ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE
Steps:
- Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
- Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
- cut-side down on the prepared cooling rack for 30 minutes to release moisture.
- Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
- Increase the oven temperature to 425 degrees F.
- Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
- Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
- To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.
ROASTED EGGPLANT AND POTATOES RECIPE
Roasted eggplant, zucchini, potatoes, and sliced mushrooms are seasoned with Ranch dressing dry mix packet and oil, then roasted in a hot oven.
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚ F.
- Use a silicone baking mat or cover a baking pan with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer the extra flavor of olive oil).
- Toss the eggplant with salt and place in a colander for 30 minutes to drain off bitter juices. (I often skip this part if my eggplant is small and very fresh.)
- Put the potatoes into a large bowl and spray with oil. Toss to lightly coat all pieces. Sprinkle half of the salad dressing mix over the potatoes and toss again. Spread on a prepared baking sheet and roast for 10 minutes.
- Rinse eggplant well and pat dry. Put the eggplant, zucchini, onions, mushrooms, and red pepper in a large bowl, spray with oil and toss with the remaining dry salad dressing. Add to potatoes on a baking pan and stir carefully. Continue roasting vegetables until tender about 30-40 minutes.
- Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.
Nutrition Facts : ServingSize 1, Calories 154 kcal, Carbohydrate 33 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 498 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 2 g
GREEK EGGPLANT AND POTATOES
Provided by Heather Christo
Time 1h
Yield 4-6
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees.
- In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.
- On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.
- Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
- Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.
- Preheat the oven to 400 degrees.
- In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.
- On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.
- Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
- Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.
EGGPLANT RECIPE WITH POTATO (AUBERGINE ROAST)
Provided by Seb
Time 1h
Number Of Ingredients 8
Steps:
- Cut the eggplant in large cubes and soak in salty water for 10 minutes.
- Peel and cut the potatoes in cubes.
- Heat cooking oil in a pan, add 2 tsp of panch phoran, and cook for about a minute, until mustard seeds start "jumping". When the mustard seeds start popping, add potatoes, mix it well, so that potatoes are covered in spice. Add eggplants and mix everything again. Cover with the lid and cook for about 15-20 minutes. Stir the vegetables from time to time and check that they do not burn - if necessary, you can add a bit of water.
- Add turmeric, chilli powder and salt. Mix everything nicely to make sure that the spice is equally spread. Cook for a few more minutes. Your dish is ready to serve - just garnish it with some fresh coriander at the end and enjoy as a side dish or on its own.
Nutrition Facts : Calories 300 cal
BAKED EGGPLANT AND POTATOES WITH TOMATO SAUCE
Baked Eggplant and Potatoes with Tomato Sauce is simple dish and perfect example of 'cucina povera'. Just a few fresh ingredients come together to make a savoury side dish or main dish served with country style crusty bread to mop up the juices!
Provided by Nadia Fazio
Categories Main Course Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Peel and cut potatoes into 1/4 inch thick slices. Place on baking sheet, brush both sides with olive oil and salt lightly. Bake for 25 minutes, flipping slices halfway. Set aside.
- Meanwhile, prepare the eggplant. Slice into 1/4 inch thick rounds. Place on baking sheets covered in paper towels and lightly salt both sides. Let sit for 30 minutes. Rinse and pat dry the eggplant with a paper towel.
- Place the eggplant slices on 2 baking sheets covered in parchment paper. Brush both sides with olive oil and salt lightly. Bake for 25 minutes and flip halfway through.
- While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 minutes. Add the crushed garlic clove and salt to taste.
- Add the baked potato and eggplant slices to the tomato sauce. Stir gently to coat the vegetables in the tomato sauce and cook for an additional 10 minutes. Add freshly chopped basil and drizzle with olive oil at the end of cooking. Adjust seasoning if necessary.
Nutrition Facts : Carbohydrate 38 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 10 g, Sugar 7 g, Calories 175 kcal, ServingSize 1 serving
SWEET POTATO, PEPPER AND EGGPLANT BAKE
This was described in The Guardian newspaper as being like a roast vegetable curry. Good winter comfort food.
Provided by Sackville
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 200 C or 400 degrees F.
- Cut one of the onions into large chunks.
- Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
- Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
- Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
- Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
- Cook for five minutes.
- Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
- Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
- Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
- Stir halfway through baking.
- Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
- Serve with rice or bread.
