Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Vegetables >> Couscous with Eggplant

Print this Recipe    Couscous with Eggplant

1 T olive oil
1 T shallots or scallions, finely chopped
2 T onions, finely chopped
1/4 tsp turmeric
1/4 tsp ground coriander
1 cup eggplant, diced into 1/4 inch cubes
salt and freshly ground pepper to taste
1 cup water
1 cup couscous
1 T butter
1 cup couscous
1 T butter
1 T fresh lemon juice
Heat olive oil in saucepan. Add shallots, onion, tumeric, coriander,
salt, pepper, and eggplant; cook, stirring until wilted but not
brown. Add water, bring to a boil. Add couscous; cover tightly and
remove from heat; let sit for 5 mi nutes. Add butter and lemon
juice, stir and serve. Makes 4 servings.


Eggplant-Garlic Sauce

1 tsp olive oil
1 cup chopped onion
3 cloves garlic
1/2 cup water
1 large sweet red pepper
2 cups eggplant, peeled and cubed
2 cups fresh roma tomatoes, chopped
2 T fresh basil, chopped
1/2 tsp marjoram
salt and pepper

Heat olive oil in pan. Add onion, cook for 1 minute. Add garlic,
cook for 5 minutes. Add rest of the ingredients, simmer for 30
minutes. Pack into pint containers and freeze. Serve over linguine
or spaghetti.


Lucia's Linguine with Ricotta, Eggplant, and Basil

1/2 cup olive oil
1/2 cup eggplant; peeled, salted, and drained
1/4 tsp garlic, chopped
1/2 sweet red pepper
4 oz. fresh egg linguine, cooked
1/4 tsp hot red pepper flakes
1/3 cup ricotta
2 T fresh basil, chopped
salt and pepper
2 T pine nuts
2 T parmesan

Cook eggplant in olive oil 3-4 min. Add garlic and red pepper, cook
2-3 minutes. Add red pepper flakes, ricotta, basil, salt and
pepper. Serve over linguine, garnish with nuts and parmesan. Makes
1 serving.


EGGPLANT MUSHROOM RAGOUT
========================

1 large eggplant
1 1/2 - 2 lbs really large mushrooms, sliced thickly
1 large onion, sliced
2 tablespoons olive oil

2 tablespoons lowfat sour cream
2-3 tablespoons lowfat plain yogurt
~ 1 cup loosely packed flat parsely, coarsely chopped
~ 2 tablespoons soy sauce
~ 1/2 teaspoon salt

In a baking dish, bake the eggplant in a 350 degree oven
until quite soft -- about 40-45 minutes

Put 1 tablespoon of the oil in a non-stick pan or wok,
and saute the onions over medium heat till they are just
turning brown.

Slice the mushrooms thickly (the slices should be about 3/8
inch thick). Add them to the onions and continue sauteeing
until the mushrooms are soft but still juicy.

Slice the mushrooms thickly (the slices should be about 3/8
inch thick). Add them to the onions and continue sauteeing
until the mushrooms are soft but still juicy.

Scoop out the eggplant meat and chop it coarsely. Add it to
the onions and mushrooms with the remaining tablespoon of oil,
and saute for about 5 more minutes.

Add the remaining ingredients. In particular, add the parsley,
soy sauce, and salt to taste. Cook another minute or so,
till heated through.

Serve over brown rice (one of the Lundberg mixtures with some
Weihani rice is especially nice) or fettucini noodles.


Title: Roasted Tomato Eggplant
Categories: Appetizers
Servings: 4

2 T Olive Oil 1 ea Large Red Onion
2 T Balsamic Vinegar 1 1/2 lb Ripe Roma Tomatoes
1 lb Eggplant (trimmed stem) 1 ea Salt & Pepper to taste

Line two baking pans,m each 10 x 5 inches. with foil (or use non stick
pans). Oil Foil or non stick pans.
Cut onions into 1/2 inch thick slices; place in a single layer in 1 pan.
Brush generously with viengar, then lightly with oil.
Cut tomatoes into slices about 1/4th inchthick and overlap slightly on pan
with onion; brush lightly with oil. Bake in a 475 oven until tomatoes are
well browned on edges, 50 to 60 minutes.
Cut eggplant into 1/2 inch thick slices and arrange in a single layer on
second pan; brush lightly with oil. Bake in a 475 oven until browned and
very soft when pressed 30 to 40 minutes.
IN food processor or blender, whirl tomatoes, onion and eggplant until
pureed to desired conisistency. Add salt and pepper to taste. Serve warm
or cool. If made ahead, cool, cover, and chill up to 3 days. Makes about 2
cups, 4 or 5 servings.

