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    I love eggplant-please tell me the name of some Italian dishes using eggplant ot

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I love eggplant-please tell me the name of some Italian dishes using eggplant ot-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I love eggplant-please tell me the name of some Italian dishes using eggplant ot),it will help you,my kids.

EGGPLANT ROLLANTINI:
http://www.foodnetwork.com/recipes/giada...

CAPONATA:
http://italianfood.about.com/od/eggplant...

ZITI, EGGPLANT %26amp; FONTINA:
http://food.yahoo.com/recipes/food-and-w...

STUFFED EGGPLANT (ITALIAN):
http://www.epicurious.com/recipes/food/v...

http://www.recipezaar.com/305648

http://allrecipes.com/Recipe/Sausage-Stu...

http://www.foodandwine.com/recipes/sardi...

LINGUINE with EGGPLANT %26amp; MUSHROOMS:
http://food.yahoo.com/recipes/food-and-w...

EGGPLANT %26amp; SPINACH LASAGNA SPIRALS:
http://food.yahoo.com/recipes/epicurious...

EGGPLANT %26amp; PEPPER TORTA:
http://www.thatsmyhome.com/venettos/eggt...
answer from chineseop.com cooking QA
Rosemary Grilled Tuna Steaks with Eggplant and Zucchini
Recipe courtesy Rachael Ray

4 tuna steaks, 6 to 8 ounces
1 1/2 tablespoons balsamic vinegar, just enough to lightly coat the steaks
6 sprigs fresh rosemary, leaves chopped, about 3 tablespoons
Steaks seasoning blend or coarse salt and pepper
Extra-virgin olive oil, for drizzling, about 2 tablespoons

Eggplant and Zucchini Topping:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, chopped
1 medium onion, chopped
1 small, young, firm eggplant
1 small zucchini
1 small yellow squash
6 sprigs fresh thyme, leaves chopped, 2 tablespoons
Salt and pepper
2 small vine ripe tomatoes, seeded and diced
Vegetable Antipasto Sutffed Bread, recipe follows

Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.

Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.

Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.

Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.

When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.

Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.

A nice Sicilian rose, chilled, makes a fine beverage companion.

Vegetable Antipasto Stuffed Bread:

1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling

Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.

Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
answer from chineseop.com cooking QA
Why does it have to be Italian ?

Rattitouille (I have no idea how to spell this) is actually French but it%26#039;s delicious. It%26#039;s like an eggplant stew.

There is also a Middle Eastern dip called Baba Ganoush.

However my favourite recipe is crumbed eggplant. Slice the eggplant into pieces about 1cm thick (keep it round) and unless they%26#039;re hothouse eggplants you need to drain the moisture from them by putting either papertowels or a tea towel underneath and over the top of them for an hour.

Then, prepare three bowls, one with flower with whatever flavouring you like (I like powdered chicken stock, dried thyme and cumin), one with breadcrumbs, and one with a beaten egg.


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