baked eggplant

These eggplants are packed full of umami with a hint of sweetness and a kick of spice! These are so good and satisfying served over a bowl of steamed rice but also delicious as is or with some salad!

Miso and Sesame Eggplants

American eggplant, (2 pieces)

tbsp miso paste, (I used white miso paste)

tbsp toasted sesame oil

tbsp Chinese sesame paste, (see notes)

sesame seeds

sriracha

tsp rice vinegar

tsp minced garlic

scallions

Togarashi (Japanese 7-spice blend)

short grain rice

Halve the eggplants then carefully score the flesh diagonally until you achieve a criss-cross pattern. Make sure not to cut too deep as you might cut through the skin. You can check out my video below to see how I slice them!

Heat a non-stick pan or skillet over medium high heat. Place the eggplants skin first and leave to cook for 4 to 5 minutes or until the skin is brown. Flip the eggplants over and then leave to cook as well until the flesh has turned into a nice toasted brown colour. Flip it back, skin side again, and then lower the heat to medium. Cover the pan and then leave the eggplant to cook in its steam for 3 to 4 minutes.

While the eggplant is cooking, mix all the paste ingredients together in a small bowl. Feel free to adjust the measurements depending on your design taste.

Preheat your oven or oven toaster to 425 F/220 C.

Transfer the half-cooked eggplants on a lined baking tray. Add in the sesame miso sesame on the eggplants. I like to do so by just spreading it with a spoon.

Bake the eggplants for 20 to 25 minutes or until the sauce is bubbling and the eggplant is tender enough to your liking! I like my eggplants really silky in terms of texture.

Top with sesame seeds, chopped scallions, and togarashi, if desired. Enjoy with some rice or as is!

Full recipe here: https://thefoodietakesflight.com/miso-sesame-eggplants

These eggplants are packed full of umami with a hint of sweetness and a kick of spice! These are so good and satisfying served over a bowl of steamed rice but also delicious as is or with some salad!

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Sesame oil: https://amzn.to/2YxWsZJ
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Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
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Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
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Sweet chili sauce: https://amzn.to/2DSPJQH

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#eggplant #miso #vegan recipes

How to Cook Miso Sesame Eggplants | Easy, Japanese-Inspired

Ultra soft slices of eggplant smothered in tomato sauce, with a crunchy panko-Parmesan topping. All the great vegan eggplant Parmesan flavor without the messy dipping and breading!

Easiest Vegan Eggplant Parmesan

eggplants

sea salt and black pepper

28 ounces Easy Instant Pot Tomato sauce

panko bread crumbs

Italian seasonings

parsley

Place a rack in the center of the oven and Preheat to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Arrange the eggplant slices evenly on the baking sheets, and sprinkle lightly with sea salt and black pepper. Roast for 30 minutes at 400 degrees Fahrenheit, or until browned and very soft, flipping  halfway through cooking.

While the eggplant is roasting, make your tomato sauce. (If using jarred sauce, heat it in a pan first, OR increase the final baking time as needed, see notes.)

Next, make the vegan Parmesan in a food processor.

In a small bowl, make the topping by tossing together the bread crumbs, vegan Parmesan and Italian seasonings.

When the eggplant is cooked, remove it from the oven and reduce the heat to 375 degrees Fahrenheit.

Ladle about 3/4 cup of the hot tomato sauce into a 9" x 9" square baking dish, coating the entire bottom with thin layer of sauce.

Arrange 1/2 of the eggplant on top of the sauce in the baking dish. Cover the eggplant with 1/2 the remaining sauce, then add another layer of eggplant. Cover the eggplant with the rest of the sauce.

Sprinkle the topping evenly over the top of the dish. Add a little more Italian seasonings, if desired.

Cover with foil and bake for 10-15 minutes, or until hot and bubbly throughout.

Optional: for a crispy, golden brown topping, broil under low heat for a few minutes, being careful not to burn the topping.

Garnish with fresh chopped parsley and serve with almond ricotta, if desired.

This Baked Eggplant Parmesan is a lighter twist on the classic Italian recipe. It&#x27;s coated in panko breadcrumbs, then baked with layers of cheese &amp; marinara

Baked Eggplant Parmesan

sweet onion (large diced)

garlic

tomatoes

eggplants (sliced into 1/2 inche circles)

Salt

olive oil

parmesan (shredded)

eggs

all purpose flour

mozzarella

In a small saucepan over low-medium heat, sweat the onions for about 4 minutes, add garlic, and cook until lightly golden brown, about 4 minutes. Add crushed tomatoes and simmer on low for 15-20 minutes.

