But any who! I need some good recipes besides grilling it and Eggplant Parmesan, and stuffed eggplant (unless it is easy).
If you can find some that are lighter recipes, and yummy, kinda simple I don't really want to take my whole day making dinner, and keep in mind that it is summer so I do not want a casserole either.
Sorry to be SO picky...kinda have to be some times!
Thanks :)Yummy Eggplant Recipes?
Eggplant Sandwiches --
.INGREDIENTS
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
..DIRECTIONS
1.Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2.Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
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Rigatoni with Eggplant, Mushrooms and Goat Cheese --
.INGREDIENTS
1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
1/2 cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.Yummy Eggplant Recipes?
sauteed with wild rice and other veggies.
roasted with a bit of olive oil and tossed with your favorite pasta.
Caponata rice salad
Ingredients
1 1/2 cups arborio or long-grain white rice
1 medium onion, cut into 1/4'; dice
1 small eggplant, cut into 1/2'; dice [2 cups]
2 medium garlic cloves, minced
1/4 cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 large ripe tomatoes, seeded and cut into 1/2'; dice [2 cups]
2 tablespoons drained capers
1/4 cup pitted green olives, coarsely chopped
1/4 cup finely chopped mixed fresh herbs, such as basil, marjoram, mint, oregano and parsley
Method
In a large saucepan, bring 10 cups of water to a boil. Stir in 1 tablespoon salt.
Add the rice and cook uncovered over moderate heat until al dente, about 15 minutes.
Drain in a colander, rinse with cold water and drain again.
Meanwhile, in a large nonreactive skillet, cook the onion in 2 tablespoons of the oil over moderately high heat until translucent, about 5 minutes. Add the eggplant, garlic and another tablespoon of oil and cook until the eggplant is soft, about 7 minutes.
In a large bowl, toss the rice with the remaining 3 tablespoons olive oil and the balsamic vinegar. Add the eggplant, tomatoes, capers, olives and fresh herbs and toss. Season with salt and pepper. Let stand for at least 20 minutes before serving. The salad can be made 1 day ahead and refrigerated, covered.
Serve at room temperature.
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