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Eggplant Salad with Red Onion

Roasted Eggplant Salad

Eggplant salad is a superstar appetizer, known all over the world in a lot of varieties. You can keep it simple, though. Flavor it skillfully to taste with red onion. But our advice is to not overdo it, just keep it subtle.

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Ingredients Needed for Roasted Eggplant Salad

2 eggplants
2 tablespoons of vegetable oil
salt
½ red onion, diced

How to Make Roasted Eggplant Salad

  1. Place the eggplants on a grill and cook them on all sides until they brown. This should take 10-20 minutes.
  2. Place them on the work surface, remove the stems, cut them in half and collect the pulp using a spatula. Chop the pulp very finely using a knife, then transfer it to a bowl.
  3. Add the vegetable oil, salt, and red onion and mix them together.
Lentil and Rice Stuffed Eggplant

Lentil and Rice Stuffed Eggplant

To most people, vegetarian food is not considered to be the most appealing. But for those of you that follow our site and know how to cook, vegetarian food can be considered a delight. This recipe uses roasted eggplant, which is absolutely fabulous, topped with a delicious mixture of lentil, rice, raisins, tomato sauce, and feta.

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Ingredients Needed for Lentil and Rice Stuffed Eggplant

½ cup red lentil
½ cup rice
1 eggplant
2 teaspoons of vegetable oil
1 onion, chopped
4 garlic cloves, crushed
½ teaspoon cumin powder
salt
pepper
1 tablespoon raisin
½ cup tomato sauce
1 teaspoon sugar
1 ounce feta cheese

How to Make Lentil and Rice Stuffed Eggplant

  1. Add the lentil and rice into 2 separate saucepans and pour around 1 cup of water into each of them.
  2. Cook them for around 20 minutes.
  3. Preheat the oven to 360 degrees F/180 degrees C.
  4. Vertically slice the eggplant into halves and place the halves in a baking tray.
  5. Drizzle them with 1 teaspoon of vegetable oil.
  6. Slide the tray into the oven for the next 25 minutes.
  7. Scoop the inside of the eggplants and thinly chop them. Keep the skins for later.
  8. Heat a teaspoon of vegetable oil in a skillet over medium heat.
  9. Add the onion, garlic, and cumin powder. Cook them for 2 minutes.
  10. Add the onion in a large bowl along with the chopped eggplant, lentil, rice, and raisins. Season with salt, pepper, and mix.
  11. Fill the eggplant skins with the rice and lentil mixture. Add them in a baking tray.
  12. Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.
  13. Heat the remaining vegetable oil in a skillet over medium heat. Add the garlic, tomato sauce, sugar, and give it a stir.
  14. Cook the sauce for 1-2 minutes until it thickens.
  15. Drizzle the tomato sauce over the eggplants and top them with some crumbled feta cheese.
Healthy Eggplant Fries

Healthy Eggplant Fries

You probably are a fan of fries, and who can blame you? It sure is one of our guilty pleasures. But, if your will is strong, you should really try this healthy version. Instead of potato, we’ve used eggplant, coated it with almond flour and egg, and we’ve roasted them into the oven for 15 minutes. Trust us when we say they were delicious!

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Ingredients Needed for Healthy Eggplant Fries

1 cup almond flour
1 teaspoon salt
1 teaspoon pepper
3 eggs
1 large eggplant
2 tablespoons of coconut oil

How to Make Healthy Eggplant Fries

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Add the almond flour in a large bowl. Add the salt, pepper, and mix with a bowl.
  3. Add the eggs in a large bowl and whisk them.
  4. Cut the eggplant into french-fry shapes.
  5. Coat the eggplant fries with the almond flour mixture and whisked egg.
  6. Preheat the oven to 400 degrees F/200 degrees C.
  7. Lay the fries in a glass baking tray and drizzle them with coconut oil.
  8. Slide the tray into the oven for the next 15 minutes!
Cheesy Eggplant and Bucatini Casserole

Cheesy Eggplant and Bucatini Casserole

This delicious and hearty dish is a 25 minutes job at most if you have all the ingredients ready at your disposal. Just wrap the velvety eggplant and salty bacon with delicious bucatini. Top everything with cheesy cheddar!

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Ingredients Needed for Cheesy Eggplant and Bucatini Casserole

¼ eggplant
4 ounces of cooked bucatini pasta (one 16-ounce package)
2 ounces of bacon (4 strips)
8 eggs
salt
pepper
¼ cup heavy cream
1 cup cheddar, grated (4 ounces)

How to Make Cheesy Eggplant and Bucatini Casserole

  1. Layer an 8 x 3 x 1.5 inches (20 x 8 x 4 cm) casserole with 1/2 of all the cooked bucatini. Add the 3 slices of eggplant, the bacon, and the remaining bucatini.
  2. Add the eggs and heavy cream to a bowl. Season with salt and pepper and whisk. Pour this mixture over the bucatini, then layer on top the grated cheddar. Bake for 15 minutes at 360⁰F/180⁰C.
Al Forno Pasta with Eggplant

Al Forno Pasta With Eggplant

What to cook next for your no meat Friday? Let us help you with that. We’ve made for a delicious dish, al forno pasta with eggplant. The eggplant is cooked on the stove with a touch of garlic and tomato sauce, and then into the oven, topped with lots of mozzarella. So, cheesy fans, this recipe is for you also!

