SWEET POTATO, PEPPER AND EGGPLANT BAKE
This was described in The Guardian newspaper as being like a roast vegetable curry. Good winter comfort food.
Provided by Sackville
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 200 C or 400 degrees F.
- Cut one of the onions into large chunks.
- Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
- Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
- Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
- Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
- Cook for five minutes.
- Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
- Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
- Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
- Stir halfway through baking.
- Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
- Serve with rice or bread.
Nutrition Facts : Calories 376.1, Fat 22.8, SaturatedFat 6.6, Cholesterol 20.7, Sodium 264.5, Carbohydrate 38.9, Fiber 9.7, Sugar 9.9, Protein 7.2
EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW
Makes a great veggie main meal!
Provided by Barbara Ann Ring
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g
SWEET AND SOUR EGGPLANT
A simple Chinese-inspired recipe: Sweet and Sour Eggplant with red peppers. Vegan, healthy, gluten free, dairy free, kosher, pareve.
Provided by Tori Avey
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.
- After about 30 minutes, water droplets will form on the surface of the eggplant.
- Rinse salt from the eggplant thoroughly and pat dry.
- Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
- In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
- In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
- Pour cornstarch liquid into reserved sauce, whisk till well combined.
- Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.
- Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
- Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
- Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 39 g, Protein 5 g, Fat 11 g, SaturatedFat 1 g, Sodium 760 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
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
THAI RED CURRY WITH EGGPLANT AND SWEET PEPPERS RECIPE
Thai Red Curry with Eggplant and Sweet Peppers: A one pot simple weeknight curry that comes together in about 30 minutes and is freezer friendly too! Serve with Jasmine rice or naan | vegan + gluten free
Provided by Traci York | Vanilla And Bean
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- While pressing the tofu (see notes for chickpea sub)** preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1" (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until golden. This will dry the tofu out. Set aside.
- In a large Dutch oven, add the coconut oil and heat until it shimmers. Turn the heat to medium high and add the eggplant and onion. Stir fry for about 6-8 minutes or until the vegetables begin to soften. It's okay of the eggplant sticks a bit.
- Stir in the bell peppers and stir fry for about one minute, just to soften a bit. Add the garlic and ginger. Stir for another minute, scraping the bottom of the pot - the garlic and ginger will start to stick. Add the curry paste and red pepper flakes. Take a big inhale..... ahhhh.
- Cook, stirring for a minute more, coating the vegetables with the paste. Stir in the brown sugar and deglaze the pot with broth and coconut milk. Stir in the tofu or chickpeas. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through. Stir in the Tamari and lime juice.
- Remove from heat and spoon over rice. Top with Thai basil, cilantro, and sprinkle with sesame seeds. Serve with additional Tamari and lime wedges.
- Store in a lidded container for up to three days or up to two weeks in the freezer. Thaw in the fridge overnight and gently rewarm on the stovetop.
Nutrition Facts : Calories 406 kcal, Carbohydrate 25 g, Protein 12 g, Fat 31 g, SaturatedFat 25 g, Sodium 646 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
SPICED PEPPERS AND EGGPLANT
Provided by Alison Roman
Categories Side Sauté Low Carb Vegetarian Quick & Easy High Fiber Basil Eggplant Bell Pepper Summer Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
- DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.
EGGPLANT (AUBERGINE) AND SWEET PEPPERS
Make and share this Eggplant (Aubergine) and Sweet Peppers recipe from Food.com.
Provided by Mysterygirl
Categories Weeknight
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 Degrees.
- In 1-Qt saucepan over low heat, add olive oil or salad oil.
- Cook garlic until browned, discard garlic.
- Cut each pepper lenghtwise in half, Remove seeds and stems.
- Brush pepper halves on all sides with oil mixture.
- Arrange pepper halves in a large open roasting pan.
- Roast pepper 25-30 minutes until skin puckers and peppers are tender, turning occasionally.
- Allow peppers to cool slightly.
- Remove skin from peppers, discard skin.
- Meanwhile, while peppers are roasting, slice eggplants crosswise into 1/2-inch thick slices.
- In pie plate, mix egg and milk.
- Place bread crumbs on waxed paper.
- Brush 151/2 x 101/2 jelly roll pan with 3 tbsp olive oil.
- Dip eggplant slices in egg mixture, then coat with bread crumbs.
- Place eggplant slices in pan, arranging them so they fit in one layer.
- Pre-heat broiler.
- About 7-9 inches from sourceof heat at with oven control set at 450 degrees.
- Broil eggplant about 10-15 minutes until tender and lightly browned on both sides, turning slices once.
- Turn oven control to 350 degrees.
- Slice mozzarella cheese.
- Arrange pepper halves, eggplant slices and mozarrella cheese in 12 x 8 casserole or baking dish.
- Cover casserole and bake for 20-25 minutes until mixture is hot and cheese melts.
- Sprinkle with sun-dried tomato slices.
Nutrition Facts : Calories 375, Fat 19.4, SaturatedFat 10.6, Cholesterol 95.3, Sodium 647.8, Carbohydrate 29.5, Fiber 7.1, Sugar 9.9, Protein 22.9
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