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eggplant and zucchini rollatini

Eggplant and Zucchini Rollatini

This Italian Rollatini dish looks lively and tastes like it, too. Bake the eggplant and zucchini slices for a healthier approach. Mix the eggplant’s tanginess with the salty flavors of the blue cheese and cream cheese. Bring even more cheekiness with chili flakes, pepper, and garlic.

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Ingredients Needed for Eggplant and Zucchini Rollatini


For the eggplant-zucchini bake:

1 large eggplant, lengthwise sliced
1 ounce medium-sized zucchini, lengthwise sliced
1 tablespoon olive oil
salt
pepper

For the cream cheese mixture:

7 ounces of cream cheese
1 spring onion, chopped
1 small onion, chopped
1 teaspoon chili flakes
pepper

For the tomato sauce:

2 cups of tomato sauce
¼ cup fresh parsley
1 tablespoon garlic powder
1 tablespoon olive oil
salt

For the topping:

3 ounces of blue cheese
fresh basil leaves for garnishing
1 tablespoon olive oil

How to Make Eggplant and Zucchini Rollatini

  1. For the eggplant-zucchini bake:

    Place the zucchini and eggplant slices on a parchment paper-lined baking tray. Drizzle them with the olive oil, season with salt and pepper, then bake for 20 minutes at 360⁰F/180⁰C.

  2. For the cream cheese mixture:

    Add the cream cheese, spring onion, onion, and chili flakes to a smaller bowl, season with pepper, and mix using a fork. Set aside.

  3. For the tomato sauce:

    Add the tomato sauce, fresh parsley, garlic powder, and olive oil to a bowl. Season with salt and mix.

  4. Dispense the cream cheese cream on each zucchini and eggplant slice and roll them.
  5. Add the tomato sauce mixture into a 10 x 10 x 2 inch (24 x 24 x 5 cm) baking dish and spread it evenly.

     

  6. For the topping:

    Place the rollatini inside, sprinkle the crumbled blue cheese on top, garnish with basil leaves, drizzle with olive oil, then bake for 40 minutes at 340⁰F/170⁰C.

Baked Eggplant Fan and Chicken Thighs

Baked Eggplant Fan and Chicken Thighs

Eggplants have an incredible taste, so let’s cut them in a fan pattern and bake them with other veggies and with fried chicken thighs. Eggplants’ bitter-tangy taste will mix deliciously with the other flavors. And the fans not only look fancier, but they also cook much faster. Serve them warm or cold.

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Ingredients Needed for Baked Eggplant Fan and Chicken Thighs


For the chicken thighs:

3 chicken thighs (aprox. 5 ounces each)
3 tablespoons of vegetable oil
salt
pepper

For the eggplant and chicken thighs baking:

1 eggplant
1 red bell pepper, lengthwise sliced
5 ounces of cherry tomato
1 tablespoon oregano sprigs
3 ounces of baby spinach
salt
pepper
2 garlic cloves, sliced

How to Make Baked Eggplant Fan and Chicken Thighs

  1. For the chicken thighs:

    Fill a 9-inch (23 cm) skillet a quarter of the way with vegetable oil, heat it over medium heat, add the chicken thighs, season them with salt and pepper, and cook them on both sides until golden brown. Set aside and reserve some of the oil from frying for later use.

  2. For the eggplant and chicken thighs:

    Now slice the eggplants to make them look like fans. Make deep slices from the bottom almost reaching the stemmed head.

  3. Place them on a parchment paper-lined baking tray. Carefully, add red bell pepper slices between all eggplant slices. Add the chicken thighs, cherry tomatoes, and top with oregano sprigs and baby spinach.
  4. Season with salt and pepper and drizzle 2 tablespoons of frying oil over the whole thing. Add the garlic and bake for 45 minutes at 400⁰F/200⁰C.
  5. You can garnish it with fresh parsley.
Eggplant Mayo Rolls

Eggplant Mayo Rolls

A quick and easy to make snack, this recipe can get you out of trouble when you have a couple of unexpected guests. You don’t need that many ingredients also, and the toppings list is virtually infinite. These eggplant mayo rolls work great with just about anything.