Make the Marinara

Place the eggplant slices on a baking sheet lined with a clean towel, salt the eggplant generously then apply another clean paper towel on top of the eggplant; let it rest for 45 minutes. Then use the paper towels to pat dry and remove the excess salt and moisture.

Preheat oven to 400°F, lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in one bowl. Beat eggs in a separate bowl with 1 tablespoon of water. Place flour in a third bowl.

Toss the eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs, making sure to press the breadcrumbs onto the eggplant firmly. Place onto the prepared baking sheet, and repeat with the remaining slices. Bake until the eggplant coating is browned, about 30-35 minutes.

Prepare the Eggplant

Apply enough marinara to cover the bottom of a casserole dish, place half of the eggplant on top of the marinara.  Spoon another layer of marinara over the top followed by ¾ cup mozzarella. Apply the remaining eggplant on top of the cheese followed by the remaining marinara and one remaining cheese.

Lower oven temperature to 375°F. Cover with aluminum foil and place in the oven for 25 minutes. Uncover and bake until the cheese has lightly browned, about 20 more minutes. Broil for 2-3 minutes if necessary.

Remove from heat and allow to rest for 5 minutes before cutting and serving. Serve with fresh herbs, if desired.

Assemble the Eggplant Parmesan

https://content.jwplatform.com/videos/MlNT6vo2.mp4

This Baked Eggplant Parmesan is a lighter twist on the classic Italian recipe. It's coated in panko breadcrumbs, then baked with layers of cheese & marinara

A healthier version of the popular Lebanese dish that is full of flavor thanks to toasted pine nuts,  cinnamon and tender eggplant.

Lebanese Baked Eggplant With Beef and Pine Nuts

pine nuts

sirloin (or lamb)

cinnamon

nutmeg

allspice

salt

pepper

onion

chicken broth (low sodium)

tomatoes (low sodium)

Pre-heat the broiler and line a pan with tin foil.

Cut the eggplant into 2 in. rounds and lay flat on the lined broiler pan.

Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds.

Sprinkle with kosher salt and pepper.

Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish. Reduce oven heat to 350.

Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5-6 minutes. Do not walk away!

While this is happening, heat a large pan to medium-high and spray with non-stick spray.

Brown beef with a sprinkle of salt and pepper, cinnamon, nutmeg and allspice 5-7 minutes using a wooden spoon. Add onions and continue cooking for additional 5-7 minutes until onions are translucent.

Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits.

Add in tomatoes and toasted pine nuts then remove from heat.

Carefully pour the meat/tomato mixture over the eggplant rounds and bake for 45 minutes.

Serve with plain yogurt, fresh parsley and extra pine nuts.

A vegetarian side dish of baked eggplant stuffed with spicy rice and capsicum.

Spicy rice-filled eggplant

Basmati rice

brown onion, halved, finely chopped

red capsicum, halved, deseeded, finely chopped

garlic cloves, crushed

tsp coriander

tsp finely grated fresh ginger

1/5 tsp finely chopped fresh red chilli

tsp turmeric

continental parsley

tsp lemon rind

lemon juice

(1/2 cup) reduced-fat yoghurt

tbsp mint

Parmigiana di Melanzane is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.

Parmigiana di Melanazane

aubergines/eggplant (around (700 grams/ 1.5 lbs))

white onion

basil

mozzarella cheese (,

parmesan cheese (, freshly grated (70 grams))

flour (for dusting)

sunflower oil (for frying (around 1/2 cup 125 milliliters))

salt and pepper (to season)

Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.

Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.

Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.

Preheat the oven to 180°C/350F/gas mark 4. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.

Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will stop the eggplant from sticking.

Next add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save 1/3 of the sauce for the final layer). Continue with the next layer until you have one top layer left.

For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes, remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. Let it rest for 5 minutes before serving.

https://embed.mediavine.com/videos/v5fiwsysme4fq5mdkmjs

Eggplant Parmigiana (Parmigiana di Melanzane) is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.

Eggplant Parmigiana

Baked eggplant is a great side dish or adapts well to a variety of other baked eggplant recipes!&nbsp;

Crispy Baked Eggplant

eggplant (sliced ¼ inch)

flour

bread crumbs

parmesan cheese (shredded)

lemon

garlic powder

basil (fresh)

Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside.

Slice eggplant about ¼ inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes.

Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour.&nbsp;In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside.

After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry.

Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans.

Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.

