3 Delicious Eggplant Recipes | Dinner Made Easy

3 Delicious Eggplant Recipes | Dinner Made Easy

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Warm Eggplant & Mushroom Salad

Roasted Veg:
1 eggplant, diced
2 cups mushrooms, quartered
1 tsp garlic powder
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
4 tbsp balsamic vinegar
1 tsp honey
Oil
Salt and pepper to taste

Salad:
4 cups kale, roughly chopped
¼ cup red onion, thinly sliced
¼ cup goat cheese, crumbled
¼ cup walnuts, chopped

In a large bowl, toss together eggplant, mushrooms, garlic powder, herbs and oil. Season with salt and pepper to taste. Evenly spread eggplant mixture onto a large nonstick or parchment lined baking sheet. Bake at 400ºF for 20-25 minutes, tossing occasionally.
In another bowl, toss kale in oil and season with salt and pepper to taste. Massage until wilted and place into serving dish of choice.
Once roasted vegetables are cooked through and begin to caramelize, drizzle them with balsamic and honey.
Assemble salad by topping kale, roasted vegetables, red onion, goat cheese and walnuts.
Enjoy!

Lasagna Stuffed Eggplant

2 medium eggplants
1lb Italian sausage, casings removed
3 cups tomato sauce
1/2 cup ricotta
½ cup mozzarella, grated
½ cup parmesan, grated
¼ cup basil, chopped
Salt and pepper to taste

In a large oven safe baking dish, spread 1 cup of tomato sauce evenly to coat the bottom. Set aside.
Cut eggplant in half lengthwise and scoop out the centre. Roughly chop the scooped out eggplant pieces and set aside. Place eggplant “boats” into baking dish, cut side up.
In a large skillet over medium-high heat, add sausage. Break up meat with the back of a spoon and cook until golden. Add scooped out eggplant pieces and cook for another 1-2 minutes. Drain off excess oil from sausage if necessary and add 2 cups tomato sauce and ricotta. Mix well.
Scoop mixture into eggplant “boats” and top with mozzarella and parmesan. Cover with aluminum foil and bake at 375ºF for 15-20 minutes. Remove foil and bake for another 5-10 minutes or until eggplant is fork tender and cheese is golden.
Garnish with fresh basil and enjoy!

Eggplant Pomodoro

1lb spaghetti
1 large eggplant, diced
1 onion, diced
2 cups cherry tomatoes, halved
3-4 garlic cloves, minced
½ cup kalamata olives, pitted
1 tsp chili flakes
¼ cup parsley, chopped
Parmesan to serve
Oil
Salt and pepper to taste

In a large skillet over medium-high heat, add oil. Add eggplant and season with salt and pepper to taste. Cook tossing occasionally for 2-3 minutes. Add onions and cook for another 2-3 minutes, or until onions have softened. Add tomatoes, garlic, olives and chili flakes. Cook for another 5-6 minutes or until tomatoes have softened. Season with salt and pepper to taste.
Cook pasta according to package instructions.
Toss pasta with sauce and top with freshly chopped parsley and parmesan.
Enjoy!

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Comments

fire butt says:

Eggplant and squid are the hardest thing to make taste good unless fried so bravo madam.

Letsheia hanson says:

Doing the first one dor

Danielle says:

Your videos are so great! I love your whole series about vegetables

Arpar Van Halteren says:

You are very beautiful thanks

Parth Doshi says:

yeah had to get it the first time cause auberginity doesn't knock twice!

メロディー中野 says:

Ratatouille ?

Minga Tse says:

I place the eggplant and mushrooms mix for a least for 30 minutes before it is done. It came out great with the kale salad. I did not have walnut but pecan so I use it instead. A keeper recipe.

linda hatcher says:

Eggplant is so cheap here but I've never tried it! I'm going to grab some when I go grocery shopping.

Ginger Ale says:

I tried yo make that roasted veggie salad but I LOST my mushrooms somewhere… I put some cocconut instead and it was amazing!!!

At Home With Nika says:

In Azerbaijani Turkish: Badimjan
In Anadolu Turkish: Patlidjan
❤️❤️❤️❤️

TheAparinacots says:

Eww this isn't vegan

Lila Rose says:

Any Lebanese people here who immediatly thought of stuffed coosa?🙋🙋🙆🙆😍😍

safa haidar says:

amazing job

*Lolo * says:

excited to try these eggplant recipes!

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