Coffee Glaze Recipe Recipe For Eggplant Recipe For Deviled

SPICY HOISIN GLAZED EGGPLANT

Steps:

• Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
• Heat grill to high.
• Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.

EGGPLANT PARMESAN WITH BALSAMIC GLAZE

Steps:

• For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature.
• For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute.
• Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving.
• For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
• Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
• Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt.
• Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.

EGGPLANT BREAD

Steps:

• Prepare a grill for high heat. Pierce the eggplant a few times with a fork or knife. Place on the grill, cover, and cook the eggplant, turning every 8 to 10 minutes, until completely charred on all sides and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and cool slightly for 10 minutes.
• Preheat the oven to 325 degrees F. Spray an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick cooking spray.
• Remove the eggplant to a cutting board and squeeze gently to crack the skin so the flesh is exposed. Use a spoon to remove the flesh into a colander set over a bowl (you should have about 1 1/3 cups of flesh). Let it sit for 10 minutes to remove some of the moisture. Transfer the flesh to a large bowl. Add the vegetable oil, vanilla and eggs to the bowl and whisk until well combined.
• Whisk the flour, brown sugar, granulated sugar, baking powder, baking soda and kosher salt in a medium bowl. Add the flour mixture to the eggplant mixture and fold with a rubber spatula until everything is combined. Fold in 1 cup of the pistachios. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out with just a few crumbs sticking to it, 1 hour to 1 hour 20 minutes.
• Let cool for 10 minutes on a wire rack. Flip the pan over to remove the bread and let cool completely on a wire rack, 40 to 50 minutes.
• Whisk the confectioners' sugar, butter, honey and 1 teaspoon water in a small bowl until smooth and thick. Spread the frosting on top of the bread, then sprinkle with the remaining 1/4 cup pistachios and the flakey sea salt.

SPICY GLAZED EGGPLANT

Steps:

• Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
• Rinse eggplant under cold water and dry well, pressing out any excess moisture.
• Stir together mirin, soy sauce, ginger, and seven-spice powder.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
• Serve hot or at room temperature, sprinkled with chives.

MOCHA CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, sour cream and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the coffee liqueur and chocolate chips.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Spread with Chocolate Glaze.
• For Chocolate Glaze: In a saucepan, melt together the butter and chocolate chips, stirring frequently. Cool slightly, then quickly spoon over cake.