ROASTED EGGPLANT AND POTATOES RECIPE
Roasted eggplant, zucchini, potatoes, and sliced mushrooms are seasoned with Ranch dressing dry mix packet and oil, then roasted in a hot oven.
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚ F.
- Use a silicone baking mat or cover a baking pan with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer the extra flavor of olive oil).
- Toss the eggplant with salt and place in a colander for 30 minutes to drain off bitter juices. (I often skip this part if my eggplant is small and very fresh.)
- Put the potatoes into a large bowl and spray with oil. Toss to lightly coat all pieces. Sprinkle half of the salad dressing mix over the potatoes and toss again. Spread on a prepared baking sheet and roast for 10 minutes.
- Rinse eggplant well and pat dry. Put the eggplant, zucchini, onions, mushrooms, and red pepper in a large bowl, spray with oil and toss with the remaining dry salad dressing. Add to potatoes on a baking pan and stir carefully. Continue roasting vegetables until tender about 30-40 minutes.
- Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.
Nutrition Facts : ServingSize 1, Calories 154 kcal, Carbohydrate 33 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 498 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 2 g
EGGPLANT AND MUSHROOM RIGATONI
Whole wheat rigatoni is tossed in rich, flavorful eggplant and mushroom tomato sauce. Red wine and balsamic vinegar add a really nice flavor to the sauce.
Provided by Jeni Hernandez
Categories Entree
Time 55m
Number Of Ingredients 16
Steps:
- In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
- Season with salt and pepper.
- Add the tomato pasta and stir. Cook for one minute.
- Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
- Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
- Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
- While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
- Cook the pasta according to package direction.
- Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
- Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
- Taste and add more salt or pepper if needed.
- Serve with fresh herbs.
ROASTED ZUCCHINI, MUSHROOM AND EGGPLANT PARMESAN SANDWICHES
This fun easy and a bit healthier. A great way to individually serve individual servings of this traditional classic all the traditional flavors. Roasted eggplant, zucchini and portabellos, fresh mozzarella and parmesan, a bread crumb topping and of course a good tomato sauce. Baked and serve like sandwich stacked individually for each person. A great alternative to chicken or veal. Just really great. A main course with a side salad and bread. Or serve it as a side dish with some grilled chicken, fish or steak. It is not really hard at all.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 1h45m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 16
Steps:
- Vegetables -- Thin slice the zucchini, lengthwise and then cut in half skin on, same with the eggplant. Then slice the portabellos the same way. Drizzle all with olive oil, salt and pepper and place on a cookie sheet lined with foil or parchment paper and cook 15-20 minutes until golden brown and 1/2 way cooked. Lightly soft but not over done. Remove and let cool.
- Sauce -- Add a little olive oil just a teaspoon to a pot and add the onion, garlic and cook for 3-4 minutes until soft. Add the tomatoes, basil, parsley, a little salt and pepper and cook and just let simmer for 10-12 minutes as you prepare all the other ingredients.
- Topping -- Make the bread crumbs, just mix the bread crumbs and olive oil in a small bowl to combine.
- Sandwich time -- Now, we are making a sandwich basically. Three layers. First add a little sauce about 3/4 cup to the bottom of a small casserole dish. Then -- Eggplant (1 slice), sauce (just a tablespoon or so), and cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then zucchini, sauce (1 tablespoon or so), cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then mushrooms, sauce , cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then topped with eggplant, and the sauce. Divide among the 6 sandwiches and top well. Then top with bread crumbs, and parmesan.
- Bake -- at 350 for 30-40 minutes until nice and bubbly and bread crumbs are nice and brown. My oven takes around 30 minutes.
Nutrition Facts : Calories 492.9, Fat 21.5, SaturatedFat 7.7, Cholesterol 29.7, Sodium 5013, Carbohydrate 56.4, Fiber 11.2, Sugar 15.9, Protein 23.1
EGGPLANT WITH GARLIC SAUCE (鱼香茄子)
Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant
Provided by Made With Lau
Categories main course
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
- While we wait for the eggplant to steam for 15 minutes, we'll start chopping our ingredients.
- Next, we'll prepare our Yuxiang sauce by mixing:
- Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
- Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!
HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE
Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.
