Season Eggplant Recipes. Fine Dishes With Strong Flavor
Eggplants give any dish a prominent, unique taste and are very popular in Italian, but also Eastern-European and Oriental cuisine. Here are three season eggplant recipes to enjoy this time of the year.
Hummus with baked eggplant
Ingredients:
- eggplant – 1 piece
- 1 can of chickpea
- tahini – 2 tablespoons
- lemon – 1 piece
- garlic – 2 cloves
- olive oil – 1 tbsp
- salt
- whitepepper – ¼ teaspoon
- cummin – ¼ tsp
- tomato – 1 piece
Instructions:
Bake the whole eggplant until it softens, peel it and leave it out for the water inside it to drip. Pour the entire content of the chickpea can (the water too) in the blender, adding the eggplant, tahini, lemon juice, garlic, cummin, salt and pepper. Mix everything into a fine paste. Move the hummus into a bowl and decorate it with tomato cubes (without seeds).
Season eggplant recipes. Fan
Ingredients:
- 5 eggplants
- 7 tomatoes
- 100 gr mozzarella
- 100 ml tomato juice
- salt, pepper
- oregano/basil
- green parsley for serving
Homemade tomato juice:
- 2 tomatoes
- 2 basil leaves
- a pinch of salt
- 3-4 garlic cloves (optional)
- salt, pepper
Instructions:
Wash the tomatoes and eggplants. Cut the eggplants lengthwise, leaving the stem, to form a fan, and put tomato slices in-between, placing them in a right size tray. Sprinkle them with some oil, salt, pepper and oregano/basil. Cover the tray with parchment paper and put it in the oven for 15 minutes.
Make the tomato juice in the meantime. Dice the two tomatoes. Preheat a pan with a bit of oil and a garlic clove (peel on) smashed with the knife. Add the tomato cubes with a bit of water and let them boil, add salt, pepper and minced fresh basil.
Take out the eggplant fans from the oven, pour the tomato juice and put them back for another 10 min. Just a few minutes before taking them out sprinkle the grated mozzarella. Add minced green parsley before serving.
Season eggplant recipes. With mozzarella and parmesan
Ingredients:
- 2 large eggplants
- 1 kg of tomatoes
- 3-4 garlic cloves
- a bunch of fresh basil leaves
- 250 gr mozzarella
- 150 gr grated parmesan
- salt
- olive oil
- freshly ground pepper
Instructions:
Cut the eggplants in 1.5 cm slices, salt them and leave them for about 20 minutes to dehydrate.
Pour hot water over the tomatoes to peel them more easily and mince them.
Cook the whole garlic cloves in a bit of virgin olive oil in a pan just until they turn golden, then add the tomatoes, salt and pepper and cover the pan to let the sauce cook at medium heat for about 15 min.
Remove the excess of water from the eggplants with some napkins. Oil them and fry them in a pan. Then in a Pyrex tray lay part of the eggplant slices (one layer), half the tomato juice, half the mozzarella, diced, some parmesan and basil. Do the same with the other half of your ingredients, then sprinkle some olive oil and put in the oven (preheated at 200 degrees Celsius) for 20 – 25 minutes, until the top layer is golden to brownish.
Credits: culinar.ro, gustos.ro
