Category Archives: EGGPLANT

Eggplant Saute with Basil

Eggplant Saute with Basil

Ingredients

  • 1 or 2 eggplant
  • 2 T olive oil
  • 1/2 t sea salt
  • 1 t fresh basil leaves

Directions

  1. Trim stem from eggplant, cut into wedges.
  2. Pour olive oil into a wide frying pan over med-high heat.
  3. Add eggplant and brown nicely on one cut side; takes about 2 min.  Then turn and add ½ t salt, basil, and 3 T water.
  4. Cover pan and cook over med heat; check at 1 to 2 min. intervals, adding about 2 T water at a time as it is absorbed.
  5. Shake pan or turn pieces as necessary, until completely tender; total cooking time will be about 12 min.
  6. Season to taste if needed. Serve hot.
Eggplant Saute with Basil
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Stuffed Eggplant

Stuffed Eggplant

Ingredients

  • 1 c rice
  • 1 medium eggplant
  • 1/4 c olive oil
  • 1 tomato, diced
  • 1 green pepper, diced
  • 1 sm onion, minced
  • 1 garlic clove, minced
  • Sea salt and fresh ground pepper to taste
  • 1/2 t fresh basil or marjoram
  • 2 T coconut oil or butter

Directions

  1. Cook rice according to package directions.
  2. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″ shell.
  3. Dice the eggplant meat.
  4. Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water.
  5. Cover and steam 3 minutes. Drain and reserve.
  6. Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
  7. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
  8. Bake in a preheated, 350’F oven about 35 minutes or until eggplant shells are tender.
  9. Makes two main dish servings.
Stuffed Eggplant
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Stuffed Eggplant
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Eggplant Parmesan

Eggplant Parmesan

Ingredients

  • 2 to 3 med. Eggplant, sliced ¼ to ½ inch thick
  • 2/3 c Flour
  • 2 Eggs, beaten
  • 2/3 c Fine bread crumbs
  • Coconut or Olive oil for frying
  • 3 c your favorite Tomato sauce
  • 1 lb Mozzarella, fresh, sliced or graded
  • 1/2 c Fresh Parmesan, grated
  • 2 T basil, minced if fresh or dried

 

Eggplant Parmesan
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Eggplant Parmesan
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Eggplant Melanzana

Eggplant Melanzana

Ingredients

  • 2 medium sized eggplants
  • 8 ounces mozzarella cheese (preferably fresh)
  • 3 ounces balsamic vinegar
  • 16 tomato slices (roughly 4 large tomatoes)
  • 1 bunch fresh basil leaves
  • 3/4 cup olive oil
  • Brittany sea salt and fresh ground pepper to taste

Directions

  1. Slice eggplant into 1/4 to 1/2 inch thick rounds.
  2. Dip each slice in a small amount of oil, sprinkle with Brittany sea salt and fresh ground pepper and grill until browned. Set aside and let cool.
  3. Arrange 3 slices of grilled eggplant on each plate and top with four slices of tomato.
  4. Place the grated mozzarella and chopped basil leaves on top of eggplant. Sprinkle with balsamic vinegar and oil and serve at room temperature.
Eggplant Melanzana
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Eggplant Melanzana
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