Aubergine Eggplant Assanta Recipes

EGGPLANT (AUBERGINE) PARMESANA

Eggplant (Aubergine) Parmesana image

This is an excellent Italian recipe! It was cooked and served to us for dinner by an older friend. We really enjoyed it - so she gave me her recipe - and I share it with you. I hope you will enjoy it as much as we do.

Provided by Trisha W

Categories Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices
salt, to taste
flour, for coating the eggplant slices
1/4-1/2 cup olive oil
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced
1/2 cup parmesan cheese (Fresh is better)
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 tablespoon basil, finely cut
1 teaspoon sugar
2 cups canned tomatoes, chopped and undrained
1/2 teaspoon salt
3 tablespoons canned tomato sauce
pepper, to taste

Steps:

Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
Sprinkle both sides of the eggplant slices with the salt.
Let the slices sit on a paper towel 20-30 minutes.
Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, Jack cheese,& parmesan cheese.
Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.

Nutrition Facts : Calories 236.3, Fat 18.5, SaturatedFat 6.3, Cholesterol 27.9, Sodium 536.9, Carbohydrate 9.1, Fiber 3.3, Sugar 4.6, Protein 10.1

AUBERGINE (EGGPLANT) ASSANTA

Aubergine (Eggplant) Assanta image

Another unusual recipe, which I have slightly adapted - just by adding some garlic - from a recipe from Greek chef and restaurateur Theodore Kyriakou's 'real greek food', which he co-authored with food writer Charles Campion. This recipe, which can be served as part of a mezedes spread, "originates from the Greek Jewish community of the city of Thessaloniki". I am posting it here for the 2005 Zaar World Tour. The recipe did not specify the quantity this recipe makes. My guesstimate is 4 cups. If you make this before I have a chance to make it, it would be really helpful if you could please indicate in your review the quantity this recipe makes. Any specific information you can offer on your experience of cooking times would also be helpful. This recipe is strangely lacking in those details, but sounded too interesting to pass over.

Provided by bluemoon downunder

Categories Onions

Time 1h10m

Yield 4 cups

Number Of Ingredients 8

Ingredients

250 g dried garbanzo beans
500 g Spanish onions, peeled and finely chopped
4 garlic cloves, chopped
4 tablespoons extra virgin olive oil
600 g aubergines
1 teaspoon powdered cumin
sea salt, to taste
fresh ground pepper, to taste

Steps:

Soak the chickpeas overnight in a large bowl of water, to which a pinch of salt has been added. Next morning, discard the water and rinse the chickpeas under cold running water.
Sauté the onions and garlic until they are soft but not browned at all, in about 1 tablespoon of the olive oil in a pan. Add the chickpeas, cover with water and bring to the boil. Turn down the heat to a simmer and cook, for anywhere between 30 and 60 minutes, uncovered until the chickpeas are soft and fully cooked. If necessary, keep topping up with boiling water. (This is the only recipe in the book, of those I've read or made,which is a bit vague about the cooking times in this step. I can but conclude that chickpeas vary in how long it takes for them to be cooked. The important thing is to ensure that the chickpeas are throughly cooked. Cut one open before completing this step.) Strain off the water and set aside.
Preheat the oven to 200C°/400°F/Gas 6. Place the aubergines, whole, on an oiled baking sheet and roast them until they are very soft. When they have cooled down enough to handle, remove the skins and mash the flesh in a bowl with a fork. Season with salt and pepper, to taste, stir in the cumin and the chickpeas and mix well so that all ingredients are thoroughly combined.
Take a lightly oiled roasting tray (about 25cmx25cmx5cm) and spread the mixture out evenly onto the tray, sprinkle generously with olive oil and bake in the oven for about 30 minutes, or until done.

Nutrition Facts : Calories 441.8, Fat 17.8, SaturatedFat 2.4, Sodium 23.4, Carbohydrate 60.3, Fiber 17.8, Sugar 15.6, Protein 15

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