Eggplantauberginecakes Recipes

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EGGPLANT (AUBERGINE) CAKE?!



Eggplant (Aubergine) Cake?! image

A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT!

Provided by Karen..

Categories     Breads

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix
1 (3 ounce) box vanilla instant pudding mix (4 serving size)
4 eggs
1 cup sour cream
1/4 cup vegetable oil
2 cups grated peeled eggplants
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon clove
1/8 teaspoon salt

Steps:

  • Preheat oven to 350*.
  • Combine all ingreients in a large mixer bowl.
  • Beat at medium speed for 4 minutes.
  • Pour into a greased and floured tube or bundt pan.
  • Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
  • Cool 15 minutes in pan and then remove and cool completely on wire rack.
  • For mellowing of flavors, cover and store overnight.
  • Sprinkle with confectioners' sugar before serving, if desired.

MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES



Mediterranean Eggplant (Aubergine) Cakes image

A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.

Provided by eatrealfood

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 eggplant, sliced in 1/2 " slices
3 tablespoons olive oil
3 garlic cloves, minced
1 egg white, beaten (you may need more if you have a large eggplant)
1 cup fresh breadcrumb (prefer white)
2 tablespoons flour
4 ounces parmesan cheese
4 ounces feta cheese (can omit, to make healthier)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil
2 green onions
salt
fresh ground black pepper
4 tablespoons olive oil

Steps:

  • Preheat oven to 375°F.
  • Brush eggplant slices evenly with olive oil.
  • Bake for 20 minutes until golden brown and tender.
  • Remove from oven, and finely dice the eggplant slices.
  • In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
  • Add the salt and pepper in quantities at your discretion.
  • Mix everything well and place in the refrigerator 20min to firm up.
  • (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
  • Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
  • Coat with flour.
  • Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
  • Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

EGGPLANT PASTA BAKE



Eggplant Pasta Bake image

Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.

Provided by John Stine

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large eggplant, peeled and thinly sliced
½ pound dry penne pasta
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic
1 ancho chile pepper, chopped
2 tablespoons olive oil
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
1 (12 ounce) package vegetarian burger crumbles
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
  • In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
  • In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
  • Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
  • Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g

EGGPLANT (AUBERGINE) PANCAKES



Eggplant (Aubergine) Pancakes image

Make and share this Eggplant (Aubergine) Pancakes recipe from Food.com.

Provided by Boca Pat

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 small eggplant, peeled & cut into 1 inch cubes (about 1 lb)
water
1 large egg, beaten
1 tablespoon melted butter
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh grated parmesan cheese
1/2 teaspoon salt
2/3 cup all-purpose flour, mixed with
1/2 teaspoon baking powder
vegetable oil (for frying)

Steps:

  • Place eggplant in saucepan; cover with water; bring to boil; reduce heat; cover pan& simmer about 5 minutes or until eggplant is very soft; drain well.
  • mash eggplant& whisk or beat with an electric mixer on low speed until smooth; stir in egg, butter, basil, oregano, parm cheese& salt.
  • Add 2/3 cup flour mixed with 1/2 tsp baking pwdr; add more flour if needed to make a thick batter; do not over mix.
  • Cook about 1/4 cup batter at a time on a greased griddle about 1 1/2 minutes a side or until nicely browned.

Nutrition Facts : Calories 158.9, Fat 5, SaturatedFat 2.5, Cholesterol 61.6, Sodium 396.3, Carbohydrate 24.1, Fiber 5.3, Sugar 3.4, Protein 5.7

EGGPLANT (AUBERGINE) FRITTERS



Eggplant (Aubergine) Fritters image

I was looking for something to do with an eggplant that looked like it only had alittle time left and I came across this recipe. I served it as a side dish, but it would work well as an appetizer also.

Provided by Boca Pat

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 small eggplant, peeled and cut into 1 inch cubes (about one lb)
water
1 large egg, beaten
1 tablespoon melted butter
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh-grated parmesan cheese
1/2 teaspoon salt
pepper
3 tablespoons all-purpose flour, mixed with
1/2 teaspoon baking powder
oil (for frying)

Steps:

  • Place eggplant in saucepan;cover with water and bring to boil; reduce heat, cover pan and simmer about 5 minutes or until eggplant is very soft; drain well.
  • Mash eggplant and whisk or beat with an electric mixer on low speed until smooth.
  • Stir in egg, butter, basil, oregano, parmesan, salt& pepper.
  • Add 3 tbsp flour mixed with 1/2 tsp baking pwdr; heat 1 1/2 inches oil in large heavy pot to 350 degrees and drop batter by tbsp into oil.
  • Fry 2 to 3 minutes or until well browned.
  • Drain on paper towels.

TRADITIONAL EGGPLANT PARMIGIANA



Traditional Eggplant Parmigiana image

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

Steps:

  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

Steps:

  • Preheat oven to 180°C.
  • Heat oil in saucepan.
  • Sauté eggplant and onion until soft.
  • Remove saucepan from heat and stir through margarine until melted.
  • Add remainder of ingredients, and combine well.
  • Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

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