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Cheesy Eggplant and Potato Puree

Cheesy Eggplant and Potato Puree

Do you want to know the definition of savory smoothness? In order to know it, you must first experience it. And you do that by mashing together cooked eggplants, tomatoes, and potatoes. If you want your blend to be not just tangy, but even more creamy and just a little salty, add cheese.

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Ingredients Needed for Cheesy Eggplant and Potato Puree

1 tablespoon olive oil
2 eggplants, cubed
3 tomatoes, cubed
2 potatoes, cubed
water
4 ounces mozzarella, cubed
1 tablespoon parmesan, grated

How to Make Cheesy Eggplant and Potato Puree

  1. Add the olive oil, eggplants, tomatoes, and potatoes to a cooking pot over low-medium heat.
  2. Cover them with water and bring to a boil.
  3. Lower the heat, cover with the lid and boil for 25 minutes or until fork-tender.
  4. Transfer the cooked vegetables to a measuring cup. Add the mozzarella and parmesan.
  5. Mash everything using a hand blender.
Preserved Grilled Eggplant with Garlic

Preserved Grilled Eggplant With Garlic

This is an excellent way of preserving the eggplants and not only them. But what makes this megalicious is the grilling; the grilled eggplant’s deliciously tart and smoky taste is not only preserved but upgraded by the salty and oily mixture of garlic, parsley, and vinegar.

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Ingredients Needed for Preserved Grilled Eggplant With Garlic

1 eggplant, thickly sliced
4 garlic cloves, crushed
salt
vegetable oil
1 tablespoon parsley, finely chopped
2 tablespoons vinegar

How to Make Preserved Grilled Eggplant With Garlic

  1. Heat a grill pan over low heat and add the eggplant slices. Cook them on both sides until grill marks appear.
  2. Add the crushed garlic and 1/2 teaspoon of salt to a small bowl and mix. Add 2 tablespoons of vegetable oil and mix some more.
  3. Layer the eggplant slices into a lever arm jar, taking care to coat each layer with garlic-oil mixture and parsley.
  4. Add the vinegar and fill the jar with more vegetable oil. Seal it.
Roasted Eggplants with Garlic

Roasted Eggplants With Garlic

These hot and garlicky roasted eggplants can be served as a vegetarian stand-alone course, but they can also make for a delicious side-dish. If you don’t have anything against dairy products, you can serve them garnished with yogurt and sprinkle them with chopped parsley.

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Ingredients Needed for Roasted Eggplants With Garlic

2 eggplants
salt
pepper
1 teaspoon chili flakes
3 tablespoons of olive oil
8 garlic cloves

How to Make Roasted Eggplants With Garlic

  1. Cut the eggplants lengthwise in half, then make deep grooves into their pulp using a fork.
  2. Season them with salt, pepper, and chili flakes.
  3. Line a baking dish with parchment paper and transfer the eggplants to it. Sprinkle them with 1 tablespoon of olive oil, then bake for 15 minutes at 360⁰F/180⁰C.
  4. Add the garlic cloves to a mortar, season with salt and crush them. Add the remaining olive oil and mix it in.
  5. Use this mixture to coat the baked eggplants, then bake for 15 minutes more at 380⁰F/190⁰C.
Frying Pan Pizza with Eggplant and Ricotta

Frying Pan Pizza With Eggplant and Ricotta

If there’s one type of pizza that’s purely American, that would be the pan pizza and its variations. Let’s prepare this one exclusively on the stove using a covered pan. We’ll top it with fried eggplant slices, a garlicky tomato mixture, and ricotta. The result is a scrumptious creamy and tart experience.

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Ingredients Needed for Frying Pan Pizza With Eggplant and Ricotta

1 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
1 cup flour
salt
2 tablespoons of olive oil
1 cup tomato paste
2 garlic cloves, crushed
pepper
1 eggplant, sliced
6 ounces of ricotta

