Are you a good cook? How you cook eggplant?!

Are you a good cook? How you cook eggplant?

Aubergine and Zucchini Tortelloni
Tortelloni di Melanzane e Zucchine

(1 vote)
For the pasta:
1 1/4 cups flour
3 eggs
3 tablespoons boiled spinach
For the filling:
3 aubergines/eggplants
3 zucchini
3 tablespoons parmesan cheese
2 tablespoons butter
1/2 cup dry white wine
1 cup cream
thyme
1 1/4 cups ricotta
salt
For the sauce:
1 aubergine
1 zucchini
1/2 cup cream
thyme
salt

Dice the aubergines and the zucchini, sprinkle them with salt and let them expeltheir juice. Dry them, then sauté in a pan with the butter, wet with the wine, then add the thyme and cream. Reduce to half and set aside.

Pass the cooked vegetables in the mixer. Mix 3/4 of these vegetables with the Ricotta, grated Parmesan cheese and a pinch of salt. Keep the rest aside for the sauce.

Prepare two classical pasta sheets using half the flour for a yellow one and the other half for a green one, obtained by adding the boiled minced spinach to the dough. Make the tortelloni, following the traditional method and fill with the filling. Dice thezucchini and the eggplant, cover in salt and thyme and sauté in a pan with butter. In the mean time cook the tortellini in plenty of salted water, strain and dress with butter and Parmesan cheese.

Make a sauce by heating the remaining vegetable purée with the cream. Spread the sauce on the bottom of the plates and arrange the tortelloni on top, alternating a yellow and a green one, in a circle. Put the diced vegetables in the middle and decorate with a sprig of fresh thyme.

Aubergine Lasagna

(7 votes)
4-6 tablespoons olive oil
2 medium aubergines, sliced
1 1/2 cups tomato sauce
2 tablespoons chopped fresh basil
8 ounces mozzarella, sliced
6 ounces lasagna sheets
1/2 pint natural yogurt
2 eggs, beaten
2 level tablespoons grated fresh parmesan
salt and pepper

Heat the oil in a pan, add the aubergines and fry for about 8 minutes until lightly browned and soft. Drain on absorbent kitchen paper.

Make layers in a well greased ovenproof dish with the tomato sauce, fried aubergines sprinkled with basil and the mozzarella, all separated by sheets of lasagna.

For the yogurt topping, stir the yogurt and fold in the beaten egg. Mix in the cheese and add salt and pepper to taste. Spoon over the lasagna. Bake at 350 F for 35-40 minutes until the topping is set and the lasagna cooked through.

Aubergine and Sesame Pate

1/2 medium aubergine
1 clove garlic crushed
1-1/2 tablespoons tahini
Juice of 1 lemon
1 tablespoon olive oil
Garnish
toasted sesame seeds
cayenne pepper
flatleaf parsley

1 Preheat the oven to 400F. Bake the aubergine for 25-30 minutes until tender. Cool slightly, then peel and puree the flesh in a blender or processor.

2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pita bread.
Aubergine Rag?ut

(1 vote)
3 large eggplants
salt for draining eggplants
2 medium onions, cut in half-moons (halved lengthwise and sliced)
4 garlic cloves, pressed or finely chopped
1-1/2 pounds ripe tomatoes (preferably plum variety), peeled chopped, or canned diced
3 tablespoons fresh parsley, chopped
salt and ground black pepper to taste

Cut the eggplant into 2-inch thick chunks or cubes and place in a colander. Sprinkle generously with salt and set over the sink or a dish for 30-45 minutes. Rinse the eggplant under cold running water and drain well.

Heat the olive oil in a large saucepan and add the onion. Cook for 3-5 minutes or until the onion has softened, then add the eggplant, stirring to coat. Add in the garlic, tomatoes, and parsley, and season with salt and pepper. If the mixture looks dry, stir in a tablespoon or two or water . Cover and simmer for about 50 minutes to one hour, until the eggplant is very soft and the sauce has thickened.

Serve warm or cold with lots of crusty bread.

Aubergine with Spicy Sauce and Creamed Cheese

(1 vote)
3 medium-sized aubergines, sliced into rounds.
1 tin of peeled tomatoes
4 cloves of garlic
1 tablespoon fresh peeled ginger
1 tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon ground coriander seed
1 cup of fresh dhania (coriander) leaves
(optional 12 rocket leaves)
1 pinch of cayenne pepper
1 teaspoon turmeric powder
4 slices of bread
2 tablespoons raisins
salt and freshly-ground black pepper
1 cup smooth goat's milk or creamed cheese
3 tablespoons of cream

Using the top of a glass, press out four rounds from the bread slices. Discard the left-over bread and lightly toast the four rounds and set aside.

Peel and chop the garlic and ginger and mix with 2 tablespoons of water and one tablespoon of olive oil. Give it a swirl in the food processor to make a liquid paste.

Heat a saucepan and scoop the garlic-ginger paste into the pan

Add the ground coriander and cook for about two minutes.

Chop the tomatoes coarsely, and add it to the paste,

Stir in the teaspoon of brown sugar. Add the cayenne pepper, salt, pepper, raisins and the turmeric and cook for about two minutes, then remove from the heat, cover and keep warm.

Slice the aubergine (eggplant) into ? inch thick rounds, sprinkle with salt and leave for about 10 minutes, then rinse and pat dry.

Heat a frying pan and sprinkle a few drops of olive oil in the pan, then over high heat quickly fry the aubergine wheels until they start going brown. Don't cook until done!

Replace the saucepan with the tomato mixture on the heat and slide the aubergine slices into the sauce and let it simmer until aubergine is done, but still firm.

Mix the cheese and cream.

On the four individual plates, place a slice of the toast rounds. Place a slice of aubergine on top of the toast. Scoop some of the tomato mix onto the aubergine. Scoop a dollop of the cheese mix on the sauce. Place another slice of aubergine on top of the cheese. Scoop a little of the tomato sauce on the aubergine and top with another dollop of creamed cheese.

Decorate with rocket and coriander leaves.

Please note: If you leave the creamy cheese out of this recipe, it makes a lovely side dish, served heated or cold.

4 Servings

Aubergine with Chili

2 ounces oil
1 large onion, sliced
4 cloves garlic, crushed
1 small red chili, finely chopped
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black mustard seeds
2 large aubergines, chopped into 1-inch cubes
13 ounce can chopped tomatoes
4 ounces vegetable stock
1-inch piece of cinnamon stick

Heat oil in a large saucepan. Add the onion and fry until golden. Add garlic, chili, coriander, salt and mustard seeds. Cover the pan and cook for 1 minute or until the seeds stop popping.

Add the aubergine and stir fry for 1-2 minutes. Combine the tomatoes, stock and cinnamon stick.

Pour into the pan and mix lightly. Bring to the boil, lower the heat and simmer for 30 minutes or until the aubergine is tender and mixture is thick and flavored. Serve hot or cold.
Aubergine Salad
Melanzane in Insalata

(3 votes)
3 eggplants
mint leaves
garlic clove
3 tablespoons extra virgin olive oil
3 tablespoons vinegar
salt and pepper

Cut the eggplant into segments and leave them in cold water for half an hour. Bring salted water to the boil in a large saucepan and drop the aubergines in. Cook for 20 minutes and strain. Make a dressing with chopped garlic and mint in oil and vinegar, mix and serve.

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