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Reply
| | From:  Genie· (Original Message) | Sent: 10/30/2007 5:51 PM |
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Reply
| | | From: Genie· | Sent: 8/12/2008 6:41 PM |
Fried Stuffed Eggplant Slices 1 medium-size eggplant, peeled and
cut into 1/8-inch thick slices
Olive oil
1 cup bread crumbs
2 eggs, lightly beaten
Salt and pepper to taste
1 cup freshly grated Parmesan cheese
(or to taste), divided
2 tablespoons fresh parsley
1 (17 to 20 ounce) jar favorite tomato sauce
Slice eggplant and set aside.
Make stuffing by mixing bread crumbs, eggs, salt, pepper and about 1/4 to 1/2 cup grated Parmesan cheese and parsley together. (If mixture is too stiff to spread over the slices, add a little water or olive oil to thin). Take a slice of eggplant and cover the slice with filling (abut 1 tablespoon). Place another slice over the top, like a sandwich). Continue with all eggplant slices. Fry in a good quality olive oil. The oil should be hot before placing eggplant in pan. Brown both sides. When slices are browned and cooked, place on paper towel to absorb the excess oil. After all slices are fried, place the eggplant stacks in large baking dish. Over each eggplant layer, pour hot tomato sauce and sprinkle with additional cheese.
Heat oven and bake at 350 degrees F for about 20 minutes or until bubbly.
Serves 4 to 6. | |
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:34 AM |
Eggplant Baked with Lentils
2 medium eggplants, sliced but not peeled
coarse salt
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
2 whole cloves
1 tablespoon crumbled dried oregano
1 tablespoon crumbled dried basil
2 teaspoons ground cinnamon
2 tablespoons balsamic vinegar
2 cups fresh or canned chopped tomatoes
1 cup uncooked lentils, preferable lentilles, de puy
1 cup water
salt and freshly ground black pepper to taste White Sauce with Jack Cheese2 cups vegetable broth 1 tablespoon cornstarch or arrowroot 1/2 cup evaporated skim milk 1/2 cup nonfat milk 1/2 cup monterey jack cheese, shredded salt to taste freshly ground black pepper to taste Heat the oven to 425°F. Spread the eggplant slices on a nonstick baking sheet (you'll probably need two), and sprinkle both sides liberally with coarse salt. Set aside for 30 minutes. Meanwhile, heat the oil in large skillet over medium heat. When it's hot, add the onion, garlic, cloves, oregano, basil, and cinnamon. Reduce the heat to medium and sauté, stirring often, until the onion is soft and limp, about 10 minutes. Add the balsamic vinegar and stir until most of the liquid has evaporated, about 3 minutes. Stir in the tomatoes and lentils. Stir in the water. Turn up the heat to medium-high, bring the mixture to a gentle boil, cover, turn down the heat to medium-low, and simmer until the lentils are soft, about 30 minutes. While the lentils are cooking, rinse the eggplant slices with cold water and pat them dry with fresh paper towels. Spread them on the baking sheets in a single layer, and bake until soft and cooked through, about 20 minutes. Remove from the oven. Turn down the oven heat to 350° F. When the lentils are cooked, drain off any excess liquid, remove the cloves, and season with salt and pepper. Spread about ½ cup on the bottom of an 8-inch baking dish. Top with a layer of half the eggplant. Cover with half of the remaining lentil mixture, then top that with half of the cheese sauce. Repeat with the remaining ingredients. Cover loosely with foil and bake for 35 minutes. Remove the foil and continue baking until the cheese is brown and bubbly, about 10 minutes more. Let cool on a rack for 10 minutes before cutting and serving. White Sauce:Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium-low, keeping the broth at a simmer. In a small bowl, mix the cornstarch or arrowroot with 2 tablespoons of the evaporated milk to make a thick paste. Stir it into the broth along with the rest of the evaporated milk, nonfat milk, and Jack cheese, and whisk until the sauce thickens, about 5 minutes. Season with salt and pepper. | |
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Reply
| | | From: Genie· | Sent: 8/17/2008 4:58 AM |
| Quick & Spicy Ratatouille
Eggplant, zucchini and yellow summer squash, tomatoes, onions and
cubed pepper are combined with herbs for this side dish.
Ingredients:
* 2 TBsp - Extra Virgin Olive Oil
* 1 - Medium Shallot, diced fine
* 1 - Clove Garlic, crushed
* 1 - Medium Eggplant peeled and cut in 1 inch cubes
* 2 - Medium Zucchini cut in 1 inch slices
* 2 - Medium Yellow Squash cut in 1 inch slices
* 1 - Small Poblano Pepper cut in 1/2 inch cubes
* 1/2 tsp - Kosher Salt
* 1/4 tsp - Coarse Ground Black Pepper
* Pinch - Crushed Red Pepper
* 1/2 tsp - Dried Thyme
* 1/2 tsp - Dried Basil
* 1 - 14 oz Can Stewed Tomatoes
1/4 cup vegetable or chicken stock
Method
1. Heat Large pot on medium-high heat. 2. Add oil, garlic and shallot.
Stir. (do not brown) 3. Add eggplant, squashes and pepper. Saute 4-5
minutes, stirring occassionally. 4. Add salt, pepper, crushed red
pepper and herbs. Stir. 5. Add stock and stewed tomatoes. Cover and
simmer on medium-low heat for 10 minutes stirring occcasionally. 6.
