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Eggplant Recipes Casserole

eggplant-recipes-casserole

Let’s face it, eggplant is weird.

low carb eggplant casserole
low carb eggplant casserole

It has a funny shape. It has a funny name. It has a funny taste.

It is an all-or-nothing vegetable (technically, it’s a fruit, but let’s not go there). You either adulation it or you abhorrence it.

I appear to adulation it. I adulation its doughy arrangement and the annoying way it has of arresting all the oil you baker it in. I adulation the altered shapes it comes in, and colors. I adulation the way it goes with garlic and with tomatoes and with olive oil. I abnormally adulation the way it goes with lamb.

Few flavors alloy as acquiescently and synergistically as eggplant and lamb. Chocolate and caramel, perhaps. Ketchup and french fry.

But there is article special, article about abstract about the aggregate of flavors you get back lamb meets eggplant. And so, for my aboriginal eggplant-related dish, I absitively to accomplish a goulash of lamb and eggplant with garlic.

It was a lot of work. To be honest, all of the eggplant dishes I made, except one, were added assignment than I anticipation they were activity to be. But they were all able-bodied account it, abnormally the casserole.

It was special. About unworldly.

Eggplant is accepted all about the Mediterranean, and absolutely this compound comes from Provence. The columnist of the cookbook it was featured in, Jane Sigal, says, “if they fabricated cassoulet in Provence, it ability aftertaste like this.”

The lamb, eggplant and onions are all browned in olive oil and again braised in a cup of craven stock. Afterwards it bakes, it is covered in a bread-crumb topping that adds an absolutely new ambit because it is fabricated with a lot of garlic. Also, adulate and olive oil. It’s adamantine to go amiss with adulate and olive oil.

Next, because we were ambidextrous with eggplant, I fabricated eggplant parmesan. Of advance I did.

I appointed the adjustment of frying eggplant from Bon Appetit magazine. They absterge their lengthwise-sliced eggplant in arena panko aliment crumbs alloyed with parmesan cheese alloyed with oregano and pepper. I admired the brittle arrangement this produced bigger than the added way I approved it, which was about an Italian anatomy of tempura.

The tempura adaptation tasted great, but it concluded up actuality a little anointed back alloyed with the added ingredients. For a sauce, I acclimated my favorite, bright-tasting marinara, and amid layers I brindled affluence of parmesan and mozzarella cheeses.

From Italy, I confused further east, to Greece, and a wonderful, multipurpose spread. It’s alleged pepper advance because, frankly, the capital acidity is broiled red peppers. But it additionally has some eggplant in it, which lends a attenuate association to the candied and acid red peppers and the calefaction from a scattering of serranos. Ashamed tomatoes — I acclimated the canned being — tempers and blends the flavors.

The compound makes an astronomic bulk of the spread, about six cups. But it lasts always in the fridge, and it can be acclimated in endless ways. I advance it on pita, but I additionally put it on a hamburger. Eggs, I’m sure, will be next.

Finally, I headed east already more, to Israel and the alone absolutely accessible basin of the week. I accept been authoritative eggplant carpaccio for years. Basically, it’s a broiled eggplant that is breach accessible and again abounding with lots of goodies.

Warm vegetarian ratatouille made of eggplants, squash, tomatoes and onions
Warm vegetarian ratatouille made of eggplants, squash, tomatoes and onions

You can buzz the eggplant on a grill, which gives it the best flavor, or on top of a burner if your stove is acclimatized for gas. If charge be, you can buzz it beneath a broiler in an electric oven.

When it is bendable all over, again comes the fun part. Just beanery on some tahini, yogurt, tomatoes, honey, auto juice, olive oil, garlic, hot pepper and a bough or two of oregano, additional alkali and pepper.

You can leave out an additive or two if you want, or add more. That’s how eggplant works. It’s weird, but it’s great.

Casserole of Lamb and Eggplant with Garlic

Preheat oven to 375 degrees F.

Sprinkle the pieces of lamb with salt. In a cast-iron or abundant skillet, calefaction 1/2 cup of the oil over average heat. Add the pieces of lamb to the oil in batches, amber them all over, 5 to 7 account per batch, again alteration to a ample casserole.

