I need a good tasteing recipe,for eggplant that is heart healthy ,low fat,low sugar,low salt,etc.Can anyone help?Does anyone have a heart healthy recipe for eggplant?
LAMB %26amp; EGGPLANT RAGU
4 ounces whole-wheat rigatoni or penne
4 ounces ground lamb or lean ground beef
2 cloves garlic, chopped
1/4 teaspoon fennel seed
1 1/2 cups diced eggplant
1 teaspoon extra-virgin olive oil
1 8-ounce can no-salt-added tomato sauce
1/2 cup red wine
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon pine nuts, toasted (see Tip)
1/4 cup crumbled feta (optional)
1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
TIP: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Does anyone have a heart healthy recipe for eggplant?
http://www.aubergines.org/recipes.php?eg鈥?/a>
for this one you need some
- chopped tomatoes
- chopped mozzarella
- eggplant ( depending on how big, 2 should be enough for 2 people)
- pinch of oregano or marjoran
slice the eggplant and brush the slices with a bit of oil, then grill them using a skillet (each side). Stuff each slice with 1 tablespoon of tomato, 1 of mozzarella, a pinch of salt and oregano. Roll it and keep close using a toothpick. Place on a lasagna dish, which you need to season with a bit of oil before, then bake for 10-15 minutes.
-by itself would be the healthy-est form, steam it mash it like potatoes etc
use mrs dash for a salt subsitute or splinda to treat it like a sweet potato
check out www.recipezaar.com and they have plenty for free.
Eggplant Creole
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.
Rachel Ray makes a lot of eggplant recipes. Check on www.FoodNetwork.com and look under Rachel Ray. Her recipes are usually very healthy and always look wonderful!!
Healthy Eggplant (Aubergine) Pasta
2 eggplants
4 cups spaghetti sauce (One jar)
4 ounces crumbled feta cheese
8 cups cooked pasta (penne, rotini, etc)
2 tablespoons olive oil
kosher salt
1. Wash eggplant, cut into 1/4-1/2 inch thick slices (keep skin on). Brush both sides of each slice with olive oil and sprinkle with salt. place into broiler for 7 minutes or until golden brown. Flip over all slices and broil agian.
2. In the mean time cook pasta and heat sauce.
3. When both sides of the eggplant slices are light brown, cool for a few minutes and cut into chunks.
4. Drain pasta.
5. Mix together pasta, sauce, eggplant, feta.
6. Note: Cooked chicken could be added for protein.
Thursday, December 24, 2009
Any good recipes for an eggplant sandwich?!?!?
Okay so i went to an Italian restaurant a couple weeks ago and it was a pretty small unknown place and they didn't have many Vegetarian options. i was kind of skeptical at first since i had never had eggplant. But i found that i was amazingly delicious.So i was wondering what type of recipes there were for eggplant as an everyday meal?Any good recipes for an eggplant sandwich?!?!?
Here's an idea for a good sandwich using eggplants:
whole wheat bread
hummus
portabello mushroom
eggplant
basil
red onion
artichokes
sun dried tomato
A recipe for grilled vegan sausage eggplant sandwiches:
http://dilipdinner.blogspot.com/2009/04/鈥?/a>
Spicy Baked Eggplant: http://vegetarian.about.com/od/maindishe鈥?/a>
Baked Fried Eggplant: http://vegweb.com/index.php?topic=10873.鈥?/a>
Rustic Bread %26amp; Eggplant Lasagna: http://veganyumyum.com/2009/05/rustic-br鈥?/a>
Vegan yumyum has a lot of eggplant recipes on her site; check them out. =)Any good recipes for an eggplant sandwich?!?!?
thinly slice eggplant, zucchini, and yellow squash.Grill these along with tomatoes and onions. Serve on a roll with leafy greens and dressing of your choice. Really good!
You can slice it thinly, brush with olive oil, %26amp; grill over coals.
Here's an idea for a good sandwich using eggplants:
whole wheat bread
hummus
portabello mushroom
eggplant
basil
red onion
artichokes
sun dried tomato
A recipe for grilled vegan sausage eggplant sandwiches:
http://dilipdinner.blogspot.com/2009/04/鈥?/a>
Spicy Baked Eggplant: http://vegetarian.about.com/od/maindishe鈥?/a>
Baked Fried Eggplant: http://vegweb.com/index.php?topic=10873.鈥?/a>
Rustic Bread %26amp; Eggplant Lasagna: http://veganyumyum.com/2009/05/rustic-br鈥?/a>
Vegan yumyum has a lot of eggplant recipes on her site; check them out. =)Any good recipes for an eggplant sandwich?!?!?
thinly slice eggplant, zucchini, and yellow squash.Grill these along with tomatoes and onions. Serve on a roll with leafy greens and dressing of your choice. Really good!
You can slice it thinly, brush with olive oil, %26amp; grill over coals.
Could anyone suggest a delicious recipe with eggplant as an ingredient?
