Baked Eggplant with Cashews

Baked Eggplant with Cashews
Eggplant Recipe Ingredients

* 2 large eggplants, sliced
* salt to taste
* 1 cup dry whole wheat bread crumbs
* 1/2 teaspoon brown sugar
* 1 onion, finely chopped
* 1 celery stalk, diced
* 1 roma (plum) tomato, seeded and chopped
* 1/2 cup red bell pepper, finely chopped
* 5 pimento-stuffed green olives, sliced
* 2 tablespoons extra virgin olive oil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon powdered saffron
* 1/2 cup soy milk
* 1/2 cup heavy cream
* 1/2 cup cashews

Eggplant Recipe method

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
3. In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
4. In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
5. Bake 30 minutes in the preheated oven, until crisp and golden brown.

Italian Fried Eggplant Balls

Italian Fried Eggplant Balls

Eggplant Recipe Ingredients

* 4 medium eggplants, peeled and quartered
* 2 tablespoons all-purpose flour
* 1 egg
* 1/2 teaspoon ground white pepper
* 1 pepperoncini pepper, chopped
* 1 cup vegetable oil
* salt to taste

Eggplant Recipe Directions

1. Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.
2. In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.
3. In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving. Enjoy the eggplant recipe !
baked-fried-eggplant recipe

Baked Fried Eggplant

Baked Fried Eggplant
Eggplant Recipe Ingredients

* 1 eggplant
* 1 egg, beaten
* 1 (8 ounce) container sour cream
* 2 cups Italian seasoned bread crumbs
* 3 tablespoons all-purpose flour

Eggplant Recipe Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
2. Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl, stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.
3. Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp.
italian-fried-eggplant-balls.

Pan Fried Eggplant with Saffron Mayonnaise

Pan Fried Eggplant with Saffron Mayonnaise
Eggplant Recipes Ingredients

* 1 pinch saffron
* 1 tablespoon hot water
* 1/2 cup mayonnaise
* 1 teaspoon minced garlic
*
* 1/2 cup all-purpose flour
* 1 teaspoon cayenne pepper
* 2 teaspoons garlic powder
* 1 teaspoon kosher salt
* 4 small eggplant, cut lengthwise into 1/4 inch thick slices
* 2 eggs, beaten
* 1/2 cup olive oil, or as needed
* 8 sprigs parsley, for garnish

Eggplant Recipes Instructions

1. Stir saffron into hot water, and set aside for 5 to 10 minutes. Stir together saffron water, mayonnaise, and minced garlic until smooth; set aside.
2. Whisk together flour, cayenne pepper, garlic powder, and kosher salt in a shallow bowl. Dip the eggplant slices into beaten egg, then dust with flour. Gently shake off excess flour, and place eggplant slices onto a baking sheet.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on each side, about 2 minutes per side. Add 2 tablespoons of olive oil before frying each batch of eggplant. Once all of the eggplant has been fried, roll up into cylinders and secure with toothpicks. Garnish with parsley and serve with saffron mayonnaise.

Eggplant Pepper Relish

Eggplant Pepper Relish
Eggplant Recipes Ingredients

* 3 medium sweet red peppers, cut in half lengthwise
* 3 medium sweet yellow peppers, cut in half lengthwise
* 1 medium eggplant, halved lengthwise
* 2 tablespoons olive oil
* 1 garlic clove, minced
* 1/4 cup minced fresh parsley
* 1 tablespoon minced fresh oregano
* 3/4 teaspoon salt
* 1/4 teaspoon pepper

Eggplant Recipe Instructions

1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
2. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
3. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.
pan-fried-eggplant-with-saffron.