Add the onions to the aforementioned pan and cook, stirring, until they are brave with brown, 8 to 10 minutes. Add them to the lamb in the casserole. In the aforementioned skillet, amber the eggplant in batches with a little alkali and add it to the lamb. Add oil while affable the eggplant if it looks too dry.

Pour the banal into the lamb goulash and constrict in the boutonniere garni. Alteration the goulash to the oven and bake, uncovered, until the lamb is tender, about 1 1/2 hours. Activity the admixture 2 or 3 times while cooking. Abandon the boutonniere garni. Add pepper and aftertaste for seasoning. (The goulash can be acclimatized to this point a day or two advanced and chilled. Reheat, covered, in a 350 amount oven afore proceeding).

While the lamb cooks, accomplish the topping. Add the aliment crumbs to a aliment processor and allotment in the garlic. Beating until the garlic is coarsely chopped. Add the parsley and beating until aggregate is cautiously chopped. In a pan, baker the adulate with the actual 2 tablespoons of oil. Add the bread-crumb admixture and activity until analogously coated with the butter.

Heat the broiler. Baptize the topping over the lamb mixture. Put the goulash on an oven arbor so the topping is about 2 inches from the calefaction and bake until agilely browned, 3 to 5 minutes. Watch anxiously and about-face the goulash as all-important to the topping browns analogously and doesn’t burn. Serve as anon as possible.

Makes 6 servings.

Nutrition advice per serving: 561 calories; 41 g fat; 12 g saturated fat; 88 mg cholesterol; 26 g protein; 23 g carbohydrate; 8 g sugar; 6 g fiber; 384 mg sodium; 69 mg calcium

Recipe acclimatized from: “Backroad Bistros, Farmhouse Fare:

A French Country Cookbook,” by Jane Sigal

Eggplant Parmesan

Easy Eggplant Casserole With Cheese Recipe
Easy Eggplant Casserole With Cheese Recipe

For the marinara:

For the eggplant:

For the marinara: Cut off and abandon the adamantine stems of the tomatoes and drove the tomatoes with your calmly (be abiding to abrasion an apron). Reserve the juice. Calefaction the 1/4 cup olive oil in a ample pot over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 3 to 5 minutes. Add the tomatoes and their juice. Baker at a low simmer, active occasionally, until thickened, about 1 hour.

For the eggplant: While the marinara is cooking, bark the eggplant and allotment it it lengthwise in pieces 1/2 inch to 3/4 inch thick. Agilely division slices all over with salt; abode in a distinct band on several layers of cardboard towels central a belted baking sheet. Top with addition band of cardboard towels and added slices; echo as needed. Top with a final band of cardboard towels, again addition belted baking sheet; counterbalance bottomward with a abundant pot. Let eggplant sit until it has appear balance liquid, 45 to 60 minutes. This footfall gives the eggplant a buttery arrangement back baked.

Meanwhile, beating panko, oregano, pepper and 3/4 cup of the parmesan in a aliment processor until actual cautiously ground. Alteration to a bank bowl.

Preheat oven to 350 degrees F. Abode abrade on a basin or in a bank basin and eggs in addition bank bowl. Working one at at time, absterge eggplant slices in flour, again dip in egg, acceptance balance to dribble off. Coat in aliment atom mixture, packing all around, again afraid off excess. Abode on wire racks.

Heat 1 cup oil in a ample skillet, finer casting iron, over medium-high heat. Calefaction until oil temperature alcove 350 degrees (if you don’t accept a thermometer, dip a bend of a allotment of eggplant in the oil; if it anon begins to balloon and fry, the oil is ready). Baker as abounding eggplant slices as will calmly fit in pan, axis once, until abysmal golden, about 5 account in total. Alteration to cardboard towels and anon columnist with added cardboard towels to blot oil. Division with alkali and air-conditioned on wire racks.

Working in batches, echo with actual slices, abacus actual 1 cup oil and wiping out bucket as needed.

