CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)
Provided by Food Network
Categories appetizer
Time P2D
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.
TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS
This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven.
Provided by kochbiene
Categories Appetizers and Snacks Antipasto Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.
- Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.
- Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.
- Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.
- Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 17 g, Fat 21.1 g, Fiber 8.9 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 54 mg, Sugar 5.7 g
CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)
I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.
Provided by axxo3846
Categories Spreads
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
- Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
- Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
- Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.
EGGPLANT CREOLE APPETIZER WITH CRAB SAUCE RECIPE - (4.3/5)
Provided by á-68271
Number Of Ingredients 22
Steps:
- PREPARATION: First prepare the Creole Sauce. Set aside. Creamy Crab Sauce: In a medium saucepan, melt 4 TBS butter over medium-low heat. Add the shallot and cook until tender. Stir in flour and cook for 2 minutes longer. Whisk in the milk until smooth. Cook the misture, stirring constantly, for about 5 minutes, until thickened and bubbly. Add wine or champagne, 1/2 tsp salt and dash of Creole seasoning and the pepper. In a small bowl or measuring cup, whisk egg yolk. Whisk in about 1/2 cup of the hot mixture, then return to saucepan and whisk until well blended. Add crab and continue cooking until steaming hot. Set Aside. Slice eggplant in 1/4-inch rounds; set aside. In a food processor, combine the bread crumbs, Parmesan cheese, parsley, and 1/2 teaspoon Creole seasoning, 1/4 teaspoon salt, and a dash of pepper. Process until fine; pour into a shallow bowl or plate. In a small bowl, whisk 1 egg with 1 tablespoon milk. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is hot, dip an eggplant slice in the egg mixture, then dip the slice in bread crumbs, turning to coat well. Put in the skillet. Repeat with several more slices until Skillet is full. Turn as the slices brown and continue cooking until both sides are nicely browned. Remove to paper towels and repeat with remaining slices, adding more oil to pan as necessary. On each appetizer plate,spoon some of the Creole sauce; place 2 slices of eggplant on the sauce, then top with some of the crab sauce. Makes about 8 servings.
CAPONATA (EGGPLANT APPETIZER)
This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette.
Provided by MARIA MAC
Categories Spreads
Time 55m
Yield 6 1/2 cups
Number Of Ingredients 12
Steps:
- In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
- Add onion and celery cook covered 10 minutes, stirring often.
- Add next 8 ingredients, heat to boil
- Cover, simmer on low 20 minutes.
- In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
- Stir tomato mixture into eggplant.
- Serve on slices of toasted french bread.
GRILLED EGGPLANT PEPPER APPETIZER DIP
Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers.
Provided by Beaner
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
- Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
Nutrition Facts : Calories 17 calories, Carbohydrate 2.5 g, Fat 0.7 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.9 mg, Sugar 1.2 g
EGGPLANT APPETIZER
This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!
Provided by Natalia
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 5.4 g, Fat 2.4 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 147.8 mg, Sugar 2.6 g
TUNISIAN EGGPLANT APPETIZER
Categories Condiment/Spread Vegetable Appetizer Sauté Quick & Easy Healthy
Yield 6 people
Number Of Ingredients 10
Steps:
- 1. In a large skillet, saute onion and garlic in olive oil with salt over medium heat until onion is soft and translucent (5 to 8 minutes). 2. Add eggplant cubes, stir, and cover. Cook until eggplant is very well done (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 T. at a time to prevent sticking. 3. Stir in tomato paste and vinegar, and heat to boiling point. Add olves and remove from heat. 4. Stir in artichoke hearts, then cool to room temperature. Taste to adjust seasonings, adding option hers, if desired. 5. Cover tightly and chill. Serve cold or at room temperature.
EGGPLANT APPETIZER
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 servings as an appetizer
Number Of Ingredients 9
Steps:
- Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside.
- In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.
- Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top
EGGPLANT (AUBERGINE) APPETIZER - ROMANIAN STYLE - (VINETE)
Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently in various Romanian recipes prepared in my home. I developed a taste for the eggplant's distinctive flavour and enjoy it to this day.
Provided by TOOLBELT DIVA
Categories Spreads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
- Scrape the purple skin off, and discard skin.
- Mash eggplant well with a wooden spoon,.
- Add salt and pepper, to taste.
- Mix grated onions with one tsp of mazola oil.
- Add to mashed eggplant.
- Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
- Add lemon juice.
- Mix well, and serve as an appetizer on crackers or other bread rounds.
Nutrition Facts : Calories 109.7, Fat 9.3, SaturatedFat 1.2, Sodium 2.6, Carbohydrate 7, Fiber 3.4, Sugar 3, Protein 1.1
ANTIPASTO DI MELANZANE (EGGPLANT APPETIZER)
Make and share this Antipasto Di Melanzane (Eggplant Appetizer) recipe from Food.com.
Provided by katie in the UP
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
- Cut slices into 2 1/2 inch lengths.
- Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
- Heat olive oil in frying pan.
- Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
- Add eggplant, salt and pepper to sauce.
- Stir lightly to combine.
- Sprinkle with red chili flakes.
- Spoon onto serving plate; serve warm or cold.
Nutrition Facts : Calories 144.9, Fat 9.6, SaturatedFat 1.4, Sodium 30.3, Carbohydrate 15.2, Fiber 7.5, Sugar 7, Protein 2.9
EGGPLANT ROLLATI APPETIZER
Be careful with this one! It's so robust and flavorful that your guests might fill themselves up on it before you have a chance to serve the main course!
