Eggplant Steaks With Pumpkin Tomato And Mushroom Ragoût Recipes

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EGGPLANT STEAKS



Eggplant Steaks image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
1/2 cup olive oil
2 tablespoon honey
2 teaspoons apple cider vinegar
Kosher salt and fresh ground pepper
8 (1/2-inch) eggplant slices, purged with salt
1 cup grated Parmesan
3 tablespoons chopped parsley, optional

Steps:

  • In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
  • Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.

EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOûT



Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût image

Categories     Herb     Mushroom     Soy     Tomato     Vegetable     Roast     Vegetarian     Dinner     Lunch     Rosemary     Eggplant     Pumpkin     Fall     Vegan     Shallot     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 (main course) servings

Number Of Ingredients 12

1/2 lb shallots, quartered lengthwise
1 lb plum tomatoes, quartered lengthwise and seeded
11 tablespoons olive oil (about 3/4 cup)
1 1/2 (3/4-lb) sugar pumpkins or butternut squash, cut into 3/4-inch wedges and seeded
1 1/2 cups water
1 cup dry white wine
1/2 lb fresh or frozen edamame (soybeans in the pod; 1 1/2 cups) or 2/3 cup fresh or frozen shelled lima beans
3 large eggplants
3/4 lb fresh chanterelle or shiitake mushrooms, trimmed (discard stems from shiitakes)
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Steps:

  • Roast shallots, tomatoes, and pumpkin:
  • Preheat oven to 400°F.
  • Toss shallots and tomatoes with 3 tablespoons oil in a large roasting pan and season with salt. Roast until tomatoes are tender but not falling apart, about 25 minutes. Transfer tomatoes only to a large bowl.
  • Add pumpkins with salt to taste to shallots, tossing to coat with oil in pan. Roast until pumpkins are just tender, about 30 minutes, then add vegetables to tomatoes.
  • Reduce oven temperature to 200°F.
  • Straddle roasting pan across 2 burners. Add water and 1/2 cup wine and deglaze by boiling over moderately high heat, stirring and scraping up any brown bits. Reserve liquid.
  • Cook soybeans while vegetables roast:
  • Cook soybeans in boiling salted water until just tender, about 1 minute (3 minutes for lima beans), then drain. When cool enough to handle, shell soybeans, discarding pods.
  • Prepare eggplant:
  • Cut 2 (2-inch-thick) crosswise slices, or "steaks," from thickest part of each eggplant and season generously with salt and pepper. (Reserve remaining eggplant for another use.) Brown 3 eggplant steaks in 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat, about 5 minutes on each side.
  • Add 1/4 cup wine to skillet and simmer, covered, turning once, until eggplant is very tender and wine is absorbed, about 5 minutes total. Transfer to a small roasting pan. (If wine is absorbed before eggplant is tender, add water, a few tablespoons at a time, and continue cooking until tender.) Repeat with remaining 3 eggplant steaks. Keep eggplant warm, uncovered, in oven.
  • Make ragout:
  • Heat remaining 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté mushrooms with garlic, rosemary, and salt to taste, stirring, until golden and any liquid mushrooms give off is evaporated. Stir in reserved deglazing liquid and simmer until mushrooms are tender, about 10 minutes. Add roasted vegetables and soybeans and cook, stirring, until heated through. Stir in vinegar.
  • Serve eggplant steaks topped with vegetable ragout.

ROASTED EGGPLANT AND MUSHROOMS



Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
  • Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

TOMATO AND EGGPLANT RAGOUT



Tomato and Eggplant Ragout image

Looking for a French-style stew? Then check out this delicious tomato and eggplant ragout made using Muir Glen® Organic - a wonderful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 10

2 eggplants (about 1 lb each), peeled, cut into 3/4-inch cubes
2 teaspoons kosher salt
3/4 cup olive oil
2 cups diced onions
2 teaspoons finely chopped garlic
2 cups diced celery
2 cans (14.5 oz each) Muir Glen™ Organic or Meridian Ruby™ Fire Roasted diced tomatoes, undrained
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup coarsely chopped fresh Italian (flat-leaf) parsley

Steps:

  • Place diced eggplant in colander. Sprinkle with 2 teaspoons salt. Let stand 1 hour; rinse with cold water.
  • In 10-inch nonstick skillet, heat 1/4 cup of the olive oil over medium-high heat. Cook half of the eggplant in oil until golden brown. Drain on paper towel-lined plate. Repeat with another 1/4 cup olive oil and remaining eggplant.
  • In same skillet, heat remaining 1/4 cup olive oil over medium-low heat. Cook onions in oil about 10 minutes, stirring occasionally, until very tender. Add garlic and cook 30 seconds; add celery and cook 2 to 3 minutes. Add tomatoes; cook and stir 2 minutes. Add cooked eggplant, 1/2 teaspoon salt and the pepper; heat to a slow simmer. Cover; cook 20 minutes. Stir in parsley.

Nutrition Facts : Calories 350, Carbohydrate 21 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 8 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 10 g, TransFat 0 g

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

BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE



Baked Eggplant With Mushroom-And-Tomato Sauce image

Make and share this Baked Eggplant With Mushroom-And-Tomato Sauce recipe from Food.com.

Provided by blucoat

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8 ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8 ounce) can no-salt-added tomato sauce, divided
2/3 cup about 3 ounces shredded part-skim mozzarella cheese, divided
1/4 cup grated fresh parmesan cheese

Steps:

  • Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
  • Preheat oven to 375°.
  • Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
  • Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
  • Cover and bake at 375° for 1 hour.
  • Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOUT



EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOUT image

Categories     Vegetable     Dinner     Vegan

Yield 6 servings

Number Of Ingredients 12

1/2 pound shallots, quartered lengthwise
1 pound plum tomatoes, quartered lengthwise and seeded
11 tablespoons olive oil
3/4 pound sugar pumpkins or butternut squash, cut into 3/4-inch wedges and seeded
1 1/2 cups water
1 cup dry white wine
1/2 pound fresh or frozen edamame, or fresh or frozen shelled lima beans
3 large eggplants
3/4 pound fresh chanterelle or shiitake mushrooms, trimmed (discard stems from shiitakes)
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Steps:

  • Continued # Cook soybeans in boiling salted water until just tender, about 1 minute (3 minutes for lima beans), then drain. When cool enough to handle, shell soybeans, discarding pods. # Cut 2 (2-inch-thick) crosswise slices, or steaks, from thickest part of each eggplant and season generously with salt and pepper. (Reserve remaining eggplant for another use.) Brown 3 eggplant steaks in 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat, about 5 minutes on each side. # Add 1/4 cup wine to skillet and simmer, covered, turning once, until eggplant is very tender and wine is absorbed, about 5 minutes total. Transfer to a small roasting pan. (If wine is absorbed before eggplant is tender, add water, a few tablespoons at a time, and continue cooking until tender.) Repeat with remaining 3 eggplant steaks. Keep eggplant warm, uncovered, in oven. # Heat remaining 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then saute mushrooms with garlic, rosemary, and salt to taste, stirring, until golden and any liquid mushrooms give off is evaporated. Stir in reserved deglazing liquid and simmer until mushrooms are tender, about 10 minutes. Add roasted vegetables and soybeans and cook, stirring, until heated through. Stir in vinegar. # Serve eggplant steaks topped with vegetable ragout.

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