I was at the market today and was drawn to this rather fresh, plump, and purple eggplant, the problem is that I bought it on a whim and don't know what to do with it! Suggestions?Could anyone suggest a delicious recipe with eggplant as an ingredient?
EGGPLANT PESTO
PASTA WITH EGGPLANT PESTO
1 eggplant
6 cherry tomatoes
a handful of peeled almonds
fresh mint
grinded black pepper
extra virgin olive oil - Italian possibly
salt
200 grams penne pasta
Cut the eggplant into slices, put tem on a drainer and sprinkle with cooking salt, then add something heavy on top such as a pot full of water, and let it be for as long as possible (up to 2 hours).
Rinse the eggplant slices and grill them on both sides, then blend them together with the cherry tomatoes, the almonds, the fresh mint and a good quantity of extra virgin olive oil until it becomes a smooth cream. Check salt and add some freshly grinded black pepper.
Cook your pasta in a LOT of boiling salted water (the pasta has to float freely in water, if you put too little it won't cook evenly), then drain it and add the eggplant pesto.
Buon appetito!
ps. This is a Sicilian recipe from Trapani.Could anyone suggest a delicious recipe with eggplant as an ingredient?
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.
Stuffed aubergines with ruby chard and spinach salad
ingredientsserves 4
175 g (6 oz) canned borlotti beans
250 g (9 oz) cherry tomatoes, halved
8 baby aubergines, or 2 aubergines, halved
vegetable oil spray
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tsp ground cinnamon
1/4 tsp dried marjoram
2 tsp crushed garlic
1/2 tsp finely chopped red chilli
1/2 tsp vegetable oil
50 g (2 oz), peeled weight, onion, finely chopped
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
juice 1 lemon
freshly ground black pepper, to taste
for the salad1 tbsp white wine vinegar
freshly ground black pepper, to taste
pinch of cayenne pepper
1 tbsp extra virgin olive oil
60 g (2 1/4 oz|) mixed ruby chard and fresh spinach leaves
method
1. Drain the beans and rinse under cold water for 2 minutes to remove the salt.
2. Preheat the oven to 190鈥毬癈/375鈥毬癋/Gas Mark 5.
3. Arrange the tomatoes and aubergines in a roasting tin, spray lightly with vegetable oil and roast in the oven for 7-8 minutes. Remove the tomatoes and cool on a plate. Roast the aubergines for a further 10-12 minutes, or until tender.
4. Meanwhile, pound the cumin and coriander seeds, cinnamon, marjoram, garlic and chilli to a smooth paste in a mortar with a pestle.
5. Remove the aubergines from the oven, leave to cool slightly, then cut in half lengthways and scoop the flesh into a bowl using a teaspoon, reserving the skins.
6. Heat a non-stick frying pan over a medium heat, add the vegetable oil and fry the onion until golden brown. Add the spice paste and cook for 2 minutes. Add the aubergine pulp, beans, herbs, lemon juice and pepper and mash together using a fork. Remove from the heat and leave to cool.
7. Put 100 g (3 1/2 oz) of the cherry tomatoes into a bowl with the vinegar, pepper, cayenne and olive oil and blend with a hand-held electric blender, or use a food processor. Pass the dressing through a fine sieve.
8. Fill the aubergine skins with the bean mixture, then place 2 tomato halves on each filled skin and transfer to a non-stick baking tray. Heat in the oven for 10 minutes.
9. Arrange the ruby chard and spinach on a serving plate, drizzle with the tomato dressing and top with the aubergines
Cheesy aubergine bake
ingredientsserves 4
2 aubergines
salt
125 ml (4 fl oz) vegetable oil
175 g (6 oz) Gruyere or Mozzarella cheese, very thinly sliced
1 egg
225 g (8 oz) can tomatoes
1/2 onion, finely chopped
1 tablespoon tomato puree
1 tablespoon water
salt and freshly ground black pepper
margarine, for greasing
1 large tomato, sliced
method
1. Cut the aubergines into 5 mm (1/4 inch) slices and put them in a colander in layers, sprinkling salt between each layer. Cover with a plate and place a heavy weight on top. Leave for about 1 hour to draw out the bitter juices, then rinse the slices under cold running water and pat dry on absorbent paper.
2. Heat the oven to 180掳C (350掳F) Gas 4. Grease a shallow baking dish.
3. Pour enough of the oil into a large frying-pan to cover the base. Heat the oil, put a layer of aubergine slices in the pan and fry for 3-4 minutes on each side, turning once, until golden brown on both sides. Remove from the pan and drain on absorbent paper. Continue in the same way until all the aubergine slices are browned.
4. Place layers of aubergines and cheese alternately in prepared dish, finishing with a layer of cheese on top.
5. Put the egg, canned tomatoes, onion, tomato puree and water in a blender and blend until smooth. Season with a little salt and pepper, then pour over the aubergines and the cheese. Arrange the tomato slices on top.
