ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
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.
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
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 EGGPLANT AND PEPPERS
Make and share this Roasted Eggplant and Peppers recipe from Food.com.
Provided by MMTRIP
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place eggplant, peppers, and onion in a nonstick baking dish.
- Drizzle with oil.
- Bake for 20 minutes, basting frequently.
- Arrange on a serving dish and garnish w/ basil.
Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2
ROASTED EGGPLANT WITH BASIL
This dish goes well with grilled chicken or fish, or toss with pasta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.
Nutrition Facts : Calories 188 g, Fat 14 g, Fiber 9 g, Protein 3 g
GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA
Provided by Bobby Flay
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
- Heat a grill to high.
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
- Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
ROASTED EGGPLANT AND RED PEPPERS WITH FRESH BASIL
Categories Vegetable Side Vegetarian Grill/Barbecue
Yield 6-8 people as a side or more as an appetizer.
Number Of Ingredients 12
Steps:
- Peel eggplant. Slice (short way) about a quarter inch thick. Lightly spray eggplant with cooking spray. Place eggplant on hot grill and flip when eggplant becomes a golden brown on one side. Transfer to plate and let cool for 5-10 minutes. While cooling take out and drain roasted red peppers peppers. Thinly slice peppers. Slice cooled eggplant about 1/2 inch wide across grill marks. Place eggplant, peppers and chopped garlic in container. pour in olive oil and stir lightly. sprinkle oregano and salt and pepper. drizzle balsamic vinegar over mixture and stir again. Cover container and refrigerate at least two hours or up to 1 day ahead. take out of refrigerator at least 1 hour ahead of time so that veggies are served at room temperature. Just before serving transfer mixture to a platter add in chopped fresh basil.
ROASTED EGGPLANT AND RED BELL PEPPER SALAD
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
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
OVEN ROASTED RED BELL PEPPER AND EGGPLANT
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
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
ROASTED EGGPLANT AND RED PEPPER GRATIN
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
- Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
- Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
- If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
- Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 7 grams, TransFat 0 grams
SAUTEED EGGPLANT WITH RED PEPPER RELISH
Provided by Molly O'Neill
Categories weekday, side dish
Time 45m
Yield Four servings
Number Of Ingredients 13
Steps:
- Cut the eggplant into 1/2-inch thick slices, sprinkle lightly with salt and let stand for 30 minutes. Heat the olive oil in a medium-size skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the celery and cook 1 to 2 minutes. Add the anchovies, red peppers and capers. Cook, stirring to combine flavors, for 1 to 2 minutes. Stir in the parsley, basil and salt and pepper to taste. Keep warm if desired.
- Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Wipe the salt off of the eggplant slices and coat them lightly with the olive oil spray. Add to the pan and saute until nicely browned, about 4 to 5 minutes per side. Remove from the pan and divide among 4 plates. Top each with some of the red pepper relish. Serve hot or cold.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 8 grams
ROASTED EGGPLANT AND RED PEPPER TOPPING
Categories Condiment/Spread Pepper Vegetable Roast Cocktail Party Eggplant Winter Gourmet
Yield Makes 6 servings (as part of assorted crostini)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.
More about "roasted eggplant and red peppers with fresh basil recipes"
EASY ROASTED EGGPLANT AND RED PEPPER DIP - YAY KOSHER
From yaykosher.com
RECIPE: ROASTED EGGPLANT AND RED BELL PEPPER SOUP
From recipelink.com
ROASTED RED PEPPER AND EGGPLANT SPREAD – LUCY'S KITCHEN OF …
From lucyskitchenofrecipes.com
ROASTED RED PEPPER AND EGGPLANT PUREE - MASON JAR SALADS
From masonjarsalads.com
ROASTED EGGPLANT AND RED PEPPER DIP - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
EGGPLANT ROASTED RED PEPPER RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
ROASTED EGGPLANT WITH BASIL - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ROASTED EGGPLANT-AND-RED PEPPER SOUP RECIPE | MYRECIPES
From myrecipes.com
ROASTED EGGPLANT WITH ROASTED RED PEPPERS AND FRESH …
From inventyourrecipe.com
SPICY EGGPLANT WITH RED BELL PEPPER AND THAI BASIL
From girlcooksworld.com
ROASTED EGGPLANT AND RED PEPPER TAPENADE - PROUD ITALIAN COOK
From prouditaliancook.com
EASY ROASTED RED PEPPER SOUP WITH EGGPLANT - SALTVANILLA.COM
From saltvanilla.com
ROASTED EGGPLANT, ZUCCHINI AND RED PEPPER - A WELL SEASONED …
From seasonedkitchen.com
ROASTED EGGPLANT AND RED PEPPER SOUP - NOMAPPETIT.COM
From nomappetit.com
EGGPLANT ROLLATINI WITH ROASTED RED PEPPERS - KAT'S CLEAN KITCHEN
From katscleankitchen.com
GRILLED EGGPLANT AND ROASTED RED PEPPER SANDWICH WITH HALLOUMI
From closetcooking.com
GARLICKY ROASTED EGGPLANT AND RED PEPPER SPREAD WITH BASIL AND …
From mydearkitcheninhelsinki.com
GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED …
From foodnetwork.ca
EGGPLANT AND ROASTED RED PEPPER TERRINE | CUISINE TECHNIQUES
From greatchefs.com
ROASTED EGGPLANT + RED PEPPERS WITH HUMMUS & FETA - LEALOU …
From lealoucooks.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST ROASTED EGGPLANT ZUCCHINI AND PEPPERS RECIPES | YUMMLY
From yummly.com
BAKED EGGPLANT WITH ROASTED RED PEPPERS - KNEADING ADVENTURE
From kneadingadventure.com
ROASTED EGGPLANT AND BELL PEPPER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED EGGPLANT & RED PEPPER SAUCE - FOOD CONFIDENCE
From foodconfidence.com
ROASTED EGGPLANT AND RED PEPPER SPREAD - SEA SALT COUPLE
From seasaltcouple.com
ROASTED RED PEPPER AND EGGPLANT TAPENADE - PHYSICAL KITCHNESS
From physicalkitchness.com
ROASTED EGGPLANT, RED PEPPER AND HERB-CRUSTED GOAT CHEESE GRATIN
From fornobravo.com
EGGPLANT WITH BALSAMIC VINEGAR RECIPES
From recipeschoice.com
SAUTEED EGGPLANT WITH ROASTED RED PEPPERS RECIPE
From foodnewsnews.com
10 BEST ROASTED EGGPLANT ZUCCHINI AND PEPPERS RECIPES | YUMMLY
From yummly.com
ROASTED PEPPERS WITH BASIL RECIPE
From crecipe.com
ROASTED EGGPLANT & PEPPER WITH GRITS / POLENTA RECIPE - EAT …
From eatsimplefood.com
ROASTED PEPPERS AND EGGPLANT PARMESAN - WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
SAUTEED EGGPLANT WITH ROASTED RED PEPPERS RECIPE
From foodandwine.com
ROASTED AUBERGINE (EGGPLANT) & RED PEPPER DIP
From fitfoodienutter.com
BEST ROASTED PEPPER AND EGGPLANT MARINARA RECIPES | FOOD …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love