One Bowl Smoked And Breaded Eggplant Recipes

EGGPLANT BREAD

Steps:

• Prepare a grill for high heat. Pierce the eggplant a few times with a fork or knife. Place on the grill, cover, and cook the eggplant, turning every 8 to 10 minutes, until completely charred on all sides and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and cool slightly for 10 minutes.
• Preheat the oven to 325 degrees F. Spray an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick cooking spray.
• Remove the eggplant to a cutting board and squeeze gently to crack the skin so the flesh is exposed. Use a spoon to remove the flesh into a colander set over a bowl (you should have about 1 1/3 cups of flesh). Let it sit for 10 minutes to remove some of the moisture. Transfer the flesh to a large bowl. Add the vegetable oil, vanilla and eggs to the bowl and whisk until well combined.
• Whisk the flour, brown sugar, granulated sugar, baking powder, baking soda and kosher salt in a medium bowl. Add the flour mixture to the eggplant mixture and fold with a rubber spatula until everything is combined. Fold in 1 cup of the pistachios. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out with just a few crumbs sticking to it, 1 hour to 1 hour 20 minutes.
• Let cool for 10 minutes on a wire rack. Flip the pan over to remove the bread and let cool completely on a wire rack, 40 to 50 minutes.
• Whisk the confectioners' sugar, butter, honey and 1 teaspoon water in a small bowl until smooth and thick. Spread the frosting on top of the bread, then sprinkle with the remaining 1/4 cup pistachios and the flakey sea salt.

SMOKY EGGPLANT SPREAD

Steps:

• Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
• Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
• Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
• Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

EGGPLANT AND SMOKED-GOUDA OPEN-FACED GRILLED SANDWICHES

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
• While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
• With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
• Brush bread on both sides with 1 tablespoon oil per slice.
• Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
• Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
• Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
• Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.

BREADED EGGPLANT SANDWICHES

Steps:

• Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs. , Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once., Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted., Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.

BAKED 'FRIED' BREADED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
• Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
• Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.