REFRIGERATE EGGPLANT RECIPES

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EGGPLANT BIRYANI RECIPE | BON APPÉTIT



Eggplant Biryani Recipe | Bon Appétit image

There's no denying this vegetarian biryani studded with silky eggplant is a labor of love. There's also no denying the end result is completely and totally worth it.

Provided by Asha Loupy

Total Time 6–8 servings

Number Of Ingredients 28

¾ cup plain whole-milk yogurt
2 tsp. ground turmeric
Freshly ground black pepper
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
4 medium Chinese or Japanese eggplants, halved lengthwise, sliced crosswise on a diagonal 2" thick, or 1–2 medium globe eggplants, cut into 1½" pieces (about 2 lb. total)
1½ tsp. coriander seeds
2 blades of mace, finely ground, or ¼ tsp. ground mace (optional)
2 tsp. cumin seeds, divided
2 tsp. Kashmiri chile powder
½ tsp. ground cinnamon
¼ tsp. freshly ground nutmeg
1 cup canola or vegetable oil
3 large white or yellow onions, 2 thinly sliced, 1 finely chopped
½ tsp. fennel seeds
1 1" piece ginger, peeled, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. double-concentrated tomato paste
1 14-oz. can crushed tomatoes
2 cups basmati rice
4 green cardamom pods, lightly crushed
6 whole cloves
2 bay leaves
2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
Large pinch of saffron threads (optional)
1 serrano chile, halved, thinly sliced, divided
¾ cup chopped cilantro leaves with tender stems, divided, plus more for serving
Plain whole-milk yogurt and lemon wedges (for serving)
A spice mill or mortar and pestle

Steps:

  • Whisk together yogurt, turmeric, a few grinds of pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl. Add eggplant and toss with your hands until well coated. Let sit at room temperature 30 minutes.
  • Meanwhile, grind coriander seeds, mace blades (if using), and 1½ tsp. cumin seeds in spice mill or with mortar and pestle to a fine powder. Transfer to a small bowl and mix in chile powder, cinnamon, and nutmeg (if you’re using ground mace, add it here).
  • Heat oil in a large (6–7-qt.) Dutch oven or other heavy pot over medium-high. Stir in half of sliced onions and cook, stirring occasionally, until deep golden brown, 9–12 minutes. (Keep an eye on the onions during the last few minutes, as they will darken quickly.) Using a slotted spoon, transfer onions to a paper-towel-lined plate to drain. Repeat process with remaining sliced onions; set onions aside.
  • Reduce heat to medium and add fennel seeds and remaining ½ tsp. cumin seeds to pot. Cook until seeds start to sputter and turn a shade darker, 30–60 seconds. Add chopped onion and ginger and cook, stirring occasionally, until onion is translucent and starting to turn golden, 7–9 minutes. Add garlic and tomato paste and cook, stirring, until tomato paste is brick red and garlic is fragrant, about 2 minutes. Add spice mixture; cook, stirring constantly, until very fragrant, about 1 minute.
  • Add eggplant along with any marinade to pot. Cook, stirring constantly, 3 minutes. Using a wooden spoon, stir in crushed tomatoes, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water, scraping up any browned bits stuck to the bottom of pot. Reduce heat to low, cover pot, and cook, stirring occasionally, until eggplant is cooked through and easily pierced with a fork, 30–45 minutes.
  • Uncover pot, increase heat to medium-low, and cook until sauce is reduced by a third and clings to eggplant (you don’t want the masala to be too wet or it will result in soggy rice), 8–10 minutes. Taste and season with more salt if needed. Remove from heat and cover pot to keep eggplant masala warm.
  • While the eggplant is cooking, place rice in a medium bowl and rinse in several changes of cold water, swishing rice with your fingers, until water runs almost clear. Fill bowl with cold water to cover rice by 2" and let soak at room temperature 30 minutes; drain.
  • Bring a large pot of water to a boil. Add cardamom, cloves, bay leaves, and salt; boil 2 minutes to infuse. Stir in rice and cook until barely al dente, about 4 minutes. Drain and set aside. Pick out and discard the whole spices if desired.
  • Place a rack in middle of oven; preheat to 400°. Place saffron (if using) in a small bowl and cover with 2 Tbsp. hot water. Let sit at least 15 minutes.
  • Transfer half of eggplant masala to a medium bowl and set aside. Spread remaining eggplant masala in an even layer in its pot. Top with half of rice (do not pack it down; you want to give the rice space to cook fully and become fluffy). Top with half of chile, half of cilantro, and half of reserved fried onions. Layer with reserved eggplant masala, then with remaining rice. Drizzle with saffron water (including saffron threads); scatter remaining chile, cilantro, and fried onions over top.
  • Cover pot with a tight-fitting lid and bake 25 minutes. Let biryani sit, still covered (do not peek!), 15 minutes.
  • Mound biryani on a platter or serve straight from pot. Top with lots of chopped cilantro; serve with yogurt and lemon wedges.

