Deep Fried Eggplant Recipe

INGREDIENTS:

1/2 cup all-purpose flour or cornstarch
Vegetable oil, for deep frying
3 eggs, lightly beaten
1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
1/2 teaspoon salt, plus additional for sprinkling eggplant
2 cups fresh bread crumbs
Marinara sauce (optional)

DIRECTIONS:

 

Step 1 # Place the egg, flour, and breadcrumbs in separate bowls. Stir in ½ tsp of salt to the egg and mix.  Coat each slice of eggplant in flour, then dunk in egg mixture.

Step 2 # Finally, coat the eggplant in bread crumbs, pressing to assure they stick. Allow eggplant to dry a little on a paper towel before cooking.

Step 3 # Heat about one inch of oil in a large frying pan, and cook eggplant until light brown, about 1-2 minutes.  Drain on a paper towel, and season with salt and pepper or marinara sauce, if desired.

 

Eggplant Gratin Recipe

INGREDIENTS:

3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1 extra-large egg
1/2 cup plus 2 tablespoons freshly grated Parmesan Salt
1/4 cup ricotta cheese
Freshly ground black pepper
1/4 cup half-and-half
1/2 cup good bottled marinara sauce
Oil

DIRECTIONS:

Step 1 # Preheat oven to 400 degrees. Slice the eggplant.  Heat oil in a skillet,and  then add eggplant. Turn and allow to lightly brown on each side, about 5 minutes.

Step 2 # Drain the eggplant over paper towels. Add  ¼ cup of the parmesan, as well as the egg, half and half, ricotta, and salt and pepper to a small bowl and mix well.

Step 3 # Layer the eggplant, marinara sauce, and ricotta mixture, sprinkling each layer with salt, pepper, and some parmesan. Pour on the rest of the marinara, then sprinkle the remaining parmesan on top. Bake for about 30 minutes, until the mixture sets and the top browns.

Roasted Aubergine Soup

INGREDIENTS:

2 medium eggplants, about 1 1/2 to 2 pounds
2 large tomatoes
1 medium onion
6 medium cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 teaspoon dried leaf marjoram or basil
1 quart chicken broth
1 tablespoon fresh lemon juice
1 cup heavy cream
Salt and pepper, to taste
Fresh chopped parsley, for garnish

DIRECTIONS:

 

Heat over to 400F. Grease a large baking pan. Chop tomatoes, garlic and onion, and divide eggplant in to four sections lengthwise. Sprinkle with oil, pepper, and salt and roast until tender and brown, about 40 minutes to an hour. Remove skin from eggplant and place in a pot. Place basil, lemon juice, and broth in pot and bring to a boil. Reduce heat, cover, and simmer until vegetables are soft, about 30 minutes to an hour. Allow to cool, then blend and return to pot. Add cream and return to a simmer. Add salt and pepper, if desired.

Lime And Tortilla Soup

INGREDIENTS:

2 corn tortillas

4 cups vegetable broth

1 chopped tomato

1 tablespoon lime juice

4 large lime slices

1/3 cup chopped onion

¼ cup chopped green chillies

2 tsps vegetable oil

Oil for frying

40 grams walnut

A pinch of saffron

1/2 cup cream

Salt to taste

DIRECTIONS:

• Chop the tortillas in 5 x 1 cm strips. Heat oil in a small saucepan and fry tortillas strips in hot oil until brown and crisp. Drain the oil and set aside.
• Heat 2 teaspoons of vegetable oil in a large saucepan, add onions, chillies and sauté until onions are soft. Add vegetable broth, salt, cover and simmer for 20 minutes.
• Add tomato and simmer for another 5 minutes, then stir in lime juice.

Serve the soup in bowls and add fried tortilla strips and a lime slice right before serving.

Ensalada de Noche

INGREDIENTS:

Ensalada de Noche

4 bananas

4 apples

4 oranges

8 beetroot (cooked)

1 lettuce

2 pomegranates

1 tin pineapple chunks

1 lime thinly sliced

¼ cup sugar (optional)

1 cup peanuts roasted and crushed

¼ cup red vinegar

½ cup salad oil

DIRECTIONS:

• Peel and thinly slice the apples, oranges, banana and beetroot. Remove the seeds of the pomegranates. Remove 5-6 large outer leaves from the lettuce, set aside, and shred the remaining lettuce. Line a shallow serving bowl with the whole lettuce leaves, then add the shredded lettuce.
• Arrange the orange, beets, apples, banana and pineapple chunks in a decorative manner and garnish with lemon slices. Sprinkle with sugar, pomegranate seeds and peanuts.

• Mix oil and vinegar until blended. Pour over salad just before serving.

Tropical Fruit Salsa

INGREDIENTS:

1 ripe mango, peeled and cubed

1 cup pineapple, cubed

1 cup papaya, cubed

1/2 cup red pepper, cubed

1/3 cup rice wine vinegar

2 tablespoons coriander, minced

1/2 teaspoons red chilli flakes

DIRECTIONS:

• Chop all the fruits. Mix the fruits in a bowl with the vinegar and the red chilli flakes until well combined and all the fruit is coated.

• Serve chilled.

Mexican Salad

INGREDIENTS:

100 grams Lettuce or salad leaves

2 Tomatoes

½ cup Cheese, diced

1 cup Cooked kidney beans

1 tablespoon Tobasco sauce

100 grams Crushed Nacho chips

Spring onion leaves As required

½ teaspoon Green chillies, chopped

1 tablespoon Green coriander, chopped

DIRECTIONS:

• Shred the lettuce and blanch the tomatoes in boiling water for a minute.
• Peel, de-seed and dice the blanched tomatoes and chill them.
• Mix the rest of the ingredients with shredded lettuce and diced tomatoes.
• Serve immediately otherwise nacho chips will become soggy.