Eggplant Aubergine De La Michelle Recipes

EGGPLANT (AUBERGINE) FIT FOR A SHEIK (SHEIK AL MIHSHEE)

Steps:

• Lay out slices of eggplant on a large platter, and sprinkle with salt.
• Let sit for approx 1/2 an hour.
• Drain off water.
• Brown meat and onions.
• Add garlic, cook and stir for another minute, then drain.
• Combine tomatoes with remaining seasonings.
• Butter a casserole.
• Layer half beef mixture, eggplant, tomatoes.
• Repeat.
• Cover.
• Bake in an 450°F oven for 1 hour.

EGGPLANT (AUBERGINE) WITH RAW GARLIC

Steps:

• Wash eggplant well; cut off stem portion (leave peel on).
• Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
• Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
• On a serving platter, arrange cooked eggplant slices.
• In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
• Drizzle over the eggplant slices, sprinkle with parsley, and serve.

MY MAMA'S WEIRD EGGPLANT (AUBERGINE)

Steps:

• Before cooking, prick eggplant in several places.
• Micro wave about 5 minutes each on hi or until softish.
• Peel and place pulp in food processor.
• Process until smooth (set aside).
• Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
• Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
• Add at once to the skillet and bring to a boil.
• Stir in the pureed eggplant and simmer for 3 minutes.
• Remove from the heat and stir in the lemon juice and cilantro.

MISS ELLIE'S EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• boil or steam eggplant until soft.
• Drain well and mash.
• In seperate bowl,mix next 4 ingredients, then add eggplant mixture.
• In a buttered casserole dish, beginning with crackers, layer eggplant and crackers, ending with crackers.
• Dot with butter on top.
• 350 oven 1 hour or until golden browned on top.

BAUMANIERE'S EGGPLANT GRATIN (D'AUBERGINES BAUMANIERE)

Steps:

• Preheat the oven to 450 degrees.
• Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick. Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet. Bake until light brown on one side, five to 10 minutes. Turn and bake until light brown on the other side, about five more minutes. Check the eggplant frequently and remove the slices to a plate as they brown.
• Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce. Sprinkle with minced herbs and cover with a layer of eggplant slices. Season lightly with salt and pepper. Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.
• Bake until crispy and bubbly, about 30 minutes. Serve warm or at room temperature.

EGGPLANT (AUBERGINE) DE LA MICHELLE

Steps:

• On medium heat, cover the bottom of a large skillet with the olive oil, add garlic and cook until slightly browned.
• Add onions and saute until soft and transparent.
• Add eggplant,salt and fresh ground pepper to taste, cook approx 12 min,until soft and brown Add can of whole tomatoes, oregano, and basil, reduce heat and simmer until thickens slightly, about 15 minute.
• Serve over pasta, linguine is best, or use as a side dish.
• Enjoy.