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Ingredients Needed for Eggplant Mayo Rolls

1 large eggplant
1 tablespoon vegetable oil
salt
pepper
5 ounces of mayonnaise
2 ounces of roasted almond (for topping)
feta cheese (for topping)

How to Make Eggplant Mayo Rolls

  1. Thinly slice the eggplant vertically.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add the eggplant slices and season with salt and pepper. Cook them for 2 minutes per side.
  4. Lay the eggplant slices on your working board. Add 1 teaspoon of mayo on the side closest to you. Roll towards the opposite end to obtain the rolls.
  5. Serve them with mayo, roasted almonds, and feta cheese.
Eggplant and Mushroom Penne

Eggplant and Mushroom Penne

Why not serve your pasta with a rich eggplant and mushroom sauce? To enhance the sweet taste of the eggplant, roast it in the oven then add it to the thick mushroom, pepper, and tomato sauce. Use whatever pasta you fancy most – the rich veggie sauce coats evenly any shape you’d choose.

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Ingredients Needed for Eggplant and Mushroom Penne

1 small eggplant, sliced
4 tablespoons of vegetable oil
salt
pepper
1 small red onion, chopped
1 small yellow bell pepper, chopped
6 large mushrooms, sliced
salt
pepper
1 teaspoon dried oregano
1 teaspoon chili flakes
1 rosemary sprig
1 tablespoon caper
2 garlic cloves, crushed
¼ cup white wine
1 cup canned tomatoes, chopped
5 ounces of penne

How to Make Eggplant and Mushroom Penne

  1. Cooking the eggplant:
    Place the eggplant slices on a baking tray on parchment paper, drizzle with 1 tablespoon of vegetable oil, and season with salt and pepper. Roast for 25 minutes at 380⁰F/190⁰C.
  2. For the stew:
    Heat the rest of the vegetable oil in a skillet over medium heat.
  3. Start cooking the onion. Stir. As it starts to become tender, add the yellow bell pepper and mushrooms, and season with salt and pepper. Cook and stir for 2-3 minutes.
  4. While cooking and stirring add the dried oregano, chili flakes, rosemary leaves, capers, and garlic.
  5. Add the white wine, canned tomatoes, and cooked eggplant. Cook and stir for 15-20 minutes.
  6. Meanwhile, cook the pasta. Place a saucepan over medium heat, add water in it and bring it to a boil. Add a pinch of salt. Add the penne and cook them according to the instructions on the package.
  7. Add the cooked pasta on two plates and top them with the eggplant and mushroom sauce.
Lentil, Mango and Eggplant Salad

Lentil, Mango and Eggplant Salad

For this salad, we’ve used mainly eggplant, lentil, and mango, but did some serious mixing. First, we’ve marinated the eggplant with a curry based sauce and then roast it in the oven. Further on, we’ve made a sweet and sour dressing to go with all the aromas found in the salad: nutty lentil, spiced eggplant, and exotic mango.

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Ingredients Needed for Lentil, Mango and Eggplant Salad


For the curry paste:

1 tablespoon red curry paste
1 teaspoon chili powder
1 tablespoon olive oil
½ eggplant, cubed

For the sweet and sour dressing:

1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon sweet chili sauce
1 tablespoon olive oil

For the final salad:

2.5 ounces of cooked lentil
½ mango, cubed
1 spring onion, chopped
1 ounce peanut
2 ounces of salad mix

How to Make Lentil, Mango and Eggplant Salad

  1. For the curry paste:
    Add the red curry paste, chili powder and olive oil in a small bowl. Mix them together.
  2. Add the curry paste mixture over the eggplant and mix to evenly coat it.
  3. Put the eggplant into baking dish and roast for 30 minutes at 360⁰F/180⁰C.
  4. For the sweet and sour dressing:
    Add the lemon juice, honey, sweet chili sauce and olive to a bowl and mix them. Set aside.
  5. Cooking the lentils:
    Place a saucepan over medium heat, add the lentils, and pour in 1 cup of water. Bring it to a boil, reduce the heat, and simmer for 20-30 minutes.
  6. For the salad:
    Add the cooked lentil, eggplant mix, spring onion, peanuts and the dressing to bowl and mix them together.
  7. Top the salad mix with the cooked lentil, eggplant, and mango.
Eggplant, Zucchini, and Tomato Casserole

