Lenten Eggplant Aubergine Recipes

LENTEN EGGPLANT (AUBERGINE)

Steps:

• Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
• Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
• In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
• Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
• When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
• Add olives to heat through. Can be served hot or cold.

TURKISH EGGPLANT (AUBERGINE) LENTIL STEW

Steps:

• Peel eggplant in strips, then cut lengthwise into strips.
• Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
• Meanwhile, cover lentils with 2 inches of water and bring to a boil.
• Lower to simmer and cook 15 minutes, drain.
• In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
• Rinse the eggplant and dry.
• In a dutch oven layer half of the onion mixture.
• Top with a layer of eggplant, and a layer of lentils.
• Repeat.
• Pour remaining olive oil around sides and over the top.
• Drizzle with the pomegranate molasses.
• Bring to a boil, lower heat to simmer and cook 1 1/2 hours.

CHRISTMAS EGGPLANT (AUBERGINE) (DELICIOUS WINTER VEGETABLES)

Steps:

• In a big pot over medium high heat, add olive oil, garlic, onion, red bell pepper, zucchini, eggplant and Italian Seasoning.
• You may need to add more oil to coat the vegetables.
• Don't worry, you will drain most of it off later.
• Cook and stir until eggplant is tender.
• It will take 15 minutes or more.
• While still cooking, stir in Seasoned Dipping Oil, or other seasoned/flavored oil plus vinegar and salt and pepper to taste.
• After eggplant is tender, turn off heat and then drain the mixture of all excess oil and blot with paper towels.
• Spread mixture on a baking sheet in a single layer and bake at 325 degrees for 30 minutes.
• Let cool slightly and then spoon into a casserole dish.
• Top with mozarella.
• It can be refrigerated at this point to be served later.
• Before serving, bake or microwave, covered, until it is hot (if it has been refrigerated) and cheese is melted.

RED LENTIL AND AUBERGINE (EGGPLANT) CURRY

Steps:

• Spray pan with oil and cook the onion and garlic until soft.
• Stir in curry powder and cook for a further minute.
• Add aubergine, lentils and stock to the pan.
• Bring to the boil and simmer uncovered for 30 mins - stir frequently.
• If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
• Add salt, coconut milk and coriander.
• Stir and serve.

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
• Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
• Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
• Bake in preheated oven for 30 minutes.