Best 4 Eggplant Royale Border Cafe Recipes

Welcome to a culinary journey where flavors dance and textures intertwine! Our Eggplant Royale is a symphony of tastes, a delightful composition of roasted eggplant, creamy custard filling, and a medley of cheeses. This dish, inspired by the renowned Border Cafe in London, is a vegetarian masterpiece that will tantalize your taste buds.

But that's not all! This article is a treasure trove of eggplant recipes, each one a unique expression of culinary artistry. Dive into the smoky depths of our Baba Ganoush, where roasted eggplant is transformed into a smooth and flavorful dip. Embark on a Mediterranean adventure with our Grilled Eggplant Salad, where grilled eggplant slices are paired with fresh herbs, tangy tomatoes, and a drizzle of olive oil. And for a hearty and comforting meal, our Eggplant Parmesan is a cheesy, crispy delight that will warm your soul.

So, prepare to be captivated by the versatility of eggplant as we guide you through a culinary odyssey of tastes, textures, and aromas. Each recipe is a testament to the culinary magic that awaits when you embrace the humble eggplant. Let's begin our culinary exploration!

Here are our top 4 tried and tested recipes!

CRAB STUFFED EGGPLANT ROYALE

Crab Stuffed Eggplant Royale image

Make and share this Crab Stuffed Eggplant Royale recipe from Food.com.

Provided by Witch Doctor

Categories Crab

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 eggplants, medium size, whole
1/2 lb medium shrimp, peeled and deveined
2 medium onions, finely chopped
1 stalk celery, finely chopped
2 bell peppers, chopped
salt and pepper, to taste
1/2 cup breadcrumbs
1/2 lb lump crabmeat
1/4 lb butter
1/4 cup parsley, chopped
3 garlic cloves, finely chopped
1 teaspoon paprika
2 teaspoons olive oil

Steps:

Place whole eggplants in a large pot with enough water to cover the whole eggplants, and simmer until they are soft.
When soft, remove from heat and cool in cool water.
When cool, cut the eggplants in half and scrape the eggplant out.
Be careful not to tear the skin.
Sauté the onions, celery and bell peppers in butter until soft.
Add the eggplant meat that you scraped out and cook until all the liquid has evaporated.
Add shrimp and cook for about 5 minutes.
Remove from heat and fold in crab meat, parsley and enough breadcrumbs to give the mixture consistency.
Fill the empty shells with the mixture and lightly spread breadcrumbs on top.
Sprinkle the olive oil on top of each eggplant half and sprinkle with paprika.
Bake in a 350 degree F oven for about 25 minutes.

EGGPLANT CASSEROLE WITH RED PEPPER PESTO AND CAJUN BREADCRUMBS

Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs image

Provided by Bobby Flay

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 22

Ingredients

8 baby Italian eggplants, sliced lengthwise 1-inch thick
Canola oil
Kosher salt and freshly ground black pepper
4 grilled or roasted red peppers, skin and seeds removed and chopped
3 tablespoons pine nuts
3 cloves garlic
2 teaspoons fresh thyme leaves
1/2 cup olive oil
3/4 cup grated Parmesan
1 pound fresh mozzarella, thinly sliced, weighted for a for a few hours to remove excess liquid
2 tablespoons fresh oregano leaves
1/2 cup extra-virgin olive oil
1/4 cup canola oil
2 cloves garlic, smashed to a paste
1 teaspoon Spanish paprika
Pinch cayenne
6 slices day old Italian bread, crusts removed, coarsely ground in food processor
3 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 cup spice rub from Cajun-rubbed spiced turkey

Steps:

For the casserole: Heat a charcoal grill to medium-high heat. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 minutes per side.
Combine the peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. With the motor running, slowly the cup olive oil and process until emulsified. Add 1/4 cup Parmesan and some salt and pepper and pulse a few times to incorporate.
Spoon about 1/2 cup of the pesto over the bottom of a baking dish. Line the dish with the some eggplant slices and then the mozzarella slices. Season with salt and pepper and scatter the oregano leaves over the top. Dollop another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan. Put on the grill, cover and bake until the cheese is melted and the casserole is hot, about 20 minutes.
For the breadcrumbs: Heat the oil in a medium saute pan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cayenne and cook for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown. Add the parsley and thyme and season with salt and pepper.
While the casserole cooks, make the breadcrumbs: Heat the olive oil in a heavy skillet over hot coals or over medium heat. Stir in the breadcrumbs (about 2 cups) and the spice rub and toast, stirring, until the crumbs are golden brown and crisp. Remove from the heat, stir in the parsley, and scatter over the casserole. Let rest 5 minutes before serving.

AWESOME EGGPLANT ROLLATINE

Awesome Eggplant Rollatine image

This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce. I often use prepared jarred sauce to cut the cook time.

Provided by DEBNJAMES

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 894.4 calories, Carbohydrate 79.6 g, Cholesterol 276.2 mg, Fat 41.6 g, Fiber 15 g, Protein 53.3 g, SaturatedFat 18.9 g, Sodium 1872 mg, Sugar 27.6 g

WYATT CAFETERIA'S BAKED EGGPLANT (AUBERGINE)

Wyatt Cafeteria's Baked Eggplant (Aubergine) image

There was once a cafeteria in Texas called Wyatts Cafeteria. DH's family would go there after church on Sunday and his mother would get baked eggplant. For years she tried to copy the recipe and came very close. The original recipe was published in the local paper several years ago. Hope you enjoy it as much as we do.

Provided by PaulaG

Categories Vegetable

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb eggplant, peeled and cut into 1 inch cubes
1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoon chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1 1/2 cups cheddar cheese, grated

Steps:

Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
Drain and place in medium saucepan.
Cover with water and simmer until tender.
Soak the bread crumbs in milk.
Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
Combine the cooked eggplant, bread crumbs and sauteed vegetables.
Add the eggs, pimiento, and seasonings; mix thoroughly.
Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
The preparation time includes the soaking time for the eggplant.

Nutrition Facts : Calories 309.5, Fat 17, SaturatedFat 9.7, Cholesterol 89.3, Sodium 1027.8, Carbohydrate 26.9, Fiber 3.5, Sugar 4, Protein 12.7

Tips:

Choose firm, ripe eggplants: Look for eggplants that are heavy for their size and have smooth, unblemished skin. Avoid eggplants that are soft or have bruises or wrinkles.
Slice the eggplants evenly: This will help them cook evenly. Use a sharp knife to make 1/2-inch thick slices.
Season the eggplant slices: Sprinkle the eggplant slices with salt and pepper before cooking. This will help to draw out the moisture and enhance the flavor.
Cook the eggplant slices in a single layer: This will help them to brown evenly. If you overcrowd the pan, the eggplant slices will steam instead of brown.
Use a combination of olive oil and butter to cook the eggplant slices: This will help to prevent them from sticking to the pan and will give them a rich, golden brown color.
Don't overcook the eggplant slices: They should be tender but still slightly firm. Overcooked eggplant will be mushy and bland.
Make the béchamel sauce ahead of time: This will give the flavors time to meld. You can make the sauce up to 2 days in advance and store it in the refrigerator.
Use a variety of cheeses in the béchamel sauce: This will add depth and complexity to the flavor. I like to use a combination of Parmesan, Gruyère, and cheddar cheeses.

Conclusion:

Eggplant Royale is a delicious and elegant dish that is perfect for a special occasion. It is made with layers of roasted eggplant, béchamel sauce, and cheese. The eggplant is tender and flavorful, the béchamel sauce is rich and creamy, and the cheese is melted and bubbly. This dish is sure to impress your guests.