Mashed Eggplant With Capers Scallions And Parsley Recipes

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MASHED EGGPLANT WITH CAPERS, SCALLIONS AND PARSLEY



Mashed Eggplant With Capers, Scallions and Parsley image

Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze throughout the Middle East. An assortment of mezze can precede a larger feast, served as appetizers, or you may make an informal meal of mezze, picnic-style, indoors or out. This lemony Turkish-style eggplant dip fits the bill beautifully, spread on baguette toasts or crisp pita bread.

Provided by David Tanis

Categories     dips and spreads, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup large capers, preferably salt-packed
2 pounds medium eggplants
Salt and pepper
Extra-virgin olive oil
1 cup thinly slivered scallions, plus more for garnish
1 cup chopped parsley, plus more for garnish
1/2 teaspoon grated garlic
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons pomegranate molasses
2 tablespoons yogurt
1 pinch cayenne
Baguette toasts or pita bread, for serving

Steps:

  • Put the capers in a bowl and rinse off salt thoroughly with lukewarm water. Soak rinsed capers in lukewarm water for 20 minutes. Drain and rinse again, then blot dry. Chop roughly and set aside.
  • Heat oven to 400 degrees. Peel eggplants and cut into 1-inch cubes. Toss cubes in a mixing bowl with salt and pepper, then drizzle with 3 tablespoons olive oil and toss to coat. Place on a baking sheet in one layer and roast uncovered for 15 to 20 minutes, or until golden and tender when pierced with a fork. Cool.
  • Put cooked eggplants in a food processor and pulse briefly. Add capers, scallions, parsley, garlic, lemon zest and juice, pomegranate molasses, yogurt, cayenne and 2 tablespoons olive oil and blend until well combined. Transfer to a bowl. (May be prepared and stored at cool room temperature, covered, up to 2 hours in advance, or refrigerated for up to a week.)
  • Before serving, taste and adjust seasoning. Serve eggplant spread on toast, sprinkled with scallions and parsley, or as a dip for pita bread.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 11 grams

GARLIC MASHED POTATOES WITH EGGPLANT



Garlic Mashed Potatoes with Eggplant image

I don't care much for eggplant. But I found this an ideal way to consume it and it actually improves on the classic. Try this for a moist option of mashed potatoes with no butter, milk or gravy required. You can add more garlic if you like. I usually do. Also, the bacon is delicious, but the recipe works without it.

Provided by peawormsworth

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 eggplant, trimmed and halved lengthwise
1 tablespoon olive oil
3 potatoes, peeled and cubed
2 cloves garlic, peeled and halved
2 slices bacon
1 tablespoon bacon drippings
½ onion, cut into strips
1 tablespoon olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.
  • Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
  • While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.
  • Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.1 g, Cholesterol 3.3 mg, Fat 6.1 g, Fiber 5.8 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 78.6 mg, Sugar 3.8 g

PASTA WITH EGGPLANT, CAPERS, AND OLIVES



Pasta with Eggplant, Capers, and Olives image

Provided by Giovanna Tabanelli

Categories     Olive     Pasta     Eggplant     Summer     Capers     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 17

1 eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice
1 1/2 teaspoons kosher salt
2 tablespoons salt-packed capers *
1 red bell pepper
4 cups vegetable oil
10 green Bella di Cerignola olives, pitted*
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon finely chopped fresh marjoram
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 anchovy fillet, rinsed and chopped
2 tablespoons dry white wine
1 lb penne rigate or fusilli
Special Equipment
a deep-fat thermometer

Steps:

  • Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
  • While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
  • Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
  • When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
  • Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
  • Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
  • Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
  • *Available at specialty foods shops and chefshop.com.

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



Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo) image

This Italian side dish (aka 'contorno') couldn't be easier! We make this often during the summer, when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too!

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 6

1 eggplant, sliced into 1/2-inch rounds
⅓ cup extra virgin olive oil
2 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 8.4 g, Fat 19 g, Fiber 4.7 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 76.3 mg, Sugar 3.2 g

LOUISIANA MASHED EGGPLANT PATTIES



Louisiana Mashed Eggplant Patties image

Quick & easy. I serve with Tomato Mushroom Gravy which is posted with Baked Eggplant a La Ce Ce under my recipes. This is meatless. I serve with a salad. If you want, you may crush 3 precooked slices bacon to the mixture before forming patties. I also use Provalone cheese in place of cheddar once in awhile.

Provided by Montana Heart Song

Categories     Vegetable

Time 30m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 11

1 medium eggplant, peeled, small cubes
1 1/4 cups Ritz cracker crumbs
1 1/4 cups shredded cheddar cheese
2 eggs, beaten
2 tablespoons parsley flakes
2 tablespoons dried onion flakes
1 teaspoon minced fresh garlic
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
2 tablespoons shortening or 2 tablespoons olive oil

Steps:

  • In a 2 quart saucepan heat water.
  • Peel and cube eggplant.
  • Drop into boiling water. Cover and cook until tender.
  • While eggplant is cooking, mix all ingredients except lemon juice and shortening in a bowl.
  • Drain eggplant and mash with fork or beaters.
  • Add lemon juice.
  • Add eggplant lemon juice mixture to bowl mixture.
  • Heat shortening or oil in large frying pan.
  • Form 8 patties Fry until brown on both sides.

