Tag: Eggplant

Vegetable and Mushroom Curry

recipes

Ingredients:

  • Mushrooms, sliced (8 oz.)
  • Tomato, diced (lg.)
  • Carrots, diced (2)
  • White Onion, diced (med.)
  • Eggplant, unpeeled, diced into .5 inch cubes
  • Potato, diced (1 lg.)
  • Peas, thawed (2.5 oz.)
  • Chili Powder (.25 tsp.)
  • Salt (1.25 tsp.)
  • Cumin Seeds, powdered (1.25 tsp.)
  • Green Chili, halved (sm.)
  • Cilantro (.125 bunch)
  • Mustard Seeds, powdered (.5 tsp.)
  • Turmeric (.5 tsp.)
  • Garam Masala (.25 tsp.)

Directions:

  1. Saute Onion.
  2. Add Turmeric.
  3. Add Tomatoes and Salt, and fry for a few minutes.
  4. Add Cumin, Mustard, and Garam Masala; cook for a minute.
  5. Add Peas, Eggplant, Tomato, and Potato; cook until soft.
  6. Add Cilantro and Chili and cook until flavor sets.

Moroccan Vegetables

recipes

Ingredients:

  • Cabbage, chopped (small)
  • Carrots, sliced (1 lb.)
  • Onion, diced (lg.)
  • Eggplant, peeled and cubed (med.)
  • Tomato, diced (lg.)
  • Butternut Squash, peeled and cubed (.5 lg.)
  • Great Northern Beans (15 oz. can)
  • Raisins (.5 cups)
  • Butter (2 tbsp.)
  • Turmeric (1.5 tsp.)
  • Cinnamon (.5 tsp.)
  • Ginger, ground (.5 tsp.)
  • Allspice (.25 tsp.)
  • Salt (1 tsp.)

Directions:

  1. Saute Onions in Butter.
  2. Add Cabbage and cook until soft.
  3. Add Eggplant and cook until soft.
  4. Stir in Turmeric, Cinnamon, Ginger, Allspice, and water as needed. Bring to a boil.
  5. Add Carrots, Squash, Tomatoes, and Salt.
  6. Cook covered until veggies are soft.  Approximately 40 minutes.
  7. Add Beans and Raisins and simmer for 20 minutes.

Eggplant Tomato Sauce and Pasta

recipes

Ingredients:

  • Pasta (1 lb.)
  • Eggplant, peeled and cubed (medium.)
  • Vine Tomatoes, diced (1.5-2lbs.)
  • Garlic, Minced (2 tsp.)
  • Olive oil (.25 cups)
  • Basil (1.5 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Parmesan Cheese (.5 cups)

Directions:

  1. Coat Eggplant in 2 tbsp Olive Oil and place on baking sheet.
  2. Bake at 400 degrees for 21 minutes, rotating pieces twice.
  3. Boil Pasta.
  4. Saute Garlic in 2 tbsp. Olive Oil.
  5. Add Tomatoes, Salt, and Black Pepper and cook until sauce like.
  6. Add Eggplant and Basil and cook for 5 minutes.
  7. Wait for sauce to cool enough that the Parmesan will not melt, and then add it.
  8. Mix Sauce and Pasta.

Eggplant Spinach Bake

recipes

Ingredients:

  • Eggplant, peeled and sliced (2 medium)
  • Ricotta (16 oz.)
  • Tomato Basil Sauce (26 oz.)
  • Spinach, thawed (10 oz.)
  • Breadcrumbs
  • Cornmeal
  • Pasta (1 lb.)
  • Basil, dried (1 tbsp.)
  • Oregano (1 tsp.)
  • Garlic Powder (.5 tsp.)
  • Nutmeg (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Mix Breadcrumbs and Cornmeal in a 2:1 ratio.
  2. Coat Eggplant Slices in Cornmeal mix.
  3. Bake at 350 for 45-60 minutes, rotating halfway.
  4. Mix Ricotta, Basil, Oregano, Garlic Powder, Nutmeg, Salt, and Black Pepper.
  5. Fold Spinach into Ricotta.
  6. In a 9/13 baking dish, layer half Eggplant, Spinach Ricotta mix, half Eggplant, a pour sauce on top.
  7. Bake at 350 degrees for 45 minutes.
  8. Boil Pasta.
  9. Serve Eggplant over Pasta.

