Eggplant Blini With Tomato Sauce Recipes

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

SLOW-COOKER EGGPLANT AND TOMATO SAUCE WITH PASTA

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
• About 15 minutes before serving, cook and drain pasta as directed on package. Toss pasta with eggplant and tomato sauce. Garnish individual servings with cheese.

EGGPLANT BLINI WITH TOMATO SAUCE RECIPE

Steps:

• for sauce: heat oil in heavy large sauce pan over med. heat. add onion and garlic, saute until tender, about 10 mins. add tomatoes and bouquet garni. simmer until almost all liquid evaporates, stirring occasionally, about 25 mins. discard bouquet garni. transfer mixture to blender. add tomato paste , puree. mix in basil, season with salt and pepper. for blini: place eggplant in collander. toss with 1 tbsp salt, let stand 30 mins. pat dry with papwer towels. heat 1/4 cup oil in heavy large dutch oven over med. heat. add eggplant and onions, sautee until tender and light brown, about 20 mins. transfter to large bowl. stir in flour and cream. season with peppper. add eggs and blend. line 2 large baking sheets with foil. brush large non stick skillet with oil. place over med. heat. spoon generous 1/4 cups batter into center of skillet. using back of spoon, carfully spread batter to 5 inch round. cook until bottom is brown, about 2 mins. turn, cook until other side is brown, about 2 mins. using spatula, transfer pancake to foil lined sheet. repeat with remaining batter, making 8 pancake total.\and brushing skillet with additional oil after removing each pancake. preheat oven to 400 degrees. sprinkle pancakes wuth cheese. bake pancakes until cheese is melted and pancakes are heated through. about 7 mins., transfer to plated and heat sauce and spoon over