Eggplant Recipes

Eggplant

Eggplant

Miso-Glazed Grilled Asian Eggplant

Ginger, garlic and green onions are fundamental ingredients in Asian cooking. Together they provide a flavor base onto which other ingredients—here, savory miso, spicy pepper sauce and tart rice vinegar—can be layered. Slender Asian eggplant, cut lengthwise, offers an exposed surface into which the miso basting sauce can be absorbed and the smoke from the grill can penetrate.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:

  • One 1/4-inch piece fresh ginger, peeled and coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1/4 cup white miso
  • 1/2 tsp. hot red-pepper sauce such as Sriracha
  • 2 Tbs. rice vinegar
  • 2 tsp. sugar
  • 1 Tbs. mirin
  • 1 Tbs. water
  • 4 Asian eggplants, cut in half lengthwise
  • Sea salt and freshly ground pepper for sprinkling
  • Canola oil for brushing
  • 3 green onions, cut on the diagonal into 1/4-inch slices

Directions:

In a blender, combine the ginger, garlic, miso, pepper sauce, vinegar, sugar, mirin and water. Blend to form a smooth puree.

Sprinkle the eggplant halves lightly with salt and pepper and lightly brush all over with oil.

About 15 minutes before you plan to serve the eggplant, prepare a medium-hot fire in a grill.

Place the eggplant halves, cut side down, on the grill, cover the grill and cook until the flesh just starts to char and soften, 6 to 8 minutes. Turn the eggplant over and cook, covered, until just tender, 3 to 4 minutes more. Brush the cut sides of the eggplant with the miso mixture and cook, covered, until the eggplant is tender and the glaze has browned in spots, 3 to 4 minutes.

Transfer the eggplant to a warmed serving platter, sprinkle with the sliced green onions and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

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Penne with Eggplant and Tomato

From Chez Panisse Vegetables by Alice Waters

Dry ricotta salata cheese is often a key ingredient in vegetable pastas at the restaurant. It is a salty, dry, aged sheep’s milk cheese that has a tangy sharp taste. It is not hard like Parmesan or pecorino; it crumbles easily and softens as it warms, blending well with the noodles and vegetables.

  • 2 large globe eggplants (or 4 Asian Eggplant)
  • Olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 handful basil leaves
  • 1 handful parsley leaves
  • 1 pound penne pasta
  • Sherry vinegar
  • 2 cups tomato sauce
  • Red pepper flakes
  • ½ pound ricotta salata cheese

Preheat the oven to 400°F.

Cut the eggplants in cubes about ¾-inch square, toss them lightly in olive oil, and spread them out in a single layer on a sheet pan. Roast in the oven for 25 minutes or so, until the eggplant is brown and tender.

Put a large pot of water on to boil for the pasta. Peel and thinly slice the onion. Peel and finely chop the garlic and the herbs, separately, Put the pasta on to cook, al dente.

Heat a large sauté pan and sauté the onions in olive oil until just caramelized. Add the garlic, cook for a moment more, and then deglaze with a splash of sherry vinegar. Add the eggplant, tomato sauce, a pinch of red pepper flakes, and the chopped basil. Heat the sauce to simmering, drain the pasta, add it to the pan, and toss gently. Serve with a generous garnish of the chopped parsley and ricotta crumbled over the top.

Serves 4 to 6.

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Eggplant –Chipotle Salsa 

from Rebecca, a friend of Open Hands Farm

  • ¼ cup peanut oil
  • 1 eggplant (about 4 cups), peeled and finely diced
  • 4 cloves garlic, minced
  • ¾ tsp salt
  • 5 oz. small Green Beans, sliced into 1 inch lengths
  • 4 chipotle chiles en adobo, julienned
  • 1 tsp adobo sauce
  • 2 Tbsp roasted, peeled, seeded, and finely diced red bell pepper
  • 1 Tbsp sherry vinegar

Heat the oil in a large skillet and sauté the eggplant, garlic, and salt over medium heat for 3 to 4 minutes.  Transfer to a mixing bowl.
Blanch the beans in boiling salted water for 30 seconds, drain and add to the mixing bowl along with remaining ingredients and thoroughly combine.
Serving Suggestion:  With lamb or chicken
Yield: About 2 ½ Cups

