HOW TO COOK BABY EGGPLANT RECIPES

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ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME ...



Roasted Baby Potatoes with Eggplant Caviar and Creme ... image

Provided by Food Network

Categories     appetizer

Total Time 1 hours 55 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

1 Italian eggplant (about 1 pound)
Kosher salt and freshly ground black pepper 
8 cloves garlic, unpeeled 
6 tablespoons extra-virgin olive oil, plus more for oiling a baking sheet 
1/2 teaspoon smoked paprika 
8 baby red potatoes (about 12 ounces), halved 
1/2 lemon, zested, plus 2 tablespoons lemon juice 
3/4 cup loosely packed fresh parsley leaves 
1/4 cup loosely packed fresh mint leaves 
1 small shallot, finely chopped 
1 medium plum tomato, finely chopped 
3 tablespoons creme fraiche 
Black sesame seeds, for garnish 

Steps:

  • Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
  • Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
  • cut-side down on the prepared cooling rack for 30 minutes to release moisture.
  • Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
  • Increase the oven temperature to 425 degrees F.
  • Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
  • Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
  • To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

MOREISH AUBERGINE SALAD | JAMIE OLIVER RECIPES



Moreish aubergine salad | Jamie Oliver recipes image

Here, I’m transforming the humble aubergine into a vibrant salad, topped with a pesto-style dressing that’s full of sweet, sour, and salty flavours. What’s more, the oven does all the hard work for you – with just five minutes of love and care, you can dish up something that’s full of life and colour.

Total Time 55 minutes

Yield 2

Number Of Ingredients 9

2 aubergines (250g each)
1 bunch of mint (30g)
20 g skin-on almonds
1 lemon
1 tablespoon runny honey
extra virgin olive oil
8 mixed-colour olives (stone in)
40 g feta cheese
100 g bag of mixed salad

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Prick the aubergines and place directly on the bars of the oven. Roast for 50 minutes, or until beautifully soft, tender and juicy. Pick the baby mint leaves and put aside. Pick the rest of the leaves into a pestle and mortar, then add the almonds and roughly crush and pound together. Finely grate in the lemon zest, squeeze in the juice, and muddle in with the honey and 2 tablespoons of extra virgin olive oil. Squash and destone the olives, tear the flesh into the mix, and crumble in the feta. Mix it all together, then season to perfection with black pepper. Divide the salad and baby mint leaves between your plates. Slice the soft aubergines down the middle and place on top, then smother with the incredible, moreish pesto-style dressing. I like to attack the whole thing, chopping, tossing and mixing everything together as I tuck in. Delicious hot or cold.

Nutrition Facts : Calories 340 calories, FatContent 24.1 g fat, SaturatedFatContent 5.3 g saturated fat, ProteinContent 9 g protein, CarbohydrateContent 25.1 g carbohydrate, SugarContent 15.7 g sugar, SodiumContent 0.8 g salt, FiberContent 9.3 g fibre

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