Golden Eggplant Aubergine Rounds Recipes
GOLDEN FRIED EGGPLANT (AUBERGINE) AND CABBAGE
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Side Dish
Time 30m
Yield SERVES 4
Number Of Ingredients 10
Steps:
- 1. Heat oil in a wok or large frying pan. Add onions and garlic and stir for 1 minute over medium heat. 2. Add the sugar and eggplant wedges to the wok and stir-fry for 3 minutes, or until the eggplant is golden brown. 3. Add the Golden Mountain sauce, cabbage and lime juice to the wok. Toss, then cover and steam for 30 seconds or until the cabbage softens slightly. Add the fish sauce and stir through. Serve immediately sprinkled with sliced chilli.
EGGPLANT (AUBERGINE) NEAPOLITAN
Make and share this Eggplant (Aubergine) Neapolitan recipe from Food.com.
Provided by SJG3483
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut eggplant crosswise into 1/2 inch slices.
- Dip into bread crumbs to coat.
- Heat 1 T oil over medium-high heat.
- Fry eggplant until golden, about 10 minutes, adding more oil as needed.
- Top eggplant slices with cheese.
- Spoon sauce over eggplant.
- Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
- Sprinkle with parsley.
PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS
I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.
Provided by CoolMonday
Categories Vegetable
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wash eggplant, dry, trim ends.
- Slice to 1/4 inch rounds.
- Sprinkle salt on both sides.
- Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
- Rinse well and pat dry with paper towels.
- Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
- Coat both sides of slices in flour.
- Dip in egg.
- Coat in breadcrumbs.
- Stack in separate dish.
- Heat oil in pan.
- Brown slices in oil a few at a time, may have to change oil if it gets too brown.
- Drain on papertowels (I just do this in layers).
- In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
- Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
- Repeat layers till done. Takes me three layers, so divide all items in three.
- Bake at 350 for 30-35 minutes until cheese melts.
Nutrition Facts : Calories 668.3, Fat 31.9, SaturatedFat 12.2, Cholesterol 177.3, Sodium 1144.7, Carbohydrate 65.8, Fiber 10.6, Sugar 14.9, Protein 30.1
EGGPLANT (AUBERGINE) WITH RAW GARLIC
This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.
Provided by Lennie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash eggplant well; cut off stem portion (leave peel on).
- Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
- Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
- On a serving platter, arrange cooked eggplant slices.
- In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
- Drizzle over the eggplant slices, sprinkle with parsley, and serve.
EGGPLANT (AUBERGINE) ROMANO
Make and share this Eggplant (Aubergine) Romano recipe from Food.com.
Provided by Aroostook
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a heavy bottomed skillet, cook eggplant in olive oil until tender.
- Drain.
- Mix tomato (sauce) with garlic and oregano.
- Add chives to ricotta.
- Mix crumbs with Romano.
- In greased 12 X 8 baking dish, place half the eggplant.
- Top with 1/2 the ricotta.
- Top with 1/2 the tomato mixture.
- Top with 1/2 the crumb mixture.
- Repeat.
- Bake for 30 minutes or until bubbly.
Nutrition Facts : Calories 410.7, Fat 31.2, SaturatedFat 10.2, Cholesterol 45.5, Sodium 454, Carbohydrate 20.8, Fiber 4.8, Sugar 6.8, Protein 13.2
GOLDEN EGGPLANT (AUBERGINE) ROUNDS
Make and share this Golden Eggplant (Aubergine) Rounds recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In shallow bowl, mix crumbs with parmesan cheese.
- Put dressing in another bowl.
- Dip eggplant slices in dressing, then into crumbs.
- Put in a single layer on sprayed baking sheet.
- Bake at 450* for 15 minutes, until golden brown.
- Turn rounds once while baking.
Nutrition Facts : Calories 278.1, Fat 18.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1135, Carbohydrate 23.7, Fiber 5.3, Sugar 8.8, Protein 5.8
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