Spanish Eggplant Aubergine Recipes

SPICY SPANISH EGGPLANT (AUBERGINE) DIP

Spicy Spanish Eggplant (Aubergine) Dip image

A wonderful topping for toates baguette slices. From cooking light and my only change when preparing is to omit the roasted red bell peppers (1/2 cup chopped if you would like to add them)

Provided by Kanzeda

Categories Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 (1 lb) eggplants
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons extra virgin olive oil
1 cup onion, chopped finely
2 garlic cloves, minced
4 anchovy fillets, canned chopped (about 1/3 ounce)
2 tablespoons fresh flat-leaf parsley, finely chopped

Steps:

Preheat oven to 450°.
Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
Makes 12 1/2 servings.

SPANISH EGGPLANT (AUBERGINE)

Spanish Eggplant (Aubergine) image

Make and share this Spanish Eggplant (Aubergine) recipe from Food.com.

Provided by Margie Brock

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 eggplant, peeled and cubed
1 large sweet onion, chopped
1 red bell pepper, chopped
1/4 cup corn oil
5 eggs, beaten
1/2 cup cracker crumb
3/4 cup sharp cheddar cheese
salt and pepper

Steps:

Place eggplant in salted water and let soak for 30 minutes; drain.
Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
Cool.
Grease a casserole dish.
In mixing bowl place eggplant, oil, eggs and cracker crumbs.
Mix well and place in greased casserole dish.
Cover with cheddar cheese.
Bake 30-40 minutes at 350°F.

EGGPLANT FRITTERS WITH HONEY

Eggplant Fritters with Honey image

Provided by Claudia Roden

Categories Appetizer Side Mother's Day Eggplant Fall Winter Deep-Fry Honey Engagement Party Party

Yield Serves 4 to 5

Number Of Ingredients 6

Ingredients

2 eggplants (about 1/4 pounds)
About 2 cups milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
Orange blossom honey or other aromatic runny honey

Steps:

Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

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