Nytimes Recipes Eggplant

Spiced seared eggplant with pearl couscous julia moskin adeena sussman 30 minutes eggplant baked with tomatoes and ricotta salata florence fabricant 90 minutes plus cooling if desired miso glazed eggplant with a bowl of rice sam sifton eggplant lamb and yogurt casserole

Tomato salad with smoky eggplant flatbread david tanis 30 to 40 minutes liang ban qie zi eggplant with garlic ginger and scallions hetty lui mckinnon 20 minutes plus cooling charred eggplant with burrata and fried capers hetty lui mckinnon 20 minutes

Prepare a breading station with three wide shallow bowls add the flour to one bowl the eggs to another and the panko to the third pat the eggplant slices dry dip each in the flour then the beaten eggs and finally the panko really packing on the bread crumbs with your hands step 4

Cover a baking sheet with foil and brush the foil with extra virgin olive oil place the eggplant on the foil cut side down place in the oven and roast large fat eggplants for 20 to 25 minutes depending on the size roast small narrow japanese eggplants and other varieties for 15 minutes or until the skin has begun to shrivel the edges

Place the eggplant slices on the oiled foil and brush the tops lightly with oil bake at 450 degrees for 10 15 minutes flip over and bake until lightly browned ca 10 minutes toasted and ground cumin seeds are a great addition make extra chutney using parsley if cilantro is not an option i used 4 cloves garlic

Step 1 in a 12 inch nonstick skillet heat 2 tablespoons of the oil over medium add half of the eggplant season with salt and pepper and cook stirring occasionally until golden 5 minutes transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant

Working in batches dip eggplants in the batter dredge in bread crumbs and add to the skillet fry until nicely browned on the bottom about 3 minutes reduce the heat if the eggplants are browning too quickly turn and cook until browned on the second side about 3 minutes longer

Step 3 carefully place the plate of eggplant into the steamer insert or bamboo steamer or on top of the trivet cover and steam for 9 to12 minutes until the flesh is easily pierced with a fork but still firm enough to hold its shape carefully transfer the eggplant to a colander set in the sink to cool and drain

Step 3 to a large nonstick skillet add the olive oil and the white parts of the scallions turn the heat to medium and fry the scallions stirring often until crispy and evenly browned about 8 minutes using a slotted spoon transfer the fried scallions onto a paper towel

Reduce heat to medium and simmer stirring occasionally until tomatoes and eggplant become stewy 8 to 10 minutes stir in herbs taste and add more salt if needed step 6 make small hollows into the stewed eggplant with the back of a spoon gently crack an egg into each hollow season eggs with salt and pepper

Step 1 in a large dutch oven heat oil over medium add onion and eggplant and season with salt and pepper cook stirring occasionally until eggplant is softened and starting to break down about 8 minutes add 2 tablespoons water and stir up the browned bits on the bottom of the pot

This take on eggplant parmesan roasts the fruit concentrating its flavor with little fuss johnny miller for the new york times food stylist rebecca jurkevich by eric kim eric kim sliced

In kay chun s eggplant and bean chili eggplant is simmered in a garlicky tomato sauce until it collapses into a chile spiced ragù pairing stewed eggplant with aromatics and protein packed

Preheat oven to 450 degrees brush both sides of eggplant slices with oil and place in a single layer on two or more baking sheets bake until undersides are golden brown 10 to 15 minutes then turn and bake until other sides are lightly browned set aside reduce oven temperature to 375 degrees

Step 3 add tomatoes kidney beans lentils the reserved eggplant and 2 cups of water bring to a boil over medium high heat stirring to release any browned bits from the bottom of pot cover reduce heat to medium low and cook undisturbed until eggplant is very tender and flavors have melded together 30 minutes

Dip each slice into the egg mixture and drain in a bowl step 3 heat about ¼ inch of olive oil in a cast iron skillet and fry the eggplant on both sides in batches until browned drain on paper towels step 4 spread some sauce over the bottom of a 13 by 9 inch baking pan and top with some eggplant

Start trimming and slicing eggplant ½ inch slices or maybe ⅜ inch but not as thin as ¼ inch when the oil shimmers add the eggplant you can crowd them as long as they don 39 t overlap season with salt and pepper and cook turning as necessary until nicely tender and browned on both sides drain on paper towels

Christopher simpson for the new york times food stylist simon andrews by melissa clark published sept 3 2021 updated sept 7 2021 recipe spiced eggplant and tomatoes with runny eggs

Arrange two racks on the top third and bottom third of the oven heat the oven to 425 degrees cut the eggplants lengthwise into half inch thick slices salt both sides and let the slices sit

Charred in david tanis s recipe for a turkish style eggplant salad you char the whole vegetable over charcoal on a gas flame or under a broiler then peel away the burned skin simply add

Step 5 in a small bowl whisk together the soy sauce brown sugar and vinegar add to the skillet and bring to a boil stir in the eggplant and simmer for 3 minutes remove from the heat and stir in the lemon juice and cilantro serve warm at room temperature or chilled

Eric kim is in the kitchen studio making his recipe for eggplant parmesan it may be a labor of love but eric s recipe streamlines the process so the cookin

Like in this recipe for fried eggplant with milky ricotta red pepper flakes and honey dead simple and thoroughly appealing it s got crunch it s got creaminess and it s got red pepper heat

These five easy recipes and tips turn savory charred vegetables into fresh filling main dishes by ali slagle when the summer sky softens and the grill s embers flicker dinner anticipation

Nutritional analysis per serving 6 servings 294 calories 7 grams fat 1 gram saturated fat 0 grams trans fat 4 grams monounsaturated fat 2 grams polyunsaturated fat 49 grams carbohydrates 12 grams dietary fiber 15 grams sugars 11 grams protein 957 milligrams sodium

This simple yet satisfying pasta recipe is made with just a few pantry staples it comes together quickly and with ease as angel hair is one of the fastest cooking pastas the classic combination of olive oil butter garlic and herbs is enough to coat the thin delicate strands of pasta but the addition of soft bursting cherry tomatoes really sweetens the deal

Nutritional analysis per serving 6 servings 426 calories 34 grams fat 11 grams saturated fat 1 gram trans fat 17 grams monounsaturated fat 2 grams polyunsaturated fat 8 grams carbohydrates 1 gram dietary fiber 1 gram sugars 22 grams protein 428 milligrams sodium

This tomato pasta is a testament to simplicity just toss all the sauce ingredients into a roasting pan and let the oven and pool of olive oil gently simmer and confit the rest while you prepare your pasta the stars of this dish are the ancho chile slowly releasing a subtle smoky spice as it softens in the oil and the strips of lemon peel which sweeten as they cook heirloom

20 eggplant recipes to put in rotation from parm to dip 14 gorgeous eggplant varieties from four root farm eggplant caponatina 40 mins serve no fuss eggplant parm with this easy trick

Chicken ratatouille is the best of both worlds an easy braised chicken dish and ratatouille eggplant tomatoes zucchini peppers olive oil garlic and onion flavor all in one delicious