Eggplant, Zucchini, and Tomato Casserole

Sometimes, your body just says no more to meat. And, one of the most savory dishes that can replace it is a nice and cozy veggie casserole. And this one sure has lots of veggies, like eggplant, zucchini, tomato, carrot, onion, so it’s sure to satisfy all tastes.

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Ingredients Needed for Eggplant, Zucchini, and Tomato Casserole

¼ cup olive oil
1 red onion, chopped
2 carrots, thinly sliced
½ yellow bell pepper, diced
½ teaspoon dried oregano
salt
pepper
3 tablespoons of tomato sauce
fresh parsley
2 garlic cloves, crushed
1 long eggplant
1 large zucchini
3 tomatoes

How to Make Eggplant, Zucchini, and Tomato Casserole

  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the red onion, carrots, and bell pepper.
  2. Season with dried oregano, salt, and pepper. Pour the tomato sauce and cook until the veggies soften.
  3. Pour the veggies into a blender and blend them until smooth.
  4. Preheat the oven to 380°F/190°C.
  5. Next, grab a small bowl and mix the remaining olive oil, garlic, and parsley.
  6. Add the veggie blend on the bottom of a round oven tray, approximately 12 inches (30 cm) in diameter.
  7. Slice the eggplant, zucchini, and tomatoes into thin, round, slices. Layer the eggplant, zucchini, and tomato slices on top of the blended veggies. Top them with the olive oil and parsley mix.
  8. Slide the tray into the oven and bake for 90 minutes!
Eggplant and Minced Meat Casserole

Eggplant and Minced Meat Casserole

If you’re an eggplant lover, try combining it with minced meat in a simple and delicious casserole. To spice things up, add some shimeji mushrooms when cooking the sauce. Lay the minced meat into a glass oven dish and top it with eggplant slices.

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Ingredients Needed for Eggplant and Minced Meat Casserole

2 tablespoons of vegetable oil 1 onion, chopped 3 ounces of shimeji mushroom, minced 10 ounces of minced meat (like pork) 4 tablespoons of tomato sauce 1 teaspoon seven spice powder 1 teaspoon coriander powder salt pepper 1 large eggplant, sliced fresh mint leaves fresh parsley for garnish

How to Make Eggplant and Minced Meat Casserole

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Cook and stir the onion until it starts getting tender. Add the shimeji mushrooms. Cook and stir for 2-3 minutes.
  3. Add the minced meat, shimeji and onion mixture, 2 tablespoons of tomato sauce, seven spice powder, coriander powder, and fresh parsley. Mix them together and season with salt and pepper in the process.
  4. Add the minced meat mixture to a baking dish and distribute it evenly. Place the mint leaves on it and then the eggplant slices. Drizzle on top the remaining tomato sauce.
    Bake for 35 minutes at 360⁰F/180⁰C.
  5. Serve garnished with fresh parsley.
Chicken and Eggplant Platter with Garlic Mayonnaise Sauce

Chicken and Eggplant Platter With Garlic Mayonnaise Sauce

Why don’t we try a simple platter with roasted veggies and pan-fried chicken breast? Score the pulp of the halved eggplant with a crisscross pattern. This way, after roasting, you’ll get a delicious combination between crisp and soft-textured goodness. You can use the creamy sauce as a dip or add it over the goodies on the platter.