Toss calm actual 3/4 cup parmesan and grated mozzarella cheeses. Advance 1 cup booze over the basal of a 13-by-9-inch baking pan; top with a band of eggplant slices, accent as needed. Drizzle 1 cup booze (or a little more, if bare to cover) over eggplant and baptize with 1/3 of the cheese mixture. Add addition band of eggplant, followed by 1 cup booze (or a little more) and bisected of the actual cheese mixture. Echo layers with the actual slices, booze and cheese mixture. Awning with antithesis and bake on a belted baking area until eggplant is custardy, 45 to 60 minutes.

Remove from oven and align mozzarella slices over eggplant. Increase oven temperature to 425 degrees and bake, uncovered, until cheese is bubbles and browned in spots, 15 to 20 account longer. Let blow 30 account afore serving. This basin can be fabricated up to 2 canicule ahead, covered in antithesis and air-conditioned (once cooled). Reheat at 350 degrees, apprehension center through, until bubbles acclaim at edges.

Makes 12 servings.

Nutrition advice per serving: 671 calories; 45 g fat; 11 g saturated fat; 105 mg cholesterol; 21 g protein; 49 g carbohydrate; 12 g sugar; 10 g fiber; 737 mg sodium; 416 mg calcium

Recipe acclimatized from: Bon Appétit

Pepper Spread

Note: To buzz red peppers, abode on a foil-covered baking area in a 425 amount oven. Baker until broiled and ashen all over, about 25 to 30 minutes. Abode in a cardboard bag and abutting the bag or blanket alone in artificial blanket (after aboriginal acceptance to air-conditioned hardly for a few minutes). Let sit 15 minutes. You should be able to cull off the bark calmly with your fingers. Remove the axis and abandon all the seeds.

Eggplant Casserole
Eggplant Casserole

To buzz eggplant, abode it on a barbecue or on a affable aspect over a gas burner, axis frequently until broiled and ashen all over. Or, blow holes all over with a angle and bake it in the oven about 8 inches from the calefaction source. About-face frequently until ashen all over.

Puree the hot peppers in a aliment processor, again add the broiled alarm peppers and eggplant and abide processing until smooth.

Combine the borsch and ashamed tomatoes in a ample pot and accompany to a simmer over average heat, active constantly, until thickened slightly, about 10 to 15 minutes. Add 1/4 cup of the olive oil. Simmer, active frequently, until the booze thickens and cooks down, about addition hour. Add the actual 1/4 cup olive oil, the garlic and the parsley, division with salt, and abide to cook, stirring, until all the aqueous has acclimatized off, 15 account or so. Let air-conditioned hardly and beanery into a large, apple-pie bottle jar. Let it air-conditioned in the jar, awning deeply with the lid and abundance in the refrigerator. The pepper advance will accumulate indefinitely.

Makes about 6 cups.

Nutrition advice per (2-tablespoon) serving: 38 calories; 2 g fat; no saturated fat; no cholesterol; 1 g protein; 4 g carbohydrate; 3 g sugar; 1 g fiber; 25 mg sodium; 12 mg calcium

Recipe from: “The Glorious Foods of Greece,” by Diane Kochilas

Eggplant Carpaccio

Roast the eggplants by agreement them on a barbecue or on a affable aspect over a gas burner, axis frequently until broiled and ashen all over. Or, blow holes all over with a angle and bake them in the oven about 8 inches from the calefaction source. About-face frequently until ashen all over.

Cool hardly and cut open. Abode anniversary eggplant on a basin and abrade hardly with a fork.

Pour baby puddles of tahini, yogurt, honey, olive oil and auto abstract over the eggplant. Beanery out the capacity of 1/2 of one amazon over anniversary eggplant. Division with garlic, hot pepper, alkali and pepper. Garnish with hyssop or oregano and serve immediately.

Makes 4 servings.

Nutrition advice per serving: 512 calories; 37 g fat; 5 g saturated fat; 2 mg cholesterol; 9 g protein; 46 g carbohydrate; 28 g sugar; 19 g fiber; 78 mg sodium; 143 mg calcium

Recipe from: “The Book of New Israel Food: A Culinary Journey,” by Janna Gur

Daniel Neman is a aliment biographer for the St. Louis Post-Dispatch. Email him at dneman@post-dispatch.com

Eggplant Recipes Casserole – eggplant recipes casserole
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eggplant casserole recipes easy
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Baked Eggplant Casserole Recipe
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Eggplant Rolls

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