Christmas Eggplant Aubergine Delicious Winter Vegetables Recipes

CHRISTMAS EGGPLANT (AUBERGINE) (DELICIOUS WINTER VEGETABLES)

Steps:

• In a big pot over medium high heat, add olive oil, garlic, onion, red bell pepper, zucchini, eggplant and Italian Seasoning.
• You may need to add more oil to coat the vegetables.
• Don't worry, you will drain most of it off later.
• Cook and stir until eggplant is tender.
• It will take 15 minutes or more.
• While still cooking, stir in Seasoned Dipping Oil, or other seasoned/flavored oil plus vinegar and salt and pepper to taste.
• After eggplant is tender, turn off heat and then drain the mixture of all excess oil and blot with paper towels.
• Spread mixture on a baking sheet in a single layer and bake at 325 degrees for 30 minutes.
• Let cool slightly and then spoon into a casserole dish.
• Top with mozarella.
• It can be refrigerated at this point to be served later.
• Before serving, bake or microwave, covered, until it is hot (if it has been refrigerated) and cheese is melted.

PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS

Steps:

• Wash eggplant, dry, trim ends.
• Slice to 1/4 inch rounds.
• Sprinkle salt on both sides.
• Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
• Rinse well and pat dry with paper towels.
• Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
• Coat both sides of slices in flour.
• Dip in egg.
• Coat in breadcrumbs.
• Stack in separate dish.
• Heat oil in pan.
• Brown slices in oil a few at a time, may have to change oil if it gets too brown.
• Drain on papertowels (I just do this in layers).
• In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
• Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
• Repeat layers till done. Takes me three layers, so divide all items in three.
• Bake at 350 for 30-35 minutes until cheese melts.

EGGPLANT (AUBERGINE) AND TOMATO CRISP

Steps:

• Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
• Place vegetables on a large baking sheet. Jellyroll pan works nice.
• Cover with foil and bake for 10 minutes.
• Remove foil and bake another 10 minutes.
• Lightly coat a shallow casserole or gratin dish with cooking spray.
• Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
• Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
• Mix together all topping ingredients except fresh basil leaves.
• Sprinkle over vegetables.
• Bake for 30 minutes. Garnish with fresh basil leaves.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.

HERB GRILLED EGGPLANT (AUBERGINE)

Steps:

• Mix together oil and herbs in a large bowl.
• Add the eggplant and marinate for 3 minutes.
• Place the slices over hot coals and grill on both sides until just soft.
• Serve immediately.