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Thai Eggplant Dip 

from Asparagus to Zucchini Cookbook

  • 2 medium eggplants                                    1 Tbsp sesame oil
  • 3-4 cloves garlic                                    1 Tbsp minced fresh cilantro
  • 1 Tbsp minced, fresh ginger                        ½ tsp crushed red pepper flakes
  • 2 Tbsp soy sauce                                    salt to taste
  • 2 Tbsp rice vinegar                                    pita bread

Cut off eggplant stem.  Pierce eggplant several times with a fork.  Place on a baking sheet and cook in a 350 degree oven until very soft, about 1 hour.  When cool enough to handle, remove skin.  In a food processor, mince garlic and ginger.  Add eggplant, and blend until smooth.  Add remaining ingredients except bread.  Serve with warm pita slices.  Can be refrigerated up to 4 days or frozen.  Makes 2 ½ cups.

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Caponata 

from Allison, a friend of Open Hands Farm

  • 2 1/2 pounds eggplant
  • l 1/2 to 2 teaspoons salt 
  • 2 large onions, coarsely chopped 
  • 4 stalks celery, coarsely chopped 
  • 1 1/2 cups chopped tomatoes 
  • 3 fresh basil leaves, slivered 
  • 1/2 teaspoon black pepper 
  • 1/4 cup capers, drained and rinsed 
  • 1 cup green and/or black olives, chopped 
  • 3 tablespoons (or 1/4 cup) extra-virgin olive oil 
  • 1 tablespoon sugar 
  • scant 1/4 cup of red wine vinegar

Cut unpeeled eggplant into 1/2 inch cubes and sprinkle with salt. Spread eggplant cubes on a double-layer of white paper towels on a microwave-safe plate.  Microwave on high power until eggplant is dry and shriveled, approximately 8-10 minutes (eggplant should not brown). Remove eggplant from microwave and immediately transfer to another paper-towel-lined plate OR fry eggplant in up to ¼ cup oil until the edges are browned, 4~6 minutes. Transfer eggplant back to plate and hold. Heat olive oil in same skillet, add onions and celery and saute for 5 to 8 minutes until slightly softened. Pour in tomatoes; add held eggplant, basil, salt, and pepper. Simmer for 10 minutes. Add capers and olives, and cook for 5 minutes longer. Sprinkle the mixture with sugar, pour vinegar over, and stir. Cover and simmer slowly over low heat for 10 to 15 minutes. Refrigerate for at least 24 hours, or up to three days. Serve warm or cold, as an appetizer (on bruschetta), a relish or just straight from the bowl.

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Broiled Eggplant with Crunchy Parmesan Crust

Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).

This is such an easy way to make a crunchy-crusted eggplant appetizer that you may even feel guilty about the raves it receives. Recipe-tester Barbara suggests topping this dish with tomato sauce.

  • oil for greasing the baking sheet
  • mayonnaise
  • eggplant, cut into 1/4-inch slices
  • freshly grated Parmesan cheese (about 1/2 cup)

1. Preheat the broiler. Lightly oil a baking sheet.

2. Spread mayonnaise sparingly on both sides of each eggplant slice, then dip the slices in the grated Parmesan cheese, thoroughly coating both sides.

3. Arrange the slices in a single layer on the oiled baking sheet and place under the broiler until golden brown, about 3 minutes. Flip the slices and broil until golden brown and crunchy on top and the eggplant is soft, about 3 minutes more.

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Princess Eggplant

from Mariquita Farm

  • 2 pounds Asian eggplants
  • 3 tablespoons peanut or safflower oil
  • 2-4 cloves garlic, chopped
  • 1 bunch chard, washed and roughly chopped 
  • 1 bunch parsley or cilantro, chopped

Sauce: Mix together with a bit of water:

  • 2 cloves garlic, chopped
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1 Tablespoon soy sauce
  • Tablespoon dark sesame oil
  • 1 Tablespoon black bean sauce

Cut the eggplants into large-ish bite-sized pieces. Cook them over high heat in the oil; after 2 minutes, add the garlic and stir often, until the eggplants are mostly cooked through. Add the chard and mix in until it’s wilted some, about 1 or 2 minutes.
Add the sauce to the still-hot eggplant mixture. Stir in the parsley or cilantro just after removing from the heat, serve with rice.

