Anyone know any good recipes with aubergines?!
It needs to be vegetarian!. I love aubergines but only ever do them marinated and grilled or in a tomatoey stew!. I'm sure there are other ways to do them and I'd like to try something new!.
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
cut them in cubes,dust with flour and fry!.season with salt and pepper!.sprinkle some dried oregano!.
roast in oven till skin is charred!.take out skin!.in the food processor with goat cheese and pine nuts!.blitz!.salt and pepper to season!.make into small balls!.dust with bread crumbs and fry!.make some dip!.anchovy,garlic,capers and olive oil into the blender!.
cut across into thick slices and shock in the microwave for less than 15 seconds!.pat dry!.place in ramekens!.then tomato sauce on!.then basil leaves!.then parmesan cheese!.bake till cheese has been caramelized!.Www@FoodAQ@Com
roast in oven till skin is charred!.take out skin!.in the food processor with goat cheese and pine nuts!.blitz!.salt and pepper to season!.make into small balls!.dust with bread crumbs and fry!.make some dip!.anchovy,garlic,capers and olive oil into the blender!.
cut across into thick slices and shock in the microwave for less than 15 seconds!.pat dry!.place in ramekens!.then tomato sauce on!.then basil leaves!.then parmesan cheese!.bake till cheese has been caramelized!.Www@FoodAQ@Com
vegetarian mussaka:
ingredients-
aubergine
white potato
courgettes or marrow
tomato sauce
cream
cheese
This is a really basic turkish vegetarian dish which really gets your mouth watering!.
Chop the aubergine in half, then half again and cut into slices (width way)
cut the courgettes into the same shape (half moons)
and the same with the potato's!.
Put the above ingredients into a baking dish mixed together, then pour tomato sauce over the courgettes, aubergines and potatoes (enough to cover the ingredients), then pour a little cream over the sauce!.
Grate some cheese preferably cheddar and sprinkle on top!.
put in the oven 170 degrees or gas mark 5 and leave until ingredients have soften and reached 75 degrees +!.
perfect tomato sauce recipe for the mussaka:
500g tin plum tomatoes (remove the tomato cores)
1 large onion
2 cloves finely chopped garlic
tea spoon of granulated sugar
2 pinches of salt and pepper
finely chopped fresh basil (to add when serving)
method:
Put a large saucepan on a high heat, add tbls of oil with the garlic, then immediately add the chopped onion!. let the onion soften about 5 mins of cooking stirring occasionly!. then add the tomatoes salt pepper and sugar!. leave to boil for 10 mins then simmer 10 mins!. Blend the sauce and you have perfect tomato sauce!.
Hope this helps ya dudeWww@FoodAQ@Com
ingredients-
aubergine
white potato
courgettes or marrow
tomato sauce
cream
cheese
This is a really basic turkish vegetarian dish which really gets your mouth watering!.
Chop the aubergine in half, then half again and cut into slices (width way)
cut the courgettes into the same shape (half moons)
and the same with the potato's!.
Put the above ingredients into a baking dish mixed together, then pour tomato sauce over the courgettes, aubergines and potatoes (enough to cover the ingredients), then pour a little cream over the sauce!.
Grate some cheese preferably cheddar and sprinkle on top!.
put in the oven 170 degrees or gas mark 5 and leave until ingredients have soften and reached 75 degrees +!.
perfect tomato sauce recipe for the mussaka:
500g tin plum tomatoes (remove the tomato cores)
1 large onion
2 cloves finely chopped garlic
tea spoon of granulated sugar
2 pinches of salt and pepper
finely chopped fresh basil (to add when serving)
method:
Put a large saucepan on a high heat, add tbls of oil with the garlic, then immediately add the chopped onion!. let the onion soften about 5 mins of cooking stirring occasionly!. then add the tomatoes salt pepper and sugar!. leave to boil for 10 mins then simmer 10 mins!. Blend the sauce and you have perfect tomato sauce!.
