Eggplant Marinade Recipes

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WebRinse the eggplant, dry with paper towels, slice about 3/8 inch thick. Preheat a large skillet over medium heat. Add 1 tablespoon of …

Rating: 4.8/5(5)
Category: Appetizer, Side DishCuisine: Central AsianCalories: 108 per serving1. Rinse the eggplant, dry with paper towels, slice about 3/8 inch thick.
2. Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil. Place about 1/3 of sliced eggplant on the skillet in one layer and cook over medium heat for about 6 minutes, until golden brown. Flip on the other side and continue cooking for another 6 minutes. As eggplant really soak in oil when they are cooking, add about 1 teaspoon of olive oil when flipping. Transfer to a platter lined with paper towel to remove excess oil and cool down. Repeat this step until all eggplant slices are cooked (2 large eggplant are usually cooked in 2-3 batches, depending on the size of the skillet you are using).
3. Spread a bit of pressed garlic over the top of each eggplant slice.
4. Grab a container with a tight lid, spread a pinch or two of pressed garlic on the bottom and sprinkle some chopped dill and parsley.

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WebGather the ingredients. Peel eggplant and cut into 3 x 1/2-inch rectangular sticks. To sweat the eggplants, toss the sticks with salt …

Rating: 4.2/5(52)
Total Time: 1 hr 28 minsCategory: CondimentCalories: 812 per serving

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WebWash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove …

Rating: 5/5(2)
Total Time: 1 hr 5 minsCategory: < 4 HoursCalories: 1022 per serving1. Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
2. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
3. Pack into small Ball canning jars and process in a hot water bath for 5 minutes.

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Web2 cups eggplant, sliced 2 tablespoons honey 2 cloves garlic, crushed ½ cup soy sauce 2 tablespoons sriracha sauce ¼ cup olive oil …

Category: VegetableCalories: 192 per serving

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WebHow to prepare Marinated eggplant. To prepare marinated eggplants, start by cleaning the eggplants: wash and dry them, then remove the stalk 1 and cut them into slices about 5 …

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WebEggplant, garlic, Grilled, Keto, Low Carb, Marinade, Shallot, Side Dish, Vegan, Vegetables, vegetarian Servings: 6 Calories: 131kcal Ingredients 1-1½ lbs Baby or Japanese eggplant Asian …

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WebLow Carb Eggplant Gratin Recipe Ingredients 1 1/2 pounds eggplant (about 6 small or medium sized eggplants) 1 tablespoon kosher salt 1/2 cup ricotta cheese 1 egg 1 teaspoon basil 1/2 teaspoon Oregano …

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WebRaise the oven temperature to 400°F (200°C). Mix together all other ingredients, except for the tomato sauce and oil, in a bowl together with 2/3 of the …

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WebSlice the eggplant into 1/4-inch (0.6 cm) thick slices. Sprinkle the eggplant slices liberally on both sides with fine-grain unrefined sea salt or Himalayan salt. Place the salted eggplant slices into a …

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WebEggplant Chicken Pizza: high protein, low carb! Easy to make if you have leftover chicken! CALORIES: 185.5 FAT: 9.3 g PROTEIN: 18 g CARBS: 7.8 g FIBER: 2.3 g. Full ingredient & nutrition information of the …

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WebVegetarian Parmesan. Here’s a delicious and easy low-carb recipe with a chunky fresh tomato sauce and lots of melting cheese. The thick grilled eggplant slices …

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WebCuisine Keto, Low Carb, NSNG, Paleo, Vegetarian Ingredients 1-2 pounds baby/mini eggplants or thin Japanese eggplants, sliced into 1/4” disks Salt and pepper 1 …

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WebThis easy low-carb eggplant pizza recipe requires just a handful of pantry-friendly ingredients, including versatile toppings, and is ready in 30 minutes. The mini …

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WebIngredients 1 large eggplant, in 1 inch cubes 4 tablespoons rice vinegar or lemon juice 2 tablespoons soy sauce 1 tablespoon sugar free syrup or other sweetener, …

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WebPreheat the oven to 375°F (190˚C). Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper …

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WebPlace eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry. Heat a large skillet over medium-high heat. …

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WebStart with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for a few minutes. Once caramelized, add bacon and minced …

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Frequently Asked Questions

How to prepare marinated eggplants?

To prepare marinated eggplants, start by cleaning the eggplants: wash and dry them, then remove the stalk 1 and cut them into slices about 5-6 mm thick 2. Grease a plate with oil 3 and heat it. Grill the eggplants on the very hot grill first on one side 4 and then on the other 5 and transfer them on a plate 6.

How do you cook eggplant with almond meal?

Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant. In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt.

What is eggplant carpaccio marinade?

To sweeten the strong taste eggplants have, we were inspired by eggplant carpaccio to create an aromatic marinade prepared with an emulsion of oil and vinegar, with the addition of fragrant herbs, garlic and fresh chili.

How do you cook eggplant in salt water?

Slice the eggplant into 1/4-inch (0.6 cm) thick slices. Sprinkle the eggplant slices liberally on both sides with fine-grain unrefined sea salt or Himalayan salt. Place the salted eggplant slices into a colander and let sit for 20-30 minutes. Rinse the salted eggplant slices thoroughly with cold water.

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