Red Pepper And Eggplant Soufflé Recipes

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EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  • Brush eggplant slices with olive oil to coat thinly.
  • Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)



Roasted Red Bell Peppers with Eggplant (Funghetto) image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil
1/4 cup vegetable oil
Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
1/4 teaspoon kosher salt
One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plain breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

Steps:

  • For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
  • For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
  • For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
  • For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  • Preheat the broiler.
  • Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

SPICY RED-PEPPER AND EGGPLANT CONFIT



Spicy Red-Pepper and Eggplant Confit image

Categories     Garlic     Tomato     Appetizer     Side     Roast     Vegetarian     Quick & Easy     Eggplant     Bell Pepper     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

2 lb red bell peppers,tender-roasted
1 (1 1/2-lb) eggplant, peeled and cut into 1-inch pieces
4 large garlic cloves, smashed
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon dried hot red-pepper flakes

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Cut peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.

SPICY ROASTED RED PEPPER AND EGGPLANT SOUP



Spicy Roasted Red Pepper and Eggplant Soup image

This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!

Provided by Starrah

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 large eggplant
2 large red bell peppers
2 cups finely chopped red onions
1 -2 sprig fresh thyme
1/2 fresh red chili peppers or 1/2 teaspoon spicy chili powder
2 -4 teaspoons paprika
5 cups vegetable stock
2 tablespoons olive oil
salt
black pepper
ground coriander
oregano
1 dash lime juice
fresh cream (for garnishing) or black olive paste (for garnishing)
finely chopped scallion (for garnishing)

Steps:

  • Preheat oven to 425F/220°C.
  • While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
  • Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
  • Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
  • Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
  • Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
  • Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
  • Add the hot chili or chili powder, and cook for few quick minutes.
  • Add the eggplant, red peppers, thyme, and paprika, and stir.
  • Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
  • In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
  • Add more stock to adjust the consistency if you need to.
  • Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
  • Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

ROASTED RED PEPPER AND EGGPLANT SOUP



Roasted Red Pepper and Eggplant Soup image

Categories     Soup/Stew     Blender     Tomato     Vegetable     Roast     Lunch     Basil     Leek     Eggplant     Bell Pepper     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

2 eggplants (about 2 1/2 pounds total), halved
4 red bell peppers (about 22 ounces)
1/4 cup olive oil
2 medium onions, chopped
1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups)
6 large garlic cloves, minced
8 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons tomato paste
1/4 cup chopped fresh basil
2 tablespoons chopped fresh thyme
3 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
  • Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.

STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE



Stuffed Peppers with Eggplant and Cheesy Rice image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 red bell peppers
2 yellow bell peppers
3 to 4 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 cloves garlic, sliced
1 jalapeno, thinly sliced into rings
1 small yellow onion, diced
1 small eggplant, peeled and diced
1 cup arborio rice
1 cup dry white wine
One 15-ounce can crushed tomatoes
1/3 cup mascarpone cheese
1 small bunch basil, leaves picked and torn, plus more for serving
8 ounces fresh mozzarella, grated on the large holes of a box grater

Steps:

  • Preheat the oven to 450 degrees F.
  • Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up.
  • Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes.
  • Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes.
  • Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed.
  • Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil.

RED PEPPER AND EGGPLANT SOUFFLé



Red Pepper and Eggplant Soufflé image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h15m

Yield Serves 8

Number Of Ingredients 8

2 large eggplants (about 2 1/2 pounds)
1 1/2 pounds red bell peppers (about 4)
1/2 cup ricotta
1/4 teaspoon cumin
1 tablespoon minced jalapeno peppers, or to taste
2 tablespoons chopped fresh coriander (optional)
Salt and freshly ground pepper to taste
8 eggs, separated

Steps:

  • Preheat oven to 400 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Place eggplants on baking sheet and cook for 30 minutes, or until soft. Meanwhile, roast red peppers by placing them atop an ignited gas burner, turning often until skin blackens; if you do not have gas burner this can be done under electric broiler.
  • Scoop flesh and seeds from the eggplant when it has cooled slightly and place it in colander. Wash blackened skin off peppers, then core and seed. Set aside.
  • Place eggplants and peppers in food processor or blender. Add ricotta, cumin, jalapeno peppers, coriander, salt and pepper. Puree well. Taste for seasoning and transfer to bowl.
  • Add yolks to mixture and combine well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED EGGPLANT AND RED BELL PEPPER SALAD



Roasted Eggplant and Red Bell Pepper Salad image

After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.

