1 loaf of hardy Italian bread, like Ciabatta
1/2 pound os smoked mozzarella
3 medium-sized eggplants
1/2 pound of tomatoes
2 small chili peppers
1 teaspoon of salt
2-3 basil leaves
olive oil
Preheat the oven at 360 degrees. Slice the eggplants in thin circles, salt them, and place them in baking dish to roast for twenty minutes. In the meantime, slice the tomatoes and the mozzarella. When the time has elapsed, remove the eggplants and set them aside to cool.
Slice the bread in quarter-of-an-inch slices and set them evenly on a baking sheet. Top them with the cooled and slightly wilted eggplants, slices of juicy tomatoes, the mozzarella, pinches of salt, the chili peppers in small rounds, and a drizzle of oil. Transfer to the still heated oven until the mozzarella melts and the edges of the bread take on a golden hue
Remove from the oven, decorate with the chopped basil, and serve hot.
------
Eggplant with Mozzarella
Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across
Mozzarella (Fresh Mozzarella is preferred)
Salt
Olive oil
Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!
----------
Deep Fry eggplant (Tempura)
Heat the oil in the deep fryer. Use vegetable or peanut oil and heat to approximately 365 to 375 degrees F. The temperature depends on the fryer and the number of eggplant slices to be deep fried.
Wash the eggplant. Slice the eggplant into 1/4 inch thick slices. Cutting the eggplant on the diagonal makes for interesting presentation.
Prepare the tempura batter. Combine approximately 1 cup of flour with seasonings, such as salt, pepper and garlic. Add one beaten egg. Whisk the mixture together until firm; add a little cold water to thin into a batter. A pre-packaged tempura mix may be substituted.
Dip the eggplant slices into the tempura mix. Coat completely and shake off any excess batter. Place the coated eggplant slices on a side plate. Continue to coat the eggplant until there are enough coated eggplant slices to fry in a batch.
Place the eggplant slices into the deep fryer carefully. Stir with a spoon to keep the slices from sticking together. Fry the eggplant slices until golden brown, approximately 2 to 4 minutes. Remove from the deep fryer. Drain on paper towels.
Serve when slightly cooled. Serve with dipping sauce, such as marinara.
-------
Eggplant Steaks
2 small eggplants
Vegetable stock powder
Italian tomato sauce
Salt and pepper
Parmesan cheese (optional)
Preheat the oven to 200潞C.
Cut thin slices of eggplant. Season each slice with the powdered veggie stock and pepper.
Fry the eggplant slices in a previously heated pan. Keep frying until the slices begin to turn brown.
Put a layer of eggplant into the baking dish. Pour over the tomato sauce and sprinkle with parmesan cheese (if using). Repeat with each slice until you cover the entire dish.
Place the dish in the oven. Let it bake for 10 minutes, until you notice that the sauce has started to bubble and boil.
Remove from the oven. Arrange slices on plates while still hot. Add salad, white rice and steamed veggies. Serve.
------Do you know any good recipes for eggplants?
Easy Eggplant Parmesan
1 1-pound eggplant, cut into 16 -inch slices with the skin
3 tablespoons part-skim ricotta cheese
4 plum tomatoes, cut into 16 lengthwise slices
2/3 cup salt-free tomato sauce mixed with teaspoon dried Italian herb blend
1 tablespoon grated Parmesan cheese
Place the sliced eggplant in an 11 x 14 x 2-inch microwave baking dish and cover tightly with microwave plastic wrap.
Microwave on high for about 2 minutes, or broil in the broiler until lightly browned on both sides.
Remove the plastic wrap and spread 8 slices of the eggplant lightly with about 1 teaspoon ricotta cheese each, then top with 2 tomato slices each and the remaining slices of eggplant.
Spoon the sauce over the eggplant and sprinkle with the Parmesan cheese.
Bake on high in the microwave oven for 5 minutes, or uncovered in a preheated 375 oven for 15 to 20 minutes.Do you know any good recipes for eggplants?
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
There are two variety of eggplants...The skinny ones and the huge variety... Note: This recipes only applied to the skinny ones...3 or 4 eggplats is enough..Poke six different places on eggplants.. Place eggplants in barbeque grill and roast eggplants till its cooked ...Removed skin,and removed stem. Loosen meat to pieces and put it in a bowl...
Depends how many people wants to eat (servings), maybe 6 eggs is plenty (fully stir the eggs)... Heat frying pan with cooking oil ,5 tsp or more (low heat)...Crushed 3-4 pieces of garlic, and cut or chop 3 union leaf 1'; dia.. put garlic and union to frying pan ..Once garlic is red and onion leaf is soft, add stirred eggs and eggplants. stir and add cooking oil as needed ( not too much) stir until eggs is fully cooked...Recipes is ideal for breakfast.
Linguine with Eggplant
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
In the same pot, heat the remaining oil over medium-high heat. Saut茅 the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and saut茅 for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant %26amp; 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) I have to say that this was a delicious dish that the whole family liked!
Oh yes! The easiest thing to do is just cut it into thin slices, bake it in a 350 F/180C oven for 10 minutes until tender, then layer it with spaghetti sauce, meat, cheese, etc. just like you would do with lasagna. Yum-yum!
Most delicious is Japanese tempura. You can find the recipe several places, but prepare the eggplant as follows:
If it's Japanese eggplant, take off the stem, cut the eggplant in half, then make slices along the bottom so you get a fan shape. If it's Western eggplant, cut into 1/4 to 1/3 inch slices, and do the same fan thing (the slices should be 1/4 to 1/3 of an inch apart).
Stewed eggplant is also lovely (Japanese style).
8 Japanese eggplants (or one large eggplant)
3 tablespoons vegetable oil
1/4 teaspoon chili pepper flakes, to taste
1 packet dried bonito flakes (katsuo-bushi, found in Asian grocery stores)
3 1/2 tablespoons soy sauce
3 tablespoons mirin (Japanese sweet cooking wine, or substitute vermouth with added sugar to taste)
1 cup water
Directions
1Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1'; cubes, but do no peel.).
2Put all ingredients in a sturdy pot and stir to coat.
3Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
4Serve hot or cold.
Also, grilled eggplant with miso sauce is fabulous:
1 3/4 cups of red or white miso
1/3 cup sake
1/3 cup mirin
3 tablespoons of sugar
I N S T R U C T I O N S
Put all the ingredients in a small saucepan and stir with a wooden spatula over a medium flame. When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes). Let cool and then it's ready to use. Sweet simmered miso can be refrigerated for up to a month.
You can grill many different foods when making dengaku, try grilling mushrooms, leeks, daikon, mochi, green peppers, konnyaku, or tofu. Here are two more tasty dengaku treats...
(Broiled Sweet Potato). Take 1 sweet potato, cut lengthwise, peel and steam (or use a microwave) until just tender, let cool. Now place the slices on aluminum foil under an oven broiler and broil on each side until lightly speckled, spread one side with a thin layer of dengaku miso and grill again until the miso bubbles. Serve hot or cold.
(Broiled Eggplant). Take four Japanese eggplants and split them lengthwise. Broil the eggplants on each side in an oven broiler until the eggplant is nearly cooked through (you can brush on a little bit of sesame oil to keep the eggplant from drying out, this also imparts a nice flavor). Spread dengaku miso on the cut surface side and grill again until the miso bubbles. Serve hot or cold.
(-: I like eggplant. Can you tell? See the link for a very nice-looking Moroccan eggplant (I've never tried it, but I want to!)
No comments:
Post a Comment