Eggplant Ragù With Capers And Burrata Recipes

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EGGPLANT RAGù WITH CAPERS AND BURRATA



Eggplant Ragù With Capers and Burrata image

This eggplant dish is a lot like pasta alla Norma, minus the pasta. Instead, it's the large, crisp chunks of eggplant that star, enrobed in basil-scented marinara sauce and topped with a melting, creamy mix of burrata and ricotta. In this recipe adapted from the chef Amy Brandwein of Centrolina in Washington, D.C., the cubed eggplant is topped with crunchy, salty eggplant chips, sliced ultrathin and deep-fried until golden. But if that's one step too many when you're cooking this at home, feel free to leave the chips out.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, finely grated or minced
1 (14-ounce) can whole plum tomatoes in purée
1/2 cup basil leaves
Kosher salt and black pepper
1/8 teaspoon red-pepper flakes
2 large eggplants (about 2 1/4 pounds total)
1/4 cup all-purpose flour
Vegetable or canola oil, for frying
1/2 cup burrata (4 ounces), roughly torn
1/2 cup sheep's milk ricotta
Roughly chopped capers, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add onion and cook until onions start to brown, 8 to 10 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook until lightly caramelized, another 10 to 15 minutes. Add garlic and cook 1 more minute.
  • Use your hands to break up the tomatoes in the can, squishing them into the skillet. Pour in the tomato juices. Fill tomato can halfway with water and stir that water into the skillet. Add half the basil leaves, season with salt and black pepper to taste, and red-pepper flakes, then simmer vigorously until tomatoes break down and sauce has thickened, 15 to 20 minutes.
  • Meanwhile, heat the broiler, and place the rack 4 inches from the heat source.
  • Cube 1 1/2 of the eggplants into 1 1/4-inch cubes (about 7 cups). Save remaining half an eggplant for garnish. Arrange cubed eggplant in an even layer on a rimmed baking sheet. Toss eggplant thoroughly with remaining 4 tablespoons oil, then season to taste with salt.
  • Broil eggplant until browned on one side, 5 to 6 minutes. Flip the pieces and broil until browned and tender, 6 to 8 minutes. (If your eggplant starts to burn, move the baking sheet to a lower rack.)
  • To make the garnish of eggplant slices, slice remaining eggplant lengthwise into long, thin 1/4-inch-thick slices. Place flour on a plate, and generously coat both sides of each eggplant slice.
  • In a large heavy-bottomed pot or Dutch oven, heat 1 inch of oil to 350 degrees. Fry eggplant, in batches, until golden, about 1 to 2 minutes, flipping the slices halfway through. Transfer to a separate paper towel-lined plate and sprinkle with salt.
  • In a medium bowl, fold together burrata and ricotta.
  • To serve, gently stir broiled eggplant into tomato sauce until evenly coated. Simmer for 1 to 2 minutes until the eggplant is warmed through. Transfer to serving bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, crisp eggplant slices and the capers if you like.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 21 grams, Carbohydrate 37 grams, Fat 32 grams, Fiber 13 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1332 milligrams, Sugar 17 grams

RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS



Ravioli with Roasted Eggplant, Tomatoes, and Capers image

This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.

Provided by Riley Wofford

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 55m

Number Of Ingredients 9

1 pound eggplant
1 1/4 pounds cherry tomatoes
1 shallot, thinly sliced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
12 ounces store-bought fresh or frozen cheese or spinach ravioli
2 tablespoons capers, drained
1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup), plus more for serving
1 cup packed basil leaves, torn if large, plus more for serving

Steps:

  • Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
  • Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

CHARRED EGGPLANT WITH BURRATA AND FRIED CAPERS



Charred Eggplant With Burrata and Fried Capers image

When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Here, grilled or seared eggplant is bathed in an herbaceous, lemony caper-infused olive oil for a light dinner or side dish. Salt-packed capers work best, as they are generally larger and have a petal-like shape that opens up when fried, resulting in a crisp shell that is crunchy and salty (but, brined capers work, too). Make sure to dry the capers well before frying to prevent aggressive spitting when they hit hot oil. Fried capers are highly snackable, so consider making a double batch. Serve with bread, flatbread or, for something heartier, pasta.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
1/4 cup salt-packed or brined capers, rinsed
1 1/2 to 2 pounds eggplant (about 2 medium or large), trimmed and sliced into ½-inch disks
1 large handful of parsley, basil or a combination, finely chopped, plus more to serve
2 garlic cloves, grated
1 teaspoon red-pepper flakes
Zest and juice of 1 lemon
Kosher salt (such as Diamond Crystal) and black pepper
2 balls burrata (about 1 pound), at room temperature

Steps:

  • In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
  • When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
  • Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
  • Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don't be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
  • Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
  • Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.

