How To make Baked Eggplant Appetizer
1 lg Eggplant
Olive oil 1 lg Onion; peeled & quartered
3 Garlic cloves; unpeeled
1 Red bell pepper
-- halved and seeded 1 ts Oregano; chopped
2 ts Lemon juice
1 tb Olive oil
1/8 ts Each salt and pepper
4 oz Feta cheese; crumbled
2 tb Parsley; chopped
Pita bread or crackers Preheat oven to 350 F. Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side down on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender. Cool eggplant; scoop out flesh and place in a food processor or wooden bowl. Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mix in 3 oz. of the feta cheese. Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center. Serve with pita bread or crackers. Yield: 6 to 8 servings. From 1994 Shepherd's Garden Seeds Catalog, pg. 19. Posted by Cathy Harned.
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EASY BRAISED EGGPLANT RICE BOWL RECIPE #recipe #eggplant #chinesefood #cooking #ricebowl #vegetables
Simple Eggplant Parmigiana Without Breadcrumbs
This Sicilian style eggplant parmigiana recipe is quite simple but super delicious. The ingredients used are fresh eggplants, mozzarella cheese, Parmigiano Reggiano, basil, marinara sauce, and olive oil. There are no breadcrumbs, eggs, or flour in this recipe, leaving the eggplant as the predominant flavor. This is also a keto and gluten free eggplant parmesan recipe. I show you how to both pan-fry the eggplant and how to roast it. Either way gives great results. This is the first episode of the eggplant parm series. The other episodes will have a Neapolitan style with flour and egg batter, and an Italian-American style with breadcrumbs. I hope you enjoy this recipe!
Marinara Sauce:
Ingredients:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Parmigiano
Reggiano
▪1 pound block mozzarella
▪bunch basil leaves
▪olive oil for frying and
roasting
▪salt/pepper to taste
Instructions:
1. Cut eggplant into 1/2disks, layout on a baking tray, and salt aggressively.
2. After 90 minutes wash the salt off or remove with wet paper towels. Dry eggplant well after removing salt.
3. Fry eggplant in olive oil (about 1/4 deep) until crisp on both sides. About 3-5 minutes per side. Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
4. Blot eggplants of excess oil and begin assembling parmigiana.
5. Place a thick layer of marinara sauce in a baking dish then add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
6. Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
7. Let eggplant parm rest for 30 minutes before serving. Enjoy!
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INSTAGRAM:
#eggplantparmesan
Stuffed Eggplant: a veggie-packed dinner idea
Get the Recipe:
⭐️ It is a modern healthy recipe you can make for an easy dinner with your family and friends. It's without meat and suitable for vegetarians and vegans.
⭐️ Ingredients
FOR ROASTING THE EGGPLANT
2 medium globe eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
⅓ teaspoon thyme fresh or dry
FOR STUFFING #1
1 cup mozzarella shredded or grated
3 cups cherry tomatoes cut in quarters
½ tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon black pepper
15 fresh basil leaves
8 tablespoons vegan basil pesto
1 tablespoon toasted pine nuts optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
I don't fry eggplants anymore! Vegetarian eggplant recipe | Eggplant Italian style - in the oven
Hello my friends! This is a easy and very delicious eggplant recipe. Please, try and let me know in a comment how did you and your family like it!
Ingredients:
1 large eggplant
1 tomato
100 g mozzarella
1 egg + 1 tbsp water
3/4 cup plain bread crumbs
1 tsp salt
1 tsp dry parsley
1/2 tsp crushed red pepper
1 tsp dry basil
3/4 cup all purpose flour
tomato sauce
fresh parsley
oregano
Bake 25 min | 390F
Bake 10 min | 390F
#eggplant #eggplantrecipe #aubergine
Hope you try it!
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Most Delicious Eggplant Appetizer! ~Tasty & Quick Recipes
Hello Everybody! Today we will be sharing a delicious eggplant appetizer recipe! Enjoy!
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Delicious BAKED EGGPLANT appetizer with just three ingredients.
This super tasty eggplant appetizer or snack is so easy and quick to make with just three ingredients. It will be eaten instantly, the whole family will love it. Serve it to your guests they will love it too.
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RECIPE:
1 eggplant
1 large tomato or 1,5 medium
150g grated cheese
1 tsp garlic granules or 3 crushed garlic cloves
Pinch of salt
Enjoy! ♥
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