PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA
For the crispest, most burnished pieces of eggplant, nothing beats frying, and it's worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.
Provided by Melissa Clark
Categories weekday, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
- Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
- Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
- When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
- Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.
EGGPLANT AND PEPPERS WITH FETA
This is a great recipe for veggies on the grill. It comes from Emeril Lagasse's new cookbook, Emeril at the Grill. If your bell peppers are large, you may want to eliminate one of them. Try to keep the ratio of eggplant to peppers even. Great on its on, and delicious wrapped in a pita with tzatziki sauce.
Provided by breezermom
Categories Peppers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels.
- Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper.
- Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
- Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.
STIR-FRIED EGGPLANT AND PEPPERS
Enjoy your dinner with these tasty stir-fried veggies served with rice - perfect for an Asian cuisine that is ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
- Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
- Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
EGGPLANT AND BELL PEPPER STIR-FRY
Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.
Provided by TYNHEIDS
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix water and bouillon together in a small bowl until dissolved; set aside.
- Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 21.2 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 6.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 202.1 mg, Sugar 10.3 g
STIR-FRIED EGGPLANT AND TOFU
My first stab at cooking tofu for myself was such a delicious success that I'm having another go at it. This recipe is from Sunset magazine, featuring one of my favorite vegetables - yummy, beautiful eggplant.
Provided by Pinay0618
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
- Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
- Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
- Return tofu to pan and gently stir to coat.
- Remove from heat and stir in basil leaves.
- Serve over rice.
Nutrition Facts : Calories 253.5, Fat 15.8, SaturatedFat 2.5, Sodium 972.1, Carbohydrate 19.1, Fiber 5.6, Sugar 10.6, Protein 13.2
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
RED BELL PEPPER AND EGGPLANT TIAN WITH ANCHOVIES
Steps:
- Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.)
- Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tablespoon olive oil. Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil. Bake until eggplant begins to soften but not brown, about 15 minutes. Remove from oven; maintain oven temperature.
- Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add 3 cups fresh breadcrumbs to skillet and sauté until golden, about 6 minutes. Remove skillet from heat.
- Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish. Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Niçois olives. Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly. Sprinkle lightly with salt and generously with black pepper. Drizzle with 2 tablespoons olive oil. Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Niçois olives. Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish. Arrange remaining roasted red bell peppers and anchovies between tomato slices. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with 1 tablespoon Niçois olives.
- Bake assembled tian 30 minutes. Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish. Continue to bake tian until vegetables are very tender, about 15 minutes longer. Let tian stand 15 minutes. Serve tian hot or at room temperature.
CHARRED EGGPLANT WITH BURRATA AND FRIED CAPERS
When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Here, grilled or seared eggplant is bathed in an herbaceous, lemony caper-infused olive oil for a light dinner or side dish. Salt-packed capers work best, as they are generally larger and have a petal-like shape that opens up when fried, resulting in a crisp shell that is crunchy and salty (but, brined capers work, too). Make sure to dry the capers well before frying to prevent aggressive spitting when they hit hot oil. Fried capers are highly snackable, so consider making a double batch. Serve with bread, flatbread or, for something heartier, pasta.
Provided by Hetty McKinnon
Categories weeknight, vegetables, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
- When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
- Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
- Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don't be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
- Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
- Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.
EGGPLANT TIAN
Categories Blender Tomato Side Broil Sauté Vegetarian Basil Eggplant Spinach Summer Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 10 to 12 as a side dish
Number Of Ingredients 8
Steps:
- Arrange one layer of eggplant on a tray or baking sheet lined with paper towels and sprinkle with some kosher salt. Turn eggplant over and salt other side. Cover eggplant with a layer of paper towels and top with another layer of eggplant, sprinkling with some kosher salt. Repeat layering with paper towels and remaining eggplant and kosher salt and let stand about 20 minutes. (Paper towels will absorb liquid from eggplant.) Preheat broiler.
- On an oiled baking sheet arrange one layer of eggplant and broil about 3 inches from heat until pale golden, about 3 minutes. Using tongs or a spatula, turn eggplant over and broil until pale golden and tender, about 2 minutes more. Transfer cooked eggplant to a platter and broil remaining eggplant in same manner.
- In a large non-stick skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until soft and pale golden, and transfer to a bowl. Add spinach to skillet and sauté over moderately high heat, tossing and turning with tongs, until wilted. Season spinach with salt and pepper and stir into onion.
- In a blender, pureé basil, garlic, and 6 tablespoons oil until smooth. Season basil mixture with salt and pepper.