6. Bake, uncovered, for 25 minutes, until heated through and bubbling. Serve straight from the dish.
Eggplant Sorentino
-Marinara Sauce 1 sl Mozzarella
1/2 c Mozzarella, grated
1 c Ricotta cheese, grated
1 md Or large eggplant
-Egg wash (1 cup Romano -cheese, grated mixed -with 2-3 eggs 1 ts Garlic powder
-Pinch parsley -Pinch salt and pepper -Flour Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts.
Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil. Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes.
try this page for more ideas
http://retete-culinare-diverse.ro/en/sea鈥?/a>
Doesn't this sound yummy? Just cut the recipe down to enough for your eggplant and use regular mozarella. http://www.epicurious.com/recipes/food/v鈥?/a>
Here's one that's a little healthier. http://vegetarian.betterrecipes.com/medi鈥?/a>
This is a great looking recipe!
http://thepioneerwoman.com/cooking/2009/鈥?/a>
eggplant hummus
Try www.aubergines.org/recipes.php
Bon appetit.
Hi try this link there are an handfull of great recipes on there
http://southernfood.about.com/od/eggplan鈥?/a>
eggplant omelet
eggplant parmesan! yummy!!!
EGGPLANT PESTO
PASTA WITH EGGPLANT PESTO
1 eggplant
6 cherry tomatoes
a handful of peeled almonds
fresh mint
grinded black pepper
extra virgin olive oil - Italian possibly
salt
200 grams penne pasta
Cut the eggplant into slices, put tem on a drainer and sprinkle with cooking salt, then add something heavy on top such as a pot full of water, and let it be for as long as possible (up to 2 hours).
Rinse the eggplant slices and grill them on both sides, then blend them together with the cherry tomatoes, the almonds, the fresh mint and a good quantity of extra virgin olive oil until it becomes a smooth cream. Check salt and add some freshly grinded black pepper.
Cook your pasta in a LOT of boiling salted water (the pasta has to float freely in water, if you put too little it won't cook evenly), then drain it and add the eggplant pesto.
Buon appetito!
ps. This is a Sicilian recipe from Trapani.Could anyone suggest a delicious recipe with eggplant as an ingredient?
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.
Stuffed aubergines with ruby chard and spinach salad
ingredientsserves 4
175 g (6 oz) canned borlotti beans
250 g (9 oz) cherry tomatoes, halved
8 baby aubergines, or 2 aubergines, halved
vegetable oil spray
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tsp ground cinnamon
1/4 tsp dried marjoram
2 tsp crushed garlic
1/2 tsp finely chopped red chilli
1/2 tsp vegetable oil
50 g (2 oz), peeled weight, onion, finely chopped
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
juice 1 lemon
freshly ground black pepper, to taste
for the salad1 tbsp white wine vinegar
freshly ground black pepper, to taste
pinch of cayenne pepper
1 tbsp extra virgin olive oil
60 g (2 1/4 oz|) mixed ruby chard and fresh spinach leaves
method
1. Drain the beans and rinse under cold water for 2 minutes to remove the salt.
2. Preheat the oven to 190鈥毬癈/375鈥毬癋/Gas Mark 5.
3. Arrange the tomatoes and aubergines in a roasting tin, spray lightly with vegetable oil and roast in the oven for 7-8 minutes. Remove the tomatoes and cool on a plate. Roast the aubergines for a further 10-12 minutes, or until tender.
4. Meanwhile, pound the cumin and coriander seeds, cinnamon, marjoram, garlic and chilli to a smooth paste in a mortar with a pestle.
5. Remove the aubergines from the oven, leave to cool slightly, then cut in half lengthways and scoop the flesh into a bowl using a teaspoon, reserving the skins.
6. Heat a non-stick frying pan over a medium heat, add the vegetable oil and fry the onion until golden brown. Add the spice paste and cook for 2 minutes. Add the aubergine pulp, beans, herbs, lemon juice and pepper and mash together using a fork. Remove from the heat and leave to cool.
7. Put 100 g (3 1/2 oz) of the cherry tomatoes into a bowl with the vinegar, pepper, cayenne and olive oil and blend with a hand-held electric blender, or use a food processor. Pass the dressing through a fine sieve.
8. Fill the aubergine skins with the bean mixture, then place 2 tomato halves on each filled skin and transfer to a non-stick baking tray. Heat in the oven for 10 minutes.
9. Arrange the ruby chard and spinach on a serving plate, drizzle with the tomato dressing and top with the aubergines
Cheesy aubergine bake
ingredientsserves 4
2 aubergines
salt
125 ml (4 fl oz) vegetable oil
175 g (6 oz) Gruyere or Mozzarella cheese, very thinly sliced
1 egg
225 g (8 oz) can tomatoes
1/2 onion, finely chopped
1 tablespoon tomato puree
1 tablespoon water
salt and freshly ground black pepper
margarine, for greasing
1 large tomato, sliced
method
1. Cut the aubergines into 5 mm (1/4 inch) slices and put them in a colander in layers, sprinkling salt between each layer. Cover with a plate and place a heavy weight on top. Leave for about 1 hour to draw out the bitter juices, then rinse the slices under cold running water and pat dry on absorbent paper.
