Grilled Summer Vegetables with Wood Sorrel Butter

July 4th, 2011 § 0 comments § permalink

Serves 4

A colorful combination of summer’s wild and cultivated ingredients, this recipe combines the smokiness of grilled vegetables with the lemony tang of wood sorrel (Oxalis).

I use a stovetop cast iron grill for these veggies, but if you’ve already got the outdoor grill fired up by all means use it. For outdoor grilling, skewer the vegetables before cooking.

Ingredients

4 cups chopped summer vegetables, 1-inch chunks (summer squashes and eggplant are especially good)
1 tablespoon olive oil
1 cup wood sorrel leaves
¼ cup butter (vegan option: use additional olive oil instead)
Salt to taste

Directions

Heat the grill over medium high heat. Toss the vegetables with the oil. Arrange the vegetables on the grill so that they are not touching (leave a little space between pieces if doing skewers). Grill for 5 minutes. Turn over and grill for another 3-5 minutes until vegetables are tender.
While the veggies are grilling, melt the butter in a small saucepan over low heat. Add the wood sorrel and stir until the leaves are just wilted. Remove from heat.
Put the grilled vegetables on a serving plate. Sprinkle with salt to taste. Spoon the sorrel in melted butter over the vegetables. Serve hot or at room temperature.

Roasted Eggplant Caviar with Mint Soy Yogurt Drizzle

March 31st, 2011 § 0 comments § permalink

Serves 8

Ingredients

1 large eggplant
2 medium tomatoes, chopped medium
1 teaspoon cumin seeds
1 tablespoon fresh cilantro leaves
1 teaspoon salt
1 teaspoon lemon zest
2 cloves garlic, chopped fine
¼ cup extra-virgin olive oil
8 ounces soy yogurt
¼ cup fresh mint, chopped fine
¼ cup fresh lemon juice

Directions

Preheat oven to 425°F. Slice eggplant in half and place skin side down on a lined baking sheet. Roast about 40-45 minutes or until brown, bubbly and tender. Set aside to cool. In the same oven at the end of the eggplant’s time place the tomatoes in a glass baking dish and sprinkle with cumin seeds, cilantro, salt, lemon zest and garlic. Roast for about 5-10 minutes. Remove the eggplant from its skin and chop super fine. In a large mixing bowl combine eggplant and tomatoes and mix well. Divide up into ramekins and drizzle a little olive oil on top. Place in the broiler for about 3 minutes or until slightly charred on top. Meanwhile, in a small bowl combine the soy yogurt, mint and lemon juice and mix well. Season with salt and drizzle the over the eggplant and garnish with a mint or cilantro leaf.

Half-the-Pasta Lasagna

March 31st, 2011 § 0 comments § permalink

Makes 4 servings

Ingredients

1 small Italian eggplant
½ package of lasagna noodles (whole wheat if available)
1 egg
1 cup skim ricotta
1 cup kalamata olives, chopped
2 cloves garlic
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh thyme, leaves chopped
Salt & pepper
6 ounces fresh mozzarella, sliced
¼ cup parmesan cheese
2 cups tomato sauce
2 tablespoons olive oil

Directions

Preheat oven at 375ËšF. Slice eggplant lengthwise and brush with olive oil, salt & pepper. Bake for 15-20 minutes or until browned. Remove from oven and allow to cool.

Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles for 4-5 minutes. Noodles should be undercooked. Drain and rinse with cold water to shock.

In a medium sized bowl, beat egg and add in ricotta, kalamata olives, garlic, chopped basil, parsley and thyme. Season with salt and pepper and combine.

Take a loaf pan and line with parchment paper. Layer lasagna as follows: A spoonful of sauce followed by one layer of noodles, ricotta mixture, eggplant slices, mozzarella slices, and a spoonful of tomato
Repeat until finished and top with parmesan cheese and a drizzle of olive oil.

Cover loaf pan with foil and bake for 30 minutes. Take out of oven, remove foil and continue to bake for 5-10 or until browned on top.

Remove from pan by lifting parchment. Slice into 4 equal slices and serve over a spoonful of sauce.

Tip: Use sauce sparingly, otherwise lasagna can become watery.

