How To make Eggplant Whatever

Greek-Style Stuffed Eggplant: Melitzanes Paputsakia (Updated)

Get the recipe here:

Ingredients
3 eggplants, washed and dried
1 pound ground beef, chicken or lamb
1 medium onion, finely chopped
1/2 cup olive oil
15 oz (425g) crushed tomatoes
4 garlic cloves, grated
pinch of crushed red pepper flakes
salt and freshly ground pepper, to taste
1 teaspoon dried oregano
a handful of fresh parsley, chopped
shredded or grated Parmesan/Kefalotiri cheese
For the Béchamel:

2 cups whole milk
5 tablespoon olive oil
4 tablespoons all purpose flour
2 eggs
salt and freshly ground pepper, to taste
pinch of ground nutmeg
about 2 cups of grated parmesan
Instructions
Preheat the oven to 400 °F, 200 °C.
Slice the eggplants in half, lengthwise and cut criss-cross slits into the flesh being careful not to cut all the way down to the bottom. Place the slices into a baking pan.
Drizzle the eggplant slices with about a quarter cup of the olive oil. Add more if needed. Season the flesh side with salt and pepper.
Roast the eggplant slices in the preheated oven for about 40 minutes or until golden and tender.
Make the Meat Sauce: Add the onion, a quarter cup of olive oil, and a pinch of salt to a pot and cook over medium heat until soft and golden. About 10 minutes. Add the garlic and warm through until fragrant. Add the ground meat and cook until no longer pink. Season with salt, pepper, crushed red pepper flakes. Add the tomato and a cup of water. Cook the sauce over medium-high heat until thickened. About 25 minutes. Remove from heat and add the oregano and chopped parsley. Taste and adjust the seasoning if needed.
Make the Bechamel Sauce: Add the olive oil and flour to a saucepan and cook over medium heat until toasted. Add the milk, salt, pepper, and ground nutmeg. Whisk together and cook until it comes to a boil and thickens enough to coat the back of a spoon. Remove from the heat.
In another bowl beat the eggs until smooth and add some of the hot bechamel to the eggs. Whisk together to temper the eggs. Add the egg mixture to the pot and whisk together. Add the cheese and mix it until incorporated.
Assemble the Papoutsakia:
Mash the eggplant flesh to make room for the filling.
Sprinkle the top of the eggplant with some grated cheese. Divide the meat sauce equally. Top with béchamel sauce and then sprinkle the top with more cheese.
Bake for 20 minutes or until golden.
Kali Orexi!Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


Official Facebook Page:
Instagram:
Pinterest:
Twitter:

I Just Found the Best Way to Cook Eggplant

If you're looking for the best way to cook eggplant, look no further! I found the best way to cook/bake eggplants. This recipe is super easy and makes the juiciest eggplants ever. Serve it with delicious tomato sauce and cheese and enjoy an amazing appetizer!


►Full written recipe:

► Equipment I used in this video:


►FOLLOW ME:
Instagram:
Facebook:
Website:

Ingredients:
1 eggplant
6-7 tablespoons Olive oil
Salt
1/4 onion, chopped
1-2 garlic cloves, minced
1/2 can (200g) Crushed tomatoes/tomato sauce
Black pepper to taste
2oz (60g) Feta cheese
Parmesan cheese
Basil for garnish

Directions:
1. Preheat oven to 400F (200C).
2. Cut the eggplant in half lengthwise. The score each half as shown in the video. Drizzle 2-3 tablespoons of olive oil over each half. Season with salt.
3. Bake for about 30 minutes or until golden and tender.
4. Meanwhile make the sauce: heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté until lightly golden, add minced garlic and cook for 1 minute. Add crushed tomatoes, season with salt and pepper to tase and cook for 3-5 minutes. Turn the heat off and set aside.
5. Take the eggplants out of the oven, spread 3 tablespoons of tomato sauce over each half. Then sprinkle some feta cheese and grate some parmesan cheese on top.
6. Bake for 5-10 minutes, or until the cheese is melted.
7. Garnish with basil leaves and serve.