2. Heat the oven to 180掳C (350掳F) Gas 4. Grease a shallow baking dish.
3. Pour enough of the oil into a large frying-pan to cover the base. Heat the oil, put a layer of aubergine slices in the pan and fry for 3-4 minutes on each side, turning once, until golden brown on both sides. Remove from the pan and drain on absorbent paper. Continue in the same way until all the aubergine slices are browned.
4. Place layers of aubergines and cheese alternately in prepared dish, finishing with a layer of cheese on top.
5. Put the egg, canned tomatoes, onion, tomato puree and water in a blender and blend until smooth. Season with a little salt and pepper, then pour over the aubergines and the cheese. Arrange the tomato slices on top.
6. Bake, uncovered, for 25 minutes, until heated through and bubbling. Serve straight from the dish.
Eggplant Sorentino
-Marinara Sauce 1 sl Mozzarella
1/2 c Mozzarella, grated
1 c Ricotta cheese, grated
1 md Or large eggplant
-Egg wash (1 cup Romano -cheese, grated mixed -with 2-3 eggs 1 ts Garlic powder
-Pinch parsley -Pinch salt and pepper -Flour Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts.
Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil. Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes.
try this page for more ideas
http://retete-culinare-diverse.ro/en/sea鈥?/a>
Doesn't this sound yummy? Just cut the recipe down to enough for your eggplant and use regular mozarella. http://www.epicurious.com/recipes/food/v鈥?/a>
Here's one that's a little healthier. http://vegetarian.betterrecipes.com/medi鈥?/a>
This is a great looking recipe!
http://thepioneerwoman.com/cooking/2009/鈥?/a>
eggplant hummus
Try www.aubergines.org/recipes.php
Bon appetit.
Hi try this link there are an handfull of great recipes on there
http://southernfood.about.com/od/eggplan鈥?/a>
eggplant omelet
eggplant parmesan! yummy!!!
Italian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
thxItalian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
Caponata (I love this stuff!)
makes 6 to 8 appetiser servings
* 5 tablespoons olive oil
* 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
* 1 medium onion, cubed
* 4 large garlic cloves, chopped
* 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
* 3 tablespoons red wine vinegar
* 2 tablespoons drained capers
* 1/3 cup chopped fresh basil
* Toasted pine nuts
Preparation
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. saut茅 until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)Italian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
Here you go :)
Eggplant Parmigiana Caponata
1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese
Serves 8.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.
^^^^^^^^^^^^^^^
Caponata (I love this stuff!)
makes 6 to 8 appetiser servings
* 5 tablespoons olive oil
* 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
* 1 medium onion, cubed
* 4 large garlic cloves, chopped
* 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
* 3 tablespoons red wine vinegar
* 2 tablespoons drained capers
* 1/3 cup chopped fresh basil
* Toasted pine nuts
Preparation
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. saut茅 until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)Italian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
Here you go :)
Eggplant Parmigiana Caponata
1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese
Serves 8.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.
^^^^^^^^^^^^^^^
Does anyone have the Atkins eggplant parmesan recipe?
It was a good recipe for eggplant paremesan in one of Atkins low carb recipe cookbooks. I gave my cookbook to a friend and no longe have it :(Does anyone have the Atkins eggplant parmesan recipe?
The challenge: Creating a thin, lightly crispy fried eggplant slices without using flour. %26lt;br%26gt; The solution: Our solution was twofold. First, we created a light batter by mixing water, Atkins Bake Mix and eggs. Secondly we fried the eggplant slices in very hot oil and did not crowd the pan. To keep carbs down, we used a carbohydrate-controlled tomato sauce, and whole milk ricotta cheese (instead of the more common part-skim).
* 4 small eggplants (about 6 ounces each), trimmed and sliced 1/8 to 1/4 inch thick (24 slices)
* salt
* 1 1/2 cups water
* 3/4 cup Atkins Bake Mix
* 2 large eggs, lightly beaten
* Olive oil for frying
* 1 1/4 cups controlled-carb tomato sauce (such as Raos)
* 2 cups whole milk ricotta cheese
* 4 ounces mozzarella cheese, shredded
* 2 large eggs
* 1/3 cup Parmesan cheese, finely grated, plus additional for serving
* 1/4 cup fresh parsley, chopped
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
1. Arrange eggplant slices in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.
2. In a large bowl, whisk together water, bake mix and 2 eggs until smooth.
3. Heat about 1/4 cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking. Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.
4. Heat oven to 400 F. Lightly butter a 13'; x 9'; baking dish. Add 1/2 cup tomato sauce to pan and tilt to coat bottom with sauce.
5. For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.
6. To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and contines baking for 10 additional minutes, until bubbly and lightly brown.