Recipe courtesy of Robin Simpson

Smoked Spiced Eggplant

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 large eggplant
3 tablespoons canola oil
1-inch piece fresh ginger, peeled and finely chopped
1 large red onion, finely chopped
1 teaspoon salt, or to taste
2 garlic cloves, ground to a paste in a mortar and pestle
1 tablespoon unsweetened shredded coconut (optional)
1 tablespoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon cayenne pepper
2 ripe medium tomatoes, chopped
½ fresh hot green chile, chopped
2 tablespoons fresh cilantro, chopped
Juice of ½ lemon

DIRECTIONS

Roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until the skin is completely blackened and the flesh is soft, about 10 minutes. Or, roast the eggplant on a cookie sheet in a 500°F oven until the skin is blackened, about 20 minutes. Let stand until cool enough to handle, then pull off the skin with your fingers, rinsing your hands under running water as you work. (Don’t worry if you can’t get all the charred skin off.) Cut off and discard the stem. Then put the eggplant in a bowl and mash it to a puree with a potato masher.

Heat the oil in a large frying pan, wok, or kadai over medium-high heat. Add the ginger, and cook, stirring, 30 seconds. Add the onion and salt, and cook, stirring often, until the onion begins to brown around the edges, about 10 minutes. Add the garlic, and cook, stirring, until the raw smell disappears, about 30 seconds. Add the coconut, if using, and cook, stirring, 1 minute. Add the coriander, cumin, garam masala, and cayenne, and cook, stirring, 1 minute. Now add about 1 tablespoon of water, and cook, stirring, until the onion begins to stick, about 1 more minute.

Add the tomatoes, and give the mixture a stir. Add the mashed eggplant, and cook, stirring often, 5 minutes. Stir in the fresh chile and 1 tablespoon of the cilantro. Stir in the lemon juice, and taste for salt. Spoon into a serving bowl, sprinkle with the remaining tablespoon of cilantro, and serve hot.

© Recipe Property of Suvir Saran

Fish Foil with Veggies and Sun-dried Tomatoes

January 2nd, 2011 § 0 comments § permalink

Makes 4 servings

INGREDIENTS

1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves, chopped
Salt
Freshly ground black pepper
1 whole head of garlic
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon, chopped
2 medium zucchini, sliced into disks
10 sundried tomatoes
4 (6-ounce) pieces of wild caught salmon or arctic char, deboned and skin removed
1 lemon

DIRECTIONS

Preheat oven to 400°F.

In a large bowl, combine eggplants with extra virgin olive oil, fresh thyme, and season with salt and pepper.

Spread eggplant in a single layer onto baking sheet. Cut heat of garlic in half (separating top from bottom of heat), and place garlic side down on same baking dish. Bake for 20 to 25 minutes or until eggplant is caramelized.

To prepare fish foil, lay out 4 sheets of foil on counter. In a small bowl, mix Dijon, tarragon, and a pinch of salt and pepper, and set aside. Layer the disks of zucchini and sun dried tomatoes (2 layers of each) about the surface area of the size of salmon or arctic char filet. Place fish on top of veggies and smear fish with Dijon mixture, and cover with 1 more later of zucchini and sundried tomatoes. Squeeze juice of lemon wedge over everything, and place used wedge right on top.

Close up individual foil packets, and place on a baking dish. Bake for 20 minutes while eggplant is still cooking.
This will give you a medium temperature on the fish. You can cook for another 5 to 10 if you prefer well done fish.

Once eggplant is cooked, remove from oven, and place eggplant and garlic cloves in a mixing bowl. Using a potato masher or fork, mash everything together. Once fish is finished, remove from foil, place on a plate with layers intact, and serve with mashed garlic eggplant.

Recipe Property of Robin Simpson.