How to Make Frying Pan Pizza With Eggplant and Ricotta

  1. Add the warm water, sugar, and dry yeast to a bowl, mix, then let it activate for 10 minutes.
  2. Add the flour, 1/2 teaspoon of salt, 1 teaspoon of olive oil, and yeast mixture to the dough mixer bowl. Start mixing. Gradually add 3-4 tablespoons of water.
  3. Mix until you have a dough. Cover the bowl with a towel and let the dough rise for 1 hour.
  4. Add the tomato paste and garlic to a smaller pot over low heat. Season with salt and pepper, then stir and simmer for 8-10 minutes.
  5. Heat 1 teaspoon of vegetable oil in a grill pan over low heat. Add the eggplant slices and fry them for 1-2 minutes on each side.
  6. Dust your work surface with flour and flatten the dough using the rolling pin.
  7. Drizzle the dough disc with the remaining olive oil and rub.
  8. Heat 1 teaspoon of vegetable oil in a roomy frying pan over low heat and add the dough disc. Press it gently to spread it on the entire pan using your fingers. Cover with the lid and fry for 4 minutes on both sides, or until it has browned.
  9. Spread the tomato mixture on the pizza crust, add the fried eggplant and top with ricotta. Serve garnished with chives.
Smoked Pork Belly, Eggplant and Polenta Casserole

Smoked Pork Belly, Eggplant and Polenta Casserole

Polenta casseroles always tend to surprise with their load of goodies hidden between layers of creamy polenta. Ours gets upgraded by the dripping mega-delicious smoked pork belly. We further enhance it with sour and tangy pan-cooked eggplant slices and a generous load of tomatoes.

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Ingredients Needed for Smoked Pork Belly, Eggplant and Polenta Casserole

4 teaspoons of vegetable oil
½ medium eggplant, sliced (12 slices)
7 ounces of smoked pork belly, diced
2 garlic cloves, crushed
10 ounces of canned tomatoes
salt
2 teaspoons of dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
4 cups of water
1 cup cornflour
1 ½ cups of feta cheese, crumbled

How to Make Smoked Pork Belly, Eggplant and Polenta Casserole

  1. Heat 2 teaspoons of oil in a skillet over low heat and add the eggplant slices. Cook them until softened.
  2. Heat a skillet over medium heat and add the diced pork belly. Fry and stir until crispy and translucent. Transfer to a small bowl and set aside.
  3. Turn the heat to lower and use the same skillet with the pork belly drippings to cook the garlic until golden. Then add the canned tomatoes and stir them for 30 seconds or so.
  4. Season with salt, dried oregano, dried basil, and dried thyme. Stir them in and cook for 30 seconds. Set aside.
  5. Salt and heat the water in a medium pot over low heat. Gradually add the cornflour while continuously whisking. Whisk and boil for 20 minutes. Remove from heat.
  6. Drizzle the remaining vegetable oil into a 10 x 7 x 1.5 inches (25 x 17 x 4 cm) baking dish. Layer 1/2 of the polenta in it, add 6 eggplant slices and cover them with the tomato mixture.
  7. Add the remaining eggplant slices, layer 1/2 of the feta cheese over them, add some of the fried pork belly dices and, finally top with the remaining polenta, feta cheese, and pork belly. Bake for 15 minutes at 360⁰F/180⁰C.
Beef Stuffed Baked Eggplants

Beef Stuffed Baked Eggplants

We love the taste of baked eggplants because slowly cooking them into the oven gives them a better, more savory flavor. And filling them with some ground beef….yum! Add some tomato sauce and parsley into the equation and you have yourself a delicious dish.

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Ingredients Needed for Beef Stuffed Baked Eggplants

2 eggplants
water
salt
¼ cup lemon juice
1 tablespoon vegetable oil
2 garlic cloves, crushed
1 onion, chopped
2 green chilis, thinly sliced
1 pound ground beef
pepper
1 cup canned tomatoes
2 cups of tomato sauce
¼ cup fresh parsley, chopped

How to Make Beef Stuffed Baked Eggplants

  1. Slice off the skins of the eggplant and lay them in a baking dish. Cover them halfway with water.
  2. Season with salt and pour the lemon juice. Cover them with foil. Set aside for 30 minutes.
  3. Heat the vegetable oil in a skillet over medium heat, add the eggplants and cover them with a lid. Cook them for 20 minutes.
  4. Add the garlic, 1 green chili, and onion. Cook until softened.
  5. Add the ground beef and season with salt and pepper. Cook for 30 minutes.
  6. Add the canned tomatoes, half of the tomato sauce, and parsley. Cook for 2 more minutes.
  7. Add the eggplants in a baking dish and slice them through the middle to make way for the filling.
  8. Add the ground beef inside the eggplants and top them with tomato slices and the remaining chili.
  9. Pour the remaining tomato sauce.
  10. Slide the tray into the oven and bake for the next 15 minutes at 360 degrees F/180 degrees C.
Couscous-Stuffed Eggplant

Couscous-Stuffed Eggplant

Use eggplant rounds to make small ramekins for this treat inspired by the Mediterranean-Arabic cuisine. The warm salad stuffing in the eggplant “baskets” enchants with a creamy couscous texture marked by oily salty olives. Be it a side dish or a vegetarian meal, you will enjoy this slightly tangy dish.

