Eggplant Delight Recipes

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EGGPLANT DELIGHT



Eggplant Delight image

Sliced Eggplant topped with sliced onion smothered with cheese. You can make these ahead of time, just reheat and top with cheese before serving.

Provided by CWDORMAN

Categories     Side Dish     Vegetables     Onion

Yield 4

Number Of Ingredients 5

3 tablespoons vegetable oil
1 medium eggplant, sliced into 1/2 inch rounds
1 medium onion, sliced into rings
½ cup shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 13.3 g, Cholesterol 14.8 mg, Fat 15.2 g, Fiber 3.7 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 399.9 mg, Sugar 5.4 g

EGGPLANT ROLL-UPS



Eggplant Roll-Ups image

We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! -Laura Haugen, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 24

2 medium eggplants (about 2-1/2 pounds)
Cooking spray
1/2 teaspoon salt
3 cups fresh spinach leaves
SAUCE:
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) tomato puree
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Dash ground nutmeg
TOPPING:
1/4 cup grated Parmesan cheese
3 tablespoons panko bread crumbs
Minced fresh parsley, optional

Steps:

  • Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

CHEESY ITALIAN EGGPLANT DELIGHT



Cheesy Italian Eggplant Delight image

Make and share this Cheesy Italian Eggplant Delight recipe from Food.com.

Provided by Kelly Grennan

Categories     Vegetable

Time 50m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

1 lb eggplant, thinly sliced
salt and pepper
1 cup tomato sauce
3 medium tomatoes, thinly sliced
2 tablespoons dried basil
2 tablespoons dried Italian seasoning
1 cup fat-free ricotta cheese
1/2 cup low mositure part-skim mozzarella cheese, shredded

Steps:

  • Preheat over to 400.
  • Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
  • Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
  • Top with half the ricotta and half the mazzarella. Repeat layers.
  • Bake for 20 minutes, heating to broil until cheese is golden.

BRAISED LAMB OVER SILKY EGGPLANT PURéE ( SULTAN'S DELIGHT)



Braised Lamb Over Silky Eggplant Purée ( Sultan's Delight) image

Categories     Milk/Cream     Cheese     Lamb     Tomato     Vegetable     Braise     Dinner     Eggplant     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

For lamb
2 1/4 pound boneless lamb shoulder, trimmed and cut into 1-inch cubes
2 tablespoons unsalted butter
1 large tomato, peeled , seeded, and finely chopped
1 1/4 cups water
1 teaspoon salt
For eggplant purée
3 tablespoons fresh lemon juice
1 large eggplant (1 1/2 pound)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
3 tablespoons finely grated kasseri, pecorino fresco, or semihard sheep's-milk cheese
1 1/4 teaspoons kosher salt

Steps:

  • Braise lamb:
  • Pat one third of lamb dry and season with salt and pepper. Heat 1/2 tablespoon butter in a 4-quart heavy pot over moderately high heat until foam subsides, then brown seasoned lamb, turning occasionally, about 6 minutes. Transfer to a plate and brown remaining lamb in same manner in 2 batches, adding more butter if necessary.
  • When third batch of lamb is browned, return rest of lamb with any juices to pot and add tomato, water, and salt. Cook at a bare simmer, covered, stirring occasionally, until meat is very tender, 2 1/2 to 3 hours. Season with salt and pepper.
  • Make eggplant purée while lamb
  • Prepare grill for cooking.
  • Fill a large bowl with cold water and add lemon juice.
  • Prick eggplant in several places with a skewer or toothpick (to prevent bursting). Grill eggplant, turning occasionally, until charred all over and tender inside, about 15 minutes. Remove from heat and cool slightly (eggplant will collapse), then peel with a sharp small knife while still warm, leaving stem intact. (This makes the eggplant easier to handle-it may fall apart otherwise.)
  • Soak eggplant in lemon water 15 minutes, then transfer to a colander. Discard stem and drain eggplant flesh 45 minutes.
  • Melt butter in a 9- to 10-inch heavy skillet over moderate heat, then whisk in flour and cook, stirring constantly, until roux just begins to brown, 3 to 4 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until thick, about 3 minutes.
  • Add drained eggplant and stir, mashing with a fork, until incorporated. Stir in cheese and salt and season with pepper.
  • Serve eggplant topped with braised lamb.

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