Serves 4
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
Showing posts with label Eggplant. Show all posts
Showing posts with label Eggplant. Show all posts
Pasta with Sausage, Eggplant and Basil
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
Bulgarian Zucchini and/or Eggplant
(use zucchini for this recipe, summer squash is too watery)
Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds
Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)
Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.
Submitted by Vasilka Nicolova
Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds
Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)
Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.
Submitted by Vasilka Nicolova
Baba Ganouj (Tangy Eggplant Dip)
Makes 4-6 sandwiches or serves 6-8 as a dip.
2 medium eggplants
2 Tbs. tahini
2 cloves garlic, pressed
juice of one lemon
2 Tbs. chopped fresh parsley (optional)
½ tsp. salt
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.
2 medium eggplants
2 Tbs. tahini
2 cloves garlic, pressed
juice of one lemon
2 Tbs. chopped fresh parsley (optional)
½ tsp. salt
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.
Ratatouille
2 lbs. eggplant, peeled and cubed into 1 inch cubes olive oil
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme
Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.
Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme
Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.
Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow
Thai Eggplant Dip
Makes ~2 ½ cups
2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.
Submitted by Cheryl Rowell from From Asparagus to Zucchini
2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.
Submitted by Cheryl Rowell from From Asparagus to Zucchini
Eggplant in Oil
Makes 6 cups
We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”
2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil
Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.
Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.
Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.
Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!
Submitted by Cheryl Rowell from Preserving for all Seasons
We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”
2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil
Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.
Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.
Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.
Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!
Submitted by Cheryl Rowell from Preserving for all Seasons
Asian Style Pasta
Serves 4
3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta
In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.
Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.
Cook pasta until al dente.
Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.
Submitted by Cheryl Rowell summarized from Everyday Food
3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta
In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.
Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.
Cook pasta until al dente.
Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.
Submitted by Cheryl Rowell summarized from Everyday Food
Balsamic Eggplant and Potatoes
¾ cup high quality balsamic vinegar
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
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