Baked Eggplant With Cashews Recipes

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BAKED EGGPLANT WITH CASHEWS



Baked Eggplant with Cashews image

A tasty and easy dish that's just about a meal all by itself. An equal amount of paprika may be substituted for the saffron.

Provided by REDPOT

Categories     Side Dish     Casseroles

Time 45m

Yield 4

Number Of Ingredients 15

2 large eggplants, sliced
salt to taste
1 cup dry whole wheat bread crumbs
½ teaspoon brown sugar
1 onion, finely chopped
1 celery stalk, diced
1 roma (plum) tomato, seeded and chopped
½ cup red bell pepper, finely chopped
5 pimento-stuffed green olives, sliced
2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon powdered saffron
½ cup soy milk
½ cup heavy cream
½ cup cashews

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
  • In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
  • In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
  • Bake 30 minutes in the preheated oven, until crisp and golden brown.

Nutrition Facts : Calories 450 calories, Carbohydrate 43.7 g, Cholesterol 40.8 mg, Fat 28.8 g, Fiber 13.4 g, Protein 10.8 g, SaturatedFat 9.9 g, Sodium 424.8 mg, Sugar 11.8 g

BAKED-EGGPLANT PARMESAN



Baked-Eggplant Parmesan image

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 10

Extra-virgin olive oil, for brushing
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

Steps:

  • Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g

CRISPY BAKED EGGPLANT



Crispy Baked Eggplant image

This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.

Provided by A Good Thing

Categories     Cheese

Time 20m

Yield 10 slices, approx., 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/2 cup mayonnaise
1 tablespoon dried onion flakes (optional)
1/4 teaspoon salt
1/3 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning

Steps:

  • Preheat oven to 425°F.
  • In a small bowl stir together mayonnaise, dried onion, and salt.
  • In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
  • Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
  • Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
  • Bake in hot oven for about 12 to 15 minutes turning about half way through.
  • Enjoy!
  • (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2

LIANG BAN QIE ZI (EGGPLANT WITH GARLIC, GINGER AND SCALLIONS)



Liang Ban Qie Zi (Eggplant With Garlic, Ginger and Scallions) image

The Shanghainese dish of seasoned and steamed eggplant is typically served cold, but this version can also be eaten warm or at room temperature. Steaming eggplant is a revelation - it brings out the vegetable's gentle, earthy flavor and creates an astonishingly silky, light texture that soaks up sauces efficiently. Here, the eggplant is topped with an aromatic mix of garlic, ginger and scallions, which release their intoxicating fragrance when hot oil is poured over. Regular globe eggplant is fine, and long Japanese or Chinese eggplant works just as well (use the same weight). A steamer insert, bamboo steamer or stainless steel trivet is a smart investment that makes steaming in a wide, deep skillet simple, but you can also use stainless steel cookie cutters or balls of aluminum foil. Use tamari in place of soy sauce for an easy gluten-free substitution.

Provided by Hetty McKinnon

Categories     dinner, weeknight, vegetables, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds eggplant (1 large), base and stem trimmed
3 tablespoons soy sauce
1 tablespoon black vinegar (such as Chinkiang vinegar)
1 tablespoon chile crisp or chile oil (preferably one that contains Sichuan peppercorns)
1 teaspoon granulated sugar
2 garlic cloves, peeled and finely chopped
2 scallions, trimmed, white and green parts finely sliced
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
3 tablespoons neutral oil such as canola or grapeseed
Rice, to serve

Steps:

  • Set up a wide, deep skillet or wok with a steamer insert, bamboo steamer or stainless steel trivet (see Tip). Find a heatproof plate that fits into your cooking vessel. Add about 1 to 2 inches of water (making sure it won't touch the bottom of the plate), cover with a lid (or sheet pan or aluminum foil) that fully encloses the steamer, and bring to a boil over medium-high heat.
  • Meanwhile, slice the eggplant into ½-inch-thick circles, then slice each disk into ½-inch strips. Arrange the eggplant pieces on the heatproof plate, stacking them but leaving some gaps to allow the steam to reach all sides of the eggplant.
  • Carefully place the plate of eggplant into the steamer insert or bamboo steamer, or on top of the trivet. Cover and steam for 9 to12 minutes, until the flesh is easily pierced with a fork, but still firm enough to hold its shape. Carefully transfer the eggplant to a colander set in the sink to cool and drain.
  • In a small bowl, combine the soy sauce, black vinegar, chile crisp and granulated sugar.
  • When the eggplant is cool to the touch, transfer it to a shallow serving bowl or a rimmed plate. Pile the garlic, scallions and ginger in the center of the eggplant; don't scatter.
  • In a small pan, heat the oil on medium-high for 2 to 3 minutes; the oil is hot enough if it bubbles when a wooden chopstick or spoon is inserted. Very carefully pour the hot oil over the ginger, garlic and scallions; it will sizzle and become very fragrant.
  • Pour the soy sauce mixture over the eggplant. Serve warm, at room temperature or cold, with rice.

CHEESY BAKED EGGPLANT



Cheesy Baked Eggplant image

Make and share this Cheesy Baked Eggplant recipe from Food.com.

Provided by ladywisconsin

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil
1 tablespoon garlic powder
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated parmesan cheese, divided
3/4 cup pasta sauce
2 teaspoons italian seasoning

Steps:

  • Preheat the oven to 350°F (175°C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
  • Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
  • Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 280.7, Fat 19.5, SaturatedFat 7.1, Cholesterol 32.5, Sodium 488, Carbohydrate 14.9, Fiber 4.5, Sugar 6.7, Protein 13.7

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