Eggplant

Eggplant Involtini

A recipe not yet tried from Cook's Illustrated.

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Burnt Eggplant with Pomegranate Dip

Ingredients:
2 large eggplants
3 gloves garlic, minced
Grated zest of 1 large lemon
Juice of 1 lemon
4 Tbsp olive oil

To finish:
2 tablespoons parsley
2 tablespoons mint leaves, chopped
Seeds of 1/2 pomegranate
Salt and Pepper to taste

Optional: top with smoked salt.

Char eggplants on a stove top (~20 minutes), grill or on a broil mode in the oven (~45 minutes, turning twice). Turn around so it is very charred all around. If broiling, piece the skin in multiple places.

Burnt Eggplant
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Spiced Eggplant with Bulgur Salad

A delicious and easy Bon Appetit recipe.

Serves 2

1/4 cup olive oil, divided, plus more for drizzling
1 tablespoon finely chopped preserved lemon peel (optional)
1 garlic clove, smashed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt plus more

1 medium eggplant (9–10 ounces), halved lengthwise

Spiced Eggplant with Bulgar salad
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Bernice's Fried Eggplant

... with just a little tweaking.

Serves 8.

Ingredients:
2 medium-large eggplants
1.5 cups breadcrumbs (panko or regular)
1/2 cup freshly-grated parmesan cheese
Spices from your pantry (such as garlic powder, onion powder, paprika, basil, oregano, salt, and pepper)
2 eggs
1/2 cup or more of all purpose flour
Vegetable oil
[Note: halve these proportions for a medium-sized eggplant]

Pre-prep:

Fried Eggplant
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