Provided by cheilan

Categories     Side Dish     Vegetables     Eggplant

Time 2h25m

Yield 4

Number Of Ingredients 10

6 medium red bell peppers, halved and seeded
4 small baby eggplants, halved lengthwise
salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided, or more as needed
2 tablespoons balsamic vinegar
1 clove garlic, chopped
2 dashes chile sauce
1 (6 ounce) jar artichoke hearts
½ cup oil-packed sun-dried tomatoes, drained
4 large fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
  • Bake in the preheated oven until beginning to char, about 45 minutes.
  • While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
  • Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
  • Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
  • Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
  • Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
  • Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
  • Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g

ROASTED EGGPLANT AND RED PEPPER SOUP



ROASTED EGGPLANT AND RED PEPPER SOUP image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 8

2 large red bell peppers
1 (1 1/2-pound) eggplant, cut in half lengthwise
3 cups fat-free, less-sodium chicken broth, divided
1 1/2 cups chopped onion
1/4 cup thinly sliced fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
Cilantro sprigs (optional)

Steps:

  • Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place eggplant halves, skin sides up, on baking sheet. Broil peppers and eggplant 15 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers. Scoop out eggplant pulp. Discard shells. Combine 1 cup broth and onion in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes. Place bell pepper mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in basil, salt, and black pepper. Garnish with cilantro sprigs, if desired.

RED PEPPER CORNMEAL SOUFFLE



Red Pepper Cornmeal Souffle image

I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. -Janet Eckhoff, Woodland, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 12

1 large onion, chopped
1 cup chopped sweet red pepper
1/4 cup butter
3 cups whole milk
2/3 cup cornmeal
1 cup shredded sharp cheddar cheese
2 tablespoons minced fresh parsley
1 teaspoon salt, divided
1/2 teaspoon white pepper
2 large egg yolks, beaten
7 large egg whites
1/2 teaspoon cream of tartar

Steps:

  • In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to the egg yolks; mix well. Return all to saucepan., In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish. , Bake at 375° until golden brown, for 35-40 minutes.

Nutrition Facts : Fat 11 g fat (7 g saturated fat), Cholesterol 77 mg cholesterol, Sodium 427 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 1 g fiber, Protein 9 g protein.

EGGPLANT SOUFFLE AU GRATIN



Eggplant Souffle Au Gratin image

Make and share this Eggplant Souffle Au Gratin recipe from Food.com.

Provided by loof751

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant
2 beaten eggs
1/2 cup milk
1/2 cup dry breadcrumbs
1 cup shredded American cheese
1/4 cup melted butter
3/4 cup crushed Ritz cracker

Steps:

  • Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
  • Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
  • Blend well and put in a greased casserole dish.
  • Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 9.6, Cholesterol 127.8, Sodium 351.1, Carbohydrate 26.2, Fiber 5.5, Sugar 5.1, Protein 8.2

GRILLED EGGPLANT WITH RED PEPPER SAUCE



Grilled Eggplant With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 large or four baby eggplant
Coarse salt
1 small onion
1 tablespoon plus 1/4 cup olive oil
1 clove garlic, peeled
4 tomatoes, peeled and seeded
2 red peppers, seeded and cut into eighths
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
Freshly ground pepper
Snipped fresh basil leaves to garnish

Steps:

  • Slice the eggplant in pieces a half an inch thick. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
  • Meanwhile, make the red pepper sauce. Soften the onion in 1 tablespoon olive oil. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft. Remove the herb bouquet and puree the peppers in a food processor until smooth. Cool to room temperature and correct seasoning.
  • Preheat coals. Brush the eggplant slices with remaining olive oil and grill until charred. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices. Sprinkle with basil and serve.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 620 milligrams, Sugar 8 grams

OVEN ROASTED RED BELL PEPPER AND EGGPLANT



Oven Roasted Red Bell Pepper and Eggplant image

Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.

Provided by Girl from India

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 red peppers, destemmed,deseeded and quartered
1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
1 tablespoon olive oil
salt and black pepper (freshly ground if possible)
1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)

Steps:

  • Preheat the oven to 200C.
  • Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
  • Drizzle the oil and sprinkle the seasonings over the vegetables.
  • Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
  • Sprinkle the fresh herbs if you are using them.
  • Serve.

Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2

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From masonjarsalads.com


SAUTEED EGGPLANT WITH ROASTED RED PEPPERS RECIPE
1 small onion, cut into matchstick-sized pieces. 4 cloves garlic, minced. 1 teaspoon dried basil. ¼ teaspoon dried rosemary. salt and ground black pepper to taste. 3 ⅓ tablespoons olive oil. 3 ⅓ tablespoons balsamic vinegar. 1 eggplant, sliced lengthwise 3/8-inch thick. 2 tablespoons olive oil, or as needed.
From foodnewsnews.com


ROASTED EGGPLANT PEPPER RELISH (KYOPOLOU) - THE EUROPEAN DISH
2022-02-23 BEST (and easiest) WAY TO ROAST EGGPLANT (in the oven) Wash eggplant under cold water. Using a fork pierce the skin of eggplant on each side (roughly 101-5 times to cover all sides) Place pierced eggplant on baking paper. Bake in preheated oven (200C/400F) until eggplant becomes soft. Take out, let cool and peel the skin off as needed.
From theeuropeandish.com


