Herbed Eggplant With Tomatoes Onion And Garlic Recipes

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SAUTéED EGGPLANT WITH TOMATOES AND ONIONS



Sautéed Eggplant with Tomatoes and Onions image

Sautéed Eggplant with Tomatoes and Onions is an easy dish to prepare and my favorite way to cook eggplant.

Time 20m

Number Of Ingredients 7

1 medium eggplant, peeled and cubed
3 Tablespoons olive oil
1 medium onion, thinly sliced
1 medium bell pepper, sliced
2 cloves garlic, minced
1 medium tomato, diced
Salt and pepper to taste

Steps:

  • In a large skillet, heat oil over medium heat. Add the onions and eggplant and sauté for a minute or two.
  • Add the bell pepper, garlic and tomato. Sprinkle with salt and pepper to taste.
  • Sauté for about 7-10 minutes, stirring often, until eggplant is tender.

Nutrition Facts : Calories 110 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 52 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GARLIC AND HERB EGGPLANT



Garlic and Herb Eggplant image

Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 7

2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Steps:

  • Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
  • Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
  • Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.

HERBED EGGPLANT WITH TOMATOES, ONION AND GARLIC



Herbed Eggplant with Tomatoes, Onion and Garlic image

Categories     Condiment/Spread     Mixer     Onion     Tomato     Broil     Cocktail Party     Vegetarian     Vinegar     Eggplant     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 medium eggplants
1/3 cup canned diced tomatoes in juice, drained
1/2 cup chopped white onion
2 garlic cloves, minced
3 tablespoons plain yogurt
1/4 cup red wine vinegar
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
3/4 teaspoon dried oregano
Pita bread, cut into wedges

Steps:

  • Preheat broiler. Pierce eggplants all over with fork. Place on baking sheet. Broil until skin is crisp and flesh is soft, turning frequently, about 25 minutes. Place eggplants on rack set over rimmed baking sheet. Cool completely (liquid will drain from eggplants as they cool).
  • Using small knife, peel skin from eggplants. Coarsely chop eggplants; place in large bowl. Add tomatoes, onion and garlic. Using electric mixer, beat 1 minute. Add yogurt; beat 1 minute. Reduce speed to low. Add vinegar and lemon juice; beat to blend. Gradually beat in oil. Mix in parsley and oregano. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours or overnight. (Can be made 2 days ahead.) Serve with pita bread.

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