Eggplant recipes you need to get your hands on!
published on 20 July, 2019 at 10:27
1. Vegetables au gratin
INGREDIENTS
1 zucchini
2 tomatoes
1 eggplant
2 bell peppers
1 zucchini
2 tomatoes
1 eggplant
2 bell peppers
4 tbsp breadcrumbs
salt
pepper
garlic
parsley
basil
2 tsp olive oil
salt
pepper
garlic
parsley
basil
2 tsp olive oil
METHOD
1. Wash, dry off and slice the vegetables.
2. Season the breadcrumbs with olive oil, parsley, basil, garlic, and salt.
3. Sprinkle the breadcrumbs over the sliced vegetables, add some olive oil and bake at 180°C for 35 minutes.
4. Serve warm; they are great cold too!
1. Wash, dry off and slice the vegetables.
2. Season the breadcrumbs with olive oil, parsley, basil, garlic, and salt.
3. Sprinkle the breadcrumbs over the sliced vegetables, add some olive oil and bake at 180°C for 35 minutes.
4. Serve warm; they are great cold too!
2. Eggplant shoes
INGREDIENTS
• 2 eggplants
• Parmesan
• 30g breadcrumbs
• Oil
• Basil
• Oregano
• Cherry tomatoes
METHOD
• 2 eggplants
• Parmesan
• 30g breadcrumbs
• Oil
• Basil
• Oregano
• Cherry tomatoes
METHOD
- Place the eggplants on the baking tray. Cut the top of the skin simulating the inside of a shoe and save for later.
- Bake the eggplants for 20 minutes at 180ºC (350ºF).
- Empty the eggplant filling from the already cut part. Cut the
flesh into pieces, add bread crumbs, parmesan, oregano and oil. - Make several holes in the sides of the eggplants.
- Cut the skin into thin strips, and put it through the holes simulating
ballet shoe laces. - Fill the eggplants with the eggplant mixture and bake for another 15 minutes at 180ºC (350ºF).
- Decorate with a tomato cut in the shape of rose and fresh basil.
3. Eggplant fan
INGREDIENTS
Eggplants
Minced beef
Onion
Parsley
Salt
Mozzarella
Tomato sause
METHOD
Eggplants
Minced beef
Onion
Parsley
Salt
Mozzarella
Tomato sause
METHOD
- In a bowl mix together minced beef, choped onion, parsley and salt.
- Cut eggplants in half then on top side make cuts but not to the end, on the down side also make cuts but at an angle.
- Make a roung of eggplant and fix it with toothpicks.
- Add the beaf mix in the middle of eggplant and sprinkle it with shredded mozzarella.
- Transfer eggplants on the baking tray, fill it up with tomatoe sause.
- Bake at 180 'C 30 MINUTES
4. Eggplant Parmesan bites
INGREDIENTS
eggplants
tomato puree
salt
cheese
Parmesan cheese
basil
METHOD
1. Slice the eggplant (not to thin).
2. Place in a muffin mold, spread some tomato puree over it and continue alternating the two until you’ve almost reached the top of the mold.
3. Top with lots of grated Parmesan cheese a basil leaf.
4. Bake at 180°C for 20 minutes.
eggplants
tomato puree
salt
cheese
Parmesan cheese
basil
METHOD
1. Slice the eggplant (not to thin).
2. Place in a muffin mold, spread some tomato puree over it and continue alternating the two until you’ve almost reached the top of the mold.
3. Top with lots of grated Parmesan cheese a basil leaf.
4. Bake at 180°C for 20 minutes.
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