The challenge: Creating a thin, lightly crispy fried eggplant slices without using flour. %26lt;br%26gt; The solution: Our solution was twofold. First, we created a light batter by mixing water, Atkins Bake Mix and eggs. Secondly we fried the eggplant slices in very hot oil and did not crowd the pan. To keep carbs down, we used a carbohydrate-controlled tomato sauce, and whole milk ricotta cheese (instead of the more common part-skim).
* 4 small eggplants (about 6 ounces each), trimmed and sliced 1/8 to 1/4 inch thick (24 slices)
* salt
* 1 1/2 cups water
* 3/4 cup Atkins Bake Mix
* 2 large eggs, lightly beaten
* Olive oil for frying
* 1 1/4 cups controlled-carb tomato sauce (such as Raos)
* 2 cups whole milk ricotta cheese
* 4 ounces mozzarella cheese, shredded
* 2 large eggs
* 1/3 cup Parmesan cheese, finely grated, plus additional for serving
* 1/4 cup fresh parsley, chopped
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
1. Arrange eggplant slices in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.
2. In a large bowl, whisk together water, bake mix and 2 eggs until smooth.
3. Heat about 1/4 cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking. Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.
4. Heat oven to 400 F. Lightly butter a 13'; x 9'; baking dish. Add 1/2 cup tomato sauce to pan and tilt to coat bottom with sauce.
5. For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.
6. To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and contines baking for 10 additional minutes, until bubbly and lightly brown.
Does anyone know a good eggplant parmesian recipe or know where I can find one?
I know I can look up the recipe but I would like to find one that people have used and know its good.Does anyone know a good eggplant parmesian recipe or know where I can find one?
Eggplant Parmesan --
.INGREDIENTS
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
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.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.
3.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.
4.Bake in preheated oven for 35 minutes, or until golden brown.Does anyone know a good eggplant parmesian recipe or know where I can find one?
Eggplant Parmesan Recipe
This is incredible especially if you love eggplant which I do. Layers of great tastes going on here. It's very saucy and very herby. Enjoy
2 tablespoons oil
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup chopped fresh mushrooms
1 crushed clove of garlic or 1 teaspoon garlic salt
1 pound ground beef
1 large can Italian tomatoes chopped
6 ounce can tomato paste
2 teaspoons oregano
1 teaspoon basil
1/4 teaspoon pepper
1 tablespoon sugar
1 large unpeeled eggplant cut into 1/2'; thick slices
2 beaten eggs
1/2 cup dried bread crumbs
1-1/4 cup grated parmesan cheese
1/4 cup oil
8 ounces Mozzarella cheese
Oil for frying
In frying pan cook onions, celery, green pepper, garlic and mushrooms in oil stirring frequently.
Add beef and cook until brown.
Blend in tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water.
Bring to a boil then reduce heat and cook slowly for one hour stirring occasionally.
In bowl combine eggs and 1 tablespoon water.
Place bread crumbs on a plate.
Coat eggplant with egg mixture then with crumbs.
In a frying pan cook slices a few at a time in hot oil until brown and crisp on both sides.
Layer ingredients as follows: 1/2 of eggplant, 1/2 parmesan cheese,
1/2 Mozzarella cheese, and 1/2 tomato mixture then repeat layer and
bake at 325 for 50 minutes.
I love a no-fry vegan recipe for fried eggplant:
for the crust:
2/3 cup bread crumbs
2/3 cup parmesan cheese
basil (the recipe calls for dried, but the fresh basil will taste better)
Slice your eggplant about 1/2 inch thick
1/2 onion (grated) (I like a little less onion and a little more garlic)
1/2 cup vegan mayo
Mix these and spread on both sides of the eggplant slices. Then, cover both sides in the bread crumb mix. Layer the slices on a greased cookie sheet, and bake 12 min each side at 425F.
For the ';parmesian'; touch, cover the baked eggplant slices with the tomato sauce of your sauce and cover with shredded muzzarella. I love this guilt-free dish, and hope you'll like it, too.
3 lg. eggplants (approx. 3 lbs.)
1 (1 lb. 12 oz.) can peeled tomatoes (Progresso)
1 1/2 c. water
Salt, as needed
1 lg. clove garlic
Olive oil for frying (or other vegetable oil)
1 c. freshly ground Parmesan cheese
Wash eggplants; slice them 1/2'; slices; sprinkle slices lightly with salt and place them in colander to drain. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1 1/2 cups of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil browning both sides. Place eggplants in layers in Corningware 10'; skillet serving, topping each layer with tomato sauce and generous sprinkling of Parmesan cheese. Bake in 350 degree oven for 20 minutes. May be served hot or cold.