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Ingredients Needed for Al Forno Pasta With Eggplant

salt
5 ounces of linguine
1 tablespoon vegetable oil
3 garlic cloves, thinly sliced
1 medium-sized eggplant, small dices
salt
7 ounces of cherry tomatoes
1 cup tomato sauce
½ cup fresh parsley, chopped
pepper
5 mozzarella ovolines
½ cup low moisture mozzarella, shredded

How to Make Al Forno Pasta With Eggplant

  1. Fill a saucepan halfway with water and bring it to a boil.
  2. Add the linguini and a pinch of salt.
  3. Cook them according to the instructions on the package.
  4. Heat the oil in a skillet over medium heat. Add the onion, garlic, and give it a stir.
  5. Add the eggplant and a bit of more vegetable oil if the mixture seems too dry.
  6. Season with salt, add the cherry tomatoes, and tomato sauce.
  7. Give it a stir, add the parsley and a touch of pepper.
  8. Lay the pasta in a small baking dish. Add the eggplant.
  9. Top with fresh and low moisture mozzarella.
  10. Slide the tray into the oven for the next 20 minutes at 360 degrees F/180 degrees C.
cheesy chicken stuffed eggplants

Cheesy Chicken Stuffed Eggplants

What we have here is an upgraded eggplant dish. Stuff the veggies with a chicken breast and vegetable pan-cooked mixture. Then add some Cheddar on top and see just how lovely the eggplants go with the cheesy and meaty filling.

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Ingredients Needed for Cheesy Chicken Stuffed Eggplants

3 eggplants
1 tablespoon vegetable oil
2 garlic cloves, crushed
1 small onion, diced
5 ounces of chicken breast, chopped
3 small bell peppers, diced (optionally, use 3 different-colored peppers)
salt
pepper
⅓ cup tomato sauce
1 cup low moisture mozzarella, grated
6 ounces of shortcrust pastry (cut into 3 discs 4-inch in diam.)
1 spring onion, optionally (for garnishing)

How to Make Cheesy Chicken Stuffed Eggplants

  1. Cut each eggplant in half and discard the stem part. Then cut off its lower end and discard it. You are now left with the thicker halves of the eggplants.
  2. Place them into a baking tray and scoop half of their pulp out. Transfer this pulp to a bowl.
  3. Heat the vegetable oil in a skillet over low heat, then add the scooped out pulp. Stir once or twice and add the garlic. Stir and add the onion.
  4. Cook and stir for 30 seconds and add the meat. Cook and stir for 1 minute or so. Add the bell peppers and, again, cook and stir for 1-2 minutes.
  5. Season with salt and pepper, add the tomato sauce, stir for 1 minute, then simmer for 10-12 minutes.
  6. Stuff the scooped eggplants with this mixture, top with the grated Cheddar, and cover with the shortcrust pastry discs.
  7. Poke holes into the pastry discs and try to decorate their rims with simple incisions, using a fork. Bake for 30 minutes at 400⁰F/200⁰C.
Roasted Eggplant and Bell Pepper Salad

Roasted Eggplant and Bell Pepper Salad

What do you need to make a nice, savory salad? Just a few veggies, roasted into the oven. We’ve thought of eggplant, bell pepper, and we’ve mixed them with a delicious balsamic dressing, flavored with a touch of garlic.

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Ingredients Needed for Roasted Eggplant and Bell Pepper Salad

1 large eggplant
1 red bell pepper, sliced
1 orange bell pepper, sliced
salt
1 tablespoon olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of white wine vinegar
pepper
2 garlic cloves, sliced

How to Make Roasted Eggplant and Bell Pepper Salad

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Slice the eggplant into round slices, around 0.5 inches (1.2 cm) thick.
  3. Line a baking tray with parchment paper.
  4. Lay the eggplant and bell pepper slices in the tray. Season with salt and drizzle the veggies with olive oil.
  5. Slide the tray into the oven for the next 35 minutes.
  6. Add the balsamic and white wine vinegar in a small bowl. Season with salt, pepper, and mix.
  7. Add the sliced veggies in a large bowl. Add the garlic cloves and dressing.
  8. Mix everything until smooth.
Eggplant, Chickpeas and Couscous Stew

Eggplant, Chickpeas and Couscous Stew

A delicious stew, that almost makes you forget there’s no trace of meat in the plate. That is because we’ve replaced it with chickpeas which is an alternative source of protein. It is paired with eggplant, couscous, and a few other ingredients that give it a nice Middle-Eastern flavor.

