, until sauce is thick.
  • Serve hot over pasta and sprinkle with parmesan cheese, if desired.

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE



Eggplant (Aubergine) With Hot Garlic Sauce image

This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.

Provided by Rita1652

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
5 tablespoons peanut oil or 5 tablespoons corn oil
2 teaspoons chopped fresh ginger
2 tablespoons chopped fresh garlic (I use 4-6 cloves)
1 tablespoon hot bean paste (available from Chinese groceries)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock or 1/2 cup water
1/4 cup water chestnut, peeled & chopped
1 chopped scallion
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, for-garnish

Steps:

  • Cut eggplant 1/2-inch wide by 2-inch long strips.
  • Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
  • When browned and soft, remove from pan about 5 minutes.
  • Then repeat with rest of eggplant or sautee in 2 pans.
  • On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
  • Add water chestnuts.
  • Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
  • If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
  • Fold sesame oil.
  • Top with green onions and sesame seeds.
  • Serve hot or cold with white rice.

Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4

EGGPLANT (AUBERGINE) WITH SAVORY SAUCE



Eggplant (Aubergine) With Savory Sauce image

I guess you could consider this a Middle-Eastern take on the usual fried eggplant...Try it as a side dish with your favorite cut of steak and some rolls to round out the meal!

Provided by CookinwithGas

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium yellow onion, sliced
1/4 cup vegetable oil or 1/4 cup canola oil
1 1/2 lbs eggplants, sliced 1/2-inch thick
1 cup plain yogurt
1/4 teaspoon salt (optional)
1/4 teaspoon white pepper
1 1/2 teaspoons dried mint, crushed
2 garlic cloves, minced
paprika

Steps:

  • Preheat the oven to 350°F.
  • In a skillet, saute the onion in the oil until translucent (soft).
  • With a slotted spoon, remove the onions to a bowl and set aside, keeping the oil in the skillet.
  • Cook HALF of the eggplant in the skillet on medium-high until tender and golden on both sides, about 10 minutes or so --
  • Repeat this with the remaining HALF of eggplant.
  • Arrange the eggplant in a greased 11 X 7 baking pan and arrange the onions equally atop the eggplant slices.
  • In a small bowl, combine the yogurt, salt, pepper, mint leaves and garlic.
  • Distribute this mixture equally atop the eggplant/onion slices; sprinkle with paprika.
  • Bake in the preheated 350°F oven for 15 min and serve.

Nutrition Facts : Calories 142.3, Fat 10.7, SaturatedFat 2.1, Cholesterol 5.3, Sodium 22.2, Carbohydrate 10.7, Fiber 4.2, Sugar 5.4, Protein 2.8

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