Tag Archives: eggplant

Eggplant Rollatini

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  • 2 large eggplants
  • 2 cups ricotta cheese
  • 1 handful of fresh Italian parsley
  • 1 tbs dried Italian herbs
  • 1 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 lemon (zest only)
  • A little olive oil
  • Salt and pepper
  • 1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.

  • Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.

    In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.

    Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.

    In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
    Remove the eggplant from oven when cooked and leave to cool a few minutes.

    Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.

    Bake for 25 min at 400°F – 200°C or until golden brown.

    Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.

 

stir-fried eggplant, potatoes & peppers from thewoksoflife.com/

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  • 3 cldi-san-xian-8oves garlic, smashed and peeled
  • 2 scallions, chopped
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • 2 long Chinese eggplants, cut on an angle into large bite-sized pieces
  • 1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
  • ½ red bell pepper, cut into large bite-sized pieces
  • ½ orange bell pepper, cut into large bite-sized pieces
  • 4 tablespoons oil
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons light soy sauce
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper
  • ½ teaspoon sesame oil
  • Salt, to taste

First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.

Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.

Eggplant Meatball Casserole Sarah Carey

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  • 1 eggplant (1 pound), stemmed and cut in 4 3/4-inch planks
  • Coarse salt and freshly ground pepper
  • 2 1/3 cups breadcrumbs, preferably from a hearty Italian loaf
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese (1 1/2 ounces)
  • 1 small garlic clove, minced plus 2 cloves thinly sliced
  • 1 large egg white
    1 can (28 ounce) whole plum tomatoes, pulsed in food processor
  • Red pepper flakes
  • 4 ounces mozzarella cheese, sliced into 12 thin squares

Preheat oven to 350 degrees. Sprinkle the eggplant slices with salt, place in a single layer around a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant, drain, and squeeze dry, pressing out excess moisture and patting with paper towel. Removing excess moisture helps make it easier to roll the balls.

    1. Meanwhile, spread 1 1/3 cup breadcrumbs in a single layer on a rimmed baking sheet. Bake until dried and just turning golden, 5 minutes. Let cool.

    2. Heat 1 tablespoon oil in a 10 inch cast iron skillet over medium-high heat. Add half the eggplant in a single layer; cook, flipping one time, about 5 minutes. Transfer to colander. Repeat adding another tablespoon of oil and second half of eggplant. If pan gets too hot, adjust heat. Wipe out pan. Let eggplant cool slightly in colander.

    3. Transfer eggplant to a food processor, discarding any extra juices that drained out. Add toasted breadcrumbs, Parmesan, and minced garlic. Pulse until mixture is a chunky paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in egg white. Chill until cold, about 30 minutes. Form mixture into 12 balls, coating the outsides with remaining breadcrumbs to help shape the balls. Chill at least 1 hour until firmer and cold and up to overnight. Best results with an overnight chill.

    4. Preheat oven to 425 degrees. Heat 2 tablespoons oil in a 10 inch enameled cast iron casserole or cast iron skillet over medium-high. Add meatballs working in two batches; cook, turning carefully with a spoon to help retain shape, until browned all over, about 6 to 7 minutes. If pan gets too hot, adjust heat. Transfer to a plate. Add remaining tablespoon oil and sliced garlic; stir until fragrant, 30 seconds. Add tomatoes, a large pinch of red pepper flakes, and 1/2 teaspoon coarse salt; bring to a boil. Return meatballs to pan; spooning sauce over to coat. Bake until sauce is slightly thickened, 18 minutes. Remove casserole from oven. Set oven to broil. Top each meatball with a piece of mozzarella; return to oven. Broil until cheese is bubbly and golden in spots, about 3 to 4 minutes.

Ottolenghi’s Very Full Roasted Vegetable Tart

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1 red bell pepper
1 yellow bell pepper
about 6 Tablespoons olive oil
1 medium eggplant, cut into 2-inch dice
salt and black pepper
1 small sweet potato, peeled and cut into 1-inch dice
1 small zucchini, cut into 1-inch dice
2 medium onions, thinly sliced
2 bay leaves
11 oz pie crust dough
8 thyme sprigs, leaves picked
1/3 cup ricotta
4 1/4 oz feta
7 cherry tomatoes, halved
2 medium eggs
1 cup heavy cream

Preheat the oven to 450 degrees. Use a small serrated knife to cut around the stem of the peppers and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds; discard the stems and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little oil and put on the top shelf in the oven.

Mix the eggplant in a bowl with 4 tablespoons of olive oil and some salt and pepper. Spread in a large baking pan and place in the oven on the shelf beneath the peppers.

After 12 minutes add the sweet potato dice to the eggplant pan and stir gently. Return to the oven to roast for another 12 minutes. Then add the zucchini to the pan, stir and roast for a further 10 to 12 minutes. At this point the peppers should be brown and the rest of the vegetables cooked. Remove all from the oven and reduce the temperature to 325 degrees. Cover the peppers with foil and cool, then peel and tear roughly into strips.

