BRUSCHETTA WITH EGGPLANT AND PEPPERS
Steps:
- Preheat the broiler.
- Heat oil in saute pan over medium heat, until smoking. Add onion and cook until soft, about 10 minutes. Add the eggplant. Stir regularly until soft. Add peppers and cook until soft. Add the vinegar. Remove from heat and cool. Add basil, and season with salt and pepper.
- Rub bread with garlic cloves and olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes. Top with heap of eggplant mixture.
BRAISED EGGPLANT AND PEPPERS
Top toast points with this for an appetizer, or serve it as an accompaniment to grilled lamb, fish or chicken.
Yield 6 Appetizer or side dish servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and sauté until onions are tender and golden, about 6 minutes.
- Add bell peppers and 3/4 teaspoon turmeric to skillet and sauté until peppers are almost tender, about 6 minutes.
- Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro.
SICILIAN LAMB PATTIES BRAISED W/ EGGPLANT, PEPPERS AND TOMATOES
DH and I really enjoyed this recipe from Bon Appetit. The original recipe also lists a polenta recipe to serve the lamb patties over, but I am not a big fan of polenta. The recipe also stated that you could serve the patties over penne, ziti, or rigatoni noodles. We opted to serve over penne and it worked out quite well.
Provided by Dr. Jenny
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the Lamb Patties:.
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs.
- Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine.
- Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For the Eggplant Mixture:.
- Preheat oven to 350°F.
- Combine cubed eggplant and 4 Tb oil in large bowl and toss to coat.
- Spread eggplant out on rimmed baking sheet; sprinkle with kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 Tb oil in large deep skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side.
- Transfer lamb patties to plate.
- Add bell pepper strips to drippings in skillet; saute until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 Tb olive oil and chopped onions to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes.
- Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes.
- Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium low.
- Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes.
- If sauce is thin, simmer uncovered until thickened to desired consistency.
- Season sauce to taste with coarse salt and pepper.
- Serve over cooked pasta.
Nutrition Facts : Calories 531.7, Fat 37.4, SaturatedFat 11.9, Cholesterol 104.2, Sodium 433.9, Carbohydrate 20.6, Fiber 5.3, Sugar 7.2, Protein 20.1
SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATO
Make and share this Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For lamb patties:.
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For eggplant mixture:.
- Preheat oven to 350°F Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
Nutrition Facts : Calories 531.7, Fat 37.4, SaturatedFat 11.9, Cholesterol 104.2, Sodium 433.9, Carbohydrate 20.6, Fiber 5.3, Sugar 7.2, Protein 20.1
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
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
BRAISED EGGPLANT
Steps:
- Chop green onion and put garlic through press; saute in hot oil for 2 minutes.
- Peel and cut eggplant in 3-inch strips. Add to skillet in single layer and cook over high heat until lightly browned on both sides.
- Add broth; cover and simmer about 10 minutes, until eggplant is tender.
- Stir in soy sauce and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 6 grams, TransFat 0 grams
SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATOES
Provided by Bruce Aidells
Categories Tomato Braise High Fiber Father's Day Dinner Ground Lamb Cornmeal Eggplant Bell Pepper White Wine Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- For lamb patties:
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For eggplant mixture:
- Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
- Polenta:
- Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes.
- Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.
- Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
BRAISED EGGPLANT, PORK AND MUSHROOMS
The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they're interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they're fun, and they're easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 main-dish servings
Number Of Ingredients 12
Steps:
- Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
- Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 631 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
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