Provided by Maya Krampf
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
- Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
- Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)
The amount listed will serve about 3-4 people although my DH and DS could eat this dish by themselves lol! you can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but I doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, I don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
- Set oven to broiler heat.
- Grease a large baking sheet.
- Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
- Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
- In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
- Spread HALF the mushroom mixture on the bottom of the dish.
- Arrange HALF the eggplant slices over the mushroom mixture.
- Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
- Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
- Cover and bake in a 375 degree oven for about 1 hour.
- Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
- Return to oven uncovered for another 5-6 minutes or until the cheese melts.
- Let stand about 10-15 minutes before serving.
- Delicious!
ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
BAKED EGGPLANT WITH CHICKEN AND MUSHROOM SAUCE
Steps:
- Line a baking sheet with parchment paper. Lay eggplant slices on the baking sheet and sprinkle lightly with salt. Let sit 30 minutes, then pat dry.
- Make an assembly line with three plates: potato starch on the first plate, eggs on the second, and ground almonds on the third.
- Dredge eggplant slices in that order, coating completely. Return to the baking sheet.
- Preheat oven to 350 degrees Fahrenheit.
- Coat the bottom of a large sauté pan with oil and heat over medium heat. Add all three diced onions (one for the chicken mixture and two for the mushroom sauce). Sauté until lightly browned. Remove one-third of the onions to use now and set aside the sauté pan to continue the sauce later.
- In a bowl, combine one-third of the sautéed onions, chicken, mashed potato, egg, salt, and pepper.
- Place one scoop of the mixture on each eggplant slice. Cover and bake 45 to 55 minutes.
- Towards the end of the baking time, return the sauté pan with two-thirds of the sautéed onions to the stove and turn to medium heat.
- Add mushrooms, salt, pepper, and paprika (if using), and sauté three to four minutes.
- Add stock and simmer two more minutes.
- To serve, plate each baked eggplant slice with chicken mixture and top with warm mushroom sauce.
CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
- In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
- To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.
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4.5/5 (56)Calories 168 per servingServings 4
- Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
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- Remove any dirt that might be on the mushrooms, then slice in half and add to the tray along with the sliced eggplant.
- Peel and cut the red onion in half, then slice into strips. Peel and finely slice the garlic cloves and add both to the tray.
ROASTED MUSHROOMS, ZUCCHINI AND EGGPLANT WITH …
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5/5 (1)Total Time 1 hrServings 6
- In a large mixing bowl, combine eggplant, zucchini, mushrooms, garlic, rosemary, olive oil, Balsamic Vinegar, onion flakes, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed.
- Pour mixture onto baking sheet and spread in a single layer. Bake for 40 minutes, tossing every 10 minutes.
LINGUINE WITH MOM'S EGGPLANT-AND-MUSHROOM ... - FOOD …
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5/5 (1)Servings 4
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Increase the heat to moderately high and add another tablespoon of the oil to the pan. Add the mushrooms and cook, stirring, until golden brown, 3 to 5 minutes.
- Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan. Stir in the eggplant and cook, stirring occasionally, for 5 minutes. Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer. Reduce the heat and simmer, covered, until the eggplant is very tender, about 30 minutes.
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5/5 (47)Category Sides, VegetablesCuisine Western
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
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5/5 Author Prakash NadkarniServings 4Total Time 1 hr 10 mins
- Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes.
- Preheat the oven to 350°. Rub the eggplants with oil; set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.
- Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender; transfer to a bowl.
- Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened. Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute; add to the mushrooms.
- Increase the oven temperature to 425°. Turn the eggplant shells cut side up and fill with the bread stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.
- Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.
EASY EGGPLANT PIZZA BITES W/ SPINACH AND MUSHROOMS | THE ...
From themediterraneandish.com
4.7/5 (46)Category Appetizer, DinnerCuisine ItalianCalories 179 per serving
- Season the eggplant with kosher salt on both sides (I used about 1 teaspoon). If you have the time, set the eggplant aside and let it “sweat” for about 20 to 30 minutes then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly with kosher salt and move on to the next step.
- Prepare a large sheet pan and brush it with extra virgin olive oil. Arrange the eggplant slices in one single layer. Brush the top of each eggplant slice generously with extra virgin olive oil.