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Ingredients Needed for Chicken and Eggplant Platter With Garlic Mayonnaise Sauce


For the veggies:

1 eggplant, halved lengthwise
2 medium tomatoes, halved
2 tablespoons of olive oil

For the sauce:

⅓ cup mayonnaise
1 tablespoon olive oil
2 garlic cloves, crushed
salt
pepper
1 tablespoon lime juice

For the chicken breast:

2 teaspoons of vegetable oil
10 ounces of chicken breast
salt
pepper
1 spring onion, chopped (for garnishing)

How to Make Chicken and Eggplant Platter With Garlic Mayonnaise Sauce

  1. For the veggies:

    Line a baking tray with parchment paper. Cut a deeper crosshatch pattern into the pulp of each eggplant half, then place them on the baking tray. Add the tomato halves, too.

  2. Drizzle everything with olive oil, then roast for 40 minutes at 360⁰F/180⁰C.
  3. For the sauce:

    Add the ingredients for the sauce to a small bowl, season with salt and pepper, and mix until smooth. Set aside.

  4. For the chicken breast:

    Heat the vegetable oil in a skillet over medium heat. Place the two chicken breast halves in it and season with salt and pepper.

  5. Cook on both sides until golden brown. Remove from heat.
  6. Assembling the platter:

    Place the cooked tomatoes on the work surface and grind them using a knife.

  7. Place the cooked eggplant halves, chicken breast, and the mayo sauce bowl on a serving platter. Artfully add the ground tomatoes and garnish them with chopped spring onion.

3-Cheese Baked Eggplant Rolls

Inspired from Italian classics like cannelloni and aubergine parmigiana, this recipe sure has a distinct Italian flavor! We’ve filled the eggplant slices with 3 types of Italian cheese, rolled them and cooked them in the oven, with lots of tomato sauce and a touch of parmesan on top. There’s no meat involved, but you won’t miss it, trust us!

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Ingredients Needed for 3-Cheese Baked Eggplant Rolls

1 eggplant
salt
½ cup mozzarella, shredded
2 ounces of ricotta
1 cup parmesan, shredded
1 egg
pepper
parsley
½ cup marinara sauce

How to Make 3-Cheese Baked Eggplant Rolls

  1. Preheat the oven to 360°F/180°C.
  2. Place the eggplant bottom down on your working surface and vertically cut it into thin slices. Season them with salt.
  3. Place the slices in a baking tray and roast them for the next 35 minutes. Don’t turn off the oven once they’re done.
  4. Add the mozzarella, ricotta, half of the parmesan, and 1 egg in a bowl. Season with salt, pepper, and add chopped parsley. Mix well so you evenly combine all the ingredients.
  5. Evenly spread half of the marinara sauce in a baking tray. Grab each eggplant slice, add about 1 tablespoon of cheese filing and roll them. Continue until you’ve used all of the ingredients.
  6. Place the rolls the baking tray. Top them with the remaining marinara, parmesan, and parsley.
  7. Slide the tray into the oven for the next 35 minutes!

Hummus-Stuffed Eggplant Boats

If you want to make a great starter for a party or you simply want a nice creamy meal, make a batch of hummus-stuffed eggplant boats! You can prepare the hummus at home, using canned chickpeas, or you can buy some at the store. Just add some crackers on your plate and enjoy your culinary journey!

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Ingredients Needed for Hummus-Stuffed Eggplant Boats

1 eggplant
salt
pepper
2 tablespoons of olive oil
1 teaspoon turmeric
3.5 ounces of hummus, homemade or store-bought
1 baby spinach
4 cherry tomatoes, halves
1 chili pepper, sliced
1 tablespoon pomegranate seed

How to Make Hummus-Stuffed Eggplant Boats

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Halve the eggplant lengthwise.
  3. Scoop out some flesh from each halve, but leave about 0.4-inch/1 cm on the edges, so the eggplant halves look like boats and have enough room for the stuffing.
  4. Line a baking tray with parchment paper and place the eggplant boats on it.
  5. Sprinkle salt and pepper. Drizzle olive oil. Add turmeric.
  6. Roast them for 15-20 minutes.
  7. When they are ready, place them on a plate and fill them with hummus.
  8. Top the hummus-stuffed eggplant boats with baby spinach, cherry tomatoes, red chili pepper slices, and pomegranate seeds.
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