Eggplant Creole (version III)
(17 votes)
1 large eggplant
2 tablespoons flour
2 tablespoons butter
1 (15 ounce) can tomato sauce
1 can water
1 clove
2 bay leaves
1 bell pepper, chopped
1 onion, chopped
1 teaspoon salt
1/2 cup grated cheese
1/2 cup bread crumbs
Preheat oven to 350 degrees.
Cut eggplant in cubes; cook in boiling water for 8 minutes; drain.
Place butter and flour in skillet; when blended, add tomato sauce and water; stir until smooth. Add clove, bay leaves, bell pepper, onion and salt.
When sauce thickens, fold in eggplant and sprinkle with cheese and bread crumbs.
Bake for 1/2 hour at 350 degrees
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Ravioli with Eggplant and Goat Cheese
1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
Salt and pepper
1 (12-ounce) package fresh wild mushroom ravioli
2 medium vine ripe tomatoes, about 8 ounces
8 ounces goat cheese, to crumble
1 cup, 20 leaves, fresh basil leaves, torn or shredded
Place a pot of water on the stove to boil for pasta.
Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.
Eggplant Rollantini Casserole
Eggplant:
3 eggs
2 tablespoons grated Parmesan
1 tablespoon water
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
2 medium eggplants
Tomato Sauce:
1 tablespoon olive oil
2 tablespoons diced red onion
2 cloves garlic, chopped
1 (14-ounce) can no-sugar-added diced tomatoes
1 (8-ounce) can no-sugar-added tomato sauce
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cheese Filling:
15 ounces whole-milk ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan
1/4 cup diced roasted red peppers
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 clove garlic, minced
1/4 teaspoon black pepper
1 large egg
Topping:
4 ounces shredded mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon dry oregano
Garnish:
Leaves from 1 bunch of basil, torn into pieces
Equipment: 9 by 13-inch baking dish
Preheat oven to 400 degrees F.
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.
Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.
Turn oven down to 350 degrees F.
Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
Make the Cheese Filling: Mix all of the ingredients together in a bowl.
To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.
Eggplant Subs
1 cup extra-virgin oliveDo you have good Recipes for eggplant?
Eggplant Parmesan - this is yum, trust me !!
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Serves 9.
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
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Creole Eggplant Souffle
1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste
Preheat oven to 350掳F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside.
Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil. Be careful not to allow bottom of pan to scorch. Add butter. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese. Add ketchup, grated onion, egg yolks, salt and pepper.
Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point.
Beat egg whites until stiff but not dry. Fold gently into eggplant mixture.
Pour into a souffl茅 dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow souffl茅 to rise above the sides of dish).
Bake for 30-40 minutes at 350掳F or until a knife inserted in center comes out clean.
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Mexican Eggplant
Yields: 4 Servings
1 lb eggplant
1/2 cup boiling water
1 onion, chopped
1/2 teaspoon salt
2 cups fresh tomatoes, chopped
1/2 cup onion, finely chopped
2 cloves fresh garlic, minced
1/3 cup green chilies, diced
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated
Peel and cut the eggplant into 1 inch cubes. Boil eggplant in salted water for 10 minutes. Drain. Combine remaining ingredients, except for the cheese.
Spray or brush a 1 1/2 quart casserole (which has a cover) with oil.
Cover and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F.
Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly.
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Spicy Grilled Eggplant and Pasta
Serves 4
Eggplant slices are seasoned with lemon juice and olive oil, sprinkled with oregano and pepper, and grilled along with onion and Roma tomatoes. They're cut up and tossed with cooked penne pasta, parmesan and basil.
1 large eggplant
1/4 cup olive oil
1 lemon
1 teaspoon dried oregano
1/2 to 1 teaspoon ground red pepper (or to taste)
Salt and pepper, to taste
1 medium onion, peeled and halved
6 Roma tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
1/2 pound Penne Pasta
1/4 cup Parmesan cheese
6-8 fresh basil leaves
Slice eggplant into 1/4- to 1/2-inch thick rounds. Drizzle olive oil and squeeze lemon juice over eggplant; let sit several minutes until absorbed.
Sprinkle oregano, red pepper, salt and pepper over slices. Lightly brush tomatoes and onion with olive oil. Grill over medium-high heat until slightly charred (8-10 minutes, turning once).
While eggplant, onion and tomatoes are cooking, cook pasta in salted water until just done, but still a bit firm. Slice eggplant and onion into bite-sized pieces. Remove peel from tomatoes, if desired, and crush slightly. Toss pasta with tomatoes.
Add eggplant and onion; toss and sprinkle with Parmesan cheese and roughly torn basil leaves.
Easy, Good and Tasty
1 tablespoon olive oil
1/3 large eggplant
1 egg
1 tablespoon water
1 cup dry bread crumbs
1 tomato, chopped
1/4 cup grated Parmesan cheese
1/4 cup Italian-style salad dressing
Preheat oven to 375 degrees F (190 degrees C).
Grease a baking sheet or pizza pan with olive oil.
Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick.
Trim the skin, maintaining the round shape of the slices.
In a small bowl, whip together the egg and water.
Place the breadcrumbs in a separate small bowl.
Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs.
One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan.
Top the slices with equal amounts of tomato,
Parmesan cheese and Italian-style salad dressing.
Bake in the preheated oven approximately 15 minutes.
