Best 6 Christmas Eggplant Aubergine Delicious Winter Vegetables Recipes

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

ROASTED EGGPLANT (AUBERGINE) SOUP

Steps:

• Preheat oven to 400°F.
• Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
• Remove from oven.
• Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
• Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
• Cool slightly.
• Working in batches, puree soup in blender until smooth. Return soup to saucepan.
• Stir in cream. Bring to simmer, thinning with more stock, if desired.
• Season soup with salt and pepper. Ladle into bowls.
• Sprinkle with goat cheese; serve.

DELIGHTFUL EGGPLANT (AUBERGINE) BAKE

Steps:

• Preheat the oven to 400°F or 200°C.
• Trim the eggplants and slice into 1/2 cm thick rounds.
• In a bowl or large plate, sprinkle slices with salt and leave for 15 minutes.
• Meanwhile, line two baking sheets with tin foil and oil lightly with some of the olive oil.
• When eggplants are ready, wash or brush off the salt and lay the slices next to one another on the trays.
• Brush tops lightly with olive oil before putting in the oven for 10 minutes.
• Take out, turn over and bake for a further five minutes or until all the slices are soft and lightly browned.
• While the eggplant is cooking, use remaining oil to fry the onion and celery in a frying pan or saucepan.
• After 1-2 minutes add the water, canned and fresh tomatoes, balsamic vinegar, thyme and garlic.
• Simmer until sauce is quite thick and dry, about 5 minutes.
• The last thing to make is the white sauce.
• In a small pot, melt the butter.
• Stir in the flour and mix until blended.
• Then add the milk and cook over a low heat, stirring constantly, until thickened.
• Now for the final step- assembly!
• Put a little bit of tomato sauce on the bottom of a casserole dish (lined with tin foil for easy clean up).
• Add a layer of eggplant, a layer of tomato sauce, some basil and then some white sauce.
• Season with salt and pepper, to taste.
• Continue with another layer of eggplant, tomato sauce and so on, making sure to keep enough white sauce at the end to finish off the dish.
• Once you have poured over the last of the white sauce, top with slices of mozzarella and bake for 20 minutes or until cheese is golden.

CHRISTMAS EGGPLANT (AUBERGINE) (DELICIOUS WINTER VEGETABLES)

Steps:

• In a big pot over medium high heat, add olive oil, garlic, onion, red bell pepper, zucchini, eggplant and Italian Seasoning.
• You may need to add more oil to coat the vegetables.
• Don't worry, you will drain most of it off later.
• Cook and stir until eggplant is tender.
• It will take 15 minutes or more.
• While still cooking, stir in Seasoned Dipping Oil, or other seasoned/flavored oil plus vinegar and salt and pepper to taste.
• After eggplant is tender, turn off heat and then drain the mixture of all excess oil and blot with paper towels.
• Spread mixture on a baking sheet in a single layer and bake at 325 degrees for 30 minutes.
• Let cool slightly and then spoon into a casserole dish.
• Top with mozarella.
• It can be refrigerated at this point to be served later.
• Before serving, bake or microwave, covered, until it is hot (if it has been refrigerated) and cheese is melted.

OVEN FRIED EGGPLANT (AUBERGINE)

Steps:

• Combine first 2 ingredients, stir well.
• Spread evenly over both sides of eggplant slices.
• Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
• Place eggplant on a baking sheet coated with cooking spray.
• Bake@ 425 degrees for 12 minutes.
• Turn eggplant over; and bake an additional 12 minutes or until golden.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.