Best Eggplant Schnitzel And Roasted Peppers Recipes

Roasted Pepper and Eggplant Marinara image

Provided by Rachael Ray : Food Network

Time 2h25m

Yield 4 servings

Number Of Ingredients 14

2 large red bell peppers
1 large Fresno chile pepper or Holland chile pepper
1 large head garlic
Sprig fresh rosemary, leaves picked and finely chopped
1 medium-large firm eggplant
Extra-virgin olive oil, for brushing eggplant
Salt and freshly ground black pepper
2 cups chicken stock
1 (28-ounce) can Italian tomatoes
2 fresh basil leaves, torn
Sprig fresh oregano, leaves picked and finely chopped
1 pound long fusilli pasta
Grated Pecorino cheese
Fresh flat-leaf parsley, leaves picked and chopped

Steps:

Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
Preheat the oven to 425 degrees F.
Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
Simmer sauce to combine flavors then cool and store for make-ahead meal.
Reheat over medium heat.
Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.

Roasted Peppers, Onion, and Eggplant image

Yield Makes 6 servings

Number Of Ingredients 5

3 large red bell peppers
3 small Italian eggplants (1 lb total), halved lengthwise
2 1/2 tablespoons extra-virgin olive oil
1 large sweet onion, halved through root end and cut into 1/2-inch wedges
Sea salt

Steps:

Preheat oven to 400°F.
Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.