EGGPLANT BAKE RECIPES

Name: How To Cook Eggplant
Prep time: 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 1 large eggplant; 1 tbsp. olive oil; Kosher salt; Freshly ground black pepper; 1 large eggplant; 2/3 c. all-purpose flour; 2 large eggs, lightly beaten with 1 tbsp water; 1 c. Panko bread crumbs; Kosher salt; Freshly ground black pepper; Vegetable oil, for frying

HOW TO COOK EGGPLANT - EASY RECIPES TO BAKE, ROAST & FRY ...

How To Cook Eggplant - Easy Recipes to Bake, Roast & Fry ... image

Everything you need to know about cooking eggplant from Delish.com.

Provided by Lena Abraham

Categories vegetarian side dish

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 3

Number Of Ingredients 11

Ingredients

1 large eggplant
1 tbsp. olive oil
Kosher salt
Freshly ground black pepper
1 large eggplant
2/3 c. all-purpose flour
2 large eggs, lightly beaten with 1 tbsp water
1 c. Panko bread crumbs
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying

Steps:

GRILLED EGGPLANT
ROASTED EGGPLANT
FRIED EGGPLANT

CHICKEN, EGGPLANT AND CAPSICUM BAKE WITH CAULIFLOWE…

Chicken, eggplant and capsicum bake with cauliflowe… image

1 Preheat oven to 160°C. Slice chicken fillets horizontally through the centre to make 4 thin fillets. Set a large, non-stick frying pan over a high heat and spray with oil. Add chicken to pan and c....

Provided by Chrissy Freer

Total Time 40 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 12

Ingredients

500g chicken breast fillets
spray oil
1 portion reserved tomato and eggplant sauce (from Day 2 recipe, see tips)
¼ teaspoon dried chilli flakes
1 teaspoon red wine vinegar
80g roasted red capsicum, drained, sliced
2 medium-sized (250g) desiree potatoes, peeled, chopped
1 medium-sized head cauliflower, trimmed, cut in florets
2 tablespoons skim milk
2 tablespoons flat-leaf parsley, to garnish
2 cups steamed green beans, to serve
...

Steps:

1 Preheat oven to 160°C. Slice chicken fillets horizontally through the centre to make 4 thin fillets. Set a large, non-stick frying pan over a high heat and spray with oil. Add chicken to pan and cook for 2 minutes per side or until golden. Transfer chicken to a large baking dish.
2 Place reserved Tomato and eggplant sauce, chilli flakes, vinegar and capsicum in a large bowl. Stir to combine. Spoon tomato mixture evenly over cooked chicken in dish. Place dish in oven to bake for 20 minutes or until tomato mixture thickens and chicken is cooked through.
3 Meanwhile, place potatoes and cauliflower in a large saucepan of cold water. Bring to boil then reduce heat and simmer for 15 minutes or until vegetables are tender. Drain vegetables well and return to saucepan. Add trim milk to pan and mash until smooth.
4 Halve chicken fillets crossways. Divide chicken and cauliflower mash among serving plates. Spoon tomato mixture over chicken and scatter with parsley.
5 Serve with cauliflower mash with green beans.

Nutrition Facts : ServingSize 4 serves, Calories 333 calories, FatContent 8 g, CarbohydrateContent 25 g

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