IN food processor or blender, whirl tomatoes, onion and eggplant until
pureed to desired conisistency. Add salt and pepper to taste. Serve warm
or cool. If made ahead, cool, cover, and chill up to 3 days. Makes about 2
cups, 4 or 5 servings.


Eggplant Sichuan Style

6 x Chinese Eggplants 1 T Soy sauce
1 T Sugar 1/4 c Chicken stock
5 T Peanut oil 2 t Grated ginger
1 T Minced garlic 1/4 t Dried red chile flakes
1/4 c Chopped water chestnuts 3 x green onions, chopped
1 1/2 T Red Wine vinegar 1 T Asian Sesame Oil
1 T Toasted sesame seeds

Cut eggplant into 1/2 inch wide by 2 inch long strips. Mix together soy
Sauce, sugar and chicken stock. Set aside.

Heat 2 tablespoons of the oil in a skillet. ADd half the eggplant. Saute,
stirring constantly until seared and wilted, about 5 minutes. Remove to a
Sauce, sugar and chicken stock. Set aside.

Heat 2 tablespoons of the oil in a skillet. ADd half the eggplant. Saute,
stirring constantly until seared and wilted, about 5 minutes. Remove to a
plate. Cook remaining eggplant, adding more oil if needed. Transfer to
plate. Set aside.

Heat a wok over medium-high heat. Add remaining 1 tablespoon oil, the
ginger, garlic and chile; cook gently but do not brown. Add water
chestnuts and half the green onions; str fry 5 secons. Increase heat to
high. add soy sauce mixutre and eggplant. Toss quickly over high heat unti
sauce is reduced and absorbed into eggplant. 1 to 2 minutes. Fold in
vinegar and sesame oil. Remove to a serving dish; top with remaining green
onions and sesame seeds.

Serve hot or cold.


Eggplant, Potato, and Okra Masala

veg. oil (4 tblsp)
2 onions, chopped
3 cloves garlic, chopped
2 green chiles
3 potatoes, chunked, boiled
1 slim eggplant, cubed
10 okra, cut into rounds (wash BEFORE you cut!!!! Otherwise, you will
have okra slime)
2 tblsp cumin seed
[some amount of coriander, which got clipped] iander
1 1/2 tblsp ground cumin
3 tomatoes, chopped fine
1 tsp turmeric
1 tsp salt (or to taste; Indian food needs a lot of salt)
1 tsp garam masala (or to taste)
chopped fresh cilantro leaves

GARNISH (sort of):

some chopped cilantro or coriander leaves

Heat oil in skillet. Add cumin seed when hot.
Saute the cumin seed in hot oil briefly (large heavy skillet).
Saute the onions, garlic, chiles, ginger until onions are just beginning
to turn brown. Add vegetables and spices. and salt. Stir around until
eggplant and okra are soft. Cover and put on low heat, stirring
occasionally. When everything is soft and well blended, check
seasonings (highly variable, to your taste). Add garam masala. Keep
on heat a minute longer. Garnish with cilantro. Eat with rice,
chapathis, what have you.



Smoked Eggplant with fresh herbs

2 medium eggplants (about 1lb each)
1-1/2C finely chopped fresh ripe tomatoes (or 1C canned, drained, chopped)
1/2C shelled peas, fresh or frozen
9T light vegetable oil
1t minced garlic
(2 green chilis, seeded and minced)
1T grated fresh ginger root
2t Kosher salt
1-1/4C finely chopped onions
2-3T finely chopped fresh cilantro leaves

1. Wash eggplant under running cold water, and wipe dry with kitchen
towels.
2. First, roast the eggplants. To roast, stand one eggplant on a
burner of a gas stove, stem side uppermost, over a low flame,
until the bottom of the eggplant is thoroughly charred (about 5
minutes).

Now lay the eggplant on its side, and roast, turning it every
minute with a pair of tongs unti it is fully charred and very soft
(about 15-20 minutes). When fully cooked, the eggplant will be quite
limp, the skin blistered, and the juices beginning to ooze out. The
eggplant may be roasted on a high or medium flame as well. The time
taken for roasting will vary, of course, depending upon the heat.

Or the eggplants may be roasted on a baking sheet in the middle
of a preheated 500F oven for 20 minutes.

