if you like dips try babaganoosh this is the way i do it because you use no oil.
peel egg plant cut into cubes put in a microwave bowl with a clove aof garlic cover and cook for 2 to 3 mins take out allow to cool add 3 or 4 tablespoons of tahinni and blend in a food processor. put in a bowl and serve with crusty bread or dry biscuits yum salt and pepper helps to.Do you have a healthy eggplant recipe?
eggplant yogurt salad
2 large eggplants
4 cups of plain yogurt
1 package of pita bread
2 garlic cloves crushed
1/4 cup parsley chopped fine
juice from one lemon
salt/pepper to taste
cut eggplant into coin slices, brush with a little oil, salt and put in oven and broil till browned (traditionally you would fry them, but they soak up too much oil that way)
tear or cut up pita bread into small pieces and also broiling on a baking dish till toasted and brown (they get brown quick, so watch)..
then put yogurt into large bowl, add garlic, lemon juice salt and pepper. stir.. this should be nice, tangy and tart..
then get a nice long casserolle dish or rectangular baking dish.. and layering.. place pita chips in bottom, layer eggplant circles over pita chips, then pour yogurt all over the top.. sprinkle parsley as decoration over top (you can use any decoration, some traditional arab cooks use toasted almonds, or pine nuts, but these are somewhat expensive).. you could use sliced black olives also...
let this sit in fridge till cooled and liquids run down to coat the chips.. for about an hour, (30min at least).. then just spoon out onto salad dishes and enjoy..
Eggplant is great sliced with a little olive oil %26amp; grilled or roasted.
It's been 15 years since I've made this, but here's the basic recipe:
Stuffed Baby Eggplants:
4 baby eggplants
chop meat
2 cloves of garlic chopped
salt %26amp; pepper
mozzarella
parmesean or locatelli cheese
red sauce (if not homemade, use something good like (Mom's or Rau's)
Cut baby eggplants in 1/2 (no peeling), and boil til tender.
scoop out seeds and discard. Scoop out meat of eggplant and add to chopmeat. Set EP shells aside in baking dish.
In chopmeat %26amp; EP add salt and pepper, locatelli (or parmesean), tiny bit of sauce or paste (for taste), and chopped garlic. You can add other things like onions, peppers, mushrooms, etc. if you'd like, I like it simple. Mix all together.
Stuff the EP with mixture (not too full, but a bit of a mound). Add some more locatelli or parmesean. Add mozzerella %26amp; sauce.
Bake in oven on 350 for 1/2 hour, then keep checking every 15 mins after that. (I forgot how long it goes in for.
Forgive me on exact info, I never use exact measurements. Grew up in an Italian home (grandfather was a chef), and we watch and throw things together.
sorry i don't, but i had to make sure that you know about ba ba gonush. I would never even try eggplant growing up because of that giant spider movie on thriller double feature. Thing had a body just like an egg plant. Anyways, Lashish restarunt, or any middle eastern place will have it with little pitas. if you havn't tried it, you're missing out. While you're at it, try the vegitarian goloba .
Ingredients
1 large aubergine, sliced thinly lengthways
3 courgettes, sliced thinly lengthways
4 tbsp olive oil
2 garlic cloves, crushed
陆 pack fresh mint, roughly chopped
Salt and freshly ground black pepper
100 g feta cheese
Method
Barbecue or grill all of the sliced vegetables over a medium heat for 8鈥?0 minutes, turning halfway through the cooking. You might find that you have to do this in batches.
Meanwhile, place the olive oil, garlic and mint in a large bowl and season with plenty of salt and freshly ground black pepper.
As you remove the vegetables from the grill, place them immediately in the flavoured oil to cool. Stir the vegetables occasionally to combine the flavours thoroughly.
Just before serving, transfer the salad to a large serving platter and roughly crumble over the feta cheese.
Here's an Italian one; it does have cheeses and a bit of butter, but it's easy and yummy:
Baked Eggplant ';Boats'; (Makes 8)
4 eggplants (the long, dark purple kind)
3 rounded tbsps tomato pur茅/paste/sauce
1/2 cup grated parmesan cheese
1/2 cup diced Swiss cheese
1 handful of fresh leafy parsley
about 1 tbsp butter
dry bread crumbs
salt %26amp; pepper to taste
Cut the eggplants in half lengthwise and boil them in salted water for 15 minutes. Pour them out and let them cool in a colander and then, with a spoon, scoop out the pulp, leaving the outer skins intact, forming a sort of canoe shape.