Hope this helps ya dudeWww@FoodAQ@Com
Aubergine and parmesan bake -
2 medium aubergines
3 cloves garlic, crushed
2 medium onions, chopped
2lb (1kg) fresh tomatoes (or 2 cans tinned tomatoes)
200 g chick peas (cooked or canned)
150g fresh parmesan, grated
1 tbsp olive oil
1/2 oz butter (optional, but tastes lovely)
3 sprigs of thyme leaves
handful of fresh basil
1 fresh mozarella, sliced (optional) for topping
1 tbsp sesame seeds (optional) for topping
Method
Slice the aubergines about 1cm thick!. There's no need to do the 1/2 hour palaver with drawing out the water, because you're going to grill them!. Warm the grill up to a high heat!. Grill the aubergine slices for about 4 minutes each side!. Keep an eye on them and don't let them burn!. Meanwhile, chop the onion roughly!. Melt the butter and oil in a pan and gently cook the onion for 5 minutes!. Add the garlic and soften for another 2-3 minutes!. Add the thyme leaves!. Remove the aubergine from the grill and put on a plate!. (If you leave them on the grill pan they'll continue to cook)!. Peel and skin the tomatoes -
Put 2 small shallow cuts in each tomato!.
Plunge them in a jug of boiling water for 1 minute!.
Plunge them in cold water for a minute
Peel off the skins!.
Chop them in half and remove the seeds!. The chop the flesh!. Add the chopped tomatoes and cook for about 10 minutes Add the basil!. You can either leave the sauce chunky, or liquidise it!. Put a small amount of tomato sauce in the bottom of an oven-proof dish!. Then add a layer of aubergine!. Top this with a handful of parmesan and the chick peas!. Another layer of tomato, then aubergine, then parmesan and finally a layer of tomatoes!. Top with the mozarella and the sesame seeds, if using!. Bake at 190 oC for 25 minutes, or until the cheese is starting to brown!. Serve immediately, with any fresh, green salad or vegetables!.
Www@FoodAQ@Com
2 medium aubergines
3 cloves garlic, crushed
2 medium onions, chopped
2lb (1kg) fresh tomatoes (or 2 cans tinned tomatoes)
200 g chick peas (cooked or canned)
150g fresh parmesan, grated
1 tbsp olive oil
1/2 oz butter (optional, but tastes lovely)
3 sprigs of thyme leaves
handful of fresh basil
1 fresh mozarella, sliced (optional) for topping
1 tbsp sesame seeds (optional) for topping
Method
Slice the aubergines about 1cm thick!. There's no need to do the 1/2 hour palaver with drawing out the water, because you're going to grill them!. Warm the grill up to a high heat!. Grill the aubergine slices for about 4 minutes each side!. Keep an eye on them and don't let them burn!. Meanwhile, chop the onion roughly!. Melt the butter and oil in a pan and gently cook the onion for 5 minutes!. Add the garlic and soften for another 2-3 minutes!. Add the thyme leaves!. Remove the aubergine from the grill and put on a plate!. (If you leave them on the grill pan they'll continue to cook)!. Peel and skin the tomatoes -
Put 2 small shallow cuts in each tomato!.
Plunge them in a jug of boiling water for 1 minute!.
Plunge them in cold water for a minute
Peel off the skins!.
Chop them in half and remove the seeds!. The chop the flesh!. Add the chopped tomatoes and cook for about 10 minutes Add the basil!. You can either leave the sauce chunky, or liquidise it!. Put a small amount of tomato sauce in the bottom of an oven-proof dish!. Then add a layer of aubergine!. Top this with a handful of parmesan and the chick peas!. Another layer of tomato, then aubergine, then parmesan and finally a layer of tomatoes!. Top with the mozarella and the sesame seeds, if using!. Bake at 190 oC for 25 minutes, or until the cheese is starting to brown!. Serve immediately, with any fresh, green salad or vegetables!.
Www@FoodAQ@Com
Eggplant Parmesan --
INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Dip eggplant slices in egg, then in bread crumbs!. Place in a single layer on a baking sheet!. Bake in preheated oven for 5 minutes on each side!.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom!. Place a layer of eggplant slices in the sauce!. Sprinkle with mozzarella and Parmesan cheeses!. Repeat with remaining ingredients, ending with the cheeses!. Sprinkle basil on top!.
Bake in preheated oven for 35 minutes, or until golden brown!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Ratatouille --
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil!.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat!. Saute garlic until lightly browned!. Mix in parsley and eggplant!. Saute until eggplant is soft, about 10 minutes!. Season with salt to taste!.
Spread eggplant mixture evenly across bottom of prepared casserole dish!. Sprinkle with a few tablespoons of Parmesan cheese!. Spread zucchini in an even layer over top!. Lightly salt and sprinkle with a little more cheese!. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese!.
