Best Italian Eggplant Aubergine Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT (AUBERGINE) " CREPES" WITH SPINACH FILLING



Eggplant (Aubergine)

I must admit, I've never tried this. But the picture in the magazine (something at the doctor's office) looked absolutely delicious. My grandfather loved eggplant, but nobody else in the family did. I thought I'd at least give this a try in the summer when the eggplants and fresh spinach come in. I wish now I'd ripped out the picture for reference. So, if you give this a try, let me know how it turns out!

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb eggplant
oil
8 teaspoons dried basil
salt & pepper, to taste
1 (26 ounce) jar marinara sauce
6 ounces fresh Baby Spinach
1 tablespoon water
15 ounces ricotta cheese
1/2 cup Italian cheese blend, plus
8 tablespoons Italian cheese blend, divided

Steps:

  • Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
  • Heat the oven to 400 degrees.
  • In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
  • Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.

EGGPLANT CREPES RECIPE - (4/5)



Eggplant Crepes Recipe - (4/5) image

Provided by s_curtis444

Number Of Ingredients 6

2 eggplants (8-9" long), cut into 18 (1/4" thick) slices
1 pkg. frozen chopped spinach, thawed & squeezed dry
1 c. ricotta cheese
1/2 c. grated parm. cheese
1 1/4 c. shredded Gruyere cheese
tomato sauce

Steps:

  • Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer. Spray both sides of eggplant slices w/ cooking spray. Bake eggplant 10 mins.; turn and bake 5-10 mins. or till tender. Cool. Reduce oven temp. to 350. Combine spinach, ricotta and parm. cheese; mix well. Spray 13 x 9 baking pan w/ cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices. Place rolls, seam-side down, in prepared pan. Cover dish w/ foil; bake 25 mins. Remove foil; sprinkle rolls w/ Gruyere cheese. Bake, uncovered, 5 mins. or till cheese is melted. Serve w/ tomato sauce.

EGGPLANT (AUBERGINE) CAPONATA



Eggplant (Aubergine) Caponata image

Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad.

Provided by Steve P.

Categories     Spreads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

olive oil
2 large eggplants or 4 small eggplants, small dice
1 large red pepper, small dice
1 medium green pepper, small dice
2 medium red onions, small dice
3 tablespoons garlic, chopped
4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole)
6 anchovy fillets, minced (optional)
1 cup balsamic vinaigrette
3/4 cup brown sugar
3/4 cup tomato puree
1 bunch basil, chiffonade (means finely chopped)
2 tablespoons oregano, chopped
salt and pepper
1/2 cup red wine vinegar
1 cup pitted green olives (usually come in a jar stuffed with pimentos)

Steps:

  • Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
  • Brown the eggplant in the oil in small batches.
  • Set aside in a stainless steel bowl.
  • Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
  • Heat more oil.
  • Sauté peppers until soft.
  • Add sautéed peppers to bowl with the eggplant.
  • Cook onions and garlic until onions are tender.
  • Add brown sugar and vinegar and cook 2 minutes more.
  • Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
  • Pour sauce over eggplant and peppers and toss to coat.
  • Add capers, anchovies and herbs, and mix well.
  • Adjust seasonings to taste.
  • Serve warm or at room temperature with slices of crusty Italian bread.
  • Also excellent served hot on top of pasta or chilled and served as a salad.

Nutrition Facts : Calories 348, Fat 6.1, SaturatedFat 0.9, Sodium 816.2, Carbohydrate 73.5, Fiber 14.2, Sugar 53.8, Protein 5.9

ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)



Italian Eggplant Patties (Polpettti De Melanzane) image

Very good meat alternative! Great as an appetizer, sandwich, or main meal topped off with good chunky tomato sauce. Comes from my mother Adelia who has been making these forever. Try these, you will love them!

Provided by ChefRed

Categories     Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

4 baby eggplants, skin-on and diced
2 teaspoons salt
1/2 cup extra virgin olive oil
2 cracked garlic cloves, plus
2 finely chopped cloves
1 teaspoon dried hot red chili pepper, diced
2 eggs
3 tablespoons pecorino romano cheese
1 1/4 cups Italian seasoned breadcrumbs
1 1/2 cups vegetable oil or 1 1/2 cups light olive oil
1 tablespoon fresh flat-leaf Italian parsley, finely chopped

Steps:

  • Place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
  • In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
  • In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
  • Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.

Nutrition Facts : Calories 638.1, Fat 57.1, SaturatedFat 7.9, Cholesterol 46.7, Sodium 935.8, Carbohydrate 29, Fiber 10.3, Sugar 7.6, Protein 7.1

Related Topics