EGGPLANT CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
- Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
- After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
- Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
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
EGGPLANT CAVIAR
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
- Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.
ROASTED EGGPLANT AND RED PEPPER GRATIN
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
- Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
- Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
- If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
- Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 7 grams, TransFat 0 grams
EGGPLANT CAVIAR
Steps:
- Preheat the oven to 400°F.
- Cut in half lengthwise: 2 medium eggplants.
- Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.
- Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a purée.
- Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a purée, 2 to 4 tablespoons chopped parsley or cilantro.
- Mix well and taste, adding more salt and lemon as needed.
- Variations
- Use 2 tablespoons chopped mint in place of parsley or cilantro.
- Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.
- Add a pinch or two of dried chile flakes.
- For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.
EGGPLANT CAVIAR, WITH ONION AND GREEN PEPPER
Provided by Florence Fabricant
Categories dinner, appetizer
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
- Char the green pepper all over under a broiler or over a flame, place the pepper in a clean paper bag and rub it gently. This will remove the skin. Rinse the pepper then seed it and chop it fine.
- Sautee the onions in the cooking oil untily lightly brown. Add the green pepper and continue sauteeing the pepper and onions until the pepper is soft.
- Scrape the eggplant from the skin and mash it in a bowl. Add the olive oil, lemon juice, parsley and the sauteed onions and pepper. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 630 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED EGGPLANT (AUBERGINE) CAVIAR
Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts.
Provided by Shelley aka Rachelle
Categories Spreads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
- (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
- Chop onion and red pepper.
- After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
- Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
- Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
- Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
- Serve with regular or toasted pita, crackers or crudites.
Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 0.7, Sodium 8.5, Carbohydrate 19.7, Fiber 7.3, Sugar 5.9, Protein 3.5
ROASTED EGGPLANT AND RED PEPPER TOPPING
Categories Condiment/Spread Pepper Vegetable Roast Cocktail Party Eggplant Winter Gourmet
Yield Makes 6 servings (as part of assorted crostini)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.
ROASTED EGGPLANT AND RED BELL PEPPER SALAD
After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.
Provided by cheilan
Categories Side Dish Vegetables Eggplant
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
- Bake in the preheated oven until beginning to char, about 45 minutes.
- While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
- Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
- Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
- Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
- Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
- Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
- Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g
More about "eggplant caviar with roasted red peppers recipes"
EGGPLANT CAVIAR RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROASTED EGGPLANT & RED PEPPER SAUCE RECIPE FROM H …
From heb.com
EGGPLANT CAVIAR - RECIPE - FINECOOKING
From finecooking.com
ZACUSCA RECIPE: ROMANIAN ROASTED EGGPLANT AND RED …
From chilipeppermadness.com
EGGPLANT CAVIAR WITH ROASTED RED PEPPERS | AMERICA'S …
From americastestkitchen.com
Servings 6Category Side Dishes
LASAGNA WITH EGGPLANT CAVIAR AND ROASTED RED PEPPERS
From ricardocuisine.com
5/5 (11)Total Time 1 hr 50 minsCategory Main DishesCalories 330 per serving
SALAD OF ROASTED RED PEPPERS AND EGGPLANT CAVIAR
From bigoven.com
EGGPLANT CAVIAR WITH ROASTED GARLIC AND RED AND GREEN PEPPERS …
From eatyourbooks.com
10 BEST ROASTED EGGPLANT ZUCCHINI AND PEPPERS RECIPES - YUMMLY
From yummly.com
EGGPLANT CAVIAR | EMERILS.COM
From emerils.com
HARISSA EGGPLANT ROASTED RED PEPPERS | EGGPLANT RECIPES | BAKED …
From allyskitchen.com
EGGPLANT WITH RED PEPPER SAUCE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST EGGPLANT APPETIZER RECIPES | YUMMLY
From yummly.com
EGGPLANT CAVIAR WITH ROASTED RED PEPPERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EGGPLANT CAVIAR SPREAD RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
RECIPE REVIEW: ROASTED EGGPLANT CAVIAR FROM GOOD FOOD - KITCHN
From thekitchn.com
EGGPLANT CAVIAR - THE WASHINGTON POST
From washingtonpost.com
EGGPLANT CAVIAR AND ROAST CAPSICUM DIP RECIPE | FOOD TO LOVE
From foodtolove.co.nz
EGGPLANT CAVIAR - TASTE OF BEIRUT
From tasteofbeirut.com
LASAGNA WITH EGGPLANT CAVIAR AND ROASTED RED PEPPERS
From ricardocuisine.com
EGGPLANT CAVIAR RECIPE - CUISINART.COM
From cuisinart.com
ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE
From foodnetwork.ca
ROASTED EGGPLANT AND SAUTéED RED PEPPER SALAD RECIPE - FOOD
From foodandwine.com
EGGPLANT CAPONATA - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
ROASTED EGGPLANT, PEPPER AND TOMATO PASTA | RACHAEL RAY
From rachaelrayshow.com
ORZO SALAD WITH EGGPLANT - THERESCIPES.INFO
From therecipes.info
EGGPLANT CAVIAR RECIPE - HUBERT KELLER | FOOD & WINE
From foodandwine.com
SAUTéED RED SNAPPER WITH ROASTED ORGANIC EGGPLANT CAVIAR, SWISS …
From today.com
ROASTED RED PEPPER AND EGGPLANT TAPENADE RECIPE - CUISINART.COM
From cuisinart.com
GRILLED EGGPLANT WITH ROASTED RED PEPPER SAUCE RECIPE - 0
From myrecipes.com
RUSSIAN EGGPLANT CAVIAR (IKRA) - VIKALINKA
From vikalinka.com
ROASTED RED PEPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
RECIPE: EGGPLANT CAVIAR | WHOLE FOODS MARKET
From wholefoodsmarket.com
GARLICKY ROASTED EGGPLANT AND RED PEPPER | RECIPE
From kosher.com
EGGPLANT CAVIAR | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ROASTED EGGPLANT, PEPPER AND TOMATO PASTA - RACHAEL RAY
From rachaelray.com
EGGPLANT WITH CAPERS AND RED PEPPERS RECIPE | MYRECIPES
From myrecipes.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