Eggplant With Basil Recipes

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

ROASTED EGGPLANT WITH BASIL

Steps:

• Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
• Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
• Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

EGGPLANT WITH BASIL

Steps:

• Select firm, unblemished eggplants which are rather long and thin, about 2 1/2 inches in diameter.
• Wash eggplants, trim the ends, and slice into 1/2 inch rounds.
• Toss in salt until they are thoroughly coated and place on a baking sheet (you may stack them).
• With a second baking sheet on top, pile on a heavy weight and allow to stand 30 minutes to an hour.
• Meanwhile, bring a 4 inch depth of water to boil in a saucepan.
• Drop the tomatoes into the rapidly boiling water a few at a time for about 10 to 15 seconds, depending on ripeness.
• Plunge immediately into ice water to stop the cooking and prevent the tomatoes from getting mushy.
• Slip off the skins, cut out the stem, and gently squeeze out the seeds and juice.
• Peel, crush, and very finely chop the garlic.
• Very finely chop the parsley and basil.
• Crush the thyme and oregano in a mortar and pestle to release the flavors.
• Combine garlic and the herbs in a small bowl.
• Thoroughly rinse eggplant to remove the salt and pat dry.
• Preheat a large frying pan over high heat until very hot; add 2 tablespoons of oil to the pan.
• Immediately begin cooking a few eggplant slices at a time until brown on both sides; replenish the oil a little at a time as needed without letting eggplant slices absorb too much of the oil.
• Arrange the eggplant slices on a baking sheet.
• Cut the tomatoes into 3/8 inch slices, cutting from top to bottom.
• Place a tomato slice on the eggplant; sprinkle with a pinch of sugar to counteract any acidity.
• Crumble about 1 tablespoon of feta cheese on top of each tomato and top with about 1 1/2 teaspoons of the herb mixture on the feta cheese.
• Top the herb mixture with about 1 tablespoon of the gruyere cheese; grind fresh black pepper on each slice.
• Bake in a preheated 400 degree oven for 15-20 minutes.
• Serve immediately.

SPICY EGGPLANT AND CAULIFLOWER WITH BASIL

Steps:

• Heat oven to 450°F
• In a large saucepan, combine the rice, 1/2 teaspoon of salt, and 4 1/2 cups water and bring to a boil. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
• Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
• Toss with the eggplants and cauliflower, then transfer to a roasting pan, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.
• Add the chickpeas during the last 5 minutes of cooking.
• Remove from oven and toss with the bean sprouts and basil.
• Serve vegetables over the rice.

GRILLED EGGPLANT PANINI WITH BASIL AIOLI

Steps:

• For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.