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Search results for: Eggplant
Found 33 items, now showing 1 - 10
Found 33 items, now showing 1 - 10
Stuffed Eggplant ( 9 occurrences )
Makes 6 entr/(c)e-size servings or 24 appetizers • 6 (Italian or Japanese) eggplants, 6 to 7 inches long by 2 to 21/2 inches wide • 1/4 tsp. salt • 3 to 4 slices day-old Italian bread (enough to make 2 cups bread crumbs) • 3 fresh plum tomatoes, peeled and chopped (about 1 cup) • 2 eggs, lightly beaten • 6 large Italian green olives, pitted and sliced • 1/2 C Parmesan cheese, freshly grated • 1 T capers, rinsed • 4 to 6 Italian brand anchovy fillets, chopped (optional, see note) • 1/8 tsp. black pepper • 2 T olive oil • 3/4 C chopped onion • 2 cloves garlic, minced • Olive oil and Parmesan cheese for topping
Makes 6 entr/(c)e-size servings or 24 appetizers • 6 (Italian or Japanese) eggplants, 6 to 7 inches long by 2 to 21/2 inches wide • 1/4 tsp. salt • 3 to 4 slices day-old Italian bread (enough to make 2 cups bread crumbs) • 3 fresh plum tomatoes, peeled and chopped (about 1 cup) • 2 eggs, lightly beaten • 6 large Italian green olives, pitted and sliced • 1/2 C Parmesan cheese, freshly grated • 1 T capers, rinsed • 4 to 6 Italian brand anchovy fillets, chopped (optional, see note) • 1/8 tsp. black pepper • 2 T olive oil • 3/4 C chopped onion • 2 cloves garlic, minced • Olive oil and Parmesan cheese for topping
Babaganoush ( 8 occurrences )
Makes 4-6 Servings • 1 large eggplant (about 1 pound) • 1 glove garlic, minced • 1/4 teaspoon salt • 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish • 2 tablespoons tahini • 2 tablespoons lemon juice
Makes 4-6 Servings • 1 large eggplant (about 1 pound) • 1 glove garlic, minced • 1/4 teaspoon salt • 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish • 2 tablespoons tahini • 2 tablespoons lemon juice
Eggplant Parmigiana ( 7 occurrences )
4 • 1 eggplant • 1 beaten egg • 1/4 cup flour • 2 tablespoons cooking oil • 1/3 cup grated Parmesan cheese • 1 cup spaghetti sauce • 1 cup shredded mozzarella cheese
4 • 1 eggplant • 1 beaten egg • 1/4 cup flour • 2 tablespoons cooking oil • 1/3 cup grated Parmesan cheese • 1 cup spaghetti sauce • 1 cup shredded mozzarella cheese
Sweet & Sour Eggplant ( 7 occurrences )
Makes 10 servings • 2 lb eggplant (preferably small but not Asian) • 2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian) • 2 1/4 to 2 1/2 cups olive oil • 11 garlic cloves (from 2 heads), chopped • 2 tablespoons tomato paste (preferably from a tube) • 1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved • 5 celery ribs, cut into 1/2-inch pieces • 1 large onion, chopped • 1 large red or yellow bell pepper, cut into 1/2-inch pieces • 1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces • 1/4 cup drained bottled capers, rinsed • 1/3 cup red-wine vinegar • 1/4 cup sugar • 1/2 teaspoon black pepper • 1/4 cup chopped fresh flat-leaf parsley • 1/4 cup chopped fresh basil
Makes 10 servings • 2 lb eggplant (preferably small but not Asian) • 2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian) • 2 1/4 to 2 1/2 cups olive oil • 11 garlic cloves (from 2 heads), chopped • 2 tablespoons tomato paste (preferably from a tube) • 1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved • 5 celery ribs, cut into 1/2-inch pieces • 1 large onion, chopped • 1 large red or yellow bell pepper, cut into 1/2-inch pieces • 1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces • 1/4 cup drained bottled capers, rinsed • 1/3 cup red-wine vinegar • 1/4 cup sugar • 1/2 teaspoon black pepper • 1/4 cup chopped fresh flat-leaf parsley • 1/4 cup chopped fresh basil
Eggplant Salad ( 6 occurrences )
Makes 6 to 8 servings • 4 eggplants • 1 tsp. salt, plus more as needed • 2 T extra-virgin olive oil • 2 large tomatoes, peeled and grated • 1/2 onion, finely chopped • 4 cloves garlic, finely chopped • 1 T paprika • 1 tsp. ground cumin • 1/2 tsp. ground black pepper • 4 flat-leaf parsley sprigs, finely chopped • 4 cilantro sprigs, finely chopped • 2 T red wine vinegar • 2 lemons, quartered