- Preheat oven to 450°F. and generously brush a 10-by-3 inch round cake pan with some oil. Line side and bottom of pan with a layer of eggplant. Brush eggplant with some basil mixture and spread some spinach mixture evenly over eggplant. Layer some tomato slices over spinach mixture and brush with some basil mixture. Repeat layering with remaining eggplant, basil mixture, spinach mixture, and tomatoes in same manner, ending with a layer of tomatoes.
- Bake eggplant tian in middle of oven 20 minutes. Cool tian in pan on a rack 1 hour and invert onto a shallow serving dish. (Some liquid will drain from the tian.)
More about "eggplant and pepper tian on fried eggplant recipes"
EGGPLANT SZECHUAN-STYLE WITH PEPPERS & MUSHROOMS
From plantbasedcooking.com
ITALIAN FRIED EGGPLANT RECIPE | DASH OF SAVORY, PINCH OF …
From dashofsavory.com
VEGAN FRIED EGGPLANT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
ITALIAN EGGPLANT RECIPE WITH PEPPERS AND TOMATOES.
From cookingnook.com
FRIED EGGPLANT SANDWICH WITH TOMATOES AND GREEN PEPPER RECIPE
From kudoskitchenbyrenee.com
FRIED EGGPLANT WITH GREEN PEPPERS AND TOMATOES - PUNCHFORK
From punchfork.com
FRENCH IN A FLASH: EASY AWESOME EGGPLANT TIAN RECIPE
From recipegoulash.cc
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT – RECIPES NETWORK
From recipenet.org
PEPPER FRIED EGGPLANT RECIPE - MICHELE ROMANO
From micheleromanorecipes.com
SPICY STIR-FRIED EGGPLANT AND PEPPERS - THE VEGAN ATLAS
From theveganatlas.com
TANGY TWICE-COOKED EGGPLANTS WITH RED PEPPERS RECIPE
From foodandwine.com
TURKISH FOOD RECIPE - FRIED EGGPLANT AND PEPPERS
From reflectionsenroute.com
STIR-FRIED EGGPLANT, POTATO, AND PEPPER (DI SAN XIAN 地三鲜)
From theplantbasedwok.com
FRIED EGGPLANT AND GREEN PEPPERS RECIPE: EASY & HOMEMADE
From yummyistanbul.com
STIR FRIED EGGPLANT AND SEITAN WITH GARLIC AND TOMATO
From pickledplum.com
DI SAN XIAN—CHINESE SAUTéED POTATO EGGPLANTS AND GREEN …
From chinasichuanfood.com
GREEK CHEESY EGGPLANT AND RED PEPPER CASSEROLE - OLIVE TOMATO
From olivetomato.com
SPICED PEPPERS AND EGGPLANT RECIPE | BON APPéTIT
From bonappetit.com
STIR-FRIED EGGPLANT WITH GREEN PEPPERS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT - CHEFDECUISINE
From chefdecuisine.com
TIAN D'AUBERGINES RECIPE BY - EASY RECIPES
From recipegoulash.cc
FRIED EGGPLANT ON A TOASTED ROLL - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
"FRIED EGGPLANT AND PEPPERS" RECIPE! "FRIED" EGGPLANT WITH A LITTLE …
From entabe.com
STIR-FRIED EGGPLANT, POTATOES, AND PEPPERS | RECIPE | KITCHEN STORIES
From kitchenstories.com
EGGPLANT, ZUCCHINI, AND TOMATO TIAN RECIPE | MYRECIPES
From myrecipes.com
EGGPLANT RED PEPPER RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FRENCH IN A FLASH: EASY AWESOME EGGPLANT TIAN RECIPE
From seriouseats.com
CHINESE FRIED STUFFED EGGPLANT (炸茄盒, ZHA QIE HE)
From omnivorescookbook.com
STIR-FRIED EGGPLANT, POTATOES & PEPPERS (DI SAN XIAN)
From thewoksoflife.com
PAN-FRIED EGGPLANT | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
FRIED EGGPLANT WITH CRISPY BASIL AND WHIPPED HONEY FETA RECIPE
From bonappetit.com
CHEESE AND PESTO EGGPLANT RECIPE BY DIVYA BURMAN - EASY RECIPES
From recipegoulash.cc
RED BELL PEPPER AND EGGPLANT TIAN WITH ANCHOVIES - PLAIN.RECIPES
From plain.recipes
FANCY EGGPLANT PARMESAN WITH PEPPERS, GARLIC & TOMATOES
From midgetmomma.com
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT - CHEFDECUISINE
From chefdecuisine.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