Aubergine And Pepper Delight Recipes

EGGPLANT AND RED PEPPER BAKE

Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

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

RED PEPPERS STUFFED WITH AUBERGINE PUREE

Red Peppers Stuffed with Aubergine Puree image

Provided by Food Network

Categories appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

3 medium-sized aubergines (eggplants)
3 tablespoons olive oil
1 large clove garlic, finely chopped
Juice of 1 large lemon
3 tablespoons chopped parsley
Salt and freshly ground black pepper
4 large red bell peppers

Steps:

Make the aubergine puree by grilling the aubergines until the skins are charred and starting to blister which should mean that the pulp inside is soft. Leave to cool slightly then remove the skin by rubbing gently under cold water. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl.
Preheat the oven to 350 degrees F.
Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, replace in the oven to warm through.
After 15 minutes remove the peppers from the oven, sprinkle with remaining parsley and serve with plain toasted bread fingers.

AUBERGINE & PEPPER SALAD

Aubergine & pepper salad image

A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat

Provided by John Torode

Categories Dinner, Lunch, Side dish

Time 1h

Number Of Ingredients 5

Ingredients

250g jar ready-roasted red pepper
2-3 aubergines
olive oil
2 garlic cloves , sliced
thyme leaves

Steps:

Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and aubergines. Drizzle with olive oil, sprinkle with the sliced garlic cloves, some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.

GRILLED EGGPLANT (AUBERGINE) AND PEPPER SALAD

Grilled Eggplant (Aubergine) and Pepper Salad image

This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.

Provided by Chabear01

Categories Moroccan

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 large orange bell peppers or 2 large yellow bell peppers
2 medium zucchini, rinsed, ends trimmed, and halved lengthwise
1 large eggplant, rinsed, ends trimmed, and thicly sliced crosswise
1 large sweet onion, peeled and thickly sliced
3/4 cup moroccan marinade (reserved from flank steak Flank Steak With Warm Moroccan Spices)
1/2 cup pine nuts, toasted
1/4 cup fresh mint leaves, chopped
red wine vinegar
salt & fresh ground pepper

Steps:

Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
Brush both sides of vegetables with Moroccan marinade.
Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
Transfer to a large cutting board as done.
Cut vegetables into 1 inch pieces and put in a bowl.
Add pine nuts, mint and any remaining marinade.
Mix, adding more vinegar, salt and pepper to taste.

Nutrition Facts : Calories 136.4, Fat 8.3, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 14.5, Fiber 5.8, Sugar 7.5, Protein 4.1