Japanese Eggplant And Zucchini Recipe

Eggplant Zucchini Okazu (Nimura-style) 1 lb (more or less) of ground beef. Ground turkey works in a pinch, too, but dark meat is better. (A lot of the flavor comes from the meat.) 1 globe eggplant or 2-3 Japanese eggplant, …

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In this recipe, Japanese eggplant and zucchini are coated in a miso glaze. The vegetables are first roasted in the oven until tender, then coated in a sweet umami mixture, and returned to the oven

Estimated Reading Time: 1 min

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Place some butter or oil in your pan. Step 2. Cut thin slices of tomatoes, zucchini, eggplant and mozzarella. Sprinkle the breadcrumbs on the bottom of the pan …

Estimated Reading Time: 6 mins
Total Time: 30 mins

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1 eggplant, about 1/2 pound (a slender eggplant like a Japanese eggplant, not a large globe) 1 large zucchini or other summer squash, about …

Rating: 4.8/5(32)
Total Time: 1 hr 40 mins
Category: Side Dish
Calories: 113 per serving

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olive oil, olive oil, medium zucchini, Japanese eggplant, oil-packed sun-dried tomatoes and 10 more Crispy Zucchini Casserole Love and Lemons panko bread crumbs, basil pesto, yellow onion, zucchini squash and 4 more

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medium Japanese or Chinese eggplant, or 1 very small globe eggplant (about 6 ounces) 1 cup . cherry or grape tomatoes (5 to 6 ounces) 3 cloves . garlic. 1/4 cup . fresh basil leaves. 5 tablespoons . olive oil, divided. 1 teaspoon . kosher salt, divided, plus more as needed. Freshly ground black pepper. Serving options: Crostini, cooked orzo, or

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Cooking time: 25 to 30 minutes. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place eggplant, zucchini, onion, garlic and tomatoes on the baking sheet. Drizzle with

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Stir in zucchini, chili garlic sauce, soy sauce, and rice vinegar. Cook, stirring occasionally, until zucchini is tender, about 3 minutes. Stir in reserved eggplant and cook, …

Category: Eggplant
Total Time: 20 mins
1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant; cook, stirring occasionally, until golden brown and mostly tender, about 5 minutes. Remove eggplant from pan with a slotted spoon, and set aside.
2. Add remaining 1 tablespoon oil to skillet. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 1 minute. Add plant-based “meat” crumbles and cook, stirring frequently and breaking larger crumbles into smaller pieces, until browned, about 5 minutes.
3. Stir in zucchini, chili garlic sauce, soy sauce, and rice vinegar. Cook, stirring occasionally, until zucchini is tender, about 3 minutes. Stir in reserved eggplant and cook, stirring occasionally, until eggplant is tender and has absorbed some of the sauce, about 2 minutes. Transfer stir-fry to a serving platter or divide evenly among plates. Garnish with black pepper and fresh cilantro leaves.

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Gather the ingredients. Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender about 12 to 15 minutes. Drain well. Heat the oven to 350 F. Spray a 9x13-inch casserole dish. In a large skillet over medium heat, melt the 1 tablespoon butter and sauté the

Rating: 4.2/5(55)
Total Time: 45 mins
Category: Side Dish, Dinner, Entree
Calories: 501 per serving

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Place sliced eggplant, zucchini and onions in a large bowl. Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan …

Rating: 5/5(9)
Total Time: 35 mins
Category: Vegetable
Calories: 99 per serving
1. Place sliced eggplant, zucchini and onions in a large bowl.
2. Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan and bake at 450°F for about 25-30 minutes or until desired tenderness. Or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.

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Step 2. Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes. Step 3. Toss tomatoes, zucchini, …

Rating: 5/5(25)
Total Time: 1 hr 20 mins
Category: Fruits And Vegetables, Vegetables, Eggplant
Calories: 93 per serving
1. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
2. Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
3. Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
4. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.

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Creamy & Smoky Ratatouille (video) Tatyanas Everyday Food. balsamic vinegar, basil leaves, salt, garlic cloves, eggplants and 16 more. Guided. Farmer's Market Vegetable Bake with Sharp Cheddar and Parmesan Yummly. …

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Great recipe for Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan. Parmesan cheese, olives, and garlic are involved- need we say more? Okay we will anyway. This is no ordinary rice and vegetable dish. The briny, salty olives paired with the …

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Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and …

Rating: 5/5(33)
Calories: 191 per serving
Servings: 6
1. Preheat oven to 375°.
2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

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In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. …

Estimated Reading Time: 40 secs

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Simple Recipe for Roasting Eggplant and Zucchini on the Grill. An effortless recipe for roasting eggplant and zucchini on the grill with onions, olive oil and Italian herbs that’s quick and delicious. Total Time: 30 min Prep Time: 5 min Cook Time: 25 min. Ingredients. 3 Japanese Eggplant (about 1 pound) 2 Medium Zucchini (about 1.5 pounds) 1

Rating: 5/5(2)
Category: 23
Cuisine: 23
Calories: 63 per serving

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Gently toss the zucchini and eggplant slices with the salt and olive oil. Grill the slices for about 2 minutes per side, or until they are nicely marked …

Servings: 4
Estimated Reading Time: 2 mins
Total Time: 19 mins
1. In a small bowl whisk together the balsamic,
2. apple cider vinegar, olive oil, lemon zest,
3. garlic, mint, and salt. Set aside to let the
4. flavors mingle

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Frequently Asked Questions

What is a healthy way to cook eggplant?

Serve with a salad and crusty bread. 1. Spray two rimmed baking sheets with cooking spray. Arrange eggplant slices in a single layer and spray lightly with more cooking spray. Roast at 400 F until lightly browned, about 10 minutes per side.

What is a good eggplant recipe?

Directions Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Roast the eggplant until just fork tender, about 25 minutes.

Is zucchini a healthy vegetable?

Zucchini is an excellent source of two antioxidant vitamins that help boost immunity and support healthy aging. A medium vegetable supplies 35 milligrams of vitamin C, or between 39 and 46 percent of the recommended daily allowance for adults.

How do you cook eggplant in an oven?

Preheat oven to 400 degrees F (200 degrees C). Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Bake in preheated oven until the cheese is beginning to brown, about 30 minutes.

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