Eggplant Caponata (for Pasta & Bruschetta)
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⭐️ Caponata is an Italian eggplant salad with a delicious sweet and sour flavor. We make it with roasted eggplant (instead of deep-fried) in less than 45 minutes.
Serve it as a starter, side dish, or a complete meal on pasta, it's a Sicilian classic.
⭐️ Ingredients
2½ pounds (1 kg) eggplants 3 medium, diced and roasted with 1 tablespoon olive oil, ½ teaspoon salt, 2 twists black pepper
2 tablespoons extra virgin olive oil
1 white onion
2 ribs celery
1½ pounds (700 grams) vine tomatoes chopped
½ cup (70 grams) green olives pitted
2 tablespoons (20 grams) capers
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
1 cup (250 grams) water
4 tablespoons (60 grams) vinegar
2 tablespoons (25 grams) sugar
10 leaves basil
2 tablespoons (20 grams) pine nuts toasted, optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Eggplant Salad with Red Onion | Black Pepper Chef
Italian salad with eggplants and red onions served with herbs and garlic olive oil sauce. This simple eggplant salad does not require complicated ingredients and goes well with fried fish, steak, or grilled chicken.
Eggplants are generally an ideal ingredient for side dishes - they have a delicate taste that does not make a contrast with the main dish.
Like a cabbage with garlic sauce side dish, this eggplant recipe belongs to genial recipes – you can change spices and herbs to your taste, the salad can be stored for a few days, and at last, but not least, it’s so tasty!
A proven step-by-step recipe from Black Pepper Chef.
Salad with eggplants and onions
Ingredients (~ 4 servings)
500 g Eggplant
2 Large Red Onions
20 g Butter
1 Garlic clove
~ 50 ml Olive Oil
1/2 tsp Oregano
2-3 branches of the Basil
1 bunch of Parsley
1/4 tsp Ground Red Pepper (optional)
Salt
Black Pepper
RECIPE & INSTRUCTIONS HERE
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Eggplant Caponata - Best Summer Eggplant Recipe!
Caponata is a wonderful Sicilian sweet and sour eggplant recipe. The eggplant absorbs all of the strong flavors from the sugar, raisins, red wine vinegar, olives, and capers. Eggplant Caponata gets better a couple of days later, so make a big batch of this Italian classic!
WATCH THE WHOLE EGGPLANT PLAYLIST!
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INGREDIENTS:
-2 pounds eggplant - cubed
-1 cup celery - chopped
-1 cup red onion - chopped
-1 cup pitted green olives - chopped
-1/4 cup pignoli nuts
-1/4 cup parsley - minced
-1/8 cup capers - rinsed
-1/4 cup raisins
-1 (6) ounce can tomato paste
-3/4 cup olive oil
-1/4 cup red wine vinegar
-2 Tbsp sugar
-1 tsp kosher salt
-1/2 tsp black pepper
PRINTABLE RECIPE
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ITALIAN ZUCCHINI, EGGPLANT AND RED PEPPER SALAD
If you have these three vegetables - zucchini, eggplant and red pepper - sitting in your fridge for days, just cut out the affected spots with signs of spoilage and grill or bake them to make this recipe.
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Park Bench
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
Is there anything better than garlicky roasted eggplant in the summer? I personally love eggplant and it’s one of my favourite vegetables. Beautifully caramelized, sweet, and so easy to make. This Roasted Garlic Eggplant with Yogurt Dip recipe can be used for spreads, or enjoyed on its own with refreshing yogurt dips. It is perfect to make on the grill or in the oven which is my preferred method. I hope you give this recipe a try and please let me know what you think in the comments or how you made it differently.
INGREDIENTS:
The Eggplant:
3 small eggplants cut in half mine were palm size
drizzle of olive oil for the eggplant + sprinkle of salt on each one
The Garlic Oil:
1 tablespoon olive oil
1-2 minced garlic cloves depending on how garlicky you like it
2 basil leaves ripped, finely chopped, or sliced
The Yogurt Dip:
½ cup plain yogurt any you like
salt to taste
tablespoon of lemon juice or to taste
teaspoon of olive oil
tablespoon finely chopped fresh dill or 1/2 a teaspoon of dry dill weed
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
#turkishmeze #shakshuka #şakşuka
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Laid Back Guitars by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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