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Eggplant
Summer vegetable ratatouille
2 summer squash or zucchini, cut into half moons
2 asian eggplant, cut into half moons
2 peppers, cut into strips
4 cups tomatoes, diced
2 tbs. olive oil
1 medium onion, chopped
3-4 garlic cloves, minced
1 2-inch cinnamon stick, or a few pinches ground cinnamon
1 tsp. salt
a few turns fresh ground black pepper
pinch cayenne pepper
½ c. fresh parsley and/or basil, chopped
Heat the oil in a large soup pot. When hot, add the onion and sauté over medium-low heat for 2-3 minutes, until translucent. Add the squash/zucchini, eggplant, peppers and tomatoes, raise heat and bring to a simmer.
Lower back to medium heat, add garlic, salt, pepper, cayenne and cinnamon and simmer for 15-20 minutes, until all vegetables are very tender (the eggplant will probably take the longest).
Remove from heat, add additional salt, pepper or cayenne if needed, and stir in the fresh herbs, saving some for garnish. This dish is especially good served with couscous, and can also be served with rice, quinoa or pasta. Serves 4-6.
Eggplant Zucchini Parmesan
You can replace the zucchini in this recipe with more eggplant to make a traditional eggplant parmesan.
1 lb. eggplant
1 lb. zucchini or yellow summer squash
2 c. tomato sauce, store bought or homemade, see recipe below
1 c. grated mozzarella cheese
1 c. grated parmean cheese
2. c. bread crumbs or flour
1 tsp. salt
a few pinches dried herbs: basil, thyme and oregano
2 eggs
½ c. milk
Preheat the oven to 375. Slice the eggplant and zucchini lengthwise into ½ inch thin slices. Mix together the egg and milk in a shallow bowl. Mix together the bread crumbs or flour, salt and spices in another shallow bowl or pie plate. Dredge the vegetable slices first in the egg mixture, then in the flour mixture, coating well. Place the slices on a large baking tray and bake until tender and crisp, about 20 minutes.
Spread 1/3 of the tomato sauce in the bottom of a large casserole or baking dish. Layer half the breaded vegetables on top, and cover with ½ the cheese. Put another 1/3 of the tomato sauce on top, followed by the remaining vegetables and the rest of the cheese. Top with the rest of the tomato sauce. Bake for 40 minutes, until sauce is bubbly and the top is lightly browned. Serves 6.
Baba Ghanouj
This middle-eastern spread is my favorite way to use eggplant. Serve it as a dip with raw vegetables, crackers or pita bread.
2 lbs. eggplant
2 tbs. olive oil
2 tbs. tahini (toasted sesame paste)
1 garlic clove
½ tsp. ground cumin
juice of 1 lemon
1 tsp. salt
¼ tsp. cayenne pepper
1 tbs. chopped parsley or cilantro (optional)
Preheat the oven to 375 degrees. Slice the eggplant in half lengthwise and rub with olive oil. Place in a baking dish and bake until very tender, about 35 minutes. Allow to cool slightly. Cut the roasted eggplant into a few chunks. Combine all ingredients in a food processor and blend until combined but still somewhat chunky. You may need to do several batches if the bowl of your food processor is small. Serves 4.
Thai eggplant with basil
This is a great way to try eggplant. You can also add in other vegetables such as sliced peppers or carrots.
2-3 medium sized asian style eggplant
1 garlic clove, minced
½ a small onion, chopped
2 tbs. vegetable oil
2 tbs. fish sauce or soy sauce
1 c. water
1 c. basil leaves
a few pinches cayenne pepper, optional
Chop the eggplant into large chunks, they will shrink and soften a bit during cooking. Heat the oil over medium heat in a large skillet. Add the onion and garlic and stir fry for about 3 minutes. Add the eggplant and stir well to coat with oil. Pour the water into the pan, turn heat up slightly, and cover the pan. Cook eggplant for about 10 minutes, until very tender. Remove the lid. Add fish sauce or soy sauce, and cook until most of the moisture has evaporated. Add the basil leaves and cayenne pepper, if using, and stir well. Serve with rice. Serves 2-3.