Best Blackened Sweet Eggplant Aubergine Recipes

Blackened Sweet Aubergine image

Provided by Jamie Oliver

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

4 firm aubergines (eggplants)
Pinch ground cumin
1 clove garlic, pounded to a paste
Extra virgin olive oil
2 or 3 lemons, juiced, or to taste
Salt and freshly ground black pepper
Handful chopped cilantro, basil or parsley, optional

Steps:

Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it's great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.;

Chinese Eggplants (Aubergine) With Black Bean Sauce image

Provided by Nado2003

Categories Asian

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
4 tablespoons gingerroot (peeled and minced)
2 garlic cloves (minced)
3 green onions (separate whites and green, and slice thinly)
salt and pepper (to taste)
2 tablespoons fermented black beans (these are not black beans, they're fermented soy beans available at Asian markets)
1 small onion (chopped)
2 tablespoons oyster sauce
1 tablespoon rice vinegar, seasoned (or regular vinegar with 1/2 teaspoon of sugar)
2 small Japanese eggplants (cut 1/2-inch thick on the bias)
1/2 teaspoon red pepper flakes (optional)
soy sauce (to taste)

Steps:

Heat saucepan on medium high. Add oil, hot but not smoky.
Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
Add chopped onion, cook to soften 2 minutes.
Add oyster sauce and rice vinegar, mix well.
Add eggplants and mix well.
Add red pepper flakes, if using.
Cook until eggplants and onion are well done.
Taste and add soy sauce, if needed.
Garnish with green part of onions.
Serve with sauce over white rice.

Eggplant (Aubergine) and Sweet Peppers image

Provided by Mysterygirl

Categories Weeknight

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

olive oil or salad oil
1 garlic clove, sliced
3 large red peppers
3 large green peppers
1 medium eggplant
1 egg
1 tablespoon milk
1 cup breadcrumbs
1 (16 ounce) package mozzarella cheese
2 tablespoons thinly sliced sun-dried tomatoes

Steps:

Preheat oven to 450 Degrees.
In 1-Qt saucepan over low heat, add olive oil or salad oil.
Cook garlic until browned, discard garlic.
Cut each pepper lenghtwise in half, Remove seeds and stems.
Brush pepper halves on all sides with oil mixture.
Arrange pepper halves in a large open roasting pan.
Roast pepper 25-30 minutes until skin puckers and peppers are tender, turning occasionally.
Allow peppers to cool slightly.
Remove skin from peppers, discard skin.
Meanwhile, while peppers are roasting, slice eggplants crosswise into 1/2-inch thick slices.
In pie plate, mix egg and milk.
Place bread crumbs on waxed paper.
Brush 151/2 x 101/2 jelly roll pan with 3 tbsp olive oil.
Dip eggplant slices in egg mixture, then coat with bread crumbs.
Place eggplant slices in pan, arranging them so they fit in one layer.
Pre-heat broiler.
About 7-9 inches from sourceof heat at with oven control set at 450 degrees.
Broil eggplant about 10-15 minutes until tender and lightly browned on both sides, turning slices once.
Turn oven control to 350 degrees.
Slice mozzarella cheese.
Arrange pepper halves, eggplant slices and mozarrella cheese in 12 x 8 casserole or baking dish.
Cover casserole and bake for 20-25 minutes until mixture is hot and cheese melts.
Sprinkle with sun-dried tomato slices.

Nutrition Facts : Calories 375, Fat 19.4, SaturatedFat 10.6, Cholesterol 95.3, Sodium 647.8, Carbohydrate 29.5, Fiber 7.1, Sugar 9.9, Protein 22.9

Minty Sweet and Sour Eggplant (Aubergine) image

Provided by Chef Kate

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs eggplants
6 -8 tablespoons peanut oil or 6 -8 tablespoons canola oil
1 -2 teaspoon kosher salt
fresh ground pepper
1 teaspoon cumin seed
3 tablespoons lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon mint, fresh, very finely minced

Steps:

Preheat the broiler and position the rack on the top level.
Line a baking sheet with foil and brush the foil with oil.
If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
Broil until lightly browned.
Turn and repeat.
If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
Turn off broiler and pre-heat oven to 350°F.
Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
As a canape or a side, the eggplant can be served hot or at room temperature.