Mezeh Caramelized Eggplant Recipes

SWORDFISH WITH CARAMELIZED EGGPLANT AND CAPERS

Swordfish With Caramelized Eggplant and Capers image

Soft, caramelized eggplant and chunks of meaty swordfish vie for your attention in this complexly flavored main course. The eggplant, first broiled, then simmered with wine, diced fresh tomatoes, olives and capers, collapses into a silky caponata-like sauce. The swordfish, enriched with butter and spiked with garlic and herbs, becomes meltingly tender. If you'd rather not use swordfish, you can substitute fresh tuna or even chunks of boneless, skinless chicken breast. Serve it with rice, polenta or crusty bread to sop up every last, tender morsel.

Provided by Melissa Clark

Categories dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds eggplant, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
1 small red onion, halved and thinly sliced
1 cup chopped fresh tomatoes (any kind will work)
2 tablespoons unsalted butter
2 garlic cloves, grated or minced
1/3 cup dry white wine or rosé (or use chicken or vegetable broth)
2 tablespoons chopped, pitted Castelvetrano or other green olives
1 tablespoon drained capers
1 1/2 pounds swordfish, cut into 1 1/2-inch chunks (see Note)
1/4 cup chopped parsley
Torn basil leaves, for garnish
Lemon or lime juice, to taste (optional)

Steps:

Set a broiler rack 4 inches from the heat source, and heat the broiler. If grilling, heat your grill.
In a large bowl or on a rimmed baking sheet, toss eggplant with just enough oil to coat, and season with salt. Broil or grill until golden all over and charred in spots, 2 to 4 minutes per side.
As eggplant broils, or after you've grilled it, heat a large skillet over medium-high. Add 2 tablespoons oil, and, when it's hot, add onion and a pinch of salt. Sauté until onion is lightly browned in spots and soft, 5 to 7 minutes.
Add tomatoes and 1/4 cup water, and simmer until the tomato breaks down and turns saucy, about 5 minutes. If the pan starts to dry out, add a splash of water.
Add eggplant to the pan, along with a drizzle of oil, and turn heat to medium-low. Cook until the mixture is very tender, 10 to 15 minutes. Taste and season with more salt, if needed, and plenty of pepper. Use a slotted spoon to transfer eggplant mixture to a bowl and set aside. Raise heat to medium.
Without wiping out the pan, add butter and let it melt. Add garlic and sauté until fragrant, about 1 minute. Add wine, olives, capers and a small pinch of salt, and bring to a simmer. Add swordfish, and let cook, gently turning the pieces with a spoon so they don't fall apart, until cooked through, 3 to 5 minutes.
Return eggplant mixture to the pan and gently stir in parsley. Heat until the mixture bubbles, 1 to 2 minutes. Garnish with basil leaves and a squeeze of lemon or lime, if you like, and serve immediately.

CARAMELIZED EGGPLANT WITH HARISSA YOGURT

Caramelized Eggplant with Harissa Yogurt image

Make eggplant in the air fryer for a wonderful texture, but also a healthier version than fried eggplant without anywhere near the mess to clean up.

Provided by Ben Mims

Categories Eggplant Yogurt Vegetarian Vegetable Side Healthy Air Fryer

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 medium eggplant (about 3/4 pound), cut crosswise into 1/2-inch-thick slices and quartered
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup plain yogurt (not Greek)
2 tablespoons harissa paste
1 garlic clove, grated on a Microplane grater
2 teaspoons honey

Steps:

In a bowl, toss together the eggplant and oil, season with salt and pepper, and toss to coat evenly. Transfer to the air fryer and cook at 400°F, shaking the basket every 5 minutes, until the eggplant is caramelized and tender, about 15 minutes.
Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.

LISA'S HERBED EGGPLANT MEDLEY

Lisa's Herbed Eggplant Medley image

This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.

Provided by Lisa

Categories Fruits and Vegetables Vegetables Eggplant

Time 2h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 (1 1/4 pound) eggplant
3 tomatoes, chopped
1 onion, chopped
1 (6 ounce) jar artichoke hearts, drained and thickly sliced
1 clove garlic, minced
1 tablespoon chopped fresh parsley
2 chopped fresh chives
10 chopped fresh basil
1 cup quinoa
2 cups water

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 46.4 g, Fat 3.1 g, Fiber 10.9 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 269.9 mg, Sugar 6.9 g

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