Provided by lorin
Categories Appetizers and Snacks Cheese
Yield 5
Number Of Ingredients 8
Steps:
- Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
- Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
- Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 534 calories, Carbohydrate 39.2 g, Cholesterol 76 mg, Fat 28.4 g, Fiber 10.4 g, Protein 33.2 g, SaturatedFat 13.6 g, Sodium 760.3 mg, Sugar 14.9 g
EGGPLANT SALAD APPETIZER
This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plain crackers. It is better if made a day ahead of serving
Provided by djshapiro2001
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
- In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.
Nutrition Facts : Calories 107.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 53, Sodium 54, Carbohydrate 6.7, Fiber 2.6, Sugar 3.1, Protein 2.6
MOLDOVAN EGGPLANT WITH GARLIC AND WALNUT SAUCE (APPETIZER)
I found this Moldovan appetizer from Recipes Wiki. We have some good friends from Moldova that just moved back there and I wish I had gotten some recipes from them before they left.
Provided by Enjolinfam
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Slice the unpeeled Eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
- Rinse and place on paper towel to drain. Sprinkle with salt and let the Eggplant stand for at least 30 minutes. Pat dry.
- In large skillet heat 1 tablespoon of oil. Place some Eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. Turn the Eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.
- Remove the Eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.
- In a mortar with a pestle, pound 1 teaspoon salt the garlic and the nuts to make a paste. Mix well the paste adding the vinegar and the water. Spread the paste lightly on the cooked Eggplant slices; let sit for 10 minutes. Place the Eggplant on a dish and serve at room temperature, garnished with chopped parsley.
Nutrition Facts : Calories 309.6, Fat 30.1, SaturatedFat 3.7, Sodium 3.8, Carbohydrate 10.3, Fiber 5.7, Sugar 3.6, Protein 3.7
EGGPLANT SPREAD - ROMANIAN APPETIZER (PUTTLAJEL OR PATLAGEA VANA
This was a recipe that my paternal grandmother brought with her from Romania. This is a recipe that you either like or don't like. I have always loved this recipe.
Provided by Alan Leonetti
Categories Spreads
Time 1h5m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Wrap the eggplants in aluminum foil and place onto baking sheet.
- Bake until soft and the skin is charred, about 1 hour.
- Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
- Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
- Mix well with a fork.
- Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.
Nutrition Facts : Calories 210.8, Fat 6.3, SaturatedFat 1, Sodium 1063.9, Carbohydrate 35.4, Fiber 7.8, Sugar 7.7, Protein 5.4
GABRIELLA MARRIOTTI'S EGG AND EGGPLANT APPETIZER
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time P1DT30m
Yield Eight or more appetizer servings
Number Of Ingredients 10
Steps:
- Preheat a charcoal grill or a kitchen broiler.
- Cut off the ends of the eggplant. Cut the eggplant into slices about one-quarter-inch thick. There should be about 18 slices.
- Remove the yolks from the eggs and put them through a fine sieve. Finely chop the whites. Combine the two. Put in a mixing bowl.
- Place the eggplant slices, a few at a time, over the charcoal or under the broiler and cook, turning once, about 45 seconds on each side. The partly cooked slices will be slightly limp.
- Remove the slices and sprinkle with salt and pepper.
- Add the capers, garlic, anchovies and parsley to the eggs and toss to blend well.
- Line a six-cup loaf pan lengthwise with one layer of eggplant slices. Sprinkle with one tablespoon oil and one-half teaspoon vinegar. Cover with one-quarter cup of the egg mixture. Add another layer of eggplant slices and sprinkle as before with the same amount of oil and vinegar. Add another layer of the egg mixture and cover with a layer of eggplant slices. Sprinkle with the same amount of oil and vinegar.
- Continue making layers until all the eggplant slices and the egg mixture are used, ending with the egg mixture. Sprinkle that final layer with one tablespoon of vinegar and 10 tablespoons of olive oil. Press down with the fingers. Cover closely with clear plastic wrap and let stand 24 hours in the refrigerator.
- When ready, the dish may be cut into crosswise slices, but ideally the eggplant slices should be rolled individually, with the egg filling in the center. Serve one or two rolled slices as an appetizer.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 410 milligrams, Sugar 2 grams
EGGPLANT APPETIZER FROM NIGERIA
Make and share this Eggplant Appetizer from Nigeria recipe from Food.com.
Provided by Zurie
Categories Spreads
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Bake or steam the eggplant until tender -- about 25 minutes.
- Scrape out the soft flesh from the skin. Add the sesame paste to this, the salt, garlic and lemon juice.
- Mound on a small dish and sprinkle with parsley. Serve with flatbread.
Nutrition Facts : Calories 73.8, Fat 1.3, SaturatedFat 0.2, Sodium 588.8, Carbohydrate 16.2, Fiber 8.2, Sugar 6.2, Protein 2.9
EGGPLANT APPETIZER
Steps:
- Slice eggplaces thin (no thicker than 1/4"). Brush slices very lightly with olive oil and grill (indoors or out). Cook only until slices are slightly wilted and have wonderful grill-marks. In a cake-sized pan (think decorative, you will be serving in this as well), put down a layer of eggplant. Lightly sprinkle with garlic and basil and keep layering until all the eggplant is used. Do not be over-generous with the garlic. You'll be eating it raw and too much will be overpowering. Once all the eggplant, garlic and basil are in the pan, pour over the balsamic vinegar. Cover tightly and refrigerate at least overnight! Serve with grilled/toasted pita bread or any flatbread cracker!
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