EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
TURKISH-STYLE BRAISED EGGPLANT
Provided by John Willoughby
Categories dinner, weekday, side dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 15
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
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
BRAISED EGGPLANT WITH ONION AND TOMATO
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.
TURKISH STYLE BRAISED EGGPLANT
This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water.
Provided by threeovens
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours.
- Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
- Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
- Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
- Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes.
- Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes.
- Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.
Nutrition Facts : Calories 380.2, Fat 31.9, SaturatedFat 4.1, Sodium 1174.3, Carbohydrate 24.7, Fiber 7.2, Sugar 13.4, Protein 3.8
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.
More about "braised eggplant recipes"
BRAISED EGGPLANT WITH PAPRIKA, CORIANDER, AND YOGURT
From americastestkitchen.com
4.3/5 (3)Category Side Dishes, VegetarianServings 4-6
SICHUAN-STYLE BRAISED EGGPLANT | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 45 mins
BRAISED EGGPLANT IN SAUCE | MISS CHINESE FOOD
From misschinesefood.com
BRAISED EGGPLANT WITH GARLIC SAUCE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BRAISED EGGPLANT 101: HOW TO MAKE BRAISED EGGPLANT WITH SOY, …
From foodiebadge.com
CHINESE EGGPLANT RECIPE: RED-BRAISED EGGPLANTS - YANG'S …
From yangsnourishingkitchen.com
CHINESE EGGPLANT WITH GARLIC SAUCE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BRAISED EGGPLANT WITH MINCED PORK - 肉沫茄子 - THE WOKS …
From thewoksoflife.com
JAPANESE STYLE BRAISED EGGPLANT RECIPE - MY JAPANESE …
From myjapaneserecipes.com
BRAISED EGGPLANT WITH GROUND LAMB | HEALTHY DELICIOUS
From healthy-delicious.com
BRAISED EGGPLANT WITH TOFU - WOK AND KIN
From wokandkin.com
BRAISED EGGPLANT WITH PAPRIKA, CORIANDER, AND YOGURT
From copymethat.com
HOW TO COOK BRAISED EGGPLANT SICHUAN STYLE - RECIPE MASH
From recipemash.com
24 DELICIOUS EGGPLANT RECIPES THAT EVERYONE WILL LOVE
From seriouseats.com
BRAISED CHICKEN AND EGGPLANT - ONEPOTDISHRECIPE.COM
From onepotdishrecipe.com
BRAISED EGGPLANT WITH GARLIC AND BASIL RECIPE - SERIOUS EATS
From seriouseats.com
BRAISED HARISSA EGGPLANT WITH CHICKPEAS | THE FIRST MESS
From thefirstmess.com
BRAISED EGGPLANT WITH GARLIC RECIPE - SCOTT CONANT | FOOD & WINE
From foodandwine.com
BRAISED EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
DELICIOUS BRAISED EGGPLANT | MISS CHINESE FOOD
From misschinesefood.com
JOON'S BRAISED EGGPLANT STEW - TASTET
From tastet.ca
BRAISED EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE BRAISED EGGPLANT 紅燒茄子 - NOMSS.COM
From nomss.com
SPICY MISO BRAISED EGGPLANT | MARION'S KITCHEN
From marionskitchen.com
BRAISED EGGPLANT WITH GARLIC AND BASIL SAUCE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
BRAISED EGGPLANT IN FRESH TOMATO SAUCE - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
NASU NIBITASHI (BRAISED EGGPLANT) RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
BEST BRAISED EGGPLANT IN MISO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE: BRAISED EGGPLANT AND TOMATOES - KITCHN
From thekitchn.com
SPICY BRAISED EGGPLANT - THECHARLOTTEMEI.COM
From thecharlottemei.com
HOW TO COOK BRAISED EGGPLANT? BRAISED EGGPLANT RECIPE
From chinahighlights.com
QUICK-BRAISED EGGPLANT WITH COCONUT MILK AND SCALLIONS RECIPE
From foodandwine.com
SPICY BRAISED EGGPLANT NOODLES RECIPE | BON APPéTIT
From bonappetit.com
SICHUAN BRAISED EGGPLANT RECIPE - FOOD NEWS
From foodnewsnews.com
SAVORY BRAISED EGGPLANT WITH ANCHOVIES - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
SICHUAN PORK AND BRAISED EGGPLANT | MARION'S KITCHEN
From marionskitchen.com
SWEET AND SPICY BRAISED EGGPLANT - THIS SAVORY VEGAN
From thissavoryvegan.com
BRAISED EGGPLANT & BROCCOLINI WITH FRIED GINGER RECIPE
From myrecipes.com
VIETNAMESE BRAISED EGGPLANT - Cà TíM XàO - THE VIET VEGAN
From thevietvegan.com
BRAISED EGGPLANT WITH SALTBUSH | VEGETARIAN RECIPES | SBS FOOD
From sbs.com.au
BRAISED EGGPLANT RECIPE | EAT SMARTER USA
From eatsmarter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love