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Ingredients Needed for Eggplant, Chickpeas and Couscous Stew

2 tablespoons of olive oil
1 eggplant, small dices
1 onion, chopped
1 teaspoon coriander seeds
1 cup canned chickpeas
4 ounces of couscous
lemon zest
salt
pepper
4 garlic cloves
2 tablespoons of sour cream
¼ cup fresh parsley, chopped
2 teaspoons of pomegranate seeds

How to Make Eggplant, Chickpeas and Couscous Stew

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the eggplant, onion, and coriander seeds. Give it a good stir.
  3. Add the couscous and vegetable stock.
  4. Shred lemon zest, and season with salt and pepper.
  5. Add the garlic, sour cream, and parsley.
  6. Give it a good stir and add the pomegranate seeds.
  7. Cover the skillet with a lid and slide it into the oven.
  8. Bake it for the next 15 minutes at 360 degrees F/180 degrees C.
zucchini and bacon roll stuffed eggplant

Zucchini and Bacon Roll Stuffed Eggplant

Pack salty and creamy deliciousness into your meal with some zucchini bacon and cream cheese rolls. Use them, together with a thick and cheesy parmesan and tomato sauce to stuff a scooped-out eggplant. The eggplant lends some of its tanginess to the salty stuffing. Increase the cheesiness factor by topping everything with grated mozzarella.

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Ingredients Needed for Zucchini and Bacon Roll Stuffed Eggplant


For the parmesan-tomato sauce:

2 tablespoons of olive oil
1 onion, diced
1 celery stick, chopped
salt
pepper
½ cup tomato sauce
¼ cup water
1 fresh mint sprig
½ cup parmesan, grated

For the zucchini rolls:

1 zucchini, cut lengthwise into 8 slices
4 ounces of bacon, 8 long slices 2-ounce each
8 tablespoons of cream cheese

For the stuffed eggplant:

1 large eggplant
2 tablespoons of vegetable oil
1 cup low moisture mozzarella
fresh parsley for garnishing

How to Make Zucchini and Bacon Roll Stuffed Eggplant

  1. For the parmesan-tomato sauce:

    Heat the olive oil in a skillet over low heat, add the onion and celery, and stir-fry until onion is tender. Season with salt and pepper, stir a little, then add the tomato sauce, water, fresh mint, and parmesan. Cook and stir for 1 minute more.

  2. For the zucchini rolls:

    Add one slice of bacon and one tablespoon of cream cheese on each slice of zucchini, then roll them. Set them aside.

  3. For the stuffed eggplant:

    Cut 1/4 of the eggplant lengthwise and scoop out some of the pulp from both parts.

  4. Add the two eggplant halves to a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish. Fill the bigger eggplant half with the parmesan-tomato sauce. Fit the 8 zucchini rolls in there.
  5. Sprinkle the vegetable oil on the smaller eggplant part, then spread the grated mozzarella on top of both eggplant halves. Bake for 25 minutes at 360⁰F/180⁰C.
  6. Serve garnished with fresh parsley.
eggplant with rice vinegar sauce

Eggplant With Rice Vinegar Sauce

This flavorful dish is inspired by Japanese cuisine. Stir-frying the eggplant sticks in olive oil and garlic tames and enriches their tangy taste while keeping their juiciness intact. Cook the sticks in a sweet, spicy, and sour rice vinegar sauce. You can have this as the glorious main course or as a hearty side dish, too!

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Ingredients Needed for Eggplant With Rice Vinegar Sauce

1 eggplant
4 cups of water
salt
¼ cup olive oil
2 garlic cloves, crushed
2 tablespoons of rice vinegar
1 green chili, chopped
1 tablespoon ginger, shredded
1 tablespoon balsamic vinegar
2 tablespoons of sugar
2 tablespoons of soy sauce
2 tablespoons of cornstarch
1 teaspoon balsamic glaze
1 spring onion, chopped

How to Make Eggplant With Rice Vinegar Sauce

  1. Cut the eggplant’s ends, then slice it lengthwise into 1-inch thick slices. Cut the slices into strips and halve them.
  2. Pour the water into a bowl, salt it, add the eggplant sticks, and let them soak for 15 minutes. Place them between two paper towels and press them to pat dry.
  3. Heat two tablespoons of olive oil in a wok over low heat, and add the crushed garlic. Stir and cook for 30 seconds. Add the eggplant sticks and stir-fry them until they start browning. Set them aside to a bowl.
  4. For the sauce:
    Add the rice vinegar to the same wok and heat it. Add the green chili, ginger, balsamic vinegar, sugar, and soy sauce while stirring. Season with salt, then mix the cornstarch with 1/4 cup of water and add it, too.
  5. Keep adding the balsamic glaze, cooked eggplant sticks, and spring onion. Stir and cook for 1-2 minutes.
  6. Serve into a bowl garnished with chopped spring onion.
fried eggplant with tomato sauce

Fried Eggplant With Tomato Sauce

Tangy saltiness is the best way to describe the combined flavors of eggplant, parmesan, and mozzarella. Crispy eggplant pairs so nicely with the cheesy texture of melted mozzarella and parmesan. This can be served either as a main course or as a side dish.

