Best 3 Allan Shivers Escalloped Eggplant Recipes
Looking to indulge in a culinary journey that combines flavors, textures, and a rich history? "Allan Shivers Escalloped Eggplant" beckons you with its enticing aroma and delectable taste. This classic Southern dish, named after the former governor of Texas, blends tender eggplant slices with layers of flavorful ingredients, creating a symphony of flavors in every bite. Prepare to embark on a delightful adventure as we delve into the secrets behind this timeless recipe, exploring the perfect balance of spices, the secrets to achieving a golden-brown crust, and tips for ensuring a creamy, melt-in-your-mouth texture. So, gather your ingredients, ready your kitchen, and let's embark on a culinary journey to savor the unforgettable "Allan Shivers Escalloped Eggplant".
Let's cook with our recipes!
SCALLOPED (AUBERGINE) EGGPLANT
I've had this recipe for longer than I care to remember. My SIL served it to me a million years ago; I loved it and was surprised that it contained eggplant... which I thought I didn't like. It is yummy!
Provided by Impera_Magna
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
- Mix soup and milk in large bowl; add egg.
- Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
- Turn into a greased 8x8" or 10x6" pan; sprinkle w/ grated cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 167.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 57, Sodium 465.7, Carbohydrate 10.9, Fiber 3.3, Sugar 3.6, Protein 8.1
STEAMED EGGPLANT
This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.
ESCALLOPED EGGPLANT
Similar to Eggplant Parmigiana, but a little lighter and less saucier, and is more suitable as a side dish.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- On medium-size ovenproof platter, arrange eggplant slices, then tomato and onion slices. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes.
- Cut mozzarella slices in thirds; arrange over top. Stir crumbs into rest of melted butter; sprinkle over top; then sprinkle with Parmesan cheese.
- Bake, uncovered, 10 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 524.8, Fat 42.8, SaturatedFat 26.3, Cholesterol 116.1, Sodium 860.3, Carbohydrate 26.9, Fiber 7.3, Sugar 9.1, Protein 12.2
Tips:
- Use fresh, ripe eggplants: Choose eggplants that are firm and have smooth, glossy skin. Avoid eggplants that are bruised or have blemishes.
- Salt the eggplant slices before cooking: This helps to draw out the bitterness and moisture from the eggplant, resulting in a more flavorful and tender dish.
- Use a variety of cheeses: Feel free to experiment with different types of cheeses, such as mozzarella, cheddar, Parmesan, or Gruyère. You can also use a combination of cheeses for a more complex flavor.
- Don't overcook the eggplant: The eggplant should be tender but still slightly firm. Overcooking will make the eggplant mushy.
- Serve the eggplant casserole hot or cold: This dish can be served immediately after baking, or it can be chilled and served cold. It's also a great make-ahead dish.
Conclusion:
Allan Shivers Escalloped Eggplant is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With its creamy cheese sauce, tender eggplant, and crispy breadcrumb topping, this casserole is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy eggplant, give this recipe a try. You won't be disappointed!
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