Guest guest Posted February 12, 2000 Report Share Posted February 12, 2000 * Exported from MasterCook * Broiled Eggplant Recipe By :Moosewood Restaurant Cooks at Home, page 74 Serving Size : 1 Preparation Time :0:15 Categories : Moosewood Cookbooks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- oil - olive, vegetable, sesame, hot sesame eggplants (1Japanese for 2-1 med for 4) salt and ground black pepper Using a pastry brush, coat a baking sheet with oil. If you're using Japanese or small eggplants, cut them lengthwise into 1/2 inch thick slices. Arrange the slices in a single layer on the baking sheet. Brush the tops of the slices with oil. Broil a few inches from the heat for 7 to 12 minutes, until the slices are golden brown. Turn the baking sheet once if your broiler heat is uneven. If the interior is still too firm when the outside is browned, bake the eggplant at 400° for a few minutes until soft. Sprinkle with salt and pepper to taste. Possibilities: Broiled Eggplant sprinkled with olive oil and vinegar as an antipasto. Broiled eggplant topped with sesame oil and lemon. Broiled eggplant served with chunks of boiled potatoes, a steamed green vegetable, and Aioli. - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Calcutta Eggplant Recipe By :World Food Cafe Global Vegetarian Cooking, Chris & Carolyn Caldicott Serving Size : 4 Preparation Time :0:00 Categories : World Food Cafe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 12 cloves garlic 6 green Thai or Serrano chiles 6 tablespoons sunflower oil 3 teaspoons ground paprika 1/2 teaspoon cayenne pepper 1 teaspoon ground turmeric 1 pound Japanese eggplants -- cut into quarters lengthwise 3 teaspoons tamarind paste water as needed 2 teaspoons jaggery or packed brown sugar handful cilantro leaves -- chopped Puree the onion, garlic, and chiles in a food processor. Heat the oil in a large heavy saucepan over medium heat and fry the onion mixture with the paprika, cayenne, and turmeric for 3 minutes. Add the eggplant and cook for 5 minutes. Dissolve the tamarind paste in a little water and stir in, then add the jaggery or brown sugar. Cook until the eggplant becomes soft. Serve garnished with lots of fresh cilantro and accompanied with chapatis. Cuisine: " Indian " - - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 21g Total Fat; (80% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4888 0 0 0 0 0 1477 1582 2374 0 * Exported from MasterCook * Caponata Soup Recipe By :Vegetarian Times, October 1997, page 67 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 medium red onion -- chopped 2 Japanese eggplants -- diced 2 medium zucchini -- diced 2 stalks celery -- diced 4 cloves garlic -- minced 4 cups vegetable stock or canned broth 16 ounces canned tomato puree 3 tablespoons tomato paste 3 oz jarred capers -- drained 1 cup chopped pitted green olives 1 1/2 tablespoons balsamic vinegar 1 1/2 teaspoons sugar 1/4 cup chopped fresh basil 1 tablespoon chopped fresh oregano OR 1 tsp. dried 1 tablespoon chopped fresh parsley Salt and freshly ground black pepper -- to taste 6 SERVINGS VEGAN If you love eggplant caponata as a spread, then you will really love this soup. Chock-full of the Mediterranean flavors of olives, capers, zucchini, eggplant, tomatoes and fresh basil, all this soup needs is some crusty bread for a truly satisfying meal. " The idea for this recipe, " says contest winner Patricia Frances, " came from my fondness of caponata and was a way to use fresh herbs from my garden. " In large pot, heat oil over medium heat. Add onion, eggplant, zucchini, celery and garlic. Cook, stirring often, until vegetables are soft, about 7 minutes. Add stock, tomatoes, tomato paste, capers and olives. Bring to boil. Reduce heat and simmer for 30 minutes. Add vinegar, sugar and herbs. Simmer for 5 minutes. Season with salt and pepper. PER 1 1/2-CUP SERVING: 173 CAL.; 5G PROT.; 10G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 1,991MG SOD.; 5G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 7g Total Fat; (60% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant, Tomato and Onion Gratin Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large sweet while onions 3 cloves garlic 2 tablespoons to 3 tbsp. butter or margarine 2 tablespoons to 3 tbsp. olive oil 2 sprigs (or 3) thyme bay leaf salt & pepper to taste 3 medium Japanese eggplants 3 tomatoes Peel and chop the onions and garlic very fine. Stew them over a medium flame for about 5 minutes, until soft, in half the butter and olive oil, with the leaves of the thyme, the bay leaf, and salt and pepper. Slice the eggplants into l/4-inch-thick rounds. Slice the tomatoes slightly thicker. Preheat the oven to 400°F. Butter a shallow gratin dish. Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with overlapping rows of alternate tomato and eggplant slices. Each slice should cover two thirds of the preceding one. Season with salt and pepper, drizzle with olive oil, cover, and cook in the oven until the eggplant is soft enough to be cut with a spoon, about 45 minutes. Uncover for the last 15 minutes or earlier if the tomatoes are giving up too much liquid. Brush or spoon the juices over the top occasionally to prevent the top layer from drying out. This gratin should be moist but not watery. - - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Mediterranean Vegetables with Couscous Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegan Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 baby or Japanese eggplants, ends trimmed -- halved lengthwise 2 small zucchini, ends trimmed -- halved lengthwise 2 small yellow squash, ends trimmed -- halved lengthwise 1 large red bell pepper -- quartered 1 large yellow bell pepper -- quartered 2 tbsp. garlic infused olive oil* -- (2 to 3) 1 14.5 oz can vegetable broth 1 cup couscous salt & freshly ground pepper to taste 1 tablespoon porcini, basil, or rosemary infused olive oil (optional) Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil. Arrange vegetables on grill rack over medium-hot coals. Grill until tender, turning once, about 10-12 minutes. Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous; remove from heat. Cover and let stand until liquid is absorbed, about 5 minutes. Spoon couscous onto 4 serving plates and top with grilled vegetables. Season with salt & pepper to taste. Drizzle with flavored oil if desired. - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 2g Total Fat; (7% calories from fat); 9g Protein; 48g Carbohydrate; 1mg Cholesterol; 685mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *If garlic infused olive oil is not available, substitute 3 tbsp. olive oil combined with 2 cloves of minced garlic. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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