SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS
Use this master formula as your guide-but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
Provided by Claire Saffitz
Categories Bon Appétit Side Eggplant Garlic Lemon Vegetarian Vegan Wheat/Gluten-Free Dairy Free
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70-80 minutes. Let cool slightly, then add lemon juice and toss to coat.
EGGPLANT PARMESAN FOR THE SLOW COOKER
Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.
Provided by jboettcher2
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
- Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
- Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
- Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 38.6 g, Cholesterol 89.5 mg, Fat 18.3 g, Fiber 12.5 g, Protein 23 g, SaturatedFat 8.3 g, Sodium 1870.3 mg, Sugar 17.4 g
OLIVE OIL ROASTED EGGPLANT WITH LEMON
Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.
Provided by Sandra
Categories Side Dish Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
- Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
- Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 2.4 mg, Sugar 2.8 g
SLOW-GRILLED EGGPLANT
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Begin a Charwood fire (see note) and allow the coals to turn to ash. You will need a supply of coals to keep a steady heat for about 1 hour.
- Prick each eggplant once with a toothpick. Place far enough from the coals so that they will cook slowly and evenly. Turn as each side becomes black and soft, about 40 minutes total. Remove from heat when black on all sides. Transfer to a serving dish. Peel off skin on the top side. Set aside to cool for 5 minutes.
- Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
- Place each eggplant on an individual dish, peeled side up. Using a sharp paring knife, cut 3 or 4 crisscross slashes into the pulp. Drizzle some of the lemon vinaigrette over each. Gently mix it into the pulp with a fork. Top each with parsley and serve. To be eaten as if it were a baked potato.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 152 milligrams, Sugar 9 grams
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- Place a rack in middle of oven and preheat to 350°. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
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