Makes 6 to 8 servings • 4 eggplants • 1 tsp. salt, plus more as needed • 2 T extra-virgin olive oil • 2 large tomatoes, peeled and grated • 1/2 onion, finely chopped • 4 cloves garlic, finely chopped • 1 T paprika • 1 tsp. ground cumin • 1/2 tsp. ground black pepper • 4 flat-leaf parsley sprigs, finely chopped • 4 cilantro sprigs, finely chopped • 2 T red wine vinegar • 2 lemons, quartered
Roasted Eggplant Salad ( 6 occurrences )
Makes 6 to 8 servings • 3 large eggplants • 1/2 C extra-virgin olive oil • Salt to taste • 1 medium onion, finely chopped • 3 garlic cloves, pressed or minced • 1/4 C small, preferably Greek, capers, rinsed and drained • 1 large, firm, ripe tomato, peeled, seeded, and finely chopped • 1/4 C finely chopped fresh flat-leaf parsley • 2 T red wine vinegar, or more to taste • Freshly ground black pepper to taste
Makes 6 to 8 servings • 3 large eggplants • 1/2 C extra-virgin olive oil • Salt to taste • 1 medium onion, finely chopped • 3 garlic cloves, pressed or minced • 1/4 C small, preferably Greek, capers, rinsed and drained • 1 large, firm, ripe tomato, peeled, seeded, and finely chopped • 1/4 C finely chopped fresh flat-leaf parsley • 2 T red wine vinegar, or more to taste • Freshly ground black pepper to taste
Eggplant Pasta ( 6 occurrences )
Makes 4 servings • 2 medium-large eggplants • Kosher salt, for purging • 4 T olive oil • 1 tsp. garlic, minced • 1/2 tsp. chile flakes • 4 small tomatoes, seeded and chopped • 1/2 C cream • 4 T basil chiffonade • 1/4 C freshly grated Parmesan • Freshly ground pepper
Makes 4 servings • 2 medium-large eggplants • Kosher salt, for purging • 4 T olive oil • 1 tsp. garlic, minced • 1/2 tsp. chile flakes • 4 small tomatoes, seeded and chopped • 1/2 C cream • 4 T basil chiffonade • 1/4 C freshly grated Parmesan • Freshly ground pepper
Eggplant Pasta ( 6 occurrences )
Makes 4 servings • 2 medium-large eggplants • Kosher salt, for purging • 4 T olive oil • 1 tsp. garlic, minced • 1/2 tsp. chile flakes • 4 small tomatoes, seeded and chopped • 1/2 C cream • 4 T basil chiffonade • 1/4 C freshly grated Parmesan • Freshly ground pepper
Makes 4 servings • 2 medium-large eggplants • Kosher salt, for purging • 4 T olive oil • 1 tsp. garlic, minced • 1/2 tsp. chile flakes • 4 small tomatoes, seeded and chopped • 1/2 C cream • 4 T basil chiffonade • 1/4 C freshly grated Parmesan • Freshly ground pepper
Eggplant Pasta ( 6 occurrences )
Makes 4 servings • 2 medium-large eggplants • Kosher salt, for purging • 4 tablespoons olive oil • 1 teaspoon garlic, minced • 1/2 teaspoon chile flakes • 4 small tomatoes, seeded and chopped • 1/2 cup cream • 4 tablespoons basil chiffonade • 1/4 cup freshly grated Parmesan • Freshly ground pepper
Makes 4 servings • 2 medium-large eggplants • Kosher salt, for purging • 4 tablespoons olive oil • 1 teaspoon garlic, minced • 1/2 teaspoon chile flakes • 4 small tomatoes, seeded and chopped • 1/2 cup cream • 4 tablespoons basil chiffonade • 1/4 cup freshly grated Parmesan • Freshly ground pepper
Tomato Eggplant Spread and Parmesan Toasts ( 6 occurrences )
Makes about 45 toasts • 1 baguette (about 15 in long), cut diagonally into 1/4 in thick slices • 1/4 cup olive oil • 1/3 cup freshly grated Parmesan • 1/4 cup pine nuts • 6 tablespoons olive oil • 1 firm eggplant (about 1.25 lbs.), cut into 1/2in cubes • 1 onion, chopped • 2 garlic cloves, 1 chopped and mashed to a paste with 1/2 teaspoon salt and 1 minced • Salt, to taste • 3 ripe tomatoes, cut into 1/2 in cubes • 1/2 cup packed fresh basil leaves, chopped • 1/3 cup packed fresh flat-leafed parsley leaves, chopped • 3 tablespoons lemon juice • 1/2 teaspoon sugar
Makes about 45 toasts • 1 baguette (about 15 in long), cut diagonally into 1/4 in thick slices • 1/4 cup olive oil • 1/3 cup freshly grated Parmesan • 1/4 cup pine nuts • 6 tablespoons olive oil • 1 firm eggplant (about 1.25 lbs.), cut into 1/2in cubes • 1 onion, chopped • 2 garlic cloves, 1 chopped and mashed to a paste with 1/2 teaspoon salt and 1 minced • Salt, to taste • 3 ripe tomatoes, cut into 1/2 in cubes • 1/2 cup packed fresh basil leaves, chopped • 1/3 cup packed fresh flat-leafed parsley leaves, chopped • 3 tablespoons lemon juice • 1/2 teaspoon sugar
