Eggplant Compote Recipes

EGGPLANT CAPONATA (SICILIAN VERSION)

Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories Appetizers and Snacks Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

Ingredients

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

EGGPLANT COMPOTE

Eggplant Compote image

Make and share this Eggplant Compote recipe from Food.com.

Provided by Boo Chef in West Te

Categories African

Time 20m

Yield 2 cups, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 medium shallot, thinly sliced
1 tablespoon vinegar (red-wine, sherry, or balsamic)
1 medium eggplant, peeled and sliced 1/2 inch thick crosswise (about 1 lb.)
1/4 cup extra-virgin olive oil
1 pinch ground cumin
1 pinch ground coriander
1/4 teaspoon kosher salt, more to taste
1 few grinds black pepper
1 tablespoon chopped fresh parsley
1 tablespoon mint

Steps:

Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 minute per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.

Nutrition Facts : Calories 77, Fat 6.9, SaturatedFat 1, Sodium 56.5, Carbohydrate 4, Fiber 2.4, Sugar 1.6, Protein 0.7

SPLIT PEAS WITH HONEY-SWEETENED EGGPLANT

Split Peas with Honey-Sweetened Eggplant image

Provided by Diane Kochilas

Yield Makes 8 to 10 first-course or side-dish servings

Number Of Ingredients 20

Ingredients

For split pea purée
1 large red onion, finely chopped (2 cups)
2/3 cup extra-virgin olive oil (preferably Greek)
1 lb yellow split peas (2 1/4 cups), picked over, rinsed well, and drained
6 cups water
1 Turkish or 1/2 California bay leaf
2 teaspoons salt
1/4 cup fresh lemon juice
For eggplant compote
1/2 lb eggplant, cut into 1/2-inch cubes (3 1/2 cups)
1 1/4 teaspoons salt
2 large tomatoes
6 tablespoons extra-virgin olive oil (preferably Greek) plus additional for drizzling
2 medium onions, coarsely chopped
2 garlic cloves, minced
1 teaspoon mild honey
1 tablespoon drained bottled small capers (in brine), rinsed
2 tablespoons thinly sliced fresh basil or chopped fresh oregano
1/4 teaspoon black pepper
1 to 2 tablespoons balsamic or Greek raisin vinegar

Steps:

Make purée:
Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add split peas and stir until well coated, then stir in water and bay leaf. Increase heat to moderately high and bring to a boil, then reduce heat and slowly simmer, partially covered, stirring occasionally, until mixture is soupy, about 1 hour. Stir in salt and continue to cook, stirring more frequently as purée thickens, until water is absorbed and mixture is the consistency of creamy mashed potatoes, 30 minutes to 1 hour more. Remove from heat and stir in lemon juice and remaining 1/3 cup oil, then cool to room temperature, pot covered with a kitchen towel. (Purée will thicken as it cools.) Discard bay leaf.
Make eggplant compote while split peas simmer:
Toss eggplant with 3/4 teaspoon salt in a colander set over a bowl. Place a plate or bowl directly on top of eggplant to weight it down and let drain 1 hour. Rinse eggplant (discarding liquid) and pat dry.
Cut a shallow X in bottom of each tomato with a paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife. Halve tomatoes crosswise and seed, then cut into 1-inch pieces.
Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then add eggplant and sauté, stirring occasionally, until just golden, transferring to a plate. Reduce heat to low, then add remaining 3 tablespoons oil and onions to skillet and cook, stirring occasionally, until softened and golden, 15 to 20 minutes. Add garlic and cook, stirring, 2 minutes. Stir in honey until incorporated. Add eggplant, tomatoes, capers, basil, pepper, and remaining 1/2 teaspoon salt, then gently simmer, stirring occasionally, 5 minutes. Stir in vinegar (to taste) and remove from heat. Transfer to a bowl and cool to room temperature, uncovered.
Serve purée topped with eggplant and drizzled with olive oil.

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