Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 -- Ashbury 1001 Things to do with Eggplant http://home.att.net/~ashburysaubergines/index.html * Exported from MasterCook * Baked Eggplant Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp. olive oil 1/2 onion -- chopped 1 clove garlic -- minced 1/2 lb. recipe-ready crushed tomatoes 1/2 cup dry white wine or vegetable stock 1 tsp. oregano -- or 1 1/2 Tbs. fresh, chopped 1 lb. eggplant -- cut into 2 inch pieces 1 cup shredded mozzarella cheese 1/4 cup Parmesan cheese Preheat oven to 400°F. Heat oil in a heavy flameproof casserole dish over medium heat. Sauté onion and garlic 3-4 minutes or until onion is tender. Add tomatoes, wine, oregano and salt and pepper to taste. Increase heat to medium high and simmer 15 minutes. Stir in eggplant and half the mozzarella cheese. Bake 35-40 minutes. Remove from oven and top with remaining cheeses. Bake another 3-4 minutes or until cheese is melted. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balsamic Eggplant with Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon plus 1 teaspoon olive oil 4 small Japanese or regular eggplants -- halved lengthwise, thinly sliced 3 1/2 tablespoons balsamic vinegar 1/2 lb. mushrooms -- quartered 1 tablespoon parsley -- chopped Heat a heavy nonstick skillet over medium heat. Add half the oil to skillet. Working in batches if necessary, add eggplant slices. Reduce heat to low. Cover and cook 4 minutes or until eggplant is softened and browned. Add 2 Tbs. balsamic vinegar and boil 10 seconds or until vinegar is evaporated and eggplants are glazed. Transfer eggplants to a serving platter cut side up. Season with salt and pepper to taste. Set aside and keep warm. Add remaining oil to skillet over medium heat. Sauté mushrooms 3 minutes or until browned and softened. Sprinkle with remaining balsamic vinegar. Cook about 10 seconds or until glazed and liquid is reduced slightly. Season mushrooms with pepper to taste. Spoon mixture over eggplants and sprinkle with parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant and Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon plus 1 teaspoon virgin olive oil 1/2 cup onion -- finely chopped 2 cloves garlic -- minced 1 small eggplant -- peeled and cut into 1/2 inch cubes 1/2 tomato -- finely chopped 1 bay leaf 1/2 teaspoon thyme -- or 2 teaspoon fresh, minced 1 cup long grain rice 2 cups water Heat oil in a heavy saucepan over medium high heat. Sauté onion and garlic 3-4 minutes or until onion is softened. Stir in next 4 ingredients and mix thoroughly. Cover saucepan and simmer 3 minutes. Stir in remaining ingredients and salt and pepper to taste and return to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon plus 1 teaspoon vegetable oil 1 1/2 teaspoons cumin seed 1 1/2 teaspoons fennel seed 1/2 teaspoon whole black peppercorns -- cracked 2 small onions -- sliced 6 cloves garlic -- thickly sliced 2 teaspoons dry mustard 1 teaspoon chili pepper flakes 1 teaspoon turmeric or curry powder 3/4 pound eggplant -- cut into 2x1/2 inch pieces 3/4 pound Italian style peeled tomatoes -- coarsely chopped 1 pound canned white kidney beans -- rinsed and drained Heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat. Cook cumin seed 15 seconds or until dark brown. Stir in fennel and pepper. Immediately add onions and garlic and sauté 5 minutes, stirring frequently, until golden. Stir in next 3 ingredients. Add eggplant and reduce heat to medium. Sauté 5 minutes, stirring occasionally, until eggplant softens. Stir in tomatoes and simmer 10 minutes, stirring frequently. Stir in beans. Reduce heat to low and simmer 5 minutes or until sauce thickens. Sprinkle with cilantro. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Ratatouille Salad Recipe By : " Vegetarian Barbeque and Other Pleasures from the Harvest " Serving Size : 1 Preparation Time :0:00 Categories : Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 large eggplant -- sliced 1/3 inch crosswise 1 large red onion -- sliced 1/3 inch thick 1 red bell pepper -- halved and seeded 1 yellow bell pepper -- halved and seeded 1 green bell pepper -- halved and seeded 3 medium tomatoes -- cut bite-size 3 tablespoons balsamic vinegar 2 tablespoons capers Salt and freshly ground black pepper 1/4 cup chopped Italian parsley 1. Brush all vegtables, except the tomato, with olive oil and grill until fork-tender. Set aside to cool. 2. Place cut-up tomatoes in a large bowl. Add the basil, vinegar, capers, salt, pepper and parsley. When the grilled vegtables have cooled enough to touch, peel peppers and dice all vegtables into uniform bite-size pieces. 3. Add to the bowl and toss to mix. 4. Set aside for 30 minutes or up to 2 hours to allow flavors to marry. Serve warm or at room temperature. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ratatouille (French Vegetable Stew) Recipe By : Chef Russ Hooker - Mums Gourmet Vegetarian Restaurant Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion 4 garlic cloves -- minced 1/2 cup olive or canola oil 2 medium sized eggplant -- unpared and diced 1 medium sized red bell pepper -- sliced 1/2 strips 1 medium sized yellow bell pepper -- sliced 1/2 strips 2 zucchini squash -- diced 4 large roma tomatoes -- diced 1 tsp Herbs d'Provence salt and pepper to taste 1 tb tomato paste (optional) 1. Saute onions briefly in olive oil using heavy pan. Add eggplant and garlic, reducing heat after a few minutes. 2. Add sliced bell peppers and cover, braising for ten minutes. 3. Add squash and tomatoes, herbs and seasonings and continue cooking for fifteen minutes, covered. 4. Adjust seasonings before serving warm or hot. OPTION A: Normally served as a vegetable side dish, Ratatouille can easily become the main event. The " meaty " qualities of eggplant combined with tomatoes, peppers and squash make this vegetable stew complete when accompanied by polents or brown rice, or served as a sauce over penne pasta. OPTION B: Slice sufficient eggplants (one per two servings) in half lengthwise. Remove some of the " meat, " leaving 1/2 " sides, and roast the eggplant half an hour in 350 degree oven. Stuff with ratatouille and garnish with fresh basil. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.