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
ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD
I have also used an Italian dressing with this to good results.(We've also used this as an appetizer with chips and crackers)
Provided by Mary Fillmore
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in top third of the oven and preheat to 450 degrees.
- Spray large heavy baking sheet with cooking spray.
- Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
- Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
- Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
- Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
- Peel the roasted garlic, add to the food processor. Puree until smooth.
- Toss the vegetables with 1/4 cup of the dressing.
- Cool, and let sit for a while to let the flavors develop.
- To serve: Bring to room temperature. Mound salad in center of large platter.
- Serve with the pita wedges.
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
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 PEPPERS, ONION, AND EGGPLANT
Categories Onion Vegetable Side Roast Vegetarian Eggplant Bell Pepper Winter Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
- Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
- Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.
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.
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
More about "roasted eggplant aubergine and red pepper recipes"
BAINGAN BHARTA - ROASTED RED PEPPER AND EGGPLANT …
From enhanceyourpalate.com
5/5 (6)Total Time 1 hr 10 minsCategory Main Course, Side DishCalories 111 per serving
- Roast Italian eggplant - Cut into four pieces and oil the outer skin. Arrange then in an oven safe tray with skin facing upwards. Broil at 500 F or high until outer skin is charred. For smoky flavors grilling is prefered to be more authentic.
- Roast bell pepper - Oil the outer skin and put it on oven safe tray. Broil at 500oF or high until outer skin is charred. Keep turning for even charring.
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
5/5 (54)Category Sides, VegetablesCuisine WesternEstimated Reading Time 7 mins
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
ROASTED BELL PEPPER, AUBERGINE AND FETA BAKE WITH HARISSA
From elizabethchloe.com
EGGPLANT & RED PEPPER PARMIGIANA - DIVALICIOUS RECIPES
From divaliciousrecipes.com
ROASTED EGGPLANT WITH ROASTED RED PEPPERS AND
From inventyourrecipe.com
THE 10 BEST AUBERGINE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
ROASTED EGGPLANT AND POTATOES: OUR FAVORITE WAY TO …
From saladinajar.com
FISH ON EGGPLANT (AUBERGINE) WITH ROASTED RED PEPPER …
From goodfood.com.au
ROASTED AUBERGINE (EGGPLANT) & RED PEPPER DIP
From fitfoodienutter.com
4.7/5 (6)Category Appetizer, Side Dish, SnackCuisine BritishTotal Time 1 hr
ROASTED EGGPLANT-AND-RED PEPPER SOUP RECIPE | MYRECIPES
From myrecipes.com
GRILLED EGGPLANT WITH ROASTED RED PEPPER SAUCE RECIPE - 0
From myrecipes.com
ROASTED AUBERGINE/EGGPLANT SOUP - LARDER LOVE
From larderlove.com
BELL'S IGA - RECIPE: SLOW COOKER ROASTED RED PEPPER AND EGGPLANT …
From bells.iga.com
CLASSIC ROASTED BELL PEPPER & EGGPLANT - ALLEE'S HOUSE
From alleeshouse.com
ROASTED EGGPLANT (AUBERGINE) RECIPE - SUNCAKEMOM
From suncakemom.com
ROASTED RED PEPPER AND EGGPLANT SPREAD – LUCY'S KITCHEN OF …
From lucyskitchenofrecipes.com
ROASTED EGGPLANT WITH BELL PEPPERS, TOMATOES, AND HERBS
From vegetariantimes.com
ROASTED EGGPLANT, ZUCCHINI AND RED PEPPER - A WELL SEASONED …
From seasonedkitchen.com
HARISSA EGGPLANT ROASTED RED PEPPERS | EGGPLANT RECIPES | BAKED …
From allyskitchen.com
10 BEST ROASTED EGGPLANT ZUCCHINI AND PEPPERS RECIPES - YUMMLY
From yummly.com
SHEET PAN SAUSAGE, EGGPLANT AND PEPPERS - THE LEMON BOWL®
From thelemonbowl.com
ROASTED EGGPLANT AND BELL PEPPER SALAD - SO DELICIOUS
From sodelicious.recipes
ROASTED AUBERGINE AND RED PEPPERS - THE BLURRY LIME
From theblurrylime.com
ROASTED EGGPLANT MATBUCHA - MEZZE RECIPE - TORI AVEY
From toriavey.com
{AJVAR} ROASTED PEPPER AND EGGPLANT SPREAD RECIPE
From saltandwind.com
GARLICKY ROASTED EGGPLANT AND RED PEPPER | RECIPE
From kosher.com
ROASTED EGGPLANT AND PEPPER SPREAD (ZACUSCA) - JO COOKS
From jocooks.com
ROASTED EGGPLANT AND RED PEPPER DIP - CHIC EATS
From chiceats.com
ROASTED EGGPLANT AND RED PEPPER SPREAD - SEA SALT COUPLE
From seasaltcouple.com
ROASTED AUBERGINE AND RED PEPPER SPREAD - SPOONABILITIES
From spoonabilities.com
BAKED EGGPLANT FRITTATA WITH RED ONION, PEPPERS & FETA
From errenskitchen.com
ROASTED EGGPLANT & RED PEPPER DIP {RECIPE} - SAVORY SPIN
From savoryspin.com
ROASTED EGGPLANT AND PEPPERS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
10 BEST ROASTED EGGPLANT ZUCCHINI AND PEPPERS RECIPES - YUMMLY
From yummly.com
ROASTED PEPPERS & EGGPLANT CROSTINI - LIVING THE GOURMET
From livingthegourmet.com
ROASTED PEPPERS AND AUBERGINE/EGGPLANT SANDWICH - PLAIN.RECIPES
From plain.recipes
EGGPLANT WITH ROASTED RED PEPPERS - ALL INFORMATION ABOUT …
From therecipes.info
10 BEST AUBERGINE RECIPES | JAMIE OLIVER
From jamieoliver.com
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