Best 6 Eggplant Aubergine Croutons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Eggplant Aubergine Croutons: A Crispy and Flavorful Culinary Delight**

Eggplant, also known as aubergine, is a versatile vegetable that shines in various cuisines worldwide. When sliced into thick rounds and transformed into crispy croutons, it takes on a new level of deliciousness. These croutons are not only a delightful snack but also a stunning addition to salads, soups, and main courses. This article presents a collection of delectable recipes that showcase the versatility of eggplant croutons, offering options for every taste and occasion. From classic croutons with a garlicky twist to more adventurous creations infused with herbs, spices, and unique flavor combinations, these recipes promise a culinary adventure that will tantalize your taste buds. Whether you're looking for a quick and easy appetizer or a unique side dish to elevate your next meal, these eggplant croutons are sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP-FRIED EGGPLANT CROUTONS



Deep-Fried Eggplant Croutons image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 22

Canola oil, for frying
1/2 cup all-purpose flour
3 eggs, beaten
1 cup seasoned Italian bread crumbs
1 eggplant, peeled and diced into 1/2-inch cubes
Salt
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons chopped fresh oregano leaves
1 tablespoon chopped basil leaves
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 bag spring mix greens
1 heart romaine, chopped
10 basil leaves, torn
10 fresh oregano leaves
10 parsley leaves
1/4 cup grated Parmesan
1/2 cup halved cherry tomatoes
1/2 red onion, thinly sliced

Steps:

  • Preheat a fryer to 375 degrees F.
  • In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
  • Vinaigrette:
  • In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
  • In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
  • Toss with the desired amount of dressing, top with eggplant croutons and serve.

LONG-ROASTED EGGPLANT WITH GARLIC, LABNE, AND TINY CHILE CROUTONS



Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons image

Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of a perfectly just set 6-minute egg.

Provided by Alison Roman

Categories     Dinner     Side     Fall     Eggplant     Olive Oil     Garlic     Breadcrumbs     Lemon     Yogurt     Vegetarian     Entertaining     Soy Free     Peanut Free     Tree Nut Free

Yield 4-6 servings

Number Of Ingredients 10

3 medium or 2 large globe or Italian eggplants (about 2½ pounds), halved lengthwise
¾ cup olive oil, divided, plus more as needed
Kosher salt and freshly ground black pepper
2 garlic cloves, thinly sliced
1 fresh red chile, very thinly sliced, or 1 teaspoon crushed red pepper flakes
2 cups torn bread (crusty bread such as sourdough, country loaf, or miche), in ½-inch pieces
1 cup labne, full-fat Greek yogurt, or sour cream
1 preserved lemon, finely chopped
1 tablespoon fresh lemon juice, plus more as desired
1 cup fresh mint or cilantro leaves, tender leaves and stems

Steps:

  • Preheat the oven to 425°F.
  • Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)
  • Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down.
  • Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes.
  • Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.
  • Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.
  • Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving.
  • Do Ahead
  • Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat- it's excellent at room temperature). The labne can be seasoned a week ahead, covered tightly, and refrigerated. The croutons can be made 2 days ahead, kept covered tightly at room temperature.

FRESH SPRING SALAD WITH EGGPLANT CROUTONS



Fresh Spring Salad with Eggplant Croutons image

This salad is delicious! The croutons are out of this world!

Provided by Maryann Brooklyn

Categories     Other Salads

Time 25m

Number Of Ingredients 22

canola oil, for frying
1/2 c all-purpose flour
3 eggs, beaten
1 c seasoned italian bread crumbs
1 eggplant, peeled & diced into 1/2-inch cubes
salt
FRESH SALAD & VINAIGRETTE:
1/4 c red wine vinegar
2 Tbsp minced garlic
1 Tbsp dijon mustard
3/4 c olive oil, extra virgin
2 tsp chopped fresh oregano leaves
1 Tbsp chopped basil leaves
1 tsp salt
1/2 tsp coarsely ground black pepper
1 heart romaine, chopped
10 basil leaves, torn
10 parsley leaves
1/4 c grated parmesan
1/2 c halved cherry tomatoes
1/2 red onion, thinly sliced
1 bag spring mix greens

Steps:

  • 1. Preheat a fryer to 375 degrees F. In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
  • 2. Vinaigrette: In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad. In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion. Toss with the desired amount of dressing, top with eggplant croutons and serve.

OVEN FRIED EGGPLANT (AUBERGINE)



Oven Fried Eggplant (Aubergine) image

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

Provided by James Craig

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

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) CROQUETTES



Eggplant (Aubergine) Croquettes image

An adopted recipe. I love eggplant, and am looking forward to trying this one out and editing it if necessary.

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 eggplants, peeled and cubed
1 cup grated sharp cheddar cheese
1 tablespoon grated parmesan cheese
1 cup Italian seasoned breadcrumbs
2 large eggs
2 tablespoons chopped fresh basil
3 tablespoons minced yellow onions or 3 tablespoons red onions
2 garlic cloves, minced
1 cup vegetable oil
1 teaspoon salt, to taste
1/2 teaspoon fresh ground black pepper

Steps:

  • In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes.
  • Drain and mash.
  • Stir in remaining ingredients except oil.
  • Shape into patties.
  • Fry in hot oil until golden brown, about 5 mins on each side.

Nutrition Facts : Calories 814, Fat 68.8, SaturatedFat 14.5, Cholesterol 136.8, Sodium 1343.8, Carbohydrate 35.7, Fiber 9.5, Sugar 7.8, Protein 17.4

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS



Eggplant (Aubergine) Patties or Eggplant Fritters image

A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

Provided by DeSouter

Categories     Vegetable

Time 20m

Yield 10 fritters

Number Of Ingredients 9

2 large eggplants
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or 1/2-3/4 cup pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

Steps:

  • Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
  • Cut across into 3/4" chunks.
  • Steam eggplant chunks for 10 minutes and cool slightly.
  • Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
  • Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
  • Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
  • You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
  • Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
  • Stir to mix well.
  • Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
  • Cook for five minutes on each side.
  • Remove to a towel-lined plate to drain.
  • Place in a warm oven if you are not ready to serve them immediately.

Tips:

  • Choose the right eggplant: Select small, firm eggplants for the best flavor and texture. Avoid large, mature eggplants, as they can be bitter and have a tough skin.
  • Cut the eggplant properly: Cut the eggplant into uniform cubes or slices. This will help them cook evenly.
  • Salt the eggplant: Salting the eggplant before cooking draws out the moisture and helps to prevent bitterness. Be sure to rinse the eggplant thoroughly after salting to remove any excess salt.
  • Use a hot pan: A hot pan will help to sear the eggplant and prevent it from becoming soggy. Make sure the pan is hot enough before adding the eggplant.
  • Don't overcrowd the pan: Overcrowding the pan will prevent the eggplant from cooking evenly. Cook the eggplant in batches if necessary.
  • Season the eggplant well: Season the eggplant with salt, pepper, and other spices to taste. You can also add herbs, such as basil or oregano, for extra flavor.

Conclusion:

Eggplant is a versatile vegetable that can be used in a variety of dishes. Whether you're looking for a quick and easy side dish or a hearty main course, these eggplant recipes have something for everyone. So next time you're looking for a new way to enjoy eggplant, give one of these recipes a try. With its smoky flavor and tender texture, eggplant is a delicious and nutritious addition to any meal. These recipes provide a range of options for cooking eggplant, from simple to complex, and from savory to sweet. So whether you're a seasoned eggplant lover or just looking to try something new, these recipes are sure to please.

Related Topics