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Ingredients Needed for Couscous-Stuffed Eggplant

1 large eggplant
1 tablespoon vegetable oil
1 medium onion, minced
salt
pepper
1 cup boiled couscous
⅓ cup canned tomatoes, diced
1 ounce olives, pitted and sliced

How to Make Couscous-Stuffed Eggplant

  1. Place the eggplant on the work surface and cut it into four 1 – 1.5 inches thick slices. Discard both eggplant’s ends.
  2. Scoop up the pulp from each eggplant cylinder leaving a 1/4 of an inch thick wall and bottom. You’ll end up with 4 eggplant baskets. Save the scooped pulp, too.
  3. Transfer the pulp on the work surface and mince it using a knife. Set aside.
  4. Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  5. Add the eggplant pulp. Cook and stir until softened.
  6. Season with salt and pepper and add the couscous. Stir them in.
  7. Add the canned diced tomatoes and olives. Cook and stir for 1 minute. Remove from heat.
  8. Transfer the eggplant baskets to a roomy baking dish. Fill them with the couscous mixture, then bake for 30 minutes at 360⁰F/180⁰C.
Cheesy Mashed Potato and Eggplant Casserole

Cheesy Mashed Potato and Eggplant Casserole

Get ready for an extra-cheesy casserole with 3 types of cheese just waiting to do their stretchy thing. The gooey cheddar topping also hides mashed potato balls and eggplant cubes all laying together with the cheese on a bed of more mashed potatoes.

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Ingredients Needed for Cheesy Mashed Potato and Eggplant Casserole

4 tablespoons of vegetable oil
1 large eggplant, cubed
salt
pepper
4 medium potatoes, boiled
3 tablespoons of heavy cream
1 cup parmesan, grated
1 teaspoon active dry yeast
8 ounces of cheese, sliced (8 large slices)
½ cup cheddar, grated
1 spring onion, chopped

How to Make Cheesy Mashed Potato and Eggplant Casserole

  1. Heat 1 tablespoon of vegetable oil in a skillet over low heat and add the eggplant. Season with salt and pepper. Cook and stir until softened.
  2. Add the boiled potatoes and the remaining oil to a bowl. Season with salt and pepper. Add the heavy cream and mash them.
  3. Add the parmesan and active dry yeast. Mash more until even and smooth.
  4. Cover the bowl with plastic paper. Refrigerate for 15 minutes.
  5. Coat a 9-inch diameter baking dish with a very thin layer of oil using a cooking spray. Add a layer of mashed potatoes and spread it evenly using 1/2 of the whole quantity.
  6. Layer the cooked eggplant cubes on top. Cover with the cheese slices.
  7. Form the remaining mashed potatoes into balls. Place them on top of the cheese. Finally, top everything with grated cheddar.
  8. Bake for 45 minutes at 360⁰F/180⁰C. Serve garnished with spring onion.
Creamy Tahini Eggplant Spread

Creamy Tahini Eggplant Spread

The deliciously creamy texture of this dish will win your heart for sure. Just upgrade with yogurt and tahini the eggplant’s pleasantly smoky taste. This is a spread, but it can be served as a dip, too. So, serve it either with toast or with some snack.

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Ingredients Needed for Creamy Tahini Eggplant Spread

1 large eggplant
½ cup yogurt
2 tablespoons of tahini
salt
pepper
1 garlic clove, crushed
1 tablespoon olive oil

How to Make Creamy Tahini Eggplant Spread

  1. Line a baking tray with parchment paper, place the eggplant on it and bake it for 40 minutes at 360⁰F/180⁰C.
  2. Place the cooked eggplant on the work surface and cut it lengthwise in half. Scoop out the pulp and discard the rest.
  3. Ground and mash the eggplant pulp using a knife. Transfer it to a bowl.
  4. Add the yogurt, tahini, garlic, and olive oil. Season with salt and pepper and mix until even.
  5. You can serve it in serving bowls and, optionally, garnish it with parsley.
Cheesy Ham-Stuffed Eggplant

Cheesy Ham-Stuffed Eggplant

Eggplant is such a special vegetable with a unique flavor when it gets baked. Make things even better by upgrading it with ham and cheese. If meaty and cheesy isn’t enough for you, then make it even more interesting with breadcrumbs.