Nutrition Facts : Calories 376.1, Fat 22.8, SaturatedFat 6.6, Cholesterol 20.7, Sodium 264.5, Carbohydrate 38.9, Fiber 9.7, Sugar 9.9, Protein 7.2
ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP
This is a nice soothing but robust pureed soup. Its' a perfect "warm me up" dish. I have never measured all the ingredients exactly, but this is how I make it.
Provided by Happy Harry 2
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack about 10 inches from broiler.
- Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
- Let cool, remove skin and coarsely chop.
- In medium large stockpot, melt butter over medium heat.
- Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
- Stir in paprika,pepper,cumin,salt and eggplant.
- Turn heat to high, and stirring constantly, cook about 2 minutes.
- Pour in stock and potatoes.
- Bring to a boil, and reduce to a simmer.
- Cook until potatoes are fork-tender.
- Puree in food processor in batches.
- Re-warm as needed. Serve with some yogurt swirled on top.
- * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.
ROASTED EGGPLANT AND TOMATOES
Also known as baigan chokah, this dish is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Yield Makes 1 1/4 cups
Number Of Ingredients 9
Steps:
- Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
- When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
- Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.
ROASTED EGGPLANT POTATOES CHICKPEAS WITH MOROCCAN MERGUEZ SEASONING
Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. Veggies tossed in cumin, pepper, cinnamon, paprika blend, roasted then served with tahini dressing. 1 Pan Sheet-pan dinner. Vegan Gluten-free soy-free Recipe.
Provided by Vegan Richa
Categories Main
Time 55m
Number Of Ingredients 20
Steps:
- Add everything under Merguez seasoning in a blender or grinder and grind to a powder and set aside.
- Add oil to a baking dish and place in the oven at 400 degrees for 10 minutes.
- Cube the eggplants and potatoes and add to a bowl. Add the salt, 2 tsp merguez and mix well.
- Remove pan and carefully (using gloves), add the spiced eggplant and potatoes and move around to spread evenly. They will sizzle. Spray some oil on top. Place the dish in the oven and Bake for 30 minutes.
- Then remove the pan from the oven, mix in the chickpeas, garlic and rest of the spice mix and some salt and a dash of lemon juice. Mix well to distribute.
- Place back in the oven and Bake for 15 to 20 minutes. Taste carefully and adjust salt heat and flavor. Add more of the spices like cumin, cinnamon and paprika if needed or some zatar.
- Serve over greens, or make wraps with tahini dressing and hummus or serve with garlic sauce. Garnish with fresh parsley. Add some warm pita bread to the bowl if you wish.
Nutrition Facts : Calories 421 kcal, Carbohydrate 62 g, Protein 17 g, Fat 14 g, SaturatedFat 1 g, Sodium 686 mg, Fiber 20 g, Sugar 10 g, ServingSize 1 serving
EGGPLANT AND POTATO GRATIN
In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.
Provided by Nik Sharma
Categories casseroles, vegetables, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
- Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
- Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
- In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.
GARLIC MASHED POTATOES WITH EGGPLANT
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
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
ROAST EGGPLANT AND POTATO MOUSSAKA
This vegetarian bake is packed with flavour and is a wonderful casserole to serve up to friends on the weekend. Enjoy it with a chunky Greek salad for a fun themed meal.
Provided by envision
Categories Main Dishes
Time 26m
Number Of Ingredients 15
Steps:
- Slice eggplant and potatoes into 1/2 inch (1 cm) thick slices and brush with some of the oil and sprinkle with 1/2 tsp (2 mL) each of the salt and pepper and dried oregano. Place on parchment paper lined baking sheets and roast in preheated 400 F (200 C) oven for about 25 minutes, turning once until tender and light golden.
- Meanwhile, heat remaining 1 tbsp (15 mL) of the oil in saucepan and cook onion and garlic for 2 minutes. Stir in parsley, fresh oregano, cinnamon and allspice. Add passata, remaining 1/4 tsp (1 mL) salt and pepper; bring to a simmer. Simmer for 10 minutes.
- Ladle half of the sauce into casserole dish. Layer half of the eggplant and potatoes on bottom. Sprinkle with half of the feta cheese. Repeat with remaining ingredients.
- In a bowl, whisk together yogurt, eggs, cheese and flour. Spread evenly over top and bake in preheated 350 F (180 C) oven for about 1 hour or until golden and set. Let stand about 15 minutes before serving.
Nutrition Facts : ServingSize 409 g, Calories 300 kcal, Carbohydrate 33 g, Protein 21 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 520 mg, Fiber 5 g, Sugar 12 g
ROASTED EGGPLANTS AND TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
- Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
- Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
- Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams
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