I use 2 eggplants, homemade sauce, lb. mozzarella, grated cheese, flour, 2 eggs. First thing I do is peel the eggplant then slice thinly into rings. When finished cutting eggplant arrange on a dish one layer at a time with salt on each layer then lay a dish on top with some thing heavy on it, this will get the bitter taste out of the eggplant. Leave for about 1 hour. Drain all water our pat dry with paper towels. Beat 2 eggs, in another dish put flour with salt and pepper added. Put eggplant in egg then flour then in hot frying pan with oil add eggplant till light brown on both sides. Place on paper towels to drain off oil. Get a pan and start with sauce on bottom then layer of eggplant, more sauce, grated cheese and then mozzarella. Keeping layering and end with mozzarella on top. Put in 350 degree oven for 1 hour. Cover with foil and make slits in foil with knife. Hope you enjoy it I have been making it for years and my family loves it.
try to get a female eggplant
they have less seeds
it stem has an indentation
and the male protrudes
figures, huh?
i peel my eggplant then slice it
put it in a collender ald salt each slice
let stand for about 20 minutes
then rinse off salt and let drain
pat dry
dip in italian bread crumbs
and then egg mixture then crumbs again
saute in 1/2 olive oil and 1/2 butter mixture
drain and paper towels
layer in pan like lazagna
spaghetti sauce, eggplant mozerella cheese
till no more is left
bake in oven
325 for about 1/2 hour
and enjoy
Healthy Eggplant Parmesan: http://www.recipe4living.com/Recipe/2638鈥?/a>
All of our recipes are user submitted which means this is tried and true!
Try allrecipes.com, they have tons of recipes also reviews from people who have made the recipes.
You can check out the one I created by googling ';Jenny's Kitchen Cabinet';. Bon Appetit!numbering
Eggplant Parmesan --
.INGREDIENTS
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
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.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.
3.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.
4.Bake in preheated oven for 35 minutes, or until golden brown.Does anyone know a good eggplant parmesian recipe or know where I can find one?
Eggplant Parmesan Recipe
This is incredible especially if you love eggplant which I do. Layers of great tastes going on here. It's very saucy and very herby. Enjoy
2 tablespoons oil
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup chopped fresh mushrooms
1 crushed clove of garlic or 1 teaspoon garlic salt
1 pound ground beef
1 large can Italian tomatoes chopped
6 ounce can tomato paste
2 teaspoons oregano
1 teaspoon basil
1/4 teaspoon pepper
1 tablespoon sugar
1 large unpeeled eggplant cut into 1/2'; thick slices
2 beaten eggs
1/2 cup dried bread crumbs
1-1/4 cup grated parmesan cheese
1/4 cup oil
8 ounces Mozzarella cheese
Oil for frying
In frying pan cook onions, celery, green pepper, garlic and mushrooms in oil stirring frequently.
Add beef and cook until brown.
Blend in tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water.
Bring to a boil then reduce heat and cook slowly for one hour stirring occasionally.
In bowl combine eggs and 1 tablespoon water.
Place bread crumbs on a plate.
Coat eggplant with egg mixture then with crumbs.
In a frying pan cook slices a few at a time in hot oil until brown and crisp on both sides.
Layer ingredients as follows: 1/2 of eggplant, 1/2 parmesan cheese,
1/2 Mozzarella cheese, and 1/2 tomato mixture then repeat layer and
bake at 325 for 50 minutes.
I love a no-fry vegan recipe for fried eggplant:
for the crust:
2/3 cup bread crumbs
2/3 cup parmesan cheese
basil (the recipe calls for dried, but the fresh basil will taste better)
Slice your eggplant about 1/2 inch thick
1/2 onion (grated) (I like a little less onion and a little more garlic)
1/2 cup vegan mayo
Mix these and spread on both sides of the eggplant slices. Then, cover both sides in the bread crumb mix. Layer the slices on a greased cookie sheet, and bake 12 min each side at 425F.
For the ';parmesian'; touch, cover the baked eggplant slices with the tomato sauce of your sauce and cover with shredded muzzarella. I love this guilt-free dish, and hope you'll like it, too.
3 lg. eggplants (approx. 3 lbs.)
1 (1 lb. 12 oz.) can peeled tomatoes (Progresso)
1 1/2 c. water
Salt, as needed
1 lg. clove garlic
Olive oil for frying (or other vegetable oil)
1 c. freshly ground Parmesan cheese
Wash eggplants; slice them 1/2'; slices; sprinkle slices lightly with salt and place them in colander to drain. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1 1/2 cups of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil browning both sides. Place eggplants in layers in Corningware 10'; skillet serving, topping each layer with tomato sauce and generous sprinkling of Parmesan cheese. Bake in 350 degree oven for 20 minutes. May be served hot or cold.
