Braised Eggplant With Onion And Tomato Recipes

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BRAISED EGGPLANT WITH ONION AND TOMATO



Braised Eggplant with Onion and Tomato image

Categories     Onion     Tomato     Bake     Braise     Vegetarian     Eggplant     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

6 small Italian eggplants (2 lb total)
2 medium onions, cut lengthwise into 1/4-inch-thick wedges
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes from stuffed tomatoes
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons sugar
1 teaspoon salt
1/3 cup water

Steps:

  • Preheat oven to 400°F.
  • Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
  • Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
  • Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.

BRAISED EGGPLANT & TOMATOES RECIPE - (4.5/5)



Braised Eggplant & Tomatoes Recipe - (4.5/5) image

Provided by gentrysugar

Number Of Ingredients 8

serves 3 to 4
1 large eggplant, halved lengthwise
1 teaspoon kosher salt, divided
1 small onion, sliced
1/4 olive oil
14-oz can whole tomatoes (about 3-4 tomatoes, cut into 1/2-inch pieces)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil

Steps:

  • Pre-heat oven to 400 F. Place eggplant halves in a 9x9 pan, cut sides up. Sprinkle each half with about 1/4 teaspoon salt. Reserve the remaining salt for later use. In a small skillet over medium heat, saute onions in 2 tablespoons olive oil until translucent, about five minutes. Transfer onions into a small bowl and stir in the tomato, basil, parsley, and remaining salt. Scoop the tomato mixture on top of the eggplant. Pour remaining olive oil into the bottom of the pan, cover with aluminum foil and bake for 10 minutes. Baste eggplant with the liquid in the pan, then re-cover and bake for 15 more minutes. Baste again and bake until eggplants are soft and tender, uncovered, about 20 additional minutes.

BRAISED EGGPLANT



Braised Eggplant image

Provided by Marian Burros

Categories     side dish

Time 25m

Yield 3 servings

Number Of Ingredients 6

1/2 cup chopped green onion
2 large cloves garlic
2 tablespoons vegetable oil
1 pound eggplant
1/2 cup chicken broth
2 teaspoons soy sauce

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

TURKISH-STYLE BRAISED EGGPLANT



Turkish-Style Braised Eggplant image

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 15

1 large eggplant (about 1 pound)
2 teaspoons salt
1/2 cup extra virgin olive oil
2 medium onions, roughly chopped
3 tablespoons pine nuts
1 large tomato, peeled, cored and roughly chopped
1/4 cup raisins
1 teaspoon sugar
1 teaspoon cinnamon
1 teaspoon cumin
Black pepper
1/2 cup roughly chopped dill
2 tablespoons roughly chopped parsley
Thick yogurt, for serving
Lemon wedges, for serving

Steps:

  • Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
  • In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
  • Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
  • Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
  • Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 396 milligrams, Sugar 9 grams

BRAISED EGGPLANT WITH ONION AND TOMATO RECIPE



Braised Eggplant with Onion and Tomato Recipe image

Provided by klzrebiec

Number Of Ingredients 9

2 large eggplants, halved lengthwise
2 tsps. Kosher or sea salt, divided
1 medium sized onion, cut into wedges
1/4 cup olive oil
1 large tomato, cut into 1/2 inch pieces
1/4 cup chopped fresh parsley
2 tbs. chopped fresh basil
1 tbsp. granulated sugar
1/2 cup chicken or vegetable broth

Steps:

  • Heat oven to 400 degrees. Arrange eggplant halves, cut sides up in a 9 x 13 inch baking pan. Season each half with about 1/4 tsp. sprinkling of salt. In a 12 inch skillet over medium high heat, cook onions in oil until translucent, about 5 minutes. Transfer onions with oil to a medium sized bowl and stir in tomato, parsley, basil, sugar and remaining salt. Spoon tomato mixture on top of eggplant. Pour broth into bottom of pan, cover with foil and bake 15 minutes. Baste eggplant with liquid in pan; then recover and return to oven for an additional 15 minutes. Baste again; discard foil and bake until eggplants are tender, about 20 minutes more. Serve warm with a drizzle of sauce.

ITALIAN EGGPLANT TOMATO BAKE



Italian Eggplant Tomato Bake image

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Provided by MBC

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 12

½ cup all-purpose flour
½ cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
  • Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g

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