3. Let the eggplants cool briefly. Then carefully scrape the charred
skin off. Rinse quickly under running cold water to wash
away any skin that may still cling to the eggplant. Place
the eggplants in a small bowl. With paper towels, pat dry all
the juices oozing out, pressing the eggplant slightly. (The
juices carry the bitterness often found in eggplant.
Therefore it is essential you dry them thoroughly.) Then
chop the pulp coarsely with a knife. If there are any large
hard lumps, chop them fine. Put the pulp in a small bowl,
and beat with a fork for a minute. Set aside.

4. Cook the fresh peas in a little water to cover, for 5 minutes or
until tender. (If you are using frozen peas, cook them
following directions on the package). Drain, and set aside.

5. Heat the oil over medium-high heat in a shallow pan, preferably one
with a non-stick surface. When the oil is hot add garlic and
ginger, and cook, stirring, for a minute. Add onions, and
fry until they are light golden -- do not let them brown -
- (about 8 minutes), Stirring constantly to prevent browning.
Reduce heat to medium, add eggplant opuree, and cook for an
additional 8 minutes, stirring often.

6. Add tomatoes and chilis, if you are using them, and continue cooking
until the eggplant and tomatoes are fried (about 10 minutes).
Add peas, and cook until a glaze forms on the puree and the
fat begins to seperate (about 5 minutes) Turn off heat, and
stir in salt. Just before serving, check for salt, and fold
in chopped cilantro (coriander) leaves.



Stuffed eggplant.

1 1/2 Kg eggplant.
1.2 Kg. ground beef.
1/2 Kg. Tomato Paste, or tomato-anything...not too thin, though.
1 medium-sized onion
1 cup rice
1 1/3 cup oil
1/2 cup chopped parsley
4-5 Tbsp Breadcrumbs
salt&pepper.

If you're stuffing tomatoes, we usually do about 5-8 tomatoes,
and 2-3 eggplant, and one or two peppers (bell). Take the
insides of the tomatoes out, and use *those* instead of the
canned tomato paste, or what-not...Mush it down with a musher or
som'n.

Take out the insides of the eggplant. You may want to save some
of this to add to the filling...you may add both some of the
insides of eggplant, and some of the insides of the bell peppers
tothe filling...but you don't have to. It's easier if you beat
the eggplant beforehand, so that it's soft...the removal becomes
much easier. They also sell gadgets for this...But try an apple
corer if you have one handy. I find a corer/peeler tool works
well. Save teh tops of everything so you close them.

In a wide pot, put the gound beef and onion (chopped) with 1/2 the oil, 'till
the beef if brown, and separated. Add the tomatoes (and anything
else removed fromthe things you stuff, if you want. Not
*everything* removed fromteh eggplants and/or peppers,
though...just a touch for taste), salt, pepper, parsley, and 1/2
cup water, and let it simmer for about 15-20 minutes. Then add 1
cup warm water, and, when it starts to boil again, the rice. Mix
with a fork, and let it boil for about 10 minutes. If it's been
in there a while, and there's still a fair amount of the liquid,
you may want to add aobut 1/2 cup bread crumbs. While you're waiting,
add a little bit of sugar, salt, pepper, and oil in each of the veggies
you're gonna stuff. Turn the heat off, and stuff the veggies,
not filling to the top, as the rice is gonna expand in the oven.
Cap them, and dust them with breadcrumbs. You may want to put
potatoes in there, too, though the recipe says nothing about
them...we always do. (there=pan). Pour the remaining oil (and a
bit more, depending on the size of your pan) over the
veggetables/potatoes, along with some of the tomato insides/paste
(did I tell you to save some??) and bake for ~ 35-40 mins in 350
(f) oven.


Buttered Eggplant.

1.28 Kg. eggplant.
102 gram butter/barg.
640 gm tomatoes or about 1-2 cups tomato paste
3-5 things o' garlick
3 tbsp chopped parsley,
salt, pepper

Cut the eggplant up. No mention of the shape. Put them
somewhere, submerge with water, and add some slat and leave them
for about 15-20 minutes.
On a pot, Melt the butter. Drop the eggplant, and flip them a
few times, to saute' them lightly. (I assume you should cut them
in round slices). Add the garlic, and leave a while, 'till it
gets light-brown in color. Add the tomato paste, and 1 cup of
water, the parsley, and a bit of salt and pepper. Cover and let
it simmer about an hour, 'till everything but the butter is
absorbed/evaporated.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.