Harris - 15 Mostly Easy Aubergine Recipes

15 MOSTLY EASY AUBERGINE RECIPES By Elizabeth Harris All Rights Reserved 2015 Elizabeth Harris

Table of Contents Aubergine is the very English name for the vegetable known in the U.S.A., Canada and Australia as the "eggplant". It is related to both the tomato and the potato although it is species of nightshade. The plant has coarse leaves and white to light purple flowers with yellow stamens. The fruit is usually a deep purple color with a spiny stem. The texture of the white flesh is meaty and it contains many soft seeds. On being cut the flesh rapidly turns brown.

It is classified botanically as a berry and although edible it has a bitter taste because it is also related to the tobacco plant and contains nicotine. The bitterness can be drawn from it by liberally sprinkling the flesh with salt. The fruit can be large and egg shaped or thin and slender.. The larger Asian varieties can weigh up to a kilogram (2.25 pounds) although there is a wide variation in size and shape from the bulbous bigger fruit to the slender cucumber shaped kinds and smaller round varieties. The color can also be white or green instead of the normal deep purple. The color variation is usually in the smaller species of the plant.

Aubergine is cooked in Asia, where it is also known as brinjal, Europe, U.S.A. and Australia. It is most often fried, roasted or stewed but it can also be baked. The two most famous recipes are Ratatouille and Moussaka both of which are given here.

Aubergine and Tofu Stir-Fry Time 30 minutes Serves 4 Ingredients 1 cup long-grain white rice 1/2 cup hoisin sauce 3 tablespoons rice vinegar 1 teaspoon cornstarch 4 tablespoons canola oil 1 pound firm tofu--drained, patted dry, and cut into 1-inch cubes 1 small Aubergine (about 1 3/4 pounds), cut into 1/2-inch pieces 4 scallions, sliced, white and green parts separated 2 cloves garlic, chopped 1 red serrano or jalapeo chili, sliced salt 1/4 cup fresh basil leaves, torn Directions 1.Cook the rice according to the package directions. 2.Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. 2.Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. 3.Add the remaining 3 tablespoons of oil to the skillet. Add the Aubergine, scallion whites, garlic, chili, and teaspoon salt. Cook, tossing frequently, until the Aubergine is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes.

Serve with the rice and sprinkle with the basil.

Aubergine Parmesan Rollatini Time 70 minutes Serves 8 Ingredients 4 tablespoons olive oil 2 large aubergines (about 3 pounds total ), sliced lengthwise (about 16 slices total) salt and black pepper 1 1/2 cups marinara sauce 2 large eggs 1 15-ounce container ricotta 2 teaspoons dried oregano 2 cups grated mozzarella (8 ounces) 1/2 cup grated Parmesan (1 1/2 ounces) Directions 1.Heat oven to 450 F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the Aubergine slices in a single layer on the baking sheets and turn to coat in the oil; season with teaspoon salt and teaspoon pepper. 2.Bake the Aubergine, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. 3.Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread cup of the marinara sauce. 3.Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread cup of the marinara sauce.

In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and teaspoon each salt and pepper. 4.Place about 3 tablespoons of the ricotta mixture on one end of a slice of Aubergine, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining Aubergine slices and ricotta mixture. 5.Top the Aubergine rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan. 6.Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes.

Let cool for 5 minutes before serving.

Aubergine Pasta Salad Time 40 minutes Serves 4 Ingredients 3 tablespoons olive oil 2 celery stalks, sliced 1 Aubergine, cut into 1/2-inch pieces 1 pint grape tomatoes, halved 1/4 cup tomato paste 1/4 cup white wine vinegar salt and black pepper 1 tablespoon sugar 2 tablespoons capers 1/4 cup pine nuts, toasted (optional) 1 cup fresh flat-leaf parsley, chopped 1 pound dried penne Directions 1.Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook for 3 minutes. Stir in the Aubergine and tomatoes. 2.In a small bowl, combine the tomato paste, vinegar, cup water, 2 teaspoons salt, teaspoon pepper, and the sugar. 3.Cover and reduce heat to medium-low. 3.Cover and reduce heat to medium-low.

Cook, stirring occasionally, until the Aubergine is tender, 15 to 20 minutes. 4.Remove from heat and stir in the capers, pine nuts (if desired), and parsley. 5.Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the Aubergine mixture and serve. 2.In a large saucepan, combine the rice, teaspoon salt, and 2 cups water and bring to a boil. 3.Cover and simmer on low until the water is absorbed, about 15 minutes. 3.Cover and simmer on low until the water is absorbed, about 15 minutes.

Remove from heat and let sit 5 minutes. Fluff with a fork and set aside. 4.Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 teaspoons salt, and cup water. Toss with the aubergines and cauliflower. 5.Transfer to a roasting pan in a single layer. 6.Remove the vegetables from oven and toss with the bean sprouts and basil. 6.Remove the vegetables from oven and toss with the bean sprouts and basil.

Place 1 cup of rice on each of 4 plates and top with some of the vegetables.

Curried Aubergine With Tomatoes and Basil Time 25 minutes Serves 4 Ingredients 1 cup white basmati rice salt and black pepper 1 tablespoon olive oil 1 onion, chopped 2 pints cherry tomatoes, halved 1 Aubergine (about 1 pound), cut into 1/2-inch pieces 1 1/2 teaspoons curry powder 1 15.5-ounce can chickpeas, rinsed 1/2 cup fresh basil 1/4 cup plain low-fat yogurt (preferably Greek), optional Directions 1.In a medium saucepan with a tight-fitting lid, combine the rice, 1 cups water, and teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. 2.Meanwhile, heat the oil in a saucepan over medium-high heat.

Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. 3.Stir in the tomatoes, Aubergine, curry powder, 1 teaspoon salt, and teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes. 4.Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until Aubergine is tender, 12 to 15 minutes. 6.Remove the vegetables from heat and stir in the basil. 6.Remove the vegetables from heat and stir in the basil.

Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

Aubergine Lasagna With Herbed Ricotta and Asiago Time 40 minutes Serves 4 Ingredients 1/2 pound plum tomatoes, halved and seeded 1 clove garlic 4 tablespoons olive oil salt and black pepper 2 aubergines (about 3 pounds), sliced lengthwise 1/4 inch thick 1 cup ricotta 1 large egg 1/2 cup fresh basil, chopped 1/4 cup grated Asiago or Parmesan (1 ounce) 4 cups mixed greens Directions 1.Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and teaspoon each salt and pepper. 2.In 2 batches, arrange the Aubergine slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with teaspoon salt and teaspoon pepper. 3.Meanwhile, in a small bowl, combine the ricotta, egg, basil, and teaspoon each salt and pepper. 4.Spread half the tomato sauce in the bottom of an 8-inch square baking dish. 4.Spread half the tomato sauce in the bottom of an 8-inch square baking dish.Next page