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An amazing dip or quick pasta sauce. Smear onto pizzas or eat with a spoon!!
1 1/2 pounds eggplant (1 large), cut into 1” cubes 2 tablespoons olive oil 1 medium onion, chopped 2 stalks celery, diced 3 large garlic cloves, minced 2 red bell peppers, diced Salt to taste 1 pound ripe tomatoes, finely chopped, or 1 14-ounce can crushed tomatoes (in puree) 3 tablespoons coarsely chopped Kalamata olives 2 tablespoons plus a pinch of sugar 3 tablespoons red wine vinegar freshly ground pepper to taste Preheat oven to 400. Cube the eggplant, toss with olive oil, and roast until golden, about 15 minutes. Remove from oven and let cool slightly. Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste. Step 3 Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
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1 large eggplant or several small eggplant
1 plum tomato or handful of small tomatoes, diced 1 1/2 teaspoons red wine vinegar 1/2 teaspoon kosher salt, more to taste 1/2 teaspoon chopped fresh oregano 2 garlic cloves, finely chopped 3 tablespoons extra virgin olive oil 3 tablespoons chopped parsley Black pepper, to taste Capers, for garnish, optional Grilled pita bread, for serving Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes. If you don’t have a grill handy, roasting the eggplant at 400 for about 20 minutes should do the trick! When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread. 2 long Japanese eggplants (about 1 1/2 pounds)
Salt 2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers) 2 tablespoons rice vinegar 1 tablespoon soy sauce 1/2 teaspoon sugar 1/4 teaspoon salt (more to taste) 2 teaspoons dark sesame oil 2 tablespoons peanut or canola oil 1 tablespoon minced ginger 1/4 to 1/2 teaspoon red pepper flakes (to taste) 2 tablespoons minced scallions or chives Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about ¼ inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel. Mean while, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into ¼-inch thick slices. Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve. 1 large eggplant sliced into 1/4-inch-thick rounds
3/4 teaspoon kosher salt, more to taste Black pepper to taste About 3/4 cup extra virgin olive oil, more for drizzling 5 garlic cloves 4 cups cherry tomatoes, halved 4 sprigs oregano 3 sprigs basil, plus 5 large leaves 5 tablespoons finely grated Parmesan 1/4 cup panko bread crumbs 1/3 cup ricotta 2 ounces fresh mozzarella Place the eggplant slices in a colander over a bowl. Season with ½ teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper. Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about ½ cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant. Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer. While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt. Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve Olive oil
1 large yellow onion, chopped 3 small sweet pepper diced 3 carrot, chopped 6 large garlic cloves, minced Kosher salt 1 tsp smoked paprika 1 tsp coriander 1 tsp marjoram 1 tsp ground cinnamon 1/2 tsp turmeric 1/2 tsp black pepper 2 small eggplants cubed 2 small squash (zucchini or yellow) cubed 2 bay leaves 1 mixed tomato qt or 3-4 large tomatoes chopped In a casserole pot (or just a regular large pot) over medium heat, place enough oil to just coat the bottom. Add the onion, sweet pepper, carrot, and garlic. Let cook until fragrant. Stir in salt to taste plus the herbs and spices. Add/subtract/substitute herbs and spices to taste or for what you have on hand (ie: sweet paprika instead of smoked, or oregano instead of marjoram). Add the eggplant, squash, tomatoes, and bay leaves. Stir and bring to a bubbly almost boil. Reduce heat to low and let simmer until eggplant and squash are nice and soft. Keep an eye on it while simmering, stir occasionally and add a little liquid if it starts to get too dry (water, chicken broth, veg broth, wine, water+boullian, all good liquid options). If desired, top with a mint and cucumber tzatziki-esk sauce (peeled/seeded/chopped cucumber, mint, plain yogurt, salt, pepper). Serve with buttered crusty toast, would be great with Sub Rosa toast or toasted pita. Could be made with any type of bean or served over rice instead of toast for a GF option. Tasty, flaky little hand pies. The dough is easily made in your food processor!! Although it has a lot of steps, these are pretty easy to make if you have the time!
