Editor's Blog0 min ago
Aubergines
7 Answers
Anyone got any great recipes for Aubergines? I have 2 which i need to use up and just wondered what you do with yours? Thanks.
Answers
1 to 7 of 7
Best Answer
No best answer has yet been selected by Emoire. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Here's a couple of recipes for you Emoire:
Baba Ghanoush
"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on it's own!"
INGREDIENTS
1 eggplant
60 ml lemon juice
60 g tahini
20 g sesame seeds
2 cloves garlic, minced
salt and pepper to taste
20 ml olive oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Eggplant Parmesan
"This is a no fry variation of this popular dish, and is just as delicious!"
Original recipe yield: 8 to 10 servings
INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
450 g Italian seasoned bread crumbs
1420 ml spaghetti sauce, divided
19 g mozzarella cheese, shredded and divided
50 g grated Parmesan cheese, divided
0.4 g 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.
Baba Ghanoush
"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on it's own!"
INGREDIENTS
1 eggplant
60 ml lemon juice
60 g tahini
20 g sesame seeds
2 cloves garlic, minced
salt and pepper to taste
20 ml olive oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Eggplant Parmesan
"This is a no fry variation of this popular dish, and is just as delicious!"
Original recipe yield: 8 to 10 servings
INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
450 g Italian seasoned bread crumbs
1420 ml spaghetti sauce, divided
19 g mozzarella cheese, shredded and divided
50 g grated Parmesan cheese, divided
0.4 g 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.
Layered Eggplant Hamburger Casserole
"Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe."
Original recipe yield: 6 servings
INGREDIENTS
680 g lean ground beef or lamb
2 onions, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
535 ml water
1 (14.5 ounce) can peeled and diced tomatoes
7 g dried parsley
1 g dried thyme
2 g dried oregano
1 g dried basil
1 eggplant (Peeled or Unpeeled)
1 onion, sliced
55 g dry bread crumbs
100 g grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese. Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
"Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe."
Original recipe yield: 6 servings
INGREDIENTS
680 g lean ground beef or lamb
2 onions, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
535 ml water
1 (14.5 ounce) can peeled and diced tomatoes
7 g dried parsley
1 g dried thyme
2 g dried oregano
1 g dried basil
1 eggplant (Peeled or Unpeeled)
1 onion, sliced
55 g dry bread crumbs
100 g grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese. Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Try layering sliced pre fried(no oil it makes them too soggy)aubergines with sliced beef tomatoes ,gently freid onions and mozzarella cheese After preparation pop them in a hot oven for 10-15 minutes.This dish makes a brilliant starter as you can prepare it well in advance or a good supper dish either on its own or with crispy bacon
Cheesy aubergine slices
1 lrg aubergine
bunch flat leaf parsley
75g/3oz feta cheese
150g/5oz lo fat natural yoghurt
1 teaspoon grated lemon rind
1 tablespoon lemom juice
black pepper
2 tablespoons olive oil
25g/1oz butter
Trim aubergine and cut into 5cm/2in thick slices. To stop the aubergines absorbing too much fat, sprinkle with salt and leave for 20 mins.Finely chop parsley. Cut feta into small dice.
In a small bowl mix together yoghurt, lemon rind, lemon juice and 2 tablespoons of chopped parsley. Season with black pepper.
Put half the oil and half the butter in a large frying pan. Heat til just foaming. Add half the aubergine slices, then quickly turn over. Fry for 4-6 mins, turning once til golden. Remove from pan and keep warm. Repeat process with remaining oil, butter and aubergine slices.
Arrange aubergine slices on plate. Top with feta cheese. Drizzle over a little yoghurt dressing and garnish with some parsley. Serve with remaining dressing.
1 lrg aubergine
bunch flat leaf parsley
75g/3oz feta cheese
150g/5oz lo fat natural yoghurt
1 teaspoon grated lemon rind
1 tablespoon lemom juice
black pepper
2 tablespoons olive oil
25g/1oz butter
Trim aubergine and cut into 5cm/2in thick slices. To stop the aubergines absorbing too much fat, sprinkle with salt and leave for 20 mins.Finely chop parsley. Cut feta into small dice.
In a small bowl mix together yoghurt, lemon rind, lemon juice and 2 tablespoons of chopped parsley. Season with black pepper.
Put half the oil and half the butter in a large frying pan. Heat til just foaming. Add half the aubergine slices, then quickly turn over. Fry for 4-6 mins, turning once til golden. Remove from pan and keep warm. Repeat process with remaining oil, butter and aubergine slices.
Arrange aubergine slices on plate. Top with feta cheese. Drizzle over a little yoghurt dressing and garnish with some parsley. Serve with remaining dressing.
1 to 7 of 7
