Savoury Aubergine Eggplant With Cannellini Beans Recipes
SAVOURY AUBERGINE (EGGPLANT) WITH CANNELLINI BEANS
Make and share this Savoury Aubergine (Eggplant) With Cannellini Beans recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 C or 400 degrees F.
- First place the potatoes in a roasting pan with two tablespoons olive oil, lemon zest and rosemary.
- Season, toss well and roast for 30 minutes or until cooked and golden.
- Next, brush the aubergine with some of the olive oil, then season with salt and pepper and place on a baking tray.
- Cook for 15-20 minutes until golden.
- Meanwhile, toss the tomatoes in about one tablespoon of the olive oil, season and set aside.
- Heat the cannellini beans, in a small pan with three tablespoons of the olive oil, the lemon juice and garlic.
- Season, then mash or purée in a food processor.
- Stir in the parsley.
- Serve the aubergine on a bed of the bean purée with the green beans and potatoes, topped with the tomatoes.
Nutrition Facts : Calories 559, Fat 28.3, SaturatedFat 4, Sodium 28.9, Carbohydrate 67.2, Fiber 19.8, Sugar 10.3, Protein 16.6
CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE
I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.
Provided by Nado2003
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan on medium high. Add oil, hot but not smoky.
- Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
- Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
- Add chopped onion, cook to soften 2 minutes.
- Add oyster sauce and rice vinegar, mix well.
- Add eggplants and mix well.
- Add red pepper flakes, if using.
- Cook until eggplants and onion are well done.
- Taste and add soy sauce, if needed.
- Garnish with green part of onions.
- Serve with sauce over white rice.
BAKED AUBERGINES WITH CANNELLINI BEANS
A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Using the tip of a knife, score the cut side of the aubergines with a criss-cross pattern. Place in a snug roasting dish or tin. Rub with half the oil, season and bake for 30 mins or until tender.
- Meanwhile, heat the remaining oil in a frying pan. Add the onion and garlic, and cook for about 8 mins until soft. Add the thyme leaves, tomatoes, beans and half a can of water. Simmer down for about 8 mins until thick, then season.
- Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
EGGPLANT CANNELLONI
Provided by Kristine Subido
Categories Blender Garlic Olive Bake Broil Vegetarian Low Cal High Fiber Goat Cheese Eggplant Bell Pepper Fall Healthy Shallot Self
Number Of Ingredients 11
Steps:
- Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.
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- Preheat the oven to 425°. Using a sharp knife, score the cut sides of the eggplants in a crosshatch pattern, about 1 1/2 inches deep, being careful not to cut through the skin.
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