Eggplant From Jons Garden Recipes

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EASY GREEK-STYLE EGGPLANT RECIPE



Easy Greek-Style Eggplant Recipe image

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1.5 lb eggplant (cut into cubes)
Kosher salt
Extra Virgin Olive Oil
1 large yellow onion (chopped)
1 green bell pepper (stem and innards removed, diced)
1 carrot (chopped)
6 large garlic cloves (minced)
2 dry bay leaves
1 to 1 1/2 tsp sweet paprika OR smoked paprika
1 tsp organic ground coriander
1 tsp dry oregano
3/4 tsp ground cinnamon
1/2 tsp organic ground turmeric
1/2 tsp black pepper
1 28- oz can chopped tomato
2 15- oz cans chickpeas (reserve the canning liquid)
Fresh herbs such as parsley and mint for garnish

Steps:

  • Heat oven to 400 degrees F.
  • Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
  • In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  • Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  • Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  • Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
  • When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

EGGPLANT FROM JON'S GARDEN



Eggplant from Jon's Garden image

Eggplant is something I very seldom eat or cook, and I had half a dozen beautiful little ones given to me by my son, Jon this week. So I searched my collection of cookbooks to find a recipe. I had thought I'd make Moussaka, but we had been eating hamburg this week already, and I wanted to make something simple with it. This was...

Provided by Beth M.

Categories     Vegetables

Time 30m

Number Of Ingredients 12

WASH, PEEL AND SLICE EGGPLANT. SPRINKLE WITH SALT AND DRAIN ON PAPER TOWELS, COVERED.
5-6 small eggplants, sliced and quartered.
1/3 c olive oil
1/2 large onion, chopped
2 clove garlic, chopped
2 Tbsp butter
2 c chopped tomatoes, canned are fine.
1 tsp salt
1 tsp freshly grated nutmeg
1/2 tsp black pepper
1 juice of one lemon, squeezed
1/2 c fresh parsley, chopped

Steps:

  • 1. Saute the eggplant in olive oil until golden brown, remove and keep warm in a bowl; add butter to pan and saute the onion and garlic. Return the eggplant to the pan, and add the tomatoes along with the juice,parsley, salt, pepper and nutmeg. Simmer about fifteen minutes,uncovered.

EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN



Eggplant Recipes: Baked Eggplant Parmesan image

This baked eggplant parmesan is one of our favorite eggplant recipes!

Provided by Phoebe Moore

Categories     Main Course

Time 1h

Number Of Ingredients 14

2 large eggplant (cut into ¼-inch thick rounds)
2 eggs (beaten)
¼ cup almond milk
1½ cups panko breadcrumbs
1¼ cup grated Parmesan cheese (divided)
2 teaspoons oregano
2 tablespoons fresh thyme
½ teaspoon red pepper flakes
½ teaspoon sea salt (more for sprinkling)
Freshly ground black pepper
Extra-virgin olive oil (for drizzling)
28 ounces Marinara Sauce
2 large balls fresh mozzarella (thinly sliced)
⅓ cup fresh basil leaves

Steps:

  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  • In a medium-sized shallow dish, whisk the eggs and almond milk.
  • In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
  • Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
  • In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
  • Remove from the oven and top with fresh basil.

CHEF JOHN'S EGGPLANT ESCABECHE



Chef John's Eggplant Escabeche image

This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.

Provided by Chef John

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 6h20m

Yield 8

Number Of Ingredients 14

1 large eggplant
1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices
2 tablespoons kosher salt
2 cloves finely crushed garlic
½ cup olive oil
½ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
1 cup white wine vinegar
⅔ cup water
¾ cup peeled and sliced roasted sweet and/or hot peppers
1 tablespoon freshly chopped Italian parsley
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil

Steps:

  • Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.
  • Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.
  • Rinse salt from veggies in a colander with fresh water. Set aside to drain well.
  • Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.
  • Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.
  • Before serving, drizzle vegetable oil over the mixture.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 7.5 g, Fat 17.2 g, Fiber 3.7 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 1500.8 mg, Sugar 3.3 g

EGGPLANT PARMESAN



Eggplant Parmesan image

Enjoy a taste of Italy with this Eggplant Parmesan. Layer eggplant, fresh mushrooms, cheese and pasta sauce in this classic Italian dish.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 5

1 eggplant (1 lb.), sliced
1/2 lb. sliced fresh mushrooms
1/3 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 400°F.
  • Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; cover with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers.
  • Top with pasta sauce; cover.
  • Bake 35 min. or until heated through. Sprinkle with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

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