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Ingredients Needed for Cheesy Ham-Stuffed Eggplant

¼ cup fresh parsley
2 tablespoons of breadcrumbs
1 tablespoon olive oil
2 garlic cloves
salt
pepper
1 large eggplant
2 ounces of low moisture mozzarella (2 slices 4 x 4 inches each)
2 ounces of ham (2 slices 4 x 4 inches each)
2 tablespoons of parmesan, grated
1 tablespoon olive oil

How to Make Cheesy Ham-Stuffed Eggplant

  1. Add the parsley, breadcrumbs, olive oil, and garlic to the mixer bowl. Season with salt and pepper and mix until even. Set aside.
  2. Place the eggplant on the work surface and cut it lengthwise in half. Score the pulp with a fork. Make the cuts up to 1 inch deep.
  3. Cut each slice of mozzarella and ham into 3 equal slices. Fit them alternately into some of the cuts made into the pulp.
  4. Top with the parsley and breadcrumb mixture and with grated parmesan.
  5. Transfer the eggplants to a roomy baking dish, drizzle with olive oil, and bake for 30 minutes at 360⁰F/180⁰C.
Lemony Eggplant Spread

Lemony Eggplant Spread

Enrich the cooked eggplants’ already interesting taste, by letting them absorb lemon and tahini flavor. After we spread this on crunchy slices of bread we found it irresistible. This eggplant mixture can be used either as a spread or as a dip.

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Ingredients Needed for Lemony Eggplant Spread

2 medium eggplants
2 tablespoons of lemon juice
1 teaspoon tahini paste
pepper
salt
1 teaspoon fresh parsley, chopped

How to Make Lemony Eggplant Spread

  1. Line a baking tray with parchment paper. Place the eggplants on it and poke holes in them using a fork.
  2. Bake for 30 minutes at 360⁰F/180⁰C.
  3. Place each cooked eggplant on the work surface. Cut it lengthwise in two and scoop the pulp out adding it to a bowl.
  4. Blend the eggplant pulp until smooth using a hand blender.
  5. Add the lemon juice and tahini paste, season with salt and pepper, and mix until even. Add the parsley, too
Cheesy Chicken-Stuffed Eggplant

Cheesy Chicken Stuffed Eggplant

Interested in something hearty and warming? Use an eggplant as a tasty container for a meaty chicken and vegetable stew. The eggplant’s tangy savor happily mixes with those from the mushrooms, tomatoes, and prosciutto resulting in a flavorful and filling experience.

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Ingredients Needed for Cheesy Chicken Stuffed Eggplant

1 medium eggplant
salt
pepper
2 teaspoons of olive oil
10 ounces of chicken breast, cubed
1 red onion, chopped
3 garlic cloves, chopped
3 ounces of mushrooms, sliced
3 sun-dried tomatoes, sliced
5 cherry tomatoes, halved
½ cup tomato sauce
3 ounces of prosciutto, sliced
½ cup low moisture mozzarella, grated

How to Make Cheesy Chicken Stuffed Eggplant

  1. Place the eggplant on your work surface and cut it lengthwise in half. Scoop out most of the pulp and discard it.
  2. Place the scooped out halves into a baking dish and season them with salt and pepper. Drizzle them with olive oil.
  3. Roast for 20 minutes at 360⁰F/180⁰C.
  4. Heat 1 – 2 tablespoons of vegetable oil in a skillet over medium heat and add the cubed chicken breast.
  5. Cook and stir until golden brown. Transfer the chicken pieces to a bowl.
  6. Add the chopped onion to the same skillet and lower the heat. Cook and stir until tender.
  7. Add the garlic, mushrooms, dried tomatoes, and cherry tomatoes. Cook and stir for up to one minute.
  8. Add the cooked meat and tomato sauce. Cook and stir until it starts to bubble.
  9. Line the roasted eggplant halves with the prosciutto slices. Fill them with the chicken and veggie mixture. Top with grated mozzarella.
  10. Bake for 35 minutes at 360⁰F/180⁰C.
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