KINGKLIP WITH EGGPLANT, RAGOUT AND CAPERS RECIPE BY TASTY



Kingklip With Eggplant, Ragout and Capers Recipe by Tasty image

Here's what you need: olive oil, onions, tomatoes, eggplants, oregano, garlic, olive, tomato paste, white wine, olive oil, capers, butter, kingklip fillets, salt and pepper, italian parsley, lemon

Provided by Lorna Maseko

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 onions, chopped
8 tomatoes, chopped
2 eggplants, diced
1 tablespoon oregano
1 clove garlic, crushed
½ cup olive, roughly chopped
1 tablespoon tomato paste
1 cup white wine
2 tablespoons olive oil
¼ cup capers
½ cup butter
4 kingklip fillets
salt and pepper
1 handful italian parsley
1 lemon, cut into wedges

Steps:

  • Drizzle the olive oil in a pan at medium-high heat, and sauté the onions till soft. Add the tomatoes, eggplant, oregano, garlic, olives, tomato paste and wine, and allow the mixture to come to a gentle simmer.
  • Cook until the ragout has reduced and is slightly thickened.
  • In another pan on high heat, drizzle a little olive oil and, when hot, add the capers. Fry the capers, tossing to prevent them from sticking to the pan.
  • Remove the crispy capers from the pan and place on a paper towel to drain the excess fat.
  • Season the kingklip with salt and pepper. Add the butter to the same pan used for the capers and, once slightly brown, place the fish skin side down for 4 minutes until golden brown and crispy. Turn the fish and cook for another 2-3 minutes.
  • As the fish cooks, spoon the butter over the top.
  • Remove the fish from the heat, place on the ragout, and garnish with crispy capers and chopped parsley.
  • Squeeze a lemon wedge over the dish and serve with ciabatta or focaccia.

Nutrition Facts : Calories 702 calories, Carbohydrate 56 grams, Fat 41 grams, Fiber 14 grams, Protein 31 grams, Sugar 21 grams

ITALIAN EGGPLANT RAGOUT



Italian Eggplant Ragout image

Pulled from an old issue of vegetarian times. I used to be pretty leary of eggplant, but this was enchanting. Good on its own; better with pasta or rice.

Provided by Umberle

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 medium eggplants, halved
2 tablespoons salt
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons capers
1 teaspoon sugar
1/4 cup parsley, chopped

Steps:

  • Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4 inch dice. Toss with salt in bowl and let it stand for at least 20 minutes. Drain off the fluid that collects, rinse well, and pat dry.
  • Heat olive oil in large saucepan over medium heat. Add onion, and saute until softened (about 5 minutes.) Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy.
  • Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.

Nutrition Facts : Calories 196.5, Fat 5.9, SaturatedFat 0.8, Sodium 2632.2, Carbohydrate 32.9, Fiber 10.8, Sugar 8, Protein 6.5

TOMATOES WITH CRISP FRIED EGGPLANT AND BURRATA



Tomatoes with Crisp Fried Eggplant and Burrata image

Provided by Martha Stewart

Categories     Food & Cooking

Time 1h

Number Of Ingredients 10

All-purpose flour, for dredging
3 large eggs, well beaten
2 cups fresh breadcrumbs
4 Japanese eggplants (1 to 1 1/4 pounds total), cut on the bias into 1/2-inch-thick slices
12 ounces cherry tomatoes, preferably in a mix of colors
2 tablespoons extra-virgin olive oil
1 cup fresh basil leaves, half of them torn
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 ball (about 7 ounces) burrata cheese

Steps:

  • Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls. Working with 1 eggplant slice at a time, dredge in flour, then dip in egg and then breadcrumbs. Transfer to a wire rack set in a rimmed baking sheet and refrigerate 30 minutes.
  • Meanwhile, halve tomatoes and toss with olive oil and torn basil. Season with salt and pepper.
  • Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering. Add enough eggplant slices to fill but not crowd skillet and fry, flipping once, until deep golden brown and crunchy, 1 to 2 minutes on each side. (Lower heat slightly, if necessary.) Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt. Discard used oil and repeat process with fresh oil and remaining eggplant.
  • Arrange eggplant and tomato mixture on a platter. Cut burrata in half, place next to tomatoes, and season with salt and pepper. Scatter remaining basil on top.