OVERNIGHT MARINATED EGGPLANT - THE KIDNEY DIETITIAN
Nov 05, 2020 · Slice into 1/4-inch slices. Arrange eggplants in a single layer on baking sheet (you will probably need 2-3 sheets). Drizzle with olive oil and sprinkle with a tiny bit of salt. Bake eggplant at 450'F for 20-30 minutes. Or, until soft. In a large bowl, whisk remaining ingredients together. Toss marinade with eggplant. Let refrigerate overnight.
From thekidneydietitian.org
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HOW TO BREAD, FRY AND FREEZE EGGPLANT - TREEHUGGER
Oct 19, 2011 · Place the breaded slices of eggplant into the refrigerator for at least an hour to help set the bread crumbs before frying. I find that when I bread and fry immediately, I lose some of the ...
From treehugger.com
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HOW TO STORE EGGPLANT? | DETAILED GUIDE - BEEZZLY
Jan 19, 2020 · Drying lasts 2-3 weeks. After it, store eggplant in a linen bag or in a sealed jar. Store in a chilled moistless spot. To speed up the process, the eggplants can be dried in a rotisserie or an electric dryer. It will take 5-6 hours for thin slices to dehydrate at a temperature of 50-60 ° t. beezzly.
From beezzly.com
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ITALIAN-STYLE PICKLED EGGPLANT RECIPE | HGTV
May 06, 2020 · Place the colander on top of a large bowl, then place a sheet of wax paper over the eggplant. Set a couple of large cans on top of the wax paper. Let the eggplant sit in the refrigerator for at least six hours, but overnight is better (Image 3) to make sure all of the moisture is removed from the eggplant.
From hgtv.com
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BAKED EGGPLANT (EASY CRISPY OVEN-BAKED VERSION) | KITCHN
Aug 09, 2021 · Storage: Refrigerate the baked eggplant slices in an airtight container for up to 5 days. To reheat, place the slices on a baking sheet and bake at 350°F for 10 minutes. To reheat, place the slices on a baking sheet and bake at 350°F for 10 minutes.
From thekitchn.com
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PICKLED EGGPLANT RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
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MARINATED EGGPLANT RECIPE | EPICURIOUS
Dec 21, 2008 · Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can ...
From epicurious.com
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HOW TO MAKE FRIED EGGPLANT | TASTE OF HOME
Nov 06, 2019 · Place the slices in a colander and sprinkle both sides generously with salt. Allow them to sit for 45 minutes to an hour, until you see big drops of water on the surface of the slices. Rinse the eggplant slices under cold, running water, gently rubbing the surface with your fingers to remove any excess salt.
From tasteofhome.com
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OVERNIGHT MARINATED EGGPLANT - THE KIDNEY DIETITIAN
Slice into 1/4-inch slices. Arrange eggplants in a single layer on baking sheet (you will probably need 2-3 sheets). Drizzle with olive oil and sprinkle with a tiny bit of salt. Bake eggplant at 450'F for 20-30 minutes. Or, until soft. In a large bowl, whisk remaining ingredients together. Toss marinade with eggplant. Let refrigerate overnight.
From thekidneydietitian.org
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14 QUICK AND EASY WAYS TO PRESERVE EGGPLANT * THE ...
Slice the eggplant into 1/4? slices. Lightly salt to remove bitterness. Blanch in boiling water for 5 minutes, then chill in an ice bath. ( freezing eggplant without blanching is not recommended, as it can get tough .) Lay slices on a cookie sheet in a single layer. Flash freeze for 4-6 hours, and then place in ziploc bags.
From thehomesteadinghippy.com
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MARINATED EGGPLANT IN OIL RECIPE | ITALIAN RECIPES | PBS FOOD
Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste. Cover jars completely with olive oil, making sure the eggplant is submerged. Cap and refrigerate for ...
From pbs.org
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MARINATED EGGPLANT RECIPE | EPICURIOUS
Dec 21, 2008 · Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can ...
From epicurious.com
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EGGPLANT RECIPES | ALLRECIPES
Eggplant parmesan, baked eggplant, and more than 460 trusted eggplant recipes, including easy and healthy options. 4457677.jpg. Eggplant Parmesan. Eggplant and Ground Beef Lasagna. Eggplant Lasagna. A white plate on a red background with a serving of eggplant curry. Eggplant Side Dishes. 430484.jpg.
From allrecipes.com
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HOW TO MAKE FRIED EGGPLANT | TASTE OF HOME
Nov 06, 2019 · Place the slices in a colander and sprinkle both sides generously with salt. Allow them to sit for 45 minutes to an hour, until you see big drops of water on the surface of the slices. Rinse the eggplant slices under cold, running water, gently rubbing the surface with your fingers to remove any excess salt.
From tasteofhome.com
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THE BEST PLACE TO STORE EGGPLANT IS NOT IN THE REFRIGERATOR
Aug 12, 2015 · The best place to store eggplant is not in the refrigerator, but at room temperature, where it’s likely to last longer. Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay.
From thekitchn.com
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EGGPLANT | RECIPES WIKI | FANDOM
aubergine berenjena brinjal garden egg egg apple patlican melongene melanzane Guinea squash Eggplant is a member of the nightshade family and is native to India. It is an annual plant growing 0.4-1.5 m tall, often spiny, with large, coarsely lobed leaves 10–20 cm long and 5–10 cm broad. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is a fleshy ...
From recipes.fandom.com
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EGGPLANT CASSEROLE - THE SEASONED MOM
Jun 23, 2020 · Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well. In a bowl, combine cracker crumbs, melted butter and grated cheddar cheese. Set aside. Meanwhile, heat olive oil in a skillet over medium-high heat. Add the celery, onion and garlic to the skillet and sauté until tender, about 5-7 minutes.
From theseasonedmom.com
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SIMPLE STUFFED MAKDOUS RECIPE (CURED EGGPLANT) - ALPHAFOODIE
Apr 23, 2020 · The Steps. Start by cooking the eggplants. Boil enough water in a large saucepan and then add the eggplants. Boil for 5-10 minutes until the eggplants are softened. Once they have softened, turn off the heat and let them rest in the water for 10-15 minutes. Then drain them. Cut the tops of the eggplants.
From alphafoodie.com
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PICKLED EGGPLANT RECIPE - CHOWHOUND
Keep the pickled eggplant refrigerated in an airtight container. The olive oil will solidify, so just before serving, remove the pickle from the fridge at least 30 minutes before you plan to serve it, or until the oil liquefies. We featured this recipe in our Christmas Day Feast, Italian Style photo gallery.
From chowhound.com
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THE BEST WAY TO STORE EGGPLANT | LAURIE CONSTANTINO
I came across this article while looking for eggplant recipes. I have found storing eggplant in a wine storage unit is perfect. The usual temperature setting for a wine fridge is 54 degrees. I wrap the eggplant in paper towels and store right next to the wine!
From laurieconstantino.com
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EASY FRIED EGGPLANT | RECIPE | FRIED EGGPLANT RECIPES ...
Apr 30, 2014 - An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
From pinterest.com
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