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.
SPICY GRILLED EGGPLANT
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
INDIAN EGGPLANT IN SPICY SAUCE
This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.
Provided by Bhagya
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
- Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
- Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g
INDIAN EGGPLANT (BHARTA)
Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.
Provided by Martha Stewart
Categories Dinner Recipes
Time 50m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
- Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
- Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.
SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO
Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
BENGAN BHARTA INDIAN EGGPLANT
I love bengan bharta, and the recipe is below. Sweet, smokey, spicy....yum! I was short the requested spices once and substituted all but garlic for: equal parts of garam masala spice mix, berbere spice mix, and hot curry spice mix, to total 1.5 tablespoons.
Provided by djunqx
Categories Asian
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- First, roast the eggplant. Put the oven at 450 degrees. Pierce the eggplants with a fork about ten times each. Cover lightly in oil and a pinch of salt. Roast for 30 min to an hour- however long it takes for the skin to wrinkle but not burn, and make crackling sounds as it bakes.
- Allow eggplant to cool enough to handle. Remove the outer skin and either mash completely, or use one of those dicer machines and dice fine.
- In a large sauce pan, heat the vegetable oil, put in the cumin/mustard seeds and asefoitida, or if using my weird mix mentioned in the description, do not add the spice yet.
- Either way, add the onion'/garlic and saute until golden. If using my spice mix, add to diced tomatoes and ketchup and mix in a cup.
- Add tomato spice mix and cook 2 min on medium-low.
- Add chopped/mashed eggplant and a teaspoon of water IF needed (you want a thick sauce). Add green onions and 1/2 the cilantro.
- Cook on medium low for 10 min, stir occasionally.
- Taste, and if needed, cook on low an additional 5 - 10 minutes, stirring and adding water if needed.
- Add remaining cilantro and if desired, about 1/8 tsp lemon juice to brighten the flavor.
- Serve over basmati rice or with naan bread.
Nutrition Facts : Calories 92.1, Fat 2.4, SaturatedFat 0.3, Sodium 198.7, Carbohydrate 17.9, Fiber 8.7, Sugar 7.7, Protein 3.1
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