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Baked Vegetable Salad

February 11, 2010 by Firehouse Chef  
Filed under Appetizer, Baked, Buffet, Easy, Easy Vegetable Recipes, Lunch, New Recipe, New Vegetable Recipes, Side Dish, Starter

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veg2 Baked Vegetable Salad - This best, baked vegetable salad recipe is delicious and very distinct. The veggies are wrapped in foil before being oven baked to a succulent tenderness, then mixed together with fresh sauteed garlic, creating a very simple,yet sensational salad,

Cook Time: 45 mins
Servings: 4
Main Ingredient: Vegetables
Difficulty Level: 2

Ingredients to make Baked Vegetable Salad

1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt & pepper
1/4 c Black olives, chopped

Directions to make Baked Vegetable Salad

Step 1:Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed.
Step 2:When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2\” pieces. Dice eggplant & combine with peppers & celery in a large bowl.
Step 3:Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to the bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.

Image Source: woodleywonderworks

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Fresh Herb Stuffed Eggplant

November 13, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, fried

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veg1 Fresh Herb Stuffed Eggplant - This fabulous fresh herb and vegetable recipe for stuffed eggplant is incrediblvy delicious, and very easy. Unique eggplant is stuffed with a savory, fragrant mixture of sauteed veggies, herbs and spices, then oven baked to a fork tenderness. Great tasting and good for you!

Prep Time: 10-15 mins
Cook Time: 30-40 mins
Servings: 4
Main Ingredient: Eggplant
Difficulty Level: 1

Ingredients to make Fresh Herb Stuffed Eggplant

2 T Safflower oil
1 Lg Onion, finely chopped
1 Lg stalk Celery,chopped fine
2 Cloves Garlic, minced
1 Sm green bell Pepper, diced
2 Med Eggplants (1 lb each)
1 T Chopped fresh Basil
1/4 c Chopped fresh Parsley
1/2 t Dried Thyme
1 ds Cayenne pepper
1/2 c Dry whole-grain Bread Crumbs
1 heaping cup chopped ripe, juicy Tomatoes

Preheat oven to 375 deg F.

Directions to make Fresh Herb Stuffed Eggplant

Step 1:Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden.
Step 2:In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/inch all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.(approx 15-20 min.)
Step 3:Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30-40 minutes, or until the shells are tender but not collapsed.

Image Source: Chennette

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So Easy Stuffed Eggplant

August 21, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, Fry, New Vegetable Recipes, Side Dish

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stfd_egg So Easy Stuffed Eggplant - This hearty, homestyle, stuffed eggplant recipe, tastes divine. The saturated in flavor pulp of the eggplant is sauteed with fragrant onion and garlic, fresh mushrooms and rustic bulgur. An easy, oven baked, vegetarian recipe that I have always received many compliments on.

Prep Time: 25 mins
Main Ingredient: Garden Vegetables

Cook Time: 40 mins
Difficulty Level: 1

Ingredients to make So Easy Stuffed Eggplant

2 lg Eggplants
1/4 c Olive oil
1 lg Onion, diced
2 Garlic cloves, chopped
1 c Mushrooms, sliced
1 c Bulgur wheat
3/4 c Vegetable stock
1 ts Oregano
Salt & pepper

Directions to make So Easy Stuffed Eggplant

Step 1:Cut eggplants in half & scoop out pulp. Leave 1/2 skin. Place shells in shallow baking dish. Dice pulp.
Step 2:Saute onions in oil till tender, donft brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed.
Step 3:Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes

Image Source: Mitsooko

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Vegetable Basil Ratatouille

June 4, 2009 by Firehouse Chef  
Filed under Easy, Side Dish, Veg, Vegetable Videos

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Vegetable Basil Ratatouille - If you have never tried ratatouille before, we strongly encourage you to try this one. A tasty, chunky, vegetable side dish, that was inspired by the French, the fresh basil and garlic are what make the difference.

How To Make Vegetable Basil Ratatouille Video

Image Source: La tartine gourmande

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Sensational Skillet Eggplant and Tofu

June 1, 2009 by Firehouse Chef  
Filed under Easy, Easy Vegetable Recipes, Main Course, Supper, Veg

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sensational_skillet_eggplant_tofu Sensational Skillet Eggplant and Tofu - This fabulous vegetarian meal really “packs-a-punch”. Fresh herbs and garlic are stir fried with tofu and vegetables to craete a meal that is sweet and sassy, and also very filling.

Prep Time: 10 mins
Cook Time: 15 mins
Servings: 3-4
Main Ingredient: Eggplant, Tofu
Difficulty Level: 1

Ingredients to make Sensational Skillet Eggplant and Tofu

3/4 lb Japanese eggplant (3 cups,sliced)
1/4 lb Tofu
6 tb Oil
2-3 Garlic cloves,crushed
2-4 Red chili peppers, seeded,chopped
10-15 Sweet basil leaves
1-3 Tb Yellow Bean Sauce

Directions to make Sensational Skillet Eggplant and Tofu

Step 1:Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don’t burn!).
Step 2:Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently.
Step 3:brown (don’t burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

Image Source: jasonlam

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Perfect Potatoes and Eggplant

June 1, 2009 by Firehouse Chef  
Filed under Boiled, Easy, Easy Vegetable Recipes, Side Dish, Veg

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perfect_potatoes_eggplant Perfect Potatoes and Eggplant - A “two-for-one” vegetable side dish here! Instead of serving the potatoes and eggplant seperately, we mixed thim together and gave them a hint of sweet with the spices and herbs. A wonderful sweet, hot, side for any for any meal.Prep Time: 30 mins
Cook Time: 10-15 mins
Main Ingredient: Eggplant, Potatoes
Difficulty Level: 2

Ingredients to make Perfect Potatoes and Eggplant

1 ea 1/2 inch piece of ginger root
2 ea Minced green chilies
1/4 c Shredded unsweetened coconut
1/2 ts Garam masala
4 tb Ghee
1 ts Black mustard seeds
1/2 tb Whole cumin seeds
1/8 ts Asafetida
6 md Potatoes, boiled & cubed
1 ts Turmeric
1 tb Coriander
1 sm Eggplant in 1 inch cubes
1 ts Salt
3 tb Fresh coriander,chopped
1 tb Lemon juice

Directions to make Perfect Potatoes and Eggplant

Step 1:Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.
Step 2:Heat ghee. When hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.
Step 3:Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve.

Image Source: Charles Haynes

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So Good Baba Ghanoush

June 1, 2009 by Firehouse Chef  
Filed under Appetizer, Baked, Easy, Easy Vegetable Recipes, Side Dish, Snack, Veg

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baba So Good Baba Ghanoush - Baba Ghanoush is so versatile, it can be used as a vegetable spread or a dip, and can be served many ways as both. Featuring eggplant and garlic, as the main ingredients, its sure to spice up your next family brunch. Try it today!

Prep Time: 15-20 mins
Cook Time: 30 mins
Main Ingredient: Eggplant
Difficulty Level: 2

Ingredients to make So Good Baba Ghanoush

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini substitute — yogurt or sour cream
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Directions to make So Good Baba Ghanoush

Step 1:Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth.
Step 2:Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil.

Image Source: kochtopf’s

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