- Bake on the middle rack of your heated oven for about 15 to 20 minutes or until the eggplant has softened, turning over halfway through.
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From weightwatchers.com
Cuisine ItalianCategory DinnerServings 8Total Time 1 hr 25 mins
- Set racks in upper and lower thirds of oven. Preheat oven to 400°F. Spray 9 x 13-inch baking dish and large baking sheet with olive oil nonstick spray.
- Spread eggplant on baking sheet and mushrooms in prepared baking dish. Lightly spray vegetables with nonstick spray and sprinkle with salt; toss to coat evenly. Roast, stirring occasionally, until eggplant and mushrooms are tender and lightly browned, about 25 minutes. Transfer vegetables to sheet of foil.
- Reduce oven temperature to 375°F. Spread 1/2 cup of marinara sauce in same baking dish. Arrange 3 noodles over sauce. Top with one-third of eggplant mixture, 1 cup of marinara sauce, 1/4 cup of mozzarella, 1 tablespoon of basil, and 1 tablespoon of Parmesan. Repeat layering twice.
- Transfer lasagna to oven and bake until mixture is bubbly around edges and topping is browned, about 45 minutes. Let stand 10 minutes before serving. Slice into 8 pieces and serve. Yields 1 piece per serving.
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5/5 (3)Category Main Dish
- Heat the olive oil in a large skillet over medium heat. When hot, add the eggplant and red pepper flakes and cook for 10 minutes.
- Stir in green pepper (if using), onion, garlic and mushrooms and cook vegetables are very soft, around 20 minutes. Season to taste with salt and pepper.
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4.4/5 (19)Total Time 35 minsCategory Plantricious, SandwichesCalories 282 per serving
- Layer eggplant and mushroom in a large baking dish and top each piece with a little of the balsamic and minced garlic. Make sure all sides are covered. Marinate for 30 minutes or longer.
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4.5/5 (43)Total Time 50 minsCategory Main CourseCalories 224 per serving
- Spread the eggplant and mushrooms on two baking sheets. Drizzle generously with olive oil and sea salt. Place in the oven and roast for 15 minutes. Remove from the oven, flip the veggies, and roast an additional 10 to 15 minutes.
- While the vegetables are roasting, make the curry sauce. To do so, add about 1/3 cup of the coconut milk to a saucepan, along with the onion, ginger, and garlic. Saute, stirring occasionally, until the onion is soft and translucent, and the coconut milk has been absorbed, about 10 minutes. Add the spices and saute an additional 3 minutes. Add the remaining coconut milk and diced tomatoes. Bring to a full boil, then reduce the heat. Allow the sauce to continue cooking at a controlled boil, stirring occasionally, until thick, about 15 minutes.
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- Place the eggplant cubes in a large bowl, drizzle with a small amount olive oil, season with salt and pepper and toss to combine. Spread in a single layer on the prepared baking sheet and roast until tender and lightly browned, 12 to 15 minutes. Remove from the oven and set aside.
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5/5 (1)Category SnackCuisine ItalianTotal Time 1 hr 20 mins
- Preheat the oven to 400 degrees. Mince spinach in a food processor, then stir in ricotta or cottage cheese. Set aside. Spread about 1 cup of marinara sauce in the bottom of a 13" by 9" baking dish, and arrange 3 lasagna noodles over top. Spread another 1 cup of sauce over noodles, and add half of the roasted vegetables and 1/3 of the cheese. Top with 3 more noodles, then the spinach/cottage cheese mixture. Repeat with another layer of sauce, vegetables and cheese. Top with noodles, the remaining sauce, the remainder of the mozzarella, plus the parmagiano reggiano, if using. Bake uncovered for 35-45 minutes, and let rest 10 minutes before cutting.
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- Preheat broiler, and arrange a rack at top of the oven. Slice eggplant into 1/4 inch rounds. Sprinkle generously with salt on both sides, and layer in a colander. Let eggplant sit for at least 15 minutes, then rinse with cool water and dry well with paper towels.
- Slice portobello mushroom caps into 1/3 inch strips. Coarsely chop stems. Toss mushrooms and eggplant with 1/4 cup oil and arrange in a single later on a baking sheet. Broil until soft and charred, flipping after about 6 minutes and cooking about another 3 minutes on the other side.
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