Best Hopvines Marinated Roasted Eggplant Aubergine Recipes
ITALIAN MARINATED EGGPLANT (AUBERGINE)
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
Provided by ChefRed
Categories European
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant.
- Cut the eggplants into thin long strips, like french fries.
- Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
- Squeeze as much water as you can from eggplant.
- Place water and vinegar to boil.
- Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
- Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
- Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
HOPVINE'S MARINATED ROASTED EGGPLANT (AUBERGINE)
At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
- Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
- Combine remaining ingredients in a plastic airtight container.
- Add the eggplant pieces, cover, and shake well to coat.
- Chill in refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F.
- Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
- Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
- You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
- Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.
Nutrition Facts : Calories 191.8, Fat 18.2, SaturatedFat 2.5, Sodium 149.3, Carbohydrate 7.6, Fiber 4.1, Sugar 3.3, Protein 1.3
ROASTED EGGPLANT (AUBERGINE) SPREAD
I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?
Provided by Geema
Categories Spreads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes.
- Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
- Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
- It should still have a lot of texture left, and not completely pureed.
- Taste for salt and pepper.
ROASTED EGGPLANT (AUBERGINE) SPREAD
Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!
Provided by Brenda.
Categories Spreads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F (220°C).
- Arrange the eggplant in a single layer on a nonstick coated baking sheet.
- Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
- Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
- Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE
This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.
Provided by Rita1652
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplant 1/2-inch wide by 2-inch long strips.
- Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- When browned and soft, remove from pan about 5 minutes.
- Then repeat with rest of eggplant or sautee in 2 pans.
- On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- Add water chestnuts.
- Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- Fold sesame oil.
- Top with green onions and sesame seeds.
- Serve hot or cold with white rice.
Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4
EGGPLANT (AUBERGINE) GLAZED WITH HOISIN SAUCE
This is a wonderful way to eat eggplant. Its also a nice item to serve when you are grilling for vegetarians :-) Doubles, triples, etc very easily!
Provided by love4culinary
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern.
- Heat your grill to medium.
- Combine hoisin and oil, and whisk vigorously, set aside.
- Brush both sides of your eggplant halves with 1/2 tablespoon oil, and season with salt.
- Grilled until charred and tender, approximately 5-7 minutes.
- With a brush, generously coat both sides of eggplant with the reserved hoisin/oil mixture.
- Return eggplant to grill and allow to glaze 1 minute per side, no more, as it will burn.
- Serve immediately!
- ENJOY!
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