Eggplant Yellow Squash And Tomato Casino Recipes

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TOMATO, SQUASH AND EGGPLANT GRATIN



Tomato, Squash and Eggplant Gratin image

This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.

Provided by Martha Rose Shulman

Categories     side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

2 pounds ripe, firm tomatoes, round or Roma, sliced thin
1 red torpedo onion, sliced thin
1/2 to 3/4 pound zucchini, preferably mixed green and yellow, sliced thin
1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs
2 teaspoon fresh thyme leaves, plus a few sprigs

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
  • Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
  • Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
  • Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams

EGGPLANT AND SQUASH CURRY



Eggplant and Squash Curry image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 18

3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced
1 (1-inch) piece fresh gingerroot, peeled and grated
1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
1 tablespoon chile powder (a palmful)
1 teaspoon ground cardamom (1/3 palmful)
1/2 cup mango chutney, plus some more to pass at table
2 cups chicken stock
Red rice, cooked according to package directions, or brown rice
Zest and juice of 1 lime or Kaffir lime leaves
1 bunch scallions, thinly sliced on an angle

Steps:

  • For fresh tomatoes:
  • Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
  • Preheat the oven to 425 degrees F.
  • Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
  • Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
  • If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
  • Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

SQUASH, EGGPLANT AND TOMATO TIAN



Squash, Eggplant and Tomato Tian image

If you're looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. "It is delicious and so pretty with all of the colors of the rainbow,'' says Ms. Liberatore.

Provided by Tara Parker-Pope

Categories     main course

Time 1h5m

Number Of Ingredients 11

6 cloves garlic
1/3 cup olive oil
2 yellow squash, cut in ½-inch slices
1 eggplant, cut in ½-inch slices
2 zucchini, cut in ½-inch slices
2 tomatoes, cut in ½-inch slices
1 yellow onion, sliced
Kosher salt
Freshly ground black pepper
1/2 teaspoon red chile flakes
2 sprigs fresh thyme, leaves picked

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
  • Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
  • Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 7 grams

CLAMS CASINO



Clams Casino image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 6 to 8 appetizer servings

Number Of Ingredients 10

3 slices bacon (about 2 ounces)
1/4 cup unsalted butter, softened
2 tablespoons minced shallots
2 large garlic cloves, minced
2 teaspoons minced fresh flat-leaf parsley leaves
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
Pinch cayenne pepper
36 little neck or cherrystone clams, scrubbed
1/2 cup sourdough breadcrumbs

Steps:

  • Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
  • In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
  • Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
  • Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
  • Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.

CLAMS CASINO



Clams Casino image

Provided by Food Network

Time 20m

Number Of Ingredients 12

2/3 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped shallots
1 tablespoon chopped garlic
1 cup butter
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper and a pinch of cayenne pepper
1/2 cup chopped parsley
2 tablespoons lemon juice
1/4 cup bread crumbs
5 strips of double cut bacon, partially cooked
24 topneck clams on the half shell, arranged on a bed of rock salt

Steps:

  • Saute the peppers, shallots and garlic in a medium saute pan briefly in 2 tablespoons of the butter to soften slightly (1 minute maximum). Season this mixture with salt, cayenne and fresh pepper and remove to a plate to cool off. Blend the butter, the cooled off vegetables, parsley and lemon juice in a bowl. Dab a generous amount of this butter mix on each clam, sprinkle with fresh bread crumbs and top with a small piece of bacon. Run under the broiler to heat the clams and brown the bacon. You could also bake the clams in a 425 degree oven for 5 minutes to obtain the same result.

EASY EGGPLANT DISH



Easy Eggplant Dish image

Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.

Provided by sal

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 8

1 eggplant, diced
1 yellow squash, peeled and diced
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
⅛ cup canned sliced green chiles
⅓ cup crushed buttery round crackers
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
  • In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 26.6 g, Cholesterol 11.1 mg, Fat 5.7 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 269.1 mg, Sugar 6.6 g

EGGPLANT, SQUASH AND TOMATO WITH ROASTED GARLIC VINAIGRETTE



Eggplant, Squash and Tomato with Roasted Garlic Vinaigrette image

Yield Serves 6

Number Of Ingredients 8

4 large garlic cloves, unpeeled
Olive oil
1 1/2 tablespoons balsamic vinegar or red wine vinegar
1/3 cup olive oil
3 large Japanese eggplants, cut crosswise into 1/2-inch-thick rounds
3 large yellow summer squash or zucchini, cut crosswise into 1/2-inch-thick rounds
3 tomatoes, thinly sliced
16 fresh basil leaves, chopped

Steps:

  • Preheat oven to 350°F. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil. Set dressing aside.
  • Preheat broiler. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes.
  • Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. (Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.) Sprinkle salad with chopped fresh basil and serve.

EGGPLANT (AUBERGINE) -SQUASH CASSEROLE



Eggplant (Aubergine) -Squash Casserole image

Make and share this Eggplant (Aubergine) -Squash Casserole recipe from Food.com.

Provided by Wise1

Categories     Low Protein

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

6 cups eggplants, cut into 1 inch cubes
4 cups yellow squash, cut into 1 inch cubes
4 tablespoons margarine
1 cup onion, fine diced
1 cup bell pepper, fine diced
1/2 cup celery, fine diced
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain flour
1/2 cup light cream
2 tablespoons grated parmesan cheese
1/2 cup canned sliced mushrooms, drained
1 cup Italian seasoned breadcrumbs

Steps:

  • Parboil eggplant and squash for two minutes, drain and set aside.
  • Heat margarine in sauce pan.
  • Saute onion, bell pepper and celery for 5 minutes.
  • Add garlic, cook 2 minutes more.
  • Add salt black pepper and flour.
  • Stir until flour is absorbed.
  • Stir in the cream and cheese.
  • Remove from heat.
  • Add mushrooms to the eggplant-squash mixture.
  • Stir in the cream mixture.
  • Turn into a lightly buttered 2 quart baking dish.
  • Bake at 350 degrees for 30 minutes.
  • Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
  • Makes 8 servings.

YELLOW SQUASH , EGGPLANT AND FETA CASSEROLE



Yellow Squash , Eggplant and Feta Casserole image

This quick and easy side or main one dish meal is a no baking in the oven so this is great for those Hot Summer days! Marinated & Grilled gives the Squash and Eggplant a one level of flavor, then layered with feta cheese topped with your favorite tomato sauce giving it more levels of flavors. Heat through in a micorwave oven and walla!

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large yellow squash
1 medium eggplant
1/4 cup olive oil
1 fresh lemon, juice of
3 garlic cloves, sliced
2 teaspoons fresh oregano leaves
1 teaspoon fresh parsley leaves
pepper
4 ounces feta cheese
1 cup prepared tomato sauce

Steps:

  • Slice lenghtwise the squash and eggplant into 8 slices each.
  • In a large storage bag place oil, lemon, garlic, herbs, pepper, squash and eggplant. Marinate for 1 hour in refrigerator.
  • Grill over hot coals for 5 minutes turning half way through.
  • Layer grilled squash, eggplant and cheese in a glass 8x8 dish top with sauce and microwave for 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 273.2, Fat 20.6, SaturatedFat 6.5, Cholesterol 26.8, Sodium 668.2, Carbohydrate 18.6, Fiber 7, Sugar 8.8, Protein 7.7

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