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Ingredients Needed for Fried Eggplant With Tomato Sauce


For the breadcrumb-cheese mixture:

1 cup breadcrumbs
1 cup parmesan, grated
1 teaspoon salt
1 teaspoon pepper

For the egg wash:

2 eggs
2 tablespoons of milk

For frying the eggplant:

1 large eggplant, peeled and sliced
1 cup flour
vegetable oil

For the flavored tomato sauce:

1 tablespoon olive oil
2 garlic cloves, crushed
2 cups of tomato sauce
pepper
1 tablespoon dried basil
¼ cup fresh parsley
salt
1 tablespoon honey
cup fresh parsley for garnishing
1 cup low moisture mozzarella, grated for garnishing

How to Make Fried Eggplant With Tomato Sauce

  1. For the breadcrumb-cheese mixture:

    Add the breadcrumbs, parmesan, salt, and pepper to a bowl and mix them. Set aside.

  2. For the egg wash:

    Add the eggs and milk to a smaller bowl and mix them.

  3. For frying the eggplant:

    Add the flour to a bowl, and coat the eggplant slices with it, then with egg wash, and finally with the breadcrumb-cheese mixture.

  4. Heat 1 cup of vegetable oil in a medium skillet over medium heat, then fry the coated eggplant slices on both sides until golden brown. We fried them in two batches of four-five slices each.
  5. For the flavored tomato sauce:

    Heat the olive oil in a skillet over low heat, add the garlic, tomato sauce, dried basil, fresh parsley, and honey, season with salt and pepper, and stir. Cook for some 5 minutes.

  6. Assembling the casserole:

    Alternatively, layer the thick tomato sauce with the two batches of eggplant slices. Start with the sauce. Sprinkle fresh parsley and grated mozzarella between the layers.

  7. Finally, add the remaining sauce and top everything with fresh parsley and low moisture mozzarella. Bake for 20 minutes at 360⁰F/180⁰C.
Eggplant Schnitzel Casserole

Eggplant Schnitzel Casserole

Check out this filling and satisfying casserole. It’s full of the flavors of breadcrumb-coated chicken breast and eggplant. Fry them, and then bake them. You can add mozzarella for a creamy twist. The cheese brings a soft hint to a hearty combo.

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Ingredients Needed for Eggplant Schnitzel Casserole


For the schnitzels:

7 ounces of chicken breast
salt
pepper
½ cup flour
½ cup breadcrumbs
2 eggs
2 tablespoons of milk

For the eggplant:

vegetable oil
½ eggplant, thickly sliced
1 tablespoon olive oil
salt
pepper

For the casserole:

1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, crushed
1 cup tomato sauce
salt
pepper
3 ounces of mozzarella, sliced

How to Make Eggplant Schnitzel Casserole

  1. For the schnitzels:

    Place the chicken breast on the work surface, hold it flat, and slice it horizontally into 3 approximately equal pieces.

  2. Season with salt and pepper on both sides, then cover each piece with a plastic wrap and tenderize it using a mallet.
  3. Add the eggs and milk into a smaller bowl and whisk. Transfer the egg wash onto a smaller tray plate.
  4. Add the flour and breadcrumbs each into smaller tray plates. Cover the tenderized meat pieces with flour, egg wash, and breadcrumbs.
  5. Fill a 9-inch (24 cm) skillet halfway with vegetable oil and heat it over medium heat. Fry each chicken piece until golden brown, or for 8 minutes on each side. Set aside.
  6. For the eggplant:

    Heat the vegetable oil in a skillet over low heat, add the eggplant slices, season with salt and pepper, drizzle with the olive oil, and cook them on both sides until golden brown. Set aside.

  7. For the casserole:

    Heat the vegetable oil in a skillet over low heat, then add the onion and garlic. Stir and cook until the onion starts to soften, then add the tomato sauce, season with salt and pepper, and stir for 30 seconds or so. Cook until the mixture starts bubbling.

  8. Transfer it to a 10 x 5 x 2 inch (25 x 13 x 5 cm) baking dish. Place the fried chicken pieces, eggplant, and mozzarella slices, alternatively and in an overlapping manner in there. Bake for 15 minutes at 360⁰F/180⁰C.
  9. Garnish with basil and sage.
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