EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and peppers salad is a great side dish or an appetizer in the summer. It's perfect for parties; just place a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious!
Provided by Allrecipes Member
Categories Vegetable Salads
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
- Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
- Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
- Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
ACADIA'S BAKED EGGPLANT
Well the eggplants are coming in from the garden in a big way. The last time I looked there were 10 eggplant fruit on the plant plus another 10 purple flowers. I guess I'm going to be searching the eggplant section of Zaar for additional ideas. LOL!
Provided by AcadiaTwo
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Slice eggplant so you have round 1/4" slices.
- Place slices on a cooling rack and salt both sides.
- Let sit for 30 minutes.
- Preheat oven to 500 degrees F.
- Take each slice of eggplant and dab them with a paper towel to remove moisture.
- Spray cookie sheet with PAM and place eggplants on it.
- Bake each side of the eggplant slices for 5 minutes on each side.
- Remove from oven.
- Top each slice with spaghetti sauce.
- Then sprinkle each slice with mozzarella cheese.
- Bake for 10 minutes or until cheese melts.
- Enjoy.
Nutrition Facts : Calories 36.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.4, Sodium 476.6, Carbohydrate 7.3, Fiber 3.1, Sugar 3.7, Protein 1.1
ACADIA'S STUFFED EGGPLANT
Make and share this Acadia's Stuffed Eggplant recipe from Food.com.
Provided by AcadiaTwo
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cut eggplant top off, and cut eggplant in half length wise. Scoop out flesh and seeds. (Discard seedy areas.) Chop flesh into bite sized pieces.
- Sprinkle kosher salt & pepper into the two eggplant halves.
- Line a baking dish/pan with a sheet of baker's parchment paper and bake the eggplant halves with a teaspoon of butter in each half for 20 minutes.
- Chop onion, pepper & eggplant into 1/4" pieces (does not have to be precise).
- In skillet add 1 tablespoon of margarine.
- On medium low heat saute onion, bell pepper, eggplant pieces and mushrooms until tender. About 5 minutes.
- Sprinkle garlic salt over mixture.
- Stir.
- Add Velveeta cheese by placing cheese on top of mixture.
- When the cheese melts, stir the whole mixture together so cheese coats vegetables.
- Remove eggplant from oven and stuff the two halves with the vegetable & cheese mixture.
- Bake combination another 20 minutes or until eggplant halves are tender.
- Enjoy!
Nutrition Facts : Calories 190.7, Fat 11.5, SaturatedFat 7.2, Cholesterol 35.1, Sodium 515, Carbohydrate 16.8, Fiber 5.6, Sugar 8.8, Protein 8.2
ACADIA'S EGGPLANT CASSEROLE
Yet another recipe for eggplant! LOL! I have seven eggplants on my eggplant and about 6 purple flowers. How many different ways can you serve up eggplant? Eggplant ice cream anyone? LOL!
Provided by AcadiaTwo
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-Heat oven at 350 degrees F.
- Chop onion into 1/4" pieces.
- In skillet add 1 tablespoon of margarine.
- On medium-low heat saute onion until translucent (not brown).
- Stir frequently.
- Add bell pepper and eggplant pieces with onion.
- Sprinkle salt over mixture.
- Saute until tender.
- Spray PAM in 2-quart baking dish.
- Add eggplant, pepper and onion mixture into baking dish.
- Mix cheeses together.
- Sprinkle cheese mixture on top of eggplant mixture.
- Bake in oven for 15-minutes or until cheese has melted.
- Serve and enjoy.
VELVEETA EGGPLANT CASSEROLE
another one of darlene kossmans eggplant recipes luckily she had alot of them this one has velveeta
Provided by Dienia B.
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- peel cube eggplant
- cook until transparent
- drain
- make whitesauce
- with milk salt and flour
- put eggplant in well greased casserole
- cube velveeta top eggplant.
- pour over white sauce
- top with buttered bread crumbs bake 350 for 30 minutes.
Nutrition Facts : Calories 242.2, Fat 10.3, SaturatedFat 5.9, Cholesterol 26.6, Sodium 677.4, Carbohydrate 30.6, Fiber 3.9, Sugar 3.5, Protein 7.5
ACADIA'S EGGPLANT AND PEPPER W/VELVEETA
Another eggplant recipe created to use up my many eggplants. I'm sorry to say that the frost hit the plant hard last night, so I harvested all of the remaining eggplants (10). I did find good homes for many of the eggplants with friends and neighbors. LOL!
Provided by AcadiaTwo
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop onion into 1/4" pieces.
- In skillet add 1 tablespoon of margarine.
- On low heat saute onion until translucent.
- Add bell pepper and eggplant pieces with onion.
- Sprinkle salt over mixture.
- Stir.
- Saute until tender.
- Add Velveeta cheese by placing cheese on top of mixture.
- When it melts, stir the whole mixture together so cheese coats vegetables.
- Enjoy.
Nutrition Facts : Calories 135.8, Fat 5, SaturatedFat 1.6, Cholesterol 5.6, Sodium 199.9, Carbohydrate 21.9, Fiber 10.4, Sugar 9.9, Protein 4.6
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