Moms Eggplant Aubergine Sabzi Recipes

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

MY MAMA'S WEIRD EGGPLANT (AUBERGINE)

Steps:

• Before cooking, prick eggplant in several places.
• Micro wave about 5 minutes each on hi or until softish.
• Peel and place pulp in food processor.
• Process until smooth (set aside).
• Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
• Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
• Add at once to the skillet and bring to a boil.
• Stir in the pureed eggplant and simmer for 3 minutes.
• Remove from the heat and stir in the lemon juice and cilantro.

MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
• Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
• Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
• Spoon into prepared casserole.
• Combine butter and cracker crumbs. Spread over top of casserole.
• Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
• Variations:.
• Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
• Mix in 1/2 cup Rotel Tomatoes, well drained.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

MOM'S EGGPLANT (AUBERGINE) SPREAD

Steps:

• Chop celery and par-boil until half tender.
• Skin and cube eggplants.
• Place cubed eggplant in a colander and salt heavily. Place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours.
• In a very large pot, place 1/2 inch of olive oil and place on medium heat.
• Add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes.
• Add the cider vinegar a little at a time until all of it is used.
• Cook for 1 hour or until most of the liquid has evaporated. Test the eggplant to be sure it is soft enough for a spread.
• Ladle into canning jars.
• Because this is an appetizer and makes quite a lot, I wasn't sure what to say about servings so the nutritional value will be off.

MOM'S EGGPLANT (AUBERGINE) SABZI

Steps:

• In a heavy- bottomed skillet, cook the eggplant in oil.
• Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
• Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
• Eggplant sabzi is ready!
• Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
• This goes very well with yoghurt rice or just mixed with rice and eaten as such.
• Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.