EGGPLANT RAGù WITH CAPERS AND BURRATA
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
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
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
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.
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
EASY CHICKEN PICCATA RECIPE BY TASTY
Here's what you need: large, boneless, skinless chicken breast, salt, pepper, flour, butter, chicken broth, lemon, caper
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
- Dredge each piece in flour, shaking off the excess.
- In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
- Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
- Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
- Spoon sauce over the chicken several times.
- Serve immediately, with the remaining sauce poured over the chicken.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams
SWEET AND SOUR EGGPLANT RECIPE BY TASTY
Here's what you need: eggplant, oil, cumin seed, garlic, onion, red pepper flakes, ketchup, vinegar, salt, water, fresh coriander, rice
Provided by Indrani Das
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut the eggplant into medium sized pieces.
- In a frying pan, put some oil and lightly fry the eggplant pieces. Remove them from the pan.
- Using the same fry pan, add some oil. Then, add the cumin seeds and chopped garlic. Fry for 15 seconds, then add the onion and red pepper flakes. Fry for 3 minutes. Add the eggplants and stir it. Add the ketchup and mix it well.
- Add the vinegar and mix it. Cover the pan and keep on low heat for 8 minutes. Take off the lid, then add the salt and a little bit of water (if necessary). Cook for 4 minutes without the lid.
- Sprinkle the coriander over and turn off the heat.
- Serve with plain rice or biriyani.
Nutrition Facts : Calories 287 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, Sugar 13 grams
ITALIAN EGGPLANT RAGOUT
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
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
KINGKLIP WITH EGGPLANT, RAGOUT AND CAPERS RECIPE BY TASTY
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
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
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