Best Berinzila Eggplant And Ham Recipes
EGGPLANT CASSEROLE WITH HAM AND SHRIMP
This is a family heirloom recipe passed down from my grandmother to my mother. She recently passed it down to me from her "mental recipe file". I thought it was time to write it down and share with others. I received several ecstatic "thank you" emails from my siblings. All thought this recipe was gone forever.
Provided by creme brulette
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
- Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
- Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
- Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).
Nutrition Facts : Calories 327.5, Fat 9.1, SaturatedFat 1.7, Cholesterol 127.2, Sodium 1492.1, Carbohydrate 35.8, Fiber 8.1, Sugar 7.4, Protein 26.5
EASY EGGPLANT, MOZZARELLA & HAM WRAPS
This is a delicious recipe I found years ago in a local paper. I have served it as an appetizer and as a light supper. The recipe didn't specify amounts so I have always eyeballed and have never been disappointed.
Provided by Lucky in Bayview
Categories Low Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450.
- Sprinkle eggplant slices with kosher salt and allow to sweat for about 10 minutes.
- Pat slices with a paper towel to remove as much moisture as possible.
- Grill eggplant until pliable.
- Remove eggplant from grill and allow to cool slightly.
- Top each slice of eggplant with a slice of ham and a slice of mozzarella.
- Roll up and secure with a toothpick.
- Arrange rolls in a baking dish coated with cooking spray.
- Top with chopped tomatoes and parmesan cheese.
- Bake until bubbly.
PORK AND EGGPLANT IN HOT GARLIC SAUCE
Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.
Provided by Sheynath
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
- Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
- Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
- Add eggplant back to pan, stir to combine pork and eggplant.
- Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
- Plate the eggplant and sprinkle with garnishes.
Nutrition Facts : Calories 392.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 66.9, Sodium 401.5, Carbohydrate 20.2, Fiber 9.7, Sugar 8.9, Protein 28.2
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