Bake in preheated oven for 45 minutes!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Marrakesh Vegetable Curry --
INGREDIENTS
1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach
DIRECTIONS
In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil!. Saute over medium heat for 5 minutes!.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes!.
Pour garlic and spice mixture into the Dutch oven with vegetables in it!. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice!. Simmer 20 minutes, covered!.
Add spinach to pot and cook for 5 more minutes!. Serve!
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Baingan Bharta (Eggplant Curry) --
INGREDIENTS
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C)!.
Place eggplant on a medium baking sheet!. Bake 20 to 30 minutes in the preheated oven, until tender!. Remove from heat, cool, peel, and chop!.
Heat oil in a medium saucepan over medium heat!. Mix in cumin seeds and onion!. Cook and stir until onion is tender!.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute!. Stir in yogurt!. Mix in eggplant and jalapeno pepper, and season with salt!. Cover, and cook 10 minutes over high heat!. Remove cover, reduce heat to low, and continue cooking about 5 minutes!. Garnish with cilantro to serve!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Vegetarian Four Cheese Lasagna --
INGREDIENTS
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes!. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes!. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly!.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed!. Fold roasted pumpkin into ricotta mixture!.
Spoon half of the tomato sauce into a 9x13 baking dish!. Lay two pasta sheets over the sauce!. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture!. Cover with two more pasta sheets!. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes!. Sprinkle with half the mozzarella!. Top with remaining two sheets of pasta!. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan!.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly!. Www@FoodAQ@Com
INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Dip eggplant slices in egg, then in bread crumbs!. Place in a single layer on a baking sheet!. Bake in preheated oven for 5 minutes on each side!.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom!. Place a layer of eggplant slices in the sauce!. Sprinkle with mozzarella and Parmesan cheeses!. Repeat with remaining ingredients, ending with the cheeses!. Sprinkle basil on top!.
Bake in preheated oven for 35 minutes, or until golden brown!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Ratatouille --
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil!.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat!. Saute garlic until lightly browned!. Mix in parsley and eggplant!. Saute until eggplant is soft, about 10 minutes!. Season with salt to taste!.
Spread eggplant mixture evenly across bottom of prepared casserole dish!. Sprinkle with a few tablespoons of Parmesan cheese!. Spread zucchini in an even layer over top!. Lightly salt and sprinkle with a little more cheese!. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese!.
Bake in preheated oven for 45 minutes!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Marrakesh Vegetable Curry --
INGREDIENTS
1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach
DIRECTIONS
In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil!. Saute over medium heat for 5 minutes!.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes!.
Pour garlic and spice mixture into the Dutch oven with vegetables in it!. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice!. Simmer 20 minutes, covered!.
Add spinach to pot and cook for 5 more minutes!. Serve!
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Baingan Bharta (Eggplant Curry) --
INGREDIENTS
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C)!.
Place eggplant on a medium baking sheet!. Bake 20 to 30 minutes in the preheated oven, until tender!. Remove from heat, cool, peel, and chop!.
Heat oil in a medium saucepan over medium heat!. Mix in cumin seeds and onion!. Cook and stir until onion is tender!.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute!. Stir in yogurt!. Mix in eggplant and jalapeno pepper, and season with salt!. Cover, and cook 10 minutes over high heat!. Remove cover, reduce heat to low, and continue cooking about 5 minutes!. Garnish with cilantro to serve!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Vegetarian Four Cheese Lasagna --
INGREDIENTS
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes!. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes!. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly!.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed!. Fold roasted pumpkin into ricotta mixture!.
Spoon half of the tomato sauce into a 9x13 baking dish!. Lay two pasta sheets over the sauce!. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture!. Cover with two more pasta sheets!. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes!. Sprinkle with half the mozzarella!. Top with remaining two sheets of pasta!. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan!.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly!. Www@FoodAQ@Com
Yes - cut the stem end off, then make 3 or 4 slits in the aubergine - or more if it's a big one - and pop a peeled clove of garlic into each one!. Wrap in foil pour a little olive oil over and bake till soft, how long this takes in a medium oven depends on your oven!.
Yummmmmmmmm!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
Yummmmmmmmm!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
Vegetarian Moussaka
Use mushrooms, onions and tomatoes instead of mince!.Www@FoodAQ@Com
Use mushrooms, onions and tomatoes instead of mince!.Www@FoodAQ@Com
aubergine sandwiches!. Lovely!!Www@FoodAQ@Com