EGGPLANT BOLOGNESE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Peel the eggplants lengthwise in 1-inch intervals to create stripes. Slice each eggplant crosswise into 1/2-inch-thick rounds then cut each round into 1/2-inch dice.
- Heat 3 tablespoons of the oil in a large skillet over high heat until it begins to shimmer. Add half of the eggplant and season with salt and pepper; cook, stirring constantly, until the eggplant takes on some color and becomes soft, about 5 minutes. Transfer the eggplant to a rimmed baking sheet and spread in an even layer. Repeat with another 3 tablespoons of oil and the remaining eggplant.
- Transfer the eggplant to the oven and bake until very soft, stirring or flipping once, about 15 minutes. Remove from the oven and let cool on a wire rack.
- While the eggplant bakes, heat the remaining 2 tablespoons of oil in a Dutch oven over high heat. Add the onion, carrots and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chile flakes and cook, stirring again, for another 30 seconds.
- Stir in the wine, bring to a boil and cook until completely reduced, about 5 minutes. Add the tomatoes and sugar, bring to a boil, reduce heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and let cook, stirring occasionally, until the sauce has thickened, about 15 minutes longer.
- Fold the eggplant, basil and oregano into the sauce. Add the pasta and some of the Parmigiano-Reggiano; toss to coat with the sauce, adding some of the reserved pasta water, as needed, to thin the sauce. Season with salt and pepper. Transfer to shallow bowls and serve, passing the remaining Parmigiano at the table.
BO'S EGGPLANT SUPREME
Yield serves 4-6
Number Of Ingredients 6
Steps:
- Peel the eggplant and cut it into thin rounds. Bring a pot of water to boil. Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender. Drain the eggplant well and mash it with 2 tablespoons of the butter. In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 3 tablespoons of butter. Blend the half-and-half with the reserved clam juice. Taste, and add salt, if needed. Pour this mixture over the casserole and bake at 350 degrees for 30 minutes.
EGGPLANT (AUBERGINE) SUPREME
Make and share this Eggplant (Aubergine) Supreme recipe from Food.com.
Provided by Manami
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425ºF.
- Pierce the eggplant with a fork all around.
- Roast the eggplants for about 40 minutes, until soft and mushy.
- Remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl.
- Add sesoning and mash with 3 tablespoons of the butter.
- In a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs.
- Dot with remaining 2 tablespoons butter.
- Blend the half & half with the reserved clam juice with hot sauce if using.
- Taste and add seasonings, if needed.
- Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy.
- Cover with Parmesan cheese.
- Bake at 350ºF for 30 minutes.
Nutrition Facts : Calories 458.1, Fat 21, SaturatedFat 12, Cholesterol 99, Sodium 247, Carbohydrate 43.9, Fiber 10.1, Sugar 6.6, Protein 25.6
COPYCAT CRUNCHWRAP SUPREME
If you are a fan of the Crunchwrap Supreme from the famous fast food chain then you've come to the right place. Not only can you make it at home for the fraction of the price, the beef is actually present. I always get my beef on sale and make 4 at a time but wrote this up for 1 serving to suit your individual needs. Serve with taco sauce if desired.
Provided by Soup Loving Nicole
Categories Sandwich Wraps and Roll-Ups
Time 16m
Yield 1
Number Of Ingredients 9
Steps:
- Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
- Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
- Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
- Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
- Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.
Nutrition Facts : Calories 830.5 calories, Carbohydrate 73.2 g, Cholesterol 94.3 mg, Fat 42.9 g, Fiber 5 g, Protein 32.5 g, SaturatedFat 15.2 g, Sodium 1888.2 mg
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