Berinzila Eggplant And Ham Recipes

"BERINZILA" (EGGPLANT AND HAM)

Steps:

• Preheat oven to 350 dg.
• Peel eggplants, slice, sprinkle lightly with garlic salt and set aside about 15 minutes on paper towels.
• Saute onion in 1 T butter or oil, add ham and wine, and cook until wine nearly evaporates. Add tomatoes and simmer 10 minutes.
• Meanwhile, pat eggplant dry, dust with flour and fry in 2 T butter or oil until golden. Drain.
• Layer eggplant, then a portion of ham mixture, another layer of eggplant, etc. in greased casserole dish and cover with Parmesan cheese.
• Bake at 350 dg. for 30 minutes.

GRILLED EGGPLANT PARM

Steps:

• Preheat the oven to 425 degrees F.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate.
• Meanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side.
• Spread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan.
• Bake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes.
• Sprinkle with the sliced basil and serve warm.

EASY EGGPLANT, MOZZARELLA & HAM WRAPS

Steps:

• Preheat oven to 450.
• Sprinkle eggplant slices with kosher salt and allow to sweat for about 10 minutes.
• Pat slices with a paper towel to remove as much moisture as possible.
• Grill eggplant until pliable.
• Remove eggplant from grill and allow to cool slightly.
• Top each slice of eggplant with a slice of ham and a slice of mozzarella.
• Roll up and secure with a toothpick.
• Arrange rolls in a baking dish coated with cooking spray.
• Top with chopped tomatoes and parmesan cheese.
• Bake until bubbly.

INDIAN EGGPLANT - BHURTHA

Steps:

• Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
• Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

EGGPLANT MIXED GRILL

Steps:

• In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.