Here are 20+ of our BEST Eggplant Recipes that are intensely flavorful with succulent perfectly cooked eggplant! Whether you are looking for grilled eggplant recipes, vegetarian eggplant recipes, eggplant curries and stir fries, baked eggplant, or salads and sandwiches with eggplant, you'll find delicious inspiration here: Simple Roasted Eggplant.

20+ Best Eggplant Recipes

eggplant

Cut eggplant into 1-inch chunks and place in a bowl. 

Toss with the oil, salt and pepper and place on a parchment-lined sheet pan.

Bake 20 minutes,  toss the eggplant and roast 12-15 more minutes until the edges are crispy and the centers are tender. 

Thanks for all the eggplant recipes. We made the Lebanese Stuffed Eggplant this weekend and we all agreed, it was one of the best eggplant dishes we’ve had!

We have eggplant growing in our garden and have made many of these. Some of our favorites are the Baked Zaatar Eggplant, Baba Ganoush and the Asian eggplant stir-fry. Looking forward to trying the Lebanese Eggplant. Bob

https://content.jwplatform.com/videos/Ybt6IoAp.mp4

A video for Spicy Chinese Eggplant with the most falvorful sauce-a  tasty, easy vegan dinner recipe you can serve over rice. 

Spicy Chinese Eggplant Recipe Video

A lovely layered dish that is full of the flavor of ground lamb!

Eggplant Bake (Middle Eastern Style)

Eggplant (large)

tbsp Ghee

½ tsp Black Pepper (ground)

Onion (chopped)

Garlic (chopped)

lbs Lamb (ground)

½ tsp Cinnamon (ground)

¼ tsp Coriander (ground)

½ tsp Red Pepper Flakes

Tomatoes (canned diced)

Pine Nuts (roasted)

Tomatoes (sliced)

½ tsp Garlic Powder

Fry onions and garlic in the ghee over medium heat until soft.

Add lamb and mix with onions add salt.

Add cinnamon, pepper, red pepper flakes, coriander.

Cook until meat is brown.

Add canned tomatoes.&nbsp;

Add pine nuts. Cook for five more minutes. Set aside.

Slice tomatoes.&nbsp;

Place cooked eggplant in a casserole dish. Add meat mixture to cover eggplant. Cover meat mixture with sliced tomatoes.

Bake at 400°F (200°C) for 15 minutes, remove from the oven and pour some olive oil to moisten tomatoes. Bake another five minutes or until tomatoes are cooked.

https://www.youtube.com/watch?v=y8qf7eMxoGo

A lovely LAYERED dish that is full of the FLAVOR of ground lamb! 🍆 ✨

Get the recipe here: https://www.cheftariq.com/recipe/baked-eggplant/
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Baked Eggplant | Chef Tariq

Those Baked Keto Stuffed Eggplant Boats filled with Mediterranean Flavors bring an ordinary Protein Enriched Meal to another level. Fully Low Carb, Gluten-Free, and Grain-Free, Melanzane brings you that perfect vegetable addition for your BBQ or Grilling evenings. 

Baked Keto Stuffed Eggplant Boats

Eggplants, Melanzani, Aubergine

(1 Cup) Minced Beef

grams, (0,5 Cup) Diced Bacon

Cup (2 Stems) Diced Fresh Celery

(1 small) Onion

Garlic Cloves

(1/3 Cup) Tomato Sauce

(1/2 Cup) Heavy Cream

Tablespoon Fresh Oregano

Prepare all of your ingredients beforehand. 

Bolognese Sauce: Start with your onion and garlic....

Bolognese Sauce: Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for a few minutes. 

Once caramelised, add bacon and minced meat, mix...

Once caramelised, add bacon and minced meat, mix and cook for 15 minutes. 

Add diced fresh celery, herbs, salt &amp; pepper,...

Add diced fresh celery, herbs, salt &amp; pepper, and mix and cook over medium heat for another 10 minutes.

As of last add tomato sauce and heavy...

As of last add tomato sauce and heavy cream and fully combine.

Cover with the lid and cook for approximately...

Cover with the lid and cook for approximately 40 minutes at a medium temperature.

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Top Tags

Miso and Sesame Eggplants

Easiest Vegan Eggplant Parmesan

Baked Eggplant Parmesan

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Spicy rice-filled eggplant

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20+ Best Eggplant Recipes

Eggplant Bake (Middle Eastern Style...

Baked Keto Stuffed Eggplant Boats

Baked Eggplant Fries with Greek Tza...

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