Eggplant Parmesan

recipes

Ingredients:

  • Eggplant, peeled and cut into .5 inch slices (2-3)
  • Pasta (1 lb.)
  • Mozzarella Cheese (16 oz.)
  • Tomato Basil Sauce (3 26 oz. jars)
  • Parmesan
  • Bread Crumbs
  • Cornmeal

Directions:

  1. Mix Bread Crumbs and Cornmeal in a 2:1 ratio
  2. Coat Eggplant in mixture and place on a baking sheet.
  3. Bake at 350 degrees for 60 minutes, flipping halfway.
  4. Layer in 9 X 13 baking dish: Sauce, Eggplant, Mozzarella, Parmesan.  Makes 3 layers ending in a fourth layer of sauce.  Reserve 13 oz of sauce for Pasta.
  5. Bake for 350 degrees for 35 minutes.
  6. Boil Pasta.
  7. Serve Eggplant over Pasta, adding extra sauce as desired.

Risotto, Eggplant and Tomato

recipes

Ingredients:

  • Eggplant (peeled and cubed)
  • Onion, diced (medium)
  • Diced Tomatoes (1 can)
  • Mozzarella (.75 cups)
  • Parmesan (.5 cups)
  • Rice, Brown (2 cups)
  • Olive Oil (4 tbsp.)
  • Garlic, minced (2 tsp.)
  • Vegetable Stock (4 cups)
  • Red Cooking Wine (.5 cups)
  • Crushed Red Pepper (.25 – .5 tsp.)
  • Basil, dried (1 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 sp.)

Directions:

  1. In Instant Pot, saute Onion and add Garlic and Crushed Red Pepper in Olive Oil.
  2. Add Tomatoes and Basil, cook until thickened
  3. Add Rice and Wine, a cook until alcohol smell fades
  4. Add Stock, Salt, Black Pepper, Eggplant.
  5. Cook under pressure for 17 minutes
  6. When pressure comes down, mix in Mozzarella and Parmesan.

Eggplant Tomato Soup

recipes

Ingredients:

  • Eggplant, peeled and cubed (1)
  • Carrots, sliced (.5 lbs)
  • Onion, diced (lg.)
  • Roma Tomatoes, halved (8, ~2lbs.)
  • Garlic, minced (5 tsp.)
  • Butter (2 tbsp.)
  • Olive Oil (4 tbsp.)
  • Red Cooking Wine (.5 cups)
  • Vegetable Stock (3 cups)
  • Basil, dried (2 tsp.)
  • Oregano, dried (1 tsp.)
  • Red Pepper, ground (.5 – 1 tsp.)
  • Salt (1 tsp.)G

Directions:

  1. Lay Tomatoes cut side down on foil covered cookie sheet. Broil in oven until blackened.
  2. Meanwhile Saute Onion and Garlic in Butter and Olive Oil I a large stock pot.
  3. Add Eggplant and cook until caramelized.
  4. Add Carrot and cook until partially softened.
  5. Add Tomatoes, stock and Spices and bring to a boil.
  6. Simmer until Carrots are soft.
  7. Puree in Blender

Szechwan Eggplant and Tofu

recipes

Ingredients:

  • Tofu, Firm (28 oz.)
  • Eggplant, cut in strips (2 med or 1 lg.)
  • Mushrooms, sliced (16 oz. optional)
  • Onion, thinly sliced (1 lg.)
  • Garlic, minced (2 tbsp.)
  • Ginger, minced (1 tbsp)
  • Crushed Red Pepper (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Sherry (.5 cups)
  • Soy Sauce (6 tbsp.)
  • Brown Sugar (2 tbsp.)
  • Cider Vinegar (2 tbsp.)
  • Cornstarch (2 tbsp.)
  • Black Sesame Oil

Directions:

  1. Saute Onion in Oil until clear.
  2. Add Eggplant and Stir fry until soft (8-10 minutes)
  3. Add Garlic, Ginger, Crushed red Pepper, and Black Pepper. Cook a few minutes more.
  4. Mix Sherry, Vinegar, Soy Sauce, Sugar, and enough water to make 1 cup. Add Cornstarch and mix.
  5. Add Tofu and sauce; cook until thickened.