FOR THE DOUGH: 2 1/2 cups all-purpose flour/320 grams, plus more for rolling the dough 1 teaspoon kosher salt 1/4 pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes 1/2 cup/120 milliliters ice water, plus more as needed Egg wash (1 large egg mixed with 1 tablespoon water) FOR THE EGGPLANT-TOMATO FILLING: 1 medium eggplant (about 1 pound/455 grams) 2 tablespoons olive oil 1 small onion, diced (about 1/2 cup/115 grams) Kosher salt and ground black pepper 1/2 cup/115 grams strained diced tomatoes (from a can) 1/4 cup/25 grams grated Parmesan, plus more for topping 1 large egg, beaten 2 teaspoons all-purpose flour If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside. Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes. Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper. If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour. If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour. Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about ⅛-inch thick or slightly thinner. Using a 3 ½-inch/9-centimeter circle cutter, cut as many circles as you can from the dough. Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough. Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown. FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour 1/2 cup fine cornmeal 2 teaspoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes 3/4 cup sour cream or plain whole milk yogurt Milk FOR THE RATATOUILLE 1 large eggplant 1 1/2 pounds cut into 1-inch chunks 3 small zucchini 3/4 pound, cut into 1-inch chunks 7 tablespoons extra virgin olive oil 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 pound Italian sausage, casings removed 1 large onion, cut into 1-inch chunks 1 red pepper, cored and cut into 1-inch chunks 3 large garlic cloves, finely chopped 1 1/2 pounds plum tomatoes 4 sprigs fresh thyme 1/4 cup chopped fresh parsley or basil For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan. Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving. A great way to use up any leftover cukes!
2 long Japanese eggplants (about 1 1/2 pounds) Salt 2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers) 2 tablespoons rice vinegar 1 tablespoon soy sauce 1/2 teaspoon sugar 1/4 teaspoon salt (more to taste) 2 teaspoons dark sesame oil 2 tablespoons peanut or canola oil 1 tablespoon minced ginger 1/4 to 1/2 teaspoon red pepper flakes (to taste) 2 tablespoons minced scallions or chives Trim off the stem end of the eggplants. Cut in half lengthwise, then slice thin (about ¼ inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel. Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into ¼-inch thick slices. Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve. Eggplant can easily be subbed for the squash here, or use both!
Tzatziki: 1 5.3 ounce container Greek Yogurt Juice from 1/2 lemon 1 cucumber, peeled and shredded 1 tablespoon minced Italian parsley Pinch of salt Gyros: 4 pita pockets 2 to 3 summer squash, ends trimmed and sliced lengthwise Olive oil Salt 2 cucumbers, peeled and diced 1 pint of cherry tomatoes, halved Juice from 1 lemon Salt Pinch of crushed red pepper 1 tablespoon minced Italian parsley 1 teaspoon minced mint Tzatziki: To a medium bowl, add the Greek yogurt, lemon juice, shredded cucumbers, Italian parsley and salt. Mix until combined. Transfer to the fridge while you make the rest of the gyros. Gyros: Preheat the oven to 250 degrees F. Place the pita on a baking sheet and transfer to the oven to warm the pita. To a small bowl, combined the diced cucumber, cherry tomatoes, lemon juice, a few pinches of salt, crushed red pepper, Italian parsley and mint. Using a grill or grill pan, bring the heat to medium-high. Brush the squash with a bit of olive oil. Cook on each side for about 2 to 3 minutes, until the squash has softened slightly and you begin to see grill marks. Transfer to a plate and sprinkle with a few pinches of salt. To assemble the gyros, grab the tzatziki from the fridge. Add a dollop to the center of the pita and spread it around into an even layer. Add a few slices of squash, top with a few spoonfuls of tomato and cucumber salad. Add more fresh herbs if desired. Can be used for eggplant parmesan, or just as a tasty appetizer!
1 large egg 1 tsp salt 1/3 cup cornstarch 1 large eggplant, cut into ¼ inch slices 1 cup panko bread crumbs High heat oil, such as canola or peanut In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes. Heat 1/2 inch of a high heat oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375 degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. To keep warm while frying multiple batches, lay on a cookie sheet in a 200 F oven. |
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