Eggplant Lasagna for Cheese Lovers #Shorts

Before serving your eggplant lasagna, I recommend letting it rest for 20 minutes after baking it. Enjoy! #lasagna #eggplantrecipes #eggplantlasagna #easyrecipe #cookingideas #comfortfood

Baked Eggplant Rolls Recipe | SIMPOL | CHEF TATUNG

Talong na may giniling at nirolyo?! Let’s have fun cooking this #simpol Baked Eggplant Rolls! Perfect dish to serve for family and friends!


INGREDIENTS
4 pcs - Eggplant

250g - Ground pork
1/4 cup - Minced onion
3 cloves - Minced garlic
1 tsp - Dried basil
1 tsp - Dried oregano
2 tbsp - Chopped parsley
Salt & pepper

1 pc - Egg
3/4 cups - Breadcrumbs
1/2 cup - Milk

Olive oil for greasing
1 cup - Tomato sauce
Salt & pepper to taste

1/2 cup - Cheddar cheese
1/2 cup - Mozzarella cheese

Garnish:
Fresh parsley


For more Simpol recipes, subscribe na!


Order Simpol Cookbooks here:
SHOPEE:
LAZADA:

#simpol #simpolcooking #cheftatung

3 Ingredients WHITE EGGPLANT Recipe | Tomato Eggplant Recipe

3 Ingredients White Eggplant recipe is so easy, delicious & take about 30 mins to prepare.
@KeepitSimpleRecipes

Eggplant Rollatini Recipe - Involtini di Melanzane

# EggplantRollatini #How to make eggplant rollatini#Eggplant Rollatini recipe

To print the ingredients & directions:


Ingredients:-

For the sauce:
2 x 28 ounces cans of San Marzano peeled tomatoes (1.600 grams)
4 tablespoons Extra virgin olive oil
2 cloves of garlic
Fresh basil leaves

For batter and to fry eggplants:
3 to 4 medium eggplants sliced 1/4 inch thick
3 eggs
1/3 cup flour )45 grams)
1/2 cup milk (125 ml)
1 tsp salt
3 cups oil for frying vegetable/canola/sunflower

For filling:
1 pound whole-milk ricotta (450 grams)
1 egg
1/2 cup Parmigiano Reggiano (65 grams)
1/4 tsp salt
3 basil leaves sliced
1/2 pound mozzarella (225 grams)

Directions for sauce:
Step#1- In a large sauté pan add your oil and garlic. Sauté on medium flame until
garlic is golden.
Step#2- Crush the tomato with your hands or an immersion blender and add to the oil.
Step#3- Add fresh basil and salt and let it cook for 1 hour.
Step#4- In a bowl whisk the eggs, add the flour and salt continue whisking until smooth.
Step#5- Add your milk to create a batter.
Step#6- Peel and slice eggplants long ways. Add all in batter, mix until well coated.

Directions for the batter and to fry eggplants:
Step#1- In a large frying pan heat oil until very hot. Keep the heat on high.
Step#2- Fry the eggplants for a minute on each side until golden.
Step#3- Place on a paper towel to remove excess oil.

Direction for filling:
Step#1- In a bowl add all the ingredients except the mozzarella. Mix together until well combined.
Step#2- Cut the mozzarella into cubes.

Final assembly for Rollatini:
Step#1- On a slice of fried eggplant add a spoonful of ricotta mixture and a piece of mozzarella. Roll and form a roll.
Step#2- In a baking dish coat with sauce at the bottom. Line up your rollatini.
Step#3- Add more sauce on top and sprinkle with Parmigiano Reggiano.
Step#4- Add a little chopped basil. Cover with aluminum foil and bake at 375 for 45 minutes.

Buon Appetito!