zov's eggplant recipe contest

8/9/2019 Zov's Eggplant Recipe Contest

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The Lowly and Lovely Eggplant Recipe Contest

Eggplant Stuffed with Meat Sauce (winner)Jihan Assi

Ingredients:

- 1 cup minced onion

- cup minced carrot- 1 cup minced celeries- 1 pound ground beef

- 2 eggplants (about 10 inch long)

- 15oz tomato sauce

- 1 chicken bouillon cube

- 1 tea spoon of salt

- teaspoon of ground black pepper

- 2 tablespoons of olive oil

1) Cut eggplant horizontally into round slices, 1 inch thick

2) Remove inside of eggplant to form the figure of a cups, dice the removed part

3) Soak eggplant in water for 20-30 minutes

4) Fry beef in skillet at medium heat until browned

5) Drain grease

6) Add minced vegetables, fry until they are soft

7) Add tomato sauce, heat until it begins to boil

8) Reduce heat, add bouillon cube, salt, black pepper.

Simmer and stir occasionally.

9) Drain eggplant, microwave eggplant cups for 3

minutes

10) Heat flat pan, add olive oil, saut eggplant

cups until the bottom is brown, remove from pan

11) Cook diced eggplant in same pan. Add olive oil if

needed

12) Place a small amount of diced eggplant in each

cup and cover with sauce.

13) Cook eggplant in oven 360F until it is fully cooked


2/4

Eggplant SaladMirna Bard

1 Large (1-1/2 lb.) Eggplant

1 to 2 ripe tomatoes, chopped

1 Cucumber, peeled and chopped

1 Onion, chopped2 cloves garlic, minced

4 T. Olive Oil

2 T. lemon juice

Salt to taste

Black pepper (optional)

Fire roast or broil the eggplant and

remove skin. Mash it. Mix in above ingredients. Adjust seasonings to taste. Serve cold

with pita bread slices (they can be fried pita chips as well). You can also serve with

romaine lettuce.

Eggplant Pesto Roll-upsYuko Graham

1 Large (1-1/2 lb.) Eggplant, cut lengthwise into 8 slices

3/4 cup pesto (ready-made or your own recipe)

2 1/2 cups bread crumbs

4 eggs

6 T extra-virgin olive oil

3/4 cup ricotta cheese1/2 cup grated pecorino Romano cheese

1 cup marinara (ready-made or your own recipe)

Salt & pepper to taste

1. Season the eggplant with salt and pepper.

2. In a wide bowl whisk the eggs and 4 tablespoons pesto

3. Pour the bread crumbs onto large plate

4. Dip each eggplant slice into egg mixture, the coat with bread crumbs

5. Preheat oven to 350.

6. In large non-stick skillet, heat 2 tablespoons olive oil over medium-high heat and

working in batches cook the eggplant until golden, 2 minutes on each side and using theremaining olive oil

7. Place the eggplant on paper towel lined baking sheet

8. In a small bowl combine ricotta and 3 table spoons pecorino-romano. Season with salt

and pepper.

9. Spread 1 table spoon of the remaining pesto on each eggplant slice and top with cheese

mixture, and roll up each slice

10. Bake until eggplant is tender, about 10-15 minutes

11. Meanwhile, in a small saucepan, bring marinara sauce to a simmer. Serve the roll-ups

hot with the sauce and remaining percorino. Garnish with Basil leaves.


3/4

This may not be all contemporary and fusion and such - but its a classic that I LOVE, and

many others like me who enjoy traditional comfort food where uncomplicated, honest

ingredients can shine - LOVE! As posted on my websitehttp://www.shescookin.com:

I love eggplant parmesan but detest the deep-fried, heavily breaded kind that you get in a lot of

restaurants. I've experimented over the years and this is about as low calorie as you can make

this traditional Italian dish without sacrificing taste.

Eggplant soaks up a lot of oil in the traditional

preparation, so I brush them with olive oil and

bake them instead!

Eggplant ParmesanMy Way Priscilla Willis

2 med. eggplants cut into rounds

2-3 T. extra virgin olive oil

t. Cajun spice (optional)

Italian-style bread crumbs

Purchased spaghetti sauce

8 oz. thinly sliced mozzarella

c. grated parmesan

Sprinkle both sides with salt and place between

paper towels. This draws out the moisture andany bitterness - leave them for about 30 min.

Preheat oven to 400 degrees. Brush both sides of

the eggplant rounds with olive oil. (I put a dash

of Cajun spice because I like a little more zip in

just about everything.) Sprinkle with bread
http://www.shescookin.com/http://www.shescookin.com/http://www.shescookin.com/http://www.shescookin.com/


4/4

crumb Bake, turning once, until the eggplant is softened and golden brown, about 30minutes total. (Remember, they get baked again.)s.

In a 9 x 13 baking dish, spread spaghetti sauce to cover bottom of dish, cover with firstlayer of eggplant, then layer mozzarella on top and sprinkle with parmesan cheese.

Dot cheese with sauce and repeat with another layer of eggplant, mozzarella, grated

parmesan and sauce. Cover with aluminum foil. Bake for 20 minutes. Uncover and bake for

10 more minutes until cheese is bubbly. (You may put it under the broiler to brown, but

watch carefully!)

Do as the Italians do and enjoy with a bottle of Chianti Classico! Enjoy

zov's eggplant recipe contest

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