Best 3 Eggplant Royale Border Cafe Recipes

Eggplant Royale Border Cafe is a delightful vegetarian dish that combines the flavors of roasted eggplant, tomatoes, bell peppers, and cheese. This classic recipe has been featured on the menu of the renowned San Francisco restaurant, Border Cafe, for over 30 years and has become a favorite among both locals and visitors.

Let's cook with our 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.

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

EGGPLANT SANDWICHES

Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories Main Dish Recipes Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

Tips:

Choose fresh, firm eggplants: Look for eggplants that are heavy for their size and have smooth, unblemished skin.
Use a sharp knife to slice the eggplants: This will help prevent the eggplant from tearing.
Salt the eggplant slices and let them rest: This will help to draw out the bitterness from the eggplant.
Rinse the eggplant slices thoroughly before cooking: This will remove the excess salt.
Cook the eggplant slices until they are tender: This can be done in a variety of ways, such as grilling, roasting, or frying.
Make sure the béchamel sauce is thick and creamy: This will help to hold the eggplant slices together.
Use a variety of cheeses: This will add flavor and complexity to the dish.
Top the eggplant royale with breadcrumbs: This will give the dish a crispy topping.

Conclusion:

Eggplant royale is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant and it is also a good source of vitamins and minerals. This dish can be made ahead of time and reheated, making it a great option for busy weeknights.