Uncover and simmer on low heat for another 5-10 minutes to reduce
sauce slightly.
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Reply
| | | From: Genie· | Sent: 8/20/2008 4:02 AM |
Battered Eggplant
1 cup flour
1/2 teaspoon salt
1 dash pepper
2/3 cup non dairy creamer or milk
2 beaten eggs
1 eggplant, sliced 1/2 inch thick
1 tablespoon vegetable oil
Sift dry ingredients together. Combine milk and eggs; beat into dry mixture. Dip eggplant into batter and fry in oil at 375F until golden brown. Drain on paper towels, serve warm.
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:13 PM |
Eggplant with Mushroom-and-Tomato Sauce 1 Peeled Eggplant, cut in 1/4-inch-thick slices (about 1 1/4 pound)
1 Cup Chopped Onions
½ tsp. Dried Italian Seasoning
¼ tsp. Salt
2 Cloves Garlic, chopped
1 8 Oz. Pkg. Sliced Mushrooms
¼ tsp. Black Pepper
1 8 Oz. Can No-Salt Tomato Sauce, divided
2/3 Cup Shredded Part-Skim Mozzarella Cheese, divided
1/4 Cup Grated Fresh Parmesan Cheese
Preheat broiler. Arrange the eggplant on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned. Preheat oven to 375 degrees F. Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture Occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates. Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half the eggplant slices over the mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375 for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:13 PM |
Stuffed Eggplant 1 Medium Eggplant, washed
½ Lb. Ground Turkey
1 Medium Tomato, chopped
2 Tbsp. Onion, chopped
2 Tbsp. Yellow or Orange Pepper, chopped
2 Tbsp. Celery, chopped
½ Cup Cooked Brown Rice
1 tsp. Adobo Seasoning
¼ tsp. Garlic Powder
Dash Pepper
1/6 Cup Cheddar Cheese, shredded
Preheat oven to 350 degrees F. Wash eggplant and cut lengthwise. Remove pulp, with a melon baller, if you have it. Otherwise, use a spoon. Remove all the pulp and leave a 1/4" shell; set the shells aside. Dice pulp, and set aside. Cook ground turkey in a large nonstick skillet over medium heat until browned. Drain off fat and return to skillet. Add eggplant pulp, tomato, onion, green pepper and celery. Cook for 5 minutes, stirring occasionally. Remove from heat. Add brown rice, adobo seasoning, garlic powder and pepper. Place eggplant shells in a baking pan that they fit in comfortably. Spoon meat mixture into shells; sprinkle cheese on each half. Bake at 350°F for 30 minutes. | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:15 PM |
Marinated Eggplant
2 Medium Eggplants, sliced thinly
1 tsp. Salt
¾ Cup Light Olive Oil
1 tsp. Fresh Crushed Garlic (around 1-2 cloves to taste)
1 tsp. Dried Oregano
½ tsp. Dried Thyme
½ tsp. Seasoned Pepper
2 tsp. Red Wine Vinegar
Place eggplant on board in or a colander. Salt and leave to stand 1/2 hr. Rinse under tap and pat dry. Mix oil and garlic. Preheat barbecue or char-grill grill. Sparingly paint grill with garlic oil. Cook eggplant until softened. Remove and allow to cool. Place aborigines in shallow dish (with sides). Sprinkle with the herbs, seasonings and vinegar. Drizzle over remaining garlic oil. Chill for 1 hour or overnight.
Use as part of an appetizer, in calzones, on top of pizzas, or in sandwiches.
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:17 PM |
Eggplant in Garlic Sauce
Approx. 4 Cups Chopped Eggplant
8 Cloves Garlic, minced
1/3 Cup Ketchup 1 Tbsp. Ginger, minced
¼ to 1/3 Cup White Sugar (depending on your taste) 2 Tbsp. White Vinegar
1 ½ Tbsp. White Soy Sauce (can buy in Chinese grocery store)
1 Tbsp. Regular Soy Sauce
1 Tbsp. Chinese Chili Sauce
1/8 tsp. Salt
3 Tbsp. Dry White Wine
½ Cup Chopped Green Onions (green part only)
Approx. 1 Tbsp. Cornstarch, dissolved in water
2 Tbsp. Hot Oil (add to finished sauce)
Fry eggplant in oil over medium heat, for about 8 min. When frying cycle was completed, the eggplant is dark yellow in color. After frying drain well and set aside. Fry ginger and garlic in a little oil for about 30 sec. When you smell strong aroma, add ketchup and stir for a minute or so. Add Chinese chili sauce and stir well. Next, add white wine and simmer for a minute or two. After this, add all other ingredients except green onions and cornstarch. Stir and allow mixture to simmer for a couple of minutes before adding cornstarch. Just as mixture starts to thicken, add chopped green onions and hot oil, stir for a minute or so and add eggplant to sauce. Once eggplant is coated with sauce, turn off fire, remove from wok/skillet and serve over white rice.
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