I use 2 eggplants, homemade sauce, lb. mozzarella, grated cheese, flour, 2 eggs. First thing I do is peel the eggplant then slice thinly into rings. When finished cutting eggplant arrange on a dish one layer at a time with salt on each layer then lay a dish on top with some thing heavy on it, this will get the bitter taste out of the eggplant. Leave for about 1 hour. Drain all water our pat dry with paper towels. Beat 2 eggs, in another dish put flour with salt and pepper added. Put eggplant in egg then flour then in hot frying pan with oil add eggplant till light brown on both sides. Place on paper towels to drain off oil. Get a pan and start with sauce on bottom then layer of eggplant, more sauce, grated cheese and then mozzarella. Keeping layering and end with mozzarella on top. Put in 350 degree oven for 1 hour. Cover with foil and make slits in foil with knife. Hope you enjoy it I have been making it for years and my family loves it.
try to get a female eggplant
they have less seeds
it stem has an indentation
and the male protrudes
figures, huh?
i peel my eggplant then slice it
put it in a collender ald salt each slice
let stand for about 20 minutes
then rinse off salt and let drain
pat dry
dip in italian bread crumbs
and then egg mixture then crumbs again
saute in 1/2 olive oil and 1/2 butter mixture
drain and paper towels
layer in pan like lazagna
spaghetti sauce, eggplant mozerella cheese
till no more is left
bake in oven
325 for about 1/2 hour
and enjoy
Healthy Eggplant Parmesan: http://www.recipe4living.com/Recipe/2638鈥?/a>
All of our recipes are user submitted which means this is tried and true!
Try allrecipes.com, they have tons of recipes also reviews from people who have made the recipes.
You can check out the one I created by googling ';Jenny's Kitchen Cabinet';. Bon Appetit!
Pickling Eggplant Recipe?
I must be getting dementia because I bought a pound of eggplant on 2 separate occasions within the same week (so I have alot)..... we cannot eat that many so wondered if anyone had a good pickling recipe that keeps awhile.Pickling Eggplant Recipe?
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).
Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
OR
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1/2 c. oil
1/2 c. wine vinegar
1/4 c. white vinegar
3 cloves garlic, minced
2 stalks celery, chopped
3 red peppers, chopped
In large bowl, slice eggplant (without skin) and layer between salt. Pour 3 cups of white vinegar over eggplant and leave overnight. Wring out each piece twice - slice into strips. Put in large mixing bowl and add 1/2 cup oil, 1/4 cup white vinegar, 1/2 cup wine vinegar. Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.
OR
PICKLED EGGPLANT
Eggplant
1 qt. wine vinegar
Red pepper flakes
Pieces of garlic
Olive oil
Oregano
Dilute vinegar with half water. Put in red pepper flakes. Bring to a boil, put in peeled eggplant slices and boil a few minutes, drain and cool.
In a jar put a little olive oil, then eggplant, garlic, oregano until jar is filled, let stay a week and store.
JMPickling Eggplant Recipe?
PICKLED EGGPLANT
6 lb. sm. eggplants
2 1/2 tbsp. salt, divided
2 qt. distilled white vinegar
2 tsp. dried hot red pepper flakes, divided
1/2 c. pickled capers, optional
6 cloves garlic, peeled %26amp; sliced
1 tbsp. dried oregano, divided
Rinse and peel eggplant. Cut into 1/4 inch lengthwise slices, then cut slices into lengthwise 1/4 inch strips. Place the shredded eggplant into a nonreactive (plastic or stainless) colander and toss with 1 1/2 tablespoons salt. Place a plate on the eggplant and place a weight (like several large cans of tomatoes) on the plate. Let eggplant stand for 2 hours, so that bitter juices drain away. Place colander under running cold water and rinse eggplant quickly. After rinsing the eggplant, take a handful at a time and squeeze out all the excess water from it. Set aside.
Bring vinegar and hot pepper flakes to boil and add eggplant. Raise heat to highest and allow eggplant to remain in vinegar for 2 minutes. Lift eggplant out with a skimmer to a nonreactive bowl. Reserve vinegar.
Wash 6 pint jars and immerse in pot of boiling water. Remove jars with tongs and fill halfway with the eggplant. Add optional capers, oregano and garlic. Fill jar with eggplant to within 1 inch of top. Return vinegar to a oil and ladle into jars, filling them to within 1/2 inch of the top. Wipe rims of jars with a clean, damp cloth. Immerse lids in boiling water and cover jars. Screw on rings and cool jars. Label, date and store jars in a cool, dark place. To serve the pickled eggplant, drain it and toss with olive oil. Makes 6 pints.
Lightly Pickled Eggplant
Ingredients:
2 lb Japanese eggplant
4 c Red wine vinegar
4 c Water
1 tb Coarse salt
30 Fresh mint leaves
5 lg Garlic cloves, thinly sliced
1/2 ts Red pepper flakes
2 c Olive oil, or as needed
Instructions:
Peel the eggplants %26amp; cut them into 1/4'; thick slices. Bring the vinegar,
water %26amp; salt to a boil in a heavy saucepan. In the boiling liquid, immerse
as many of the eggplant slices as possible in one layer. Lower the heat to
a simmer %26amp; set a weighted plate on top of the eggplant to keep it
submerged. Cook for about 10 minutes, until it is soft %26amp; easily pierced.
Remove with a slotted spoon. Repeat with the remaining slices of eggplant.
If the liquid becomes too concentrated, add 1 c more of both water %26amp;
vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with
some mint, garlic %26amp; red pepper flakes. Repeat until all the layers are used
up %26amp; cover with olive oil. Cover %26amp; allow to marinate at room temperature
for 2 days.
