Crescent Burger Recipe Recipe For Eggplant Recipe For Zucchini

ROASTED EGGPLANT AND ZUCCHINI

Steps:

• Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
• Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
• Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW

Steps:

• Place eggplant in a colander and sprinkle with salt.
• Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
• Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
• Remove from heat and stir in basil, parsley and rosemary.

GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)

Steps:

• Slice zucchini in lengthwise into four slices.
• Mix oil, pepper, garlic, and oregano.
• Rub with oil mixture.
• Let marinate for about 30-60 minutes.
• Place zucchini on hot grill.
• Grill until browned.
• Remove from heat.
• Mix lime juice and cilantro together.
• Sprinkle with lime juice.
• Season with salt to taste.

GRILLED EGGPLANT AND ZUCCHINI

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
• Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA

Steps:

• Slice you eggplants or zucchini in 1/4 inch thick slices.
• Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
• Turn on your oven to high broil.
• Coat with oil the eggplants or zucchini in the bowl with your hands.
• Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
• Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
• Spread parmesan on it and press some cheese between the layers.
• Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
• Bake 30 minutes 350°F/180°C.
• This is usually served warm but in summer it is delicious cold with some bread!