EGGPLANT FRENCH RECIPES
OLD MISSISSIPPI EGGPLANT FRENCH FRIES RECIPE | HIDDEN ...
Old Mississippi Eggplant French Fries
Provided by Hidden Valley
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.
- In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and ½ teaspoon salt in wide shallow bowl.
- Heat oil in frying pan on high heat.
- Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.
- Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 0
FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT ...
Serves four people as a main course, or six to eight people as an accompaniment or starter. A Tian is a traditional ovenproof terracotta clay dish - usually oval - which is used extensively in the south of France. Many dishes are named after this dish in which they are cooked, and this is one of them. This wonderful dish with the essence of Summer from the S.W. of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an “Amuse Gueule” with aperitifs – the literal French translation is a snack to “amuse the mouth” for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably. The béchamel type sauce would be made with “Brousse” in France – strained Cottage cheese is a good alternative. A large Aubergine would be about 500g each.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F/230 C or Gas Mark 8.
- Lightly grease the Tian or an oven proof dish with olive oil.
- Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
- Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
- Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
- Now you can start to assemble the Tian – start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
- Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 – 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.
Nutrition Facts : Calories 373, FatContent 22.5, SaturatedFatContent 12.9, CholesterolContent 175.3, SodiumContent 702.3, CarbohydrateContent 29.3, FiberContent 10.2, SugarContent 13.9, ProteinContent 18.4
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