Change oven setting to broil, and continue cooking 3 to 5 minutes.
Check the slices frequently while broiling to avoid burning.
Easy Moussaka (Eggplant - Tomato
2 big eggplants
Tomato sauce
Spices (grated black pepper, Oregano)
olive oil
grated Parmesan cheese
Preheat oven to 200 degrees. Cut the eggplant into slices (lengthwise). Spray with a bit of lemon to prevent them to get brown.
Spray a baking tray with a bit of olive oil and spread it on the surface. Then extend the eggplant slices with a bit of oil and pepper and salt above. Place in the oven for about 10 minutes. Turn the eggplant and bake another 5 minutes, or until they are soft.
In a baking dish, extend a base of tomato sauce. Then we will go alternating layers of roasted eggplant and tomato sauce with a little oregano.
Finish with a layer of tomato sauce and introduce it back into the oven for 10 minutes. Sprinkle grated cheese over and gratin until cheese gets brown
Grilled Eggplant Sandwich
Ingredients -
Eggplant:
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants
Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato
Preparation:
Eggplant:
Preheat grill to medium heat.
Add olive oil, garlic, salt, and fresh ground pepper and 陆 teaspoon fresh chopped basil to small bowl. Stir to combine.
Brush both sides of eggplant slices with olive oil mixture.
Grill eggplant over direct heat, 3 minutes per side.
Sandwiches:
Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.
Spread 4 halves of focaccia bread with cheese mixture.
Top with spinach, slice of tomato and focaccia bread slice.
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Baked Eggplant With Cashews
Ingredients -
2 Large Eggplants, sliced
Salt, to taste
1 cup Dry Whole-Wheat Bread Crumbs
1/2 teaspoon Brown Sugar
1 Onion, finely chopped
1 Roma (Plum) Tomato, seeded and chopped
1 Celery stalk, diced
1/2 cup Red Bell Pepper, finely chopped
5 Pimento-Stuffed Green Olives, sliced
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dried Oregano
1/2 teaspoon Powdered Saffron
1/2 cup Soy Milk
1/2 cup Heavy Cream
1/2 cup Cashews
Preparation:
1. Preheat oven to 375 F.
2. Grease a medium size casserole dish.
3. Arrange 陆 the slices of eggplant on the bottom of the casserole dish.
4. Season eggplant with salt.
5. Add breadcrumbs and brown sugar to medium mixing bowl. Stir to combine.
6. Sprinkle 录 of brown sugar over layer of eggplant slices.
7. In large bowl, combine 陆 cup breadcrumb mixture, onion, tomato, celery, red bell pepper, olives, and olive oil.
8. Season mixture with dried oregano and saffron.
9. Spoon mixture over layer of eggplant.
10. Top with remaining eggplant slices.
11. Top with remaining breadcrumb mixture.
12. Add soy milk, heavy cream and cashews to blender. Blend until smooth.
13. Pour milk mixture over eggplant.
14. Bake 30 minutes until crisp and golden brown.
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Pasta With Eggplant Sauce
Ingredients -
1 tablespoon Olive Oil
1 small Onion, chopped
1 large Garlic Clove, minced
1 pound Eggplant, peeled, cubed
1/2 Green Bell Pepper, cubed
2 pounds Tomatoes, cubed
1/2 cup Dry Red Wine
2 tablespoons Fresh Basil, (or 1 teaspoon dry)
2 tablespoons Fresh Oregano, (or 1 teaspoon dry)
Salt and Pepper, to taste
12 ounces Spaghetti, cooked
Preparation:
1. Heat olive oil in large saucepan over medium heat.
2. Add onion and garlic. Saut茅 until onion is tender.
3. Stir in eggplant, green bell pepper, tomatoes, dry red wine, fresh basil, fresh oregano.
4. Season with salt and pepper, to taste.
5. Reduce heat to low. Cover and simmer 陆 hour.
6. Serve over hot cooked spaghetti
We really love this stuffed eggplant. Sometimes, I don't feel like putting it back into the shell so then I just bake it in a loaf dish like a meatloaf!
STUFFED EGGPLANT
2 medium eggplants 鈥?halved %26amp; steamed 10 minutes
陆 c chopped onion saut茅ed
1 t salt
鈪?t pepper
录 C Parmesan, Asiago or Romano cheese
1 lb meatloaf mix 鈥?coarse ground %26amp; cooked in 1 T butter
1 egg -- beaten
bread crumbs
Scoop-out eggplants %26amp; chop body, combine ingredients except bread crumbs %26amp; either refill eggplant shell or form into small individual meat loafs. Top with bread crumbs. Bake in 375掳F oven for 30 minutes. Serve with marinara sauce.
The other thing I love to do is grill the eggplant. Just peel it and slice it into 1/2'; thick rounds. Put a little thin bbq sauce on it and throw it on the grill. Add a little more of the thin sauce (it works as a lubricant to keep it from sticking to the grill), when you turn it over. Delicious!
And then of course there's eggplant parmesan and that doesn't have to have much fat, just a little to coat the pan when frying the pieces before putting in a baking dish with the sauce and cheese then oven to bake.
check for babaganouche...spelled incorrectly im sure. It is dip/spread for pita or whatever. I think it is greek or turkish.
Kind of like another take on hummus, or guacamole, or bean dip...spiced up and mushed up vegetable based goodness. Healthy and satisfying and much better than it looks or sounds.
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