Eggplantaubergineandfetamash Recipes

EGGPLANT (AUBERGINE) AND FETA CASSEROLE

Steps:

• Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
• Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
• Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
• In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
• Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
• Serve hot or cold.

EGGPLANT (AUBERGINE) AND FETA ROLLS

Steps:

• Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
• Rinse and dry well.
• Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
• Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
• Place on a platter to serve.
• TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

BAKED EGGPLANT WITH FETA CHEESE

Steps:

• Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
• Preheat the oven to 355°F (180°C).
• Layer the eggplant in the bottom of a baking dish.
• Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
• Serve hot, warm, or at room temperature.

GREEK FRIED EGGPLANT (AUBERGINE) (MELITZANES TIGANITES)

Steps:

• For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
• Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
• Beat until smooth.
• Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
• Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.
• Cut into 1/4 inch slices and spread out on trays.
• Sprinkle with salt and leave for 1 hour.
• Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
• Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
• Drain on paper towel and serve hot with Garlic Sauce (optional).

MASHED POTATOES WITH EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 425.
• Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
• Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
• Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
• Add eggplant mixture, yogurt, salt and pepper to potatoes.