EGGPLANT CAVIAR



Eggplant Caviar image

Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. I am posting this as a "private" recipe. If you are seeing it, then he must have liked it. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like.

Provided by threeovens

Categories     Spreads

Time 1h30m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 15

1 large eggplant (about 1 1/2 pounds)
5 anchovy fillets (or 1 tablespoon anchovy paste)
3 garlic cloves, finely minced
1 large shallot, minced
1 1/2 tablespoons capers, rinsed, drained and chopped
1/2 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil, divided
1 teaspoon fresh lemon juice (or to taste)
salt
2 -3 tablespoons chopped parsley, for garnish
toast points or toasted pita bread, wedges
chopped hard-cooked egg
chopped red onion
capers
Greek yogurt

Steps:

  • Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
  • Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
  • Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
  • Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
  • Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.

Nutrition Facts : Calories 114.7, Fat 9.5, SaturatedFat 1.4, Cholesterol 2.8, Sodium 189.4, Carbohydrate 6.6, Fiber 3.3, Sugar 2.2, Protein 2.2

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From seriouseats.com


HOMEMADE EGGPLANT RAGU - COOK GEM
Instructions. Preheat oven to 350⁰F. Slice eggplants into 1cm discs and coat with olive oil. Place on eggplant discs on greased baking trays and sprinkle with salt. Allow to roast in the oven at 350⁰F for 30 minutes. Add some olive oil to a pot and heat.
From cookgem.com


EGGPLANT PARMESAN WITH BURRATA - COOKING WITH COCKTAIL RINGS
2020-11-09 Heat the oil to 350ºF (180ºC). Working in batches a few slices at a time, dip a piece of the eggplant in the egg wash then dredge in the panko mixture, shaking off any of the excess. Slowly add to the oil and fry until golden brown, about 1 minute on each side. Remove to a paper towel lined plate to drain.
From cookingwithcocktailrings.com


EGGPLANT RAGU - LIVE NATURALLY MAGAZINE
Heat the oil in a large pot over medium heat. Add the eggplant, onions, bell peppers, celery, and salt, and cook, stirring often, until the vegetables are very soft, about 15 minutes. Add the garlic, thyme, and rosemary, and cook, stirring, for 2 minutes. Stir in the tomatoes, tomato paste, and water. Reduce the heat to low and cook, stirring ...
From livenaturallymagazine.com


EGGPLANT RAGù WITH CAPERS AND BURRATA FOOD- WIKIFOODHUB
This eggplant dish is a lot like pasta alla Norma, minus the pasta. Instead, it's the large, crisp chunks of eggplant that star, enrobed in basil-scented marinara sauce and topped with a melting, creamy mix of burrata and ricotta. In this recipe adapted from the chef Amy Brandwein of Centrolina in Washington, D.C., the cubed eggplant is topped with crunchy, salty eggplant …
From wikifoodhub.com


SUMMER’S END: ROASTED EGGPLANT WITH TOMATOES AND BURRATA
2021-09-08 Drizzle a parchment-lined baking sheet with about a tablespoon of olive oil and lay the eggplant cut side down on the baking sheet, spreading out the fans. Season each piece with salt and pepper. Stuff each piece with slices of tomato and garlic. Drizzle with more olive oil. Sprinkle with salt, pepper and dried oregano.
From ouritaliantable.com


EGGPLANT SALSA WITH BURRATA — EVERYDAY GOURMET
2022-05-06 Now add the tomatoes and cook for a further 5-10 minutes with a ¼ cup of water from the burrata and the lid on. Add the caster sugar, raisins and sherry vinegar and mix through. Remove from the heat and add the pine nuts and herbs. Place into a bowl and make an indent in the centre. Nestle in burrata. Serve warm with crusty bread or some more ...
From everydaygourmet.tv


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