EGGPLANT PASTA WITH BREADCRUMBS
Steps:
- Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices (I would use a mandoline for this).
- Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
- Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish. Top with the breadcrumbs, toss and serve immediately.
EGGPLANT AND MOZZARELLA MELT
This is a delicious open-faced sandwich to serve for dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
- Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
- Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.
Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g
FATTET BATTENJEN
Fattet Batenjain translates to eggplant crumble and is a classic Lebanese dish made throughout the country with various twists. The dish is unique, delicious, healthy and vegetarian! Plus, it can be served as an entree or appetizer. It can also be prepared with lamb or shredded chicken instead of eggplant.
Provided by Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the eggplant: Remove the tops from the eggplants and slice them the long way into 1-inch slices. Rub the sea salt on the flesh sides of each eggplant and place them into a strainer on top of a large bowl. Let them sit for an hour in a cool place.
- Cut the eggplant into 1-inch cubes, all about the same size so that they will cook evenly.
- Heat the oil in a high-sided skillet over medium-high heat to 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Carefully drop one piece of eggplant into the oil, and when it starts to sizzle, add a few more handfuls. Working in batches, fry the eggplant until they are golden and crispy, stirring occasionally, 4 to 5 minutes. Transfer the fried eggplant to the paper-towel-lined plate.
- For the tahini yogurt garlic sauce: Whisk the yogurt in a large bowl until smooth. Add the tahini, lemon juice, garlic, pomegranate molasses and sea salt and whisk until combined and smooth.
- For the layers: Lay the toasted pita chips on a platter, top with the chickpeas and sprinkle with the salt and cumin. Top with the fried eggplant, then pour over the yogurt sauce and top with the parsley. Sprinkle over the paprika, pomegranate seeds and cranberries. Top with the melted butter and toasted pine nuts. Garnish with mint leaves if using and serve.
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