Best Golden Eggplant Aubergine Rounds Recipes
EGGPLANT (AUBERGINE) ROLL-UPS
These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.
Provided by Mrs B
Categories Lunch/Snacks
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
- Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
- Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
- Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
- Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
- When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.
Nutrition Facts : Calories 517.4, Fat 30, SaturatedFat 4.2, Sodium 427.6, Carbohydrate 54, Fiber 16.4, Sugar 7.3, Protein 14.9
CRISPY OVEN-FRIED EGGPLANT
We love fried eggplant in the summer when they are in season. This recipe comes from a "Southern Living" cookbook
Provided by Luby Luby Luby
Categories Vegetable
Time 1h39m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle both sides of eggplant rounds evenly with salt.
- Place on layers of paper towels and let stand for 30 minutes.
- Rinse and pat dry.
- Soak eggplant in buttermilk about 30 minutes.
- Combie flour and next 4 ingredients.
- Drain eggplant slices and dredge in flour mixture.
- Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
- Heat to 375 degrees.
- Fry eggplant 3 minutes or until golden brown.
Nutrition Facts : Calories 142.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.6, Sodium 952.6, Carbohydrate 29.5, Fiber 6.3, Sugar 5.6, Protein 5.3
CRISPY EGGPLANT (AUBERGINE) FINGERS
Make and share this Crispy Eggplant (Aubergine) Fingers recipe from Food.com.
Provided by Just Cher
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel eggplant, cut into finger-size strips.
- Combine next 5 ingredients, stir well.
- Roll eggplant strips in breadcrumb mixture, dip in egg mixture, and roll again in breadcrumbs.
- Fry in hot oil 375 degrees until golden brown.
- Drain on paper towels.
- Serve with your favorite warm marinara sauce.
Nutrition Facts : Calories 124.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 76.2, Sodium 541, Carbohydrate 14.9, Fiber 3.8, Sugar 3.1, Protein 7.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