Nutrition Facts : Calories 280.3, Fat 20.8, SaturatedFat 9.9, Cholesterol 130.1, Sodium 843.2, Carbohydrate 11.4, Fiber 5.2, Sugar 4.5, Protein 13.8

SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS



Scallops with Cauliflower Puree, Parsley, and Capers image

Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 medium head cauliflower (about 2 pounds), cut into 1-inch pieces (about 6 cups including stems)
1 shallot, coarsely chopped (about 2 tablespoons)
1 1/2 cups homemade or low-sodium store-bought chicken stock
Sea salt or coarse salt
Freshly ground pepper
1/4 pound Jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds
3 tablespoons extra-virgin olive oil, plus more for baking sheet
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
1 tablespoon rinsed and coarsely chopped capers
12 sea scallops, tough muscles removed
1/2 lemon

Steps:

  • Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
  • Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
  • Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
  • Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.

Nutrition Facts : Calories 253 g, Cholesterol 15 g, Fiber 7 g, Protein 13 g, SaturatedFat 2 g, Sodium 293 g

CHARRED EGGPLANT WITH BURRATA AND FRIED CAPERS



Charred Eggplant With Burrata and Fried Capers image

When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Here, grilled or seared eggplant is bathed in an herbaceous, lemony caper-infused olive oil for a light dinner or side dish. Salt-packed capers work best, as they are generally larger and have a petal-like shape that opens up when fried, resulting in a crisp shell that is crunchy and salty (but, brined capers work, too). Make sure to dry the capers well before frying to prevent aggressive spitting when they hit hot oil. Fried capers are highly snackable, so consider making a double batch. Serve with bread, flatbread or, for something heartier, pasta.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
1/4 cup salt-packed or brined capers, rinsed
1 1/2 to 2 pounds eggplant (about 2 medium or large), trimmed and sliced into ½-inch disks
1 large handful of parsley, basil or a combination, finely chopped, plus more to serve
2 garlic cloves, grated
1 teaspoon red-pepper flakes
Zest and juice of 1 lemon
Kosher salt (such as Diamond Crystal) and black pepper
2 balls burrata (about 1 pound), at room temperature

Steps:

  • In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
  • When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
  • Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
  • Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don't be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
  • Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
  • Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.

EGGPLANT WITH CAPERS AND OLIVES



Eggplant With Capers and Olives image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

Provided by Engrossed

Categories     European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 large eggplant, cut into small cubes
1 onion, quartered and thinly sliced
1 -2 garlic clove, minced
1/2-3/4 cup celery, chopped
1 tablespoon tomato sauce
3 tablespoons water, more if needed
3 -4 tablespoons capers, rinsed
12 pitted black olives, chopped
6 stuffed green olives, chopped
2 -3 tablespoons wine vinegar
1 tablespoon sugar
salt and pepper, to taste
lemon slice, to garnish

Steps:

  • A large, nonstick skillet with a cover works best for this recipe.
  • Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
  • Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
  • Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
  • Return eggplant to pan, add capers, and olives.
  • Heat the vinegar with the sugar and add to eggplant mixture.
  • Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
  • Serve hot or or cold, with slices of lemon.

ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS



Roasted Eggplant Salad with Capers and Onions image

Provided by Diane Kochilas

Categories     Salad     Tomato     Vegetable     Side     Roast     Vegetarian     Vinegar     Eggplant     Healthy     Vegan     Capers

Yield Makes 6 to 8 servings

Number Of Ingredients 10

3 large eggplants, roasted
1/2 cup extra-virgin olive oil
Salt to taste
1 medium onion, finely chopped
3 garlic cloves, pressed or minced
1/4 cup small, preferably Greek, capers, rinsed and drained
1 large, firm, ripe tomato, peeled, seeded, and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar, or more to taste
Freshly ground black pepper to taste

Steps:

  • 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
  • 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

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From bonappetit.com


EGGPLANT SPREAD & YOGURT & PARSLEY (MELINTZANOSALATA) RECIPE
Finely chop 1 cup parsley; set aside. Combine remaining parsley, 2 tablespoons oil, onions, vinegar, garlic, and pepperoncini pepper in a food processor. Process until smooth, scraping sides of bowl occasionally; add to eggplant. Stir in reserved chopped parsley, capers, salt, and black pepper. Cover and chill 2 hours.
From myrecipes.com


EGGPLANT SALAD WITH PARSLEY AND LEMON RECIPES - FOOD NEWS
Cut the unpeeled eggplant into 1 inch cubes. Place in a colander, sprinkle with the salt. Set aside for a half hour, then rinse under cold water and pat dry with paper towels. Heat the olive oil in a large skillet and cook the eggplant over medium heat, stirring frequently, until softened and starting to brown slightly, about 10 minutes.
From foodnewsnews.com


OVEN BAKED EGGPLANT WITH OLIVES, CAPERS AND BASIL RECIPE
2019-09-18 2 1-pound eggplants; Sea salt; 3 large garlic cloves, thinly sliced; 2-3 Tablespoons unrefined, cold-pressed, extra-virgin olive oil; 8 fresh thyme sprigs
From pamelasalzman.com


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