Best 5 Eggplant With Almonds Recipes

SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT

Steps:

• Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
• Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.
• In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
• Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you'll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.
• When you've finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there's not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.
• Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.

EGGPLANT WITH ALMONDS

Steps:

• Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
• When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

EGGPLANT CURRY WITH TOASTED ALMONDS

Steps:

• Prepare rice. While rice is simmering, start curry.
• Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.
• Curry paste is available on the International Foods aisle of markets. The paste is deep red in color and will keep several months in the refrigerator.
• Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts. If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
• If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch. Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market.

ALMOND CRUSTED EGGPLANT

Steps:

• Preheat fry pan with oil to medium high.
• Slice eggplant into 1/4 in thick slices.
• In small bowl mix milk and egg thoroughly.
• In separate small bowl mix almonds, flour, cumin, garlic, salt, pepper.
• Dip slices in milk/egg and let excess drip off a little bit.
• Dip slices in the dry mix coating completely.
• Place in fry pan and cook for about 2-3 minutes. Underneath will be golden brown.
• Flip over and cook another 2 minutes. Underside will be golden brown. Remove and place on plate covered with paper towel to remove excess oil.

EGGPLANT STUFFED WITH ALMONDS, CURRANTS AND RICE

Steps:

• For sauce: Heat oil in large saucepan over low heat.
• Add garlic and cook, stirring occasionally, until soft, about 30 seconds.
• Add curry powder and stir 30 seconds.
• Mix in tomatoes and season.
• Bring to boil, reduce heat to low and cook until tomatoes are very soft, stirring occasionally, about 30 minutes.
• Mix in tomato paste.
• Puree in processor until smooth.
• Adjust seasoning.
• (can be prepared 1 day ahead) For pilaf: Heat 4 tsps olive oil in medium skillet over low heat.
• Add onion and cook until soft, stirring frequently, about 10 minutes.
• Add rice and stir until milky white, about 2 minutes.
• Add water, currants and season to taste.
• Bring to boil, stir, and cover.
• Reduce heat to low and cook until tender, about 18-20 minutes.
• Remove from heat, do not open, and let stand for 10 minutes.
• Preheat oven to 450F.
• Lightly grease shallow baking dish large enough to hold 4 eggplant halves.
• Make 1/8 inch deep cut around edge of each eggplant.
• Score 3 times down center.
• Arrange eggplants cut side up in dish.
• Sprinkle surface with salt and 2 tblsps olive oil.
• Bake until eggplant is tender when pierced with knife, about 25-30 minutes.
• Cool slightly.
• Remove eggplant pulp from skins using spoon; do not pierce skin.
• Coarsely chop pulp and add to pilaf.
• Taste and adjust seasoning.
• (can be prepared 1 day ahead. Cover skins and pilaf and refrigerate. Bring to room temperature before continuing.).
• Heat 2 tblsps olive oil in small skillet over medium-low heat.
• Add almonds and pine nuts and a pinch of salt.
• Stir until nuts are toasted a light-brown, about 2 minutes.
• Stir into pilaf with cilantro and spearmint.
• Preheat oven to 350F.
• Oil baking dish.
• Place eggplants, cut side up onto dish.
• Spoon pilaf into shells.
• Sprinkle with remaining 1 tblsp oil.
• Bake until hot, about 15 minutes.
• Reheat sauce, stirring frequently.
• Divide sauce among 4 plates and top with eggplant.