Heat 2 tablespoons of olive oil in a frying pan on medium heat. Saute the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until they turn brown, soft and sweet. Remove from the heat, discard the bay leaves and set aside.

Lightly grease a 9-inch loose-bottomed tart pan. Roll out the pie crust dough to a circle roughly 1/8 inch thick and large enough to line the pan, plus extra to hang over the rim. Carefully line the pan with the dough, pressing it into the corners and leaving the excess hanging over the top edge. Line the dough with a large sheet of parchment paper and fill it with pie weights or dried beans. Bake the crust for 30 minutes. Carefully remove the paper with the weights, then bake for 10 to 15 minutes more, or until it turns golden brown. Remove and allow to cool a little.

Scatter the cooked onion over the bottom of the crust and top with the roasted vegetables, arranging them evenly. Scatter half the thyme leaves over. Next, dot the veg with small chunks of both cheeses and then with the tomato halves, cut-side up.

Whisk the eggs and cream in a small bowl with some salt and pepper. Carefully pour this mix into the tart; the top layer of tomatoes and cheese should remain exposed. Scatter the remaining thyme over the top. Place in the oven and bake for 35 to 45 minutes, or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes before releasing the tart from the pan and serving. Serves 4-6

Oven-Fried Eggplant Poboy Sandwiches from fatftreevegan.com

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  • 1 large eggplant (approximately 1 1/4 pound)
  • 3/4 cup non-dairy milk of choice
  • 1/2 cup cornmeal
  • 1/4 cup brown rice flour
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (if desired)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne (more or less, to taste)
  • 1/4 teaspoon freshly-ground black pepper
  1. Peel the eggplant and trim off the ends. Slice it into rounds about 1/2-inch thick. Line a baking sheet with parchment paper. Preheat oven to 400F.
  2. In a large mixing bowl, combine all remaining ingredients and mix well. You should have a batter a little thicker than pancake batter. If it seems dry, add a splash of non-dairy milk.
  3. Dip each eggplant slice into the batter and turn it to coat both sides and edges well. Holding the slice between two fingers, allow any excess batter to drip back into the bowl, and place the eggplant on the baking sheet. Repeat with as many slices as you can fit on the baking sheet, being careful that they do not touch. (If your baking sheet is small, you may need to make two batches; batter can thicken between batches, so add more liquid if necessary.)
  4. Place in the oven. After 20 minutes, remove and gently turn each slice–you may have to hold the parchment paper and peel it from the eggplant. Replace and cook until outsides are brown but not burning, about 15 more minutes.
  5. Serve hot on hoagie rolls or French bread with marinara sauce, lettuce, and tomato.

Notes

I used soy milk, which thickens with the addition of lemon juice. If you use another plant-based milk, you may need to add a little extra flour if the batter seems thin.

Other flours should work, but I have only tested it at this time with brown rice flour. If you use a different flour, use your judgement about whether the batter needs to be thinned with extra milk or thickened with extra flour.

Preparation time: 20 minute(s) | Cooking time: 35 minute(s)

Parmigiana Bianca (“White” Eggplant Parmigiana) from food52.com

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Author Notes: This is a version of Eggplant Parmigiana that hails from Puglia, Italy’s heel, called “Parmigiana bianca” or “white Parmigiana”. The main difference is that it’s made without the tomato sauce that is characteristic of traditional Eggplant Parmigiana. The result is a gentler, sweeter version of the classic recipe.

It’s typically served as an antipasto — cut into small pieces and presented alongside a delicious platter of salumi, olives, marinated vegetables, fresh cheeses, and lovely deep-fried things. It also makes for great, portable picnic fare.(less) – Emiko

  • 2 large eggplants
  • Salt
  • Olive oil for frying
  • 4 tablespoons (60 grams) dried breadcrumbs
  • 3 eggs
  • 1/2 cup (125 milliliters) milk
  • 3 ounces (80 grams) Parmesan or pecorino cheese, grated
  • 7 ounces (200 grams) fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese
  1. Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.
  2. Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.
  3. Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.
  4. Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350º F (180º C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.
  5. Serves 4 to 6 as part of an antipasto

 

Grilled Eggplant Parmesan from food & wine

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Sicilian Eggplant Parmigiana Beauty A121217 Fast: Southern Italy, Gastronaut: Pizza April 2013

1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
4 large plum tomatoes, sliced crosswise 1/4 inch thick
Extra-virgin olive oil, for brushing
Salt
1/3 cup chopped green olives
1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
1/4 cup finely shredded basil, plus whole leaves for garnish
6 ounces Fontina cheese, thinly sliced
Crusty bread, for serving

Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.

In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.

Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread. 4 servings

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dmv note:  My dish is on the left.  Used eggplants and tomatoes from the garden. I grilled the eggplant and tomatoes on the gas grill.  I used 1/2 a mariachi chili from my garden but it didn’t have any heat so I used some jalapeno slices (pickled from a jar in the fridge). I don’t know what Calabrian chiles are. Used a bit more than 1/3 cup of green olives, used less basil and substituted fresh mozzarella for fontina.  Sprinkled some parm on top and drizzled with olive oil and probably baked it for longer that 15 min. It is unusual and delicious.

Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing

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For the Pilaf

1 large English cucumber
2 small, long eggplants, about 5 to 6 inches or 1 slender long eggplant of a larger variety)
Olive oil for grilling
1 tablespoon unsalted butter
1 cup quinoa
1 cup 2 % milk
1 cup water
1 1/2 tablespoon white miso (we used barley miso, which is darker)
3tablespoons chopped cilantro

Prepare a medium gas or charcoal grill.

Trim ends off cucumber and eggplants. Slice eggplants in half lengthwise. Cut cucumber crosswise into thirds, then cut each piece in half lengthwise. Place vegetables in a baking pan and drizzle cut sides with olive oil, rubbing oil with your fingertip to cover the vegetables. Set aside until grill is hot.

While you are waiting for your grill to heat up, start your quinoa by melting butter in a small saucepan. Add quinoa and cook over medium heat, stirring constantly to toast the grains. After about 5 minutes, quinoa should start to pop and smell nutty (a few grains will turn golden brown). At this point, add milk and water, and whisk in miso. Cover pot and adjust heat to maintain a simmer. Cook for 17 to 20 minutes until grains are tender and liquid has been absorbed. Remove pot from heat.

Grill cucumber and eggplant pieces cut side down until lightly charred and tender, about 5 minutes for cucumber and 7 to 8 for eggplant. Flip and grill skin side down for 2 to 3 minutes more. Cucumber skin will start to wrinkle and eggplant flesh should yield easily when poked with a knife. Transfer to a cutting board and let cool slightly. Slice cucumbers and eggplants crosswise into half moons.

Fluff quinoa and transfer to a large mixing bowl. Add sliced cucumber, eggplant, and half of the cilantro. Whisk or shake dressing to re-emulsify and add to taste (note that tamari and miso can both vary widely in saltiness, so dress sparingly at first, then add more as you like). I use about half of the dressing. Using a spatula or wooden spoon, gently fold to combine components of pilaf. Taste and add more dressing if desired. Transfer to a serving platter. Sprinkle with remaining cilantro. Serve warm or at room temperature. Pilaf is also delicious cold, the next day. Enjoy! Serves 4 to 6 as a side

For the Soy Dressing

1/4 cup gluten-free tamari
1/4 cup balsamic vinegar
Juice from 1/2 an orange (about 1/4 cup)
1/4 cup canola oil

Combine tamari and vinegar in a small saucepan. Bring mixture to a boil over medium heat. Lower heat to a simmer and cook until mixture is reduced to 1/4 cup, about 6 to 7 minutes. Remove from heat and whisk in orange juice and canola oil. Transfer to a glass jar with a lid. This will make more dressing than you need for this recipe. Use remaining as a dressing for other grilled vegetables or as a marinade for meat.

Grilled Eggplant Sandwich

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  • Dr-Ian-Eggplant-sandwich3004 ciabatta rolls, toasted or grilled
  • 2 large eggplants
  • Extra-virgin olive oil, for drizzling plus 2 tablespoons
  • 8 slices fresh mozzarella
  • 1 pint cherry tomatoes, quartered
  • 1 can artichoke hearts, finely chopped
  • 1 red onion, finely chopped
  • 5 to 6 basil leaves, chopped
  • 2 cloves garlic, grated
  • 3 tablespoons, balsamic vinegar
  • Salt and pepper, to taste
Heat a large grill pan or an outdoor grill. Slice eggplantlengthwise, about 1/4-inch thick. Liberally drizzle with oil and season with salt and pepper. Grill the eggplant slices until tender on one side, about 2-3 minutes. Flip and top with a slice of fresh mozzarella. Tent with foil or put the lid of the grill on to melt. Cook 2-3 minutes.

In a medium mixing bowl, combine the cherry tomatoes,artichoke hearts, red onion, basil, 2 tablespoons oil, balsamic vinegar, salt and pepper.

Place slices on toasted roll bottoms. Top with salad and serve.

Eggplant Parm Stacks — LSQ

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Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness. Yields 4 servings

1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total) Coarse salt
4 tablespoon olive oil, divided
1/2 cup fine breadcrumbs
1/4 cup freshly grated Parmesan — I use Romano cheese
Fresh ground black pepper
1 1/2 teaspoons fresh oregano, finely chopped
2 tablespoons fresh basil, chopped

1 1/2 cups Basic Italian Tomato Sauce
1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
Extra-virgin olive oil to drizzle Parmesan for garnish

Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.

Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.

hint–put on gas grill, so much easier and less messy!!

In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.

Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2 tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella. Repeat with two more layers. Drizzle with olive oil.  I found that stacks of four layers fell over in the over despite skewers.

Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.