Berenjena Rellena (Stuffed Eggplant)

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 medium eggplants
4 tablespoons olive oil
4 cloves garlic, chopped
2 tomatoes, chopped
1 medium red onion, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
1 cup breadcrumbs
1 teaspoon cumin seeds, toasted
½ teaspoon cinnamon
Salt and pepper
Juice of 1 lemon
Serve with chunk of bread

PREPARATION

Preheat oven to 400°F.
Cut the eggplants in half and brush with olive oil and sprinkle generously with salt, place skin side down on a greased baking sheet and bake for about 20 minutes or until soft.
Remove from oven and cool and scoop out center, leaving a little on the bottom as the shell becomes a boat or vessel for your mixture. Chop the eggplant super fine and place in a large bowl and add all other ingredients and mix well. Season with salt and pepper and place in shells and bake for about 30 minutes or until super soft. Drizzle with olive oil and lemon juice.

Pomegranate Glazed Grilled Eggplant with Feta and Mint

October 14th, 2010 § 0 comments § permalink

Serves 4.

INGREDIENTS

1 medium eggplant, sliced into 1 inch sliced of the whole eggplant
Salt
½ cup pomegranate syrup
½ cup feta cubed into bite size pieces
½ cup fresh mint leaves torn into little bits

PREPARATION

Prepare a grill to medium heat. Sprinkle eggplant with salt and brush with pomegranates syrup. Grill on both sides until the eggplant has grill marks and it tender, about 3 minutes each side, brushing with pomegranate syrup as you grill. Take off grill and sprinkle feta and mint on and serve!

Pomegranate Syrup

Makes 2 cups.

INGREDIENTS

1 cup fresh pomegranate juice
1 cup sugar
¼ cup lemon juice

PREPARATION

In a medium heavy bottom sauce pan, combine juices and sugar and bring to a boil. Reduce heat and simmer on a low heat until the sugar has all dissolved and the mixture makes thick syrup.

Smokey Eggplant Mousse

October 14th, 2010 § 0 comments § permalink

Makes 3-4 cups.

INGREDIENTS

2 large eggplants
1 bulb of garlic, to use 4 cloves
Olive oil
Sea salt
1 teaspoon sumac
½ cup olive oil
2 teaspoons smoky Spanish paprika
1 teaspoon ground cumin
1 teaspoon toasted cumin seeds
¼ cup fresh Italian parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
Zest of one lemon, grated super fine
Juice of 1 lemon
Salt

PREPARATION

Prepare a Charcoal grill or pre heat a gas grill (charcoal grill gives a much smokier flavor). Cut the eggplants in half and brush with olive oil and sprinkle with salt and sumac. Place eggplant side down first and grill for a few minutes turning once until eggplant is tender. Place garlic right on grill to cook until tender. Allow to cool and scoop out inside of eggplant and place in a blender. Place 4-5 cloves of garlic in the blender as well (remove skins first). Pour in olive oil and blend until light and fluffy or mousse consistency. Transfer to a bowl and gently mix in spices and herbs.

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red

INGREDIENTS

Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish

PREPARATION

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy, and Yogurt

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup yogurt
Lemon juice, to taste
Olive oil
2 cucumbers, peeled and finely chopped
½ cup mint leaves
2 large eggplant, diced and salted
2 anchovy fillets, finely chopped
½ teaspoon chili flakes
5 cloves garlic, only 1 clove finely chopped
1 lb. lamb loin
salt and pepper, to taste
1 large sprig rosemary
Maldon sea salt, to taste

PREPARATION

Preheat oven to 475˚F. In mixing bowl whisk together yogurt, lemon juice (to taste) and olive oil. Fold in chopped cucumbers and mint. Set aside. Pat eggplant dry. Saute in olive oil until just cooked through. Place in mixing bowl with anchovy, chili flakes and chopped garlic. Set aside. Season lamb with salt and pepper. Roast lamb in oven with rosemary and 4 remaining cloves of garlic until cooked to an internal temperature of 135˚F. Remove from oven and let rest for fifteen to twenty minutes. Smear yogurt sauce on plate. Slice lamb and place on top. Spoon eggplant ‘relish’ on top of lamb and sprinkle with sea salt and freshly cracked pepper.

© Recipe courtesy of John Adler, franny’s

Roasted Lamb with Eggplant, Cucumbers, Mint, Anchovy and Yogurt

Santorini Roasted Eggplant

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ c chopped fresh oregano
¼ c chopped fresh parsley
¼ c fresh chopped mint
olive oil
salt and pepper

PREPARATION

Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again. Serves 4.

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