Chop up the pulp and blend it together with the tomato pur茅/paste/sauce, grated parmesan cheese, finely chopped parsley, and diced Swiss cheese, salt and pepper.
Set the empty eggplant skins on a greased baking sheet, fill them with the filling mixture, dust them with dry bread crumbs, and dot them with a bit of butter.
Bake them in a moderate oven for about 15-20 minutes, or until the bread crumb topping is golden brown.
You can alter the proportions and invent as you like. I sometimes add some diced mozzarella as well.
Another one (no cheese, no cholesterol, totally vegetarian!):
Cut the eggplants crosswise into round slices, about 1/2 inch thick. Put them on an inclined board (draining into the sink), salt them, and cover them with another board, weighting it down to press them. Leave them to drain off their bitter liquid for a few hours. Dry the slices and place them on a greased baking sheet; then cover them with a smear of plain tomato sauce, finely chopped garlic, and a generous sprinkling of dry bread crumbs. Drizzle with olive oil. Bake at about 375-400掳 F for about 15-20 minutes or until topping browns.
Try this- We love egg plants and so I have my way of serving it with grilled fish, steak , or just on toast
you will need a large egg plant for this
Wash and dry the eggplant, then slice it thickly round slices about 2 inches - get a deep microwave bowl. fill it with water, 3/4, add the eggplant slices and a bit of salt. Try and use a small plate so you can let them submerge and let the steam out as they cook. Cook in MW for 5 minutes
remove and drain them. Now add a tablespoon of crushed garlic, a good squeeze of lemon, 2 table spoons of olive oil, and a pinch of salt and some pepper( black powdered)
Spray your skillet with veg spray( Pam), if you do not have that just swipe the pan with a bit of Olive oil - Use medium heat and slip the slices in, add the juices that are in the marinade, after 3 minutes flip them and cover %26amp; cook for another 4 minutes , each side should be slightly brown.
Remove with a flat slotted spoon! on to kitchen paper
When egg plant is cooked without boiling it in water- it soaks up a lot of oil -- BTW you can also do this on normal gas or electric stove if MW is not your forte.
I love eggplant. Here is one of my favorite recipes:
Patlican Salatisi (Turkish Eggplant Salad)
Serves 4
1 large eggplant
2 cloves garlic
2 medium tomatoes peeled, seeded %26amp; diced
1 fire-roasted red bell pepper peeled, seeded and roughly chopped
1 fire-roasted Anaheim chile peeled, seeded and roughly chopped
2 Tablespoons extra-virgin, olive oil
Juice of one fresh lemon
Preheat oven to 350 degrees.
Place whole eggplant in middle of oven on a foil-lined jelly roll pan. Puncture several times with a fork. Bake the eggplant for about 20 minutes; turn over and bake about 15 minutes longer. It should be soft to the touch and will collapse some when removed from the oven. Place on a plate and allow eggplant to cool completely. Meanwhile roast the peppers over an open flame or in a cast iron skillet or grill pan until the skin is blistered all over. Place the peppers in a plastic bag and allow them to cool. When the peppers are cooled, peel and seed them. Chop roughly and place in a salad bowl. Peel the tomatoes by scoring the top of each with an X using a paring knife; drop into a pot of boiling water for just a few seconds. Remove from pot and place in ice water until completely cooled. The skins should slip off easily. Remove the seeds from tomatoes and chop roughly and place in the bowl with the peppers. Mash the garlic either with the back of a large knife or using a mortar and pestle. Sprinkle with coarse salt and continue to mash until it becomes a paste and set aside.
Split open the cooled eggplant and scoop out the flesh. The seeds are bitter; so if there are a lot of seeds you may want to discard most of them. (You leave them in a colander for a bit and the juices drain out). Roughly chop the eggplant and in a small bowl and mix with the garlic. Add the eggplant to the other vegetables; sprinkle with olive oil and lemon juice and stir gently to combine. Place in a covered dish in the refrigerator until ready to serve.
Serve with pita triangles or other flatbread or as a topping for bruschetta
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