ROASTED EGGPLANT-AND-RED PEPPER SOUP RECIPE | MYRECIPES
Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes. Place bell pepper mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in basil, salt, and black pepper. Garnish with cilantro sprigs, if desired.
From myrecipes.com


ROASTED EGGPLANT AND RED PEPPER SPREAD - SEA SALT COUPLE
Preheat oven to 350º. Toss eggplant in just enough olive oil to coat it (1-2 Tablespoons), salt and pepper. Spread evenly on a baking sheet. Slice the top off your bulb of garlic, drizzle in olive oil and wrap the whole thing in aluminum foil. You do not need to separate the cloves. Place on baking sheet with eggplant.
From seasaltcouple.com


ROASTED EGGPLANT, ZUCCHINI AND RED PEPPER - A WELL SEASONED …
Instructions. Preheat oven to 425 degrees. Grease a large baking sheet. Grease an 8-by-8 inch (or other shallow 2-quart) baking dish. Brush both sides of the eggplant, zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Season with salt (preferably kosher) and pepper to taste.
From seasonedkitchen.com


SMOKY EGGPLANT SOUP WITH RED PEPPER CREAM | WILLIAMS SONOMA
In a small bowl, whisk the cream until soft peaks form. Fold in the pepper puree and season with cayenne pepper, salt and black pepper. Cover and refrigerate the red pepper cream. In a soup pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring ...
From williams-sonoma.com


CURRY ROASTED RED PEPPER AND EGGPLANT SOUP RECIPE - PINCH OF YUM
2011-10-31 Instructions. Preheat oven to 450. Chop red peppers and eggplant. Cover a baking sheet with tinfoil and spray with nonstick spray. Put vegetables on baking sheet and sprinkle with salt. Roast for 25-30 minutes. Saute onion with oil until translucent. Add garlic and saute for 30 seconds. Add broth, tahini, and spices.
From pinchofyum.com


ROASTED RED PEPPER & EGGPLANT SPREAD - WHOLE MADE LIVING
2022-03-31 Heat a skillet over medium heat and add onion and garlic. Cook about 8 minutes or onion fairly tender. Stir in chopped eggplant, tomato paste mixture, roasted bell peppers and capers. Cook another 10 minutes. Remove from heat and stir in parsley. Adjust the salt and pepper if need be.
From wholemadeliving.com


PARMESAN AND EGGPLANT SOUFFLé - LUNCH RECIPES
Parmesan and Eggplant Soufflé might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 205 calories, 16g of protein, and 6g of fat. Head to the store and pick up egg whites, salt, onion, and a few other things to make it ...
From fooddiez.com


ROASTED EGGPLANT WITH ROASTED RED PEPPERS AND ... - INVENT YOUR …
Begin by cleaning the eggplant and removing the ends. Next, cut the eggplant into 1 inch cubes and place in a mixing bowl or plastic bag. Next, add ¼ cup extra virgin olive oil, 1 tsp salt, and ¼ tsp or black pepper and mix well. Place the eggplant on a baking sheet and roast at 400 degrees for 25 minutes. Remove the eggplant from the oven ...
From inventyourrecipe.com


EGGPLANT SOUFFLE - PLAIN.RECIPES
Directions. Peel; eggplant; and; cut into 1/2 inch slices. Cook in boiling; water 15 minutes, until tender. Drain well and mash. Add eggs, cream, bread crumbs, onion ...
From plain.recipes


EGGPLANT AND RED PEPPER SAUTé RECIPE | @ATKINS
Add remaining oil to skillet. Cook white onion and red pepper 5 minutes, until vegetables are softened. Add minced garlic and cook 1 minute more. Mix in tomatoes, lemon juice, and sugar substitute. Return eggplant to skillet; cook 6-8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with ...
From atkins.com


ROASTED EGGPLANT + RED PEPPERS WITH HUMMUS & FETA - LEALOU …
Set your oven to 375 degrees F on the convection setting (if you don’t have this just set it to 400 degrees F). Brush the eggplant and red peppers with oil and sprinkle with spices and salt. Bake for 15-20 mins depending on your oven heat. Remove and set on a plate. Top the eggplant with hummus, peppers, feta, and sprouts in that order.
From lealoucooks.com


EASY ROASTED RED PEPPER SOUP WITH EGGPLANT - SALTVANILLA.COM
Add chicken stock to the pot along with tomato, peppers, fresno, basil leaves, and the pulp from the eggplant (no skins) Also add all the juices from the peppers and eggplant from the pan. Add a few tsp of salt to the soup. Bring to a boil and let it simmer for 15-20 minutes. Then in batches, blend the soup in a vitamix until smooth.
From saltvanilla.com


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