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Eggplant Szechwan 

from Fresh from the Farm Cookbook

  • 1 to 1 ½ pound eggplant
  • ¼ cup soy sauce
  • ¼ cup water
  • ½ tsp rice vinegar
  • ¼ tsp white pepper
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1/3 cup olive oil
  • salt to taste
  • 2 Tbsp minced garlic
  • ½ tsp crushed red pepper flakes
  • 3 green onions, cut into 1 inch lengths

Cut eggplant into 3 x 1 inch pieces.  Cover with ice  water and refrigerate for 1 hour.  Drain and pat dry.  In a small bowl, combine soy sauce, water, vinegar, pepper, sugar, and cornstarch and set aside.  Heat oil in wok until it smokes.  Add eggplant and toss until well coated.  Salt lightly, cover and cook another minute.  If  eggplant looks dry, add a little water.  Add garlic and red pepper flakes.  Cook, stirring, until eggplant is tender.  Add green onions, then sauce mixture.  Stir until sauce heats and thickens.  Serves 4.

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Baba Ghanouj

Angelic Organics Kitchen (adapted from Fields of Greens Cookbook)

This is a traditional Middle Eastern recipe for baba ghanouj, a thick but light spread that is delicious as a dip for pita bread or vegetables or as a filling in a sandwich. Its distinct, nutty flavor comes from tahini, a sesame paste that is widely available in
specialty stores and many supermarkets.

  • 3 tablespoons extra virgin olive oil, divided
  • 2 medium eggplants (about 1 1/2 pounds)
  • 1/4 cup pine nuts
  • 1/4–1/2 cup freshly squeezed lemon juice (1–1 1/2 large lemons)
  • 1/3 cup tahini
  • 1–2 cloves garlic, minced (1/2–1 teaspoon)
  • 1 teaspoon ground cumin (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons chopped fresh cilantro or parsley

1. Preheat the oven to 375° F.
2. Rub 1 tablespoon of the oil over both whole eggplants and place them on a baking sheet. Roast, turning once or twice, until very soft, 30 to 45 minutes depending on size. Let cool.
3. Meanwhile, toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to
overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool.
4. Cut the eggplants in half and scoop out the flesh. Purée the eggplant flesh in a food processor or finely chop it on a cutting board. Transfer to a bowl.
5. Add the lemon juice, tahini, garlic, cumin, salt, cayenne, and the remaining 2 tablespoons of olive oil. Mix until well combined.
6. Transfer to a serving bowl and garnish with cilantro or parsley and toasted pine nuts.
Serves 4.

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 Baked Eggplant Lasagna with Olives, Bell Pepper, and Three Cheeses

from Farmer John’s Cookbook

  • olive oil for greasing pan and coating the eggplant and peppers
  • 1 large eggplant, cut into ½ inch slices
  • salt
  • 1 red or green bell pepper, sliced into ¼ inch rings
  • 1 cup ricotta cheese
  • 3 large egg whites, lightly beaten
  • ¾ cup freshly grated Parmesan Cheese, divided
  • 2 Tbsp finely chopped fresh basil
  • 2 Tbsp finely chopped parsley
  • pinch cayenne pepper
  • 1 cup tomato sauce, divided
  • 4 ounces mozzarella cheese, grated
  • 1/3 cup pitted, finely sliced black olives

1) Preheat the oven to 400 degrees. Lightly grease an 8 or 9 inch square baking dish with olive oil.
2) Arrange the eggplant slices on the baking sheet, season with salt, and lightly brush the tops with olive oil. Bake until eggplant is soft and golden, about 20 minutes. Transfer the eggplant to a plate and set aside to cool.
3) Reduce the oven temperature to 350 degrees.
4) Toss the peppers with a few dashes of olive oil in a medium bowl. Spread on a baking sheet and bake for 10 minutes.
5) In a large bowl, mix the ricotta cheese, egg whites, ½ cup of Parmesan, basil, parsley, cayenne pepper, and a generous dash of salt until all the ingredients are well combined.
6) Arrange half of the eggplant slices in the baking dish. Spread the ricotta mixture evenly over the slices. Pour half of the tomato sauce evenly on top. Sprinkle with mozzarella cheese. Arrange the pepper and olives on top of the mozzarella. Top with the remaining tomato sauce. Add the remaining eggplant slices and sprinkle with the remaining Parmesan cheese. Bake until all the layers are heated through and the cheese is melted, about 45 minutes.

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