Easy Summer Pasta
1 ¾ cups cherry tomatoes, halved
2 medium zucchinis
1 eggplant, cut into ¾-inch cubes
1 tablespoon olive oil or canola oil
2 teaspoons mixed dried herbs (such as Herbes de Provence)
1 pinch salt, plus more to taste
2 ¾ ounces fresh mozzarella cheese, torn into medium strips
1 ½ cups penne pasta (or 3 cups cooked penne)
3 tablespoons crème fraiche or ricotta cheese
Freshly ground black pepper
Heat the oven to 350 degrees F.
Reserve about ½ cup of the tomatoes for garnishing.
On a rimmed baking sheet, arrange the remaining tomatoes.
Cut the zucchinis in half lengthwise, then cut into half-moons about ¾-inch thick.
Add to the baking sheet with the tomatoes, along with the eggplant, oil, herbs, and a big pinch of salt.
Toss to combine and roast, tossing halfway through, for about 1 hour, until the vegetables are nicely caramelized.
After 45 minutes, scatter the mozzarella over the top of the vegetables and return to the oven for the final 15 minutes so the cheese melts.
Meanwhile, cook pasta to al dente (this will generally be the shorter cooking time on the package directions).
Drain, reserving ½ cup of the pasta water, and return the pasta to the saucepan.
To the saucepan with the pasta, add the vegetables and cheese along with the crème fraiche and a splash of reserved pasta water.
Season with salt and pepper to taste and toss to combine.
Scatter the reserved tomatoes over the pasta.
Miso-Glazed Grilled Asian Eggplant
One ¼-inch piece fresh ginger, peeled and coarsely chopped
1 garlic clove, coarsely chopped
¼ cup white miso
½ teaspoon hot red-pepper sauce such as Sriracha
2 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon mirin
1 tablespoon 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 ¼-inch slices
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.
Penne with Eggplant and Tomato
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.
Eggplant-Chipotle Salsa
¼ cup peanut oil
1 eggplant (about 4 cups), peeled and finely diced
4 cloves garlic, minced
¾ teaspoon salt
5 ounces small Green Beans, sliced into 1-inch lengths
4 chipotle chiles en adobo, julienned
1 teaspoon adobo sauce
2 tablespoons roasted, peeled, seeded, and finely diced red bell pepper
1 tablespoon 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.
Thai Eggplant Dip
2 medium eggplants
3-4 cloves garlic
1 tablespoon minced, fresh ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon minced fresh cilantro
½ teaspoon crushed red pepper flakes
Salt to taste
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.
Makes 2 ½ cups.
Can be refrigerated up to 4 days or frozen.
Caponata
2 ½ pounds eggplant
1 ½ to 2 teaspoons salt
2 large onions, coarsely chopped
4 stalks celery, coarsely chopped
1 ½ cups chopped tomatoes
3 fresh basil leaves, slivered
½ teaspoon black pepper
¼ cup capers, drained and rinsed
1 cup green and/or black olives, chopped
3 tablespoons (or ¼ cup) extra-virgin olive oil
1 tablespoon sugar
Scant ¼ cup of red wine vinegar
Cut unpeeled eggplant into ½-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 sauté 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.
Broiled Eggplant with Crunchy Parmesan Crust
Oil for greasing the baking sheet
Mayonnaise
Eggplant, cut into ¼-inch slices
Freshly grated Parmesan cheese (about ½ cup)
Preheat the broiler.
Lightly oil a baking sheet.
Spread mayonnaise sparingly on both sides of each eggplant slice, then dip the slices in the grated Parmesan cheese, thoroughly coating both sides.
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.
Princess Eggplant
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
1 tablespoon dark sesame oil
1 tablespoon black bean sauce
Cut the eggplants into somewhat large 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.
Eggplant Szechwan
1 to 1 ½ pound eggplant
¼ cup soy sauce
¼ cup water
½ teaspoon rice vinegar
¼ teaspoon white pepper
1 teaspoon sugar
2 teaspoons cornstarch
1/3 cup olive oil
Salt to taste
2 tablespoons minced garlic
½ teaspoon 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.
Baba Ghanouj
3 tablespoons extra virgin olive oil, divided
2 medium eggplants (about 1 1/2 pounds)
¼ cup pine nuts
¼-½ cup freshly squeezed lemon juice (1–1 ½ large lemons)
1/3 cup tahini
1–2 cloves garlic, minced (½-1 teaspoon)
1 teaspoon ground cumin (optional)
½ teaspoon salt
¼ teaspoon cayenne pepper
3 tablespoons chopped fresh cilantro or parsley
Preheat the oven to 375° F.
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.
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 over toast them, as they will burn very quickly once toasted.)
Immediately transfer the nuts to a dish to cool.
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.
Add the lemon juice, tahini, garlic, cumin, salt, cayenne, and the remaining 2 tablespoons of olive oil. Mix until well combined.
Transfer to a serving bowl and garnish with cilantro or parsley and toasted pine nuts.
Serves 4.
Baked Eggplant Lasagna with Olives, Bell Pepper, and Three Cheeses
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 tablespoons finely chopped fresh basil
2 tablespoons finely chopped parsley
Pinch cayenne pepper
1 cup tomato sauce, divided
4 ounces mozzarella cheese, grated
1/3 cup pitted, finely sliced black olives
Preheat the oven to 400 degrees.
Lightly grease an 8 or 9-inch square baking dish with olive oil.
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.
Reduce the oven temperature to 350 degrees.
Toss the peppers with a few dashes of olive oil in a medium bowl.
Spread on a baking sheet and bake for 10 minutes.
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.
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.
Open Hands Farm 