YOU CAN SLICE THEM THIN, DREDGE IN SEASONED FLOUR, THEN EGG, BACK IN FLOUR AND FRY TIL CRISP AND FREEZE THEM. WHEN YOUR READY FOR EGGPLANT PARMESIAN, JUST TAKE EM OUT OF THE FREEZER. make sure they are separated and not touching when you freeze em!
A balsamic vinaigrette would be a good idea....
1/4 cup balsamic vinegar
1 Tbs minced onion
1 tbs minced garlic
1/2 tsp
1/2 tsp pepper
3/4 cup oil
They taste GREAT grilled
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).
Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).
Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
OR
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1/2 c. oil
1/2 c. wine vinegar
1/4 c. white vinegar
3 cloves garlic, minced
2 stalks celery, chopped
3 red peppers, chopped
In large bowl, slice eggplant (without skin) and layer between salt. Pour 3 cups of white vinegar over eggplant and leave overnight. Wring out each piece twice - slice into strips. Put in large mixing bowl and add 1/2 cup oil, 1/4 cup white vinegar, 1/2 cup wine vinegar. Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.
OR
PICKLED EGGPLANT
Eggplant
1 qt. wine vinegar
Red pepper flakes
Pieces of garlic
Olive oil
Oregano
Dilute vinegar with half water. Put in red pepper flakes. Bring to a boil, put in peeled eggplant slices and boil a few minutes, drain and cool.
In a jar put a little olive oil, then eggplant, garlic, oregano until jar is filled, let stay a week and store.
JMPickling Eggplant Recipe?
PICKLED EGGPLANT
6 lb. sm. eggplants
2 1/2 tbsp. salt, divided
2 qt. distilled white vinegar
2 tsp. dried hot red pepper flakes, divided
1/2 c. pickled capers, optional
6 cloves garlic, peeled %26amp; sliced
1 tbsp. dried oregano, divided
Rinse and peel eggplant. Cut into 1/4 inch lengthwise slices, then cut slices into lengthwise 1/4 inch strips. Place the shredded eggplant into a nonreactive (plastic or stainless) colander and toss with 1 1/2 tablespoons salt. Place a plate on the eggplant and place a weight (like several large cans of tomatoes) on the plate. Let eggplant stand for 2 hours, so that bitter juices drain away. Place colander under running cold water and rinse eggplant quickly. After rinsing the eggplant, take a handful at a time and squeeze out all the excess water from it. Set aside.
Bring vinegar and hot pepper flakes to boil and add eggplant. Raise heat to highest and allow eggplant to remain in vinegar for 2 minutes. Lift eggplant out with a skimmer to a nonreactive bowl. Reserve vinegar.
Wash 6 pint jars and immerse in pot of boiling water. Remove jars with tongs and fill halfway with the eggplant. Add optional capers, oregano and garlic. Fill jar with eggplant to within 1 inch of top. Return vinegar to a oil and ladle into jars, filling them to within 1/2 inch of the top. Wipe rims of jars with a clean, damp cloth. Immerse lids in boiling water and cover jars. Screw on rings and cool jars. Label, date and store jars in a cool, dark place. To serve the pickled eggplant, drain it and toss with olive oil. Makes 6 pints.
Lightly Pickled Eggplant
Ingredients:
2 lb Japanese eggplant
4 c Red wine vinegar
4 c Water
1 tb Coarse salt
30 Fresh mint leaves
5 lg Garlic cloves, thinly sliced
1/2 ts Red pepper flakes
2 c Olive oil, or as needed
Instructions:
Peel the eggplants %26amp; cut them into 1/4'; thick slices. Bring the vinegar,
water %26amp; salt to a boil in a heavy saucepan. In the boiling liquid, immerse
as many of the eggplant slices as possible in one layer. Lower the heat to
a simmer %26amp; set a weighted plate on top of the eggplant to keep it
submerged. Cook for about 10 minutes, until it is soft %26amp; easily pierced.
Remove with a slotted spoon. Repeat with the remaining slices of eggplant.
If the liquid becomes too concentrated, add 1 c more of both water %26amp;
vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with
some mint, garlic %26amp; red pepper flakes. Repeat until all the layers are used
up %26amp; cover with olive oil. Cover %26amp; allow to marinate at room temperature
for 2 days.
YOU CAN SLICE THEM THIN, DREDGE IN SEASONED FLOUR, THEN EGG, BACK IN FLOUR AND FRY TIL CRISP AND FREEZE THEM. WHEN YOUR READY FOR EGGPLANT PARMESIAN, JUST TAKE EM OUT OF THE FREEZER. make sure they are separated and not touching when you freeze em!
A balsamic vinaigrette would be a good idea....
1/4 cup balsamic vinegar
1 Tbs minced onion
1 tbs minced garlic
1/2 tsp
1/2 tsp pepper
3/4 cup oil
They taste GREAT grilled
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).
Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
Subscribe to:
Posts (Atom)