Eggplant Aubergine Manicotti Recipes

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EGGPLANT MANICOTTI WITH RICOTTA, ASIAGO, AND SPINACH FILLING



Eggplant Manicotti with Ricotta, Asiago, and Spinach Filling image

Categories     Cheese     Garlic     Tomato     Bake     Parmesan     Ricotta     Basil     Eggplant     Spinach     Winter     Bon Appétit     Illinois

Yield Makes 8 servings

Number Of Ingredients 20

Sauce
3 tablespoons olive oil
1 large onion, chopped
3/4 cup chopped celery
1 large carrot, peeled, chopped
1/4 cup chopped garlic
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
1 cup chicken stock or canned low-salt chicken broth
1 cup chopped fresh basil (from about 2 large bunches)
Manicotti
1 pound fresh or whole-milk ricotta cheese
1 cup grated Asiago cheese* (about 3 ounces)
3/4 cup chopped fresh baby spinach
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 large egg
2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch-thick slices
1/4 cup (about) olive oil
1/4 cup freshly grated Parmesan cheese

Steps:

  • For sauce:
  • Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.
  • For manicotti:
  • Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg.
  • Preheat oven to 350°F. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.
  • Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling.
  • Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.
  • Available at specialty foods stores and some supermarkets.

EGGPLANT (AUBERGINE) MANICOTTI



Eggplant (Aubergine) Manicotti image

Make and share this Eggplant (Aubergine) Manicotti recipe from Food.com.

Provided by ngibsonn

Categories     Manicotti

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium eggplant (1 Lb. About)
vegetable oil cooking spray
20 ml garlic, sliced
1 red bell pepper
1/4 lb tightly packed fresh spinach (About 3 cups)
3 large plum tomatoes
1/2 cup low fat cottage cheese
1 tablespoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon lemon juice
8 cooked manicotti
3 tablespoons grated parmesan cheese

Steps:

  • Make Several 1/2 inch Slits On Eggplant.
  • Insert Garlic Slices.
  • Bakeat 350 For 1 Hour.
  • Let Cool.
  • Peel& Cut Into 1-Inch Cubes.
  • Cut Pepper in Half Lengthwise.
  • Place Pepper, With Skin Side Up On A Baking Sheet.
  • Flatten With Palm Of Hand.
  • Broil 3 inches From Heat 10 Minutes OR Until Charred.
  • Place in Ice Water, Let Stand 5 minute.
  • Remove From Water, Peel& Discard Skins.
  • Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme& Salt.
  • Process Mixture Until Chopped.
  • Stuff Each Shell With 1/3 Cup Mixture.
  • Put in Baking Dish Coated With Spray.
  • Cover& Bake At 350 For 30 Minutes.
  • Wash Processor Bowl& Blade.
  • Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor& Process Until Smooth.
  • Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan.
  • Cover And Let Stand 5 Minutes.

Nutrition Facts : Calories 70.4, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.7, Sodium 231.1, Carbohydrate 10.4, Fiber 4.6, Sugar 4, Protein 5.7

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS



Eggplant (Aubergine) Patties or Eggplant Fritters image

A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

Provided by DeSouter

Categories     Vegetable

Time 20m

Yield 10 fritters

Number Of Ingredients 9

2 large eggplants
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or 1/2-3/4 cup pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

Steps:

  • Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
  • Cut across into 3/4" chunks.
  • Steam eggplant chunks for 10 minutes and cool slightly.
  • Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
  • Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
  • Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
  • You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
  • Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
  • Stir to mix well.
  • Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
  • Cook for five minutes on each side.
  • Remove to a towel-lined plate to drain.
  • Place in a warm oven if you are not ready to serve them immediately.

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