EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE
One of my personal favourites. Recipe description may appear long, but is really very easy. A bought tomato sauce can be used if preferred. Reheats well.
Provided by Sueie
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice eggplant and zucchini lengthwise.
- Sprinkle with salt and place in colander, cover and leave for 30 minutes.
- Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
- Using a sharp knife, peel off skin.
- Finely chop onion.
- In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
- Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
- Season with salt and pepper and add a few basil leaves.
- Rinse eggplant and zucchini and pat dry.
- Dip vegetables in flour and set aside.
- Whisk eggs in bowl and add parmesan cheese.
- In frying pan, heat oil.
- Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
- Drain on paper towels and set aside.
- Preheat oven to 190C (375F).
- Slice mozarella cheese.
- Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
- Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
- Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
- Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.
MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES
A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Brush eggplant slices evenly with olive oil.
- Bake for 20 minutes until golden brown and tender.
- Remove from oven, and finely dice the eggplant slices.
- In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
- Add the salt and pepper in quantities at your discretion.
- Mix everything well and place in the refrigerator 20min to firm up.
- (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
- Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
- Coat with flour.
- Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
- Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.
ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI
I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.
Provided by homecook626
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g
GRILLED EGGPLANT AND ZUCCHINI
Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish.
Provided by Jenn T.
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 19 g, Fat 3 g, Fiber 10.4 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 308.8 mg, Sugar 8.1 g
EGGPLANT AND ZUCCHINI CASSEROLE
Provided by Pierre Franey
Categories dinner, weekday, casseroles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups.
- Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.
- In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes.
- Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often.
- Remove bay leaf and add basil. Check seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 9 grams
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