Eggplant Dip

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1-2 globe eggplants (totalling 2 lbs), peeled and coarsely chopped
2 red onions, coarsely chopped
1 large red bell pepper, coarsely chopped
3 tablespoons extra virgin olive oil
1-2 garlic clobes, chopped
1 teaspoon fresh oregano
Juice of one lemon – about 2½ tablespoons
2-3 tablespoons roasted tahini (sesame paste)
¼ cup chopped parsley (set aside some for garnish)
¼ cup of walnuts, chopped
Crushed red pepper to taste
Salt to taste

Directions

Preheat oven to 400°F.
Lightly coat eggplant, red pepper and onions with olive oil. Place on a baking sheet roast until very tender, about 25-30 minutes. Remove from oven and allow to cool for 15 minutes.
In a food processor combine roasted vegetables, garlic, oregano, lemon juice, olive oil, tahini, parsley, walnuts and pinch of crushed red pepper.
Pulse 3-5 times. The mixture to be somewhat smooth but still retaining some of the eggplant’s texture.
If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.
Taste and adjust seasoning as needed.
Serve with crackers or bread.

©Recipe by Palak Patel

Eggplant Caviar with Mint Yogurt Sauce

August 11th, 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 Greek 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 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.

Sauteed Baby and Thai Eggplants with Basil and Peppers

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Sesame oil
Canola oil
1 red chili, deseeded and chopped fine
4 cloves garlic, chopped fine
2 teaspoon fresh ginger, grated
1 red pepper, cut into 2 inch thin strips
1 orange pepper, cut into thin strips
1 yellow pepper, cut into thin strips
8 eggplant (small baby and thai style) halved
2 tablespoon hoisin sauce
1 tablespoon tamari sauce
2 tablespoons mirin sauce
Juice of 1 lime
1 cup fresh thai basil leaves
Green onions, sliced thin
Peanuts

Directions

In a large sauté pan or work heat oil until hot, add the chili garlic and ginger and sauté a few minutes. Next add the peppers and sauté a few more minutes. Add the baby eggplants and sauté about 5 minutes or more until soft and tender. Add the hoisin, tamari, mirin and lime juice and stir and cook another few minutes. Add the basil leaves, stir and take off heat. Serve over rice with green onions and chopped peanuts for garnish.

Grilled Eggplant Rolls with Tomatoes and Zucchini Mint Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

2 large globe eggplants, sliced thin, long ways
Salt & pepper
Olive oil
3 medium tomatoes, roasted and chopped small
3 cloves garlic, roasted and chopped small
1 medium yellow onion, roasted and chopped small
1 small zucchini, roasted and chopped small
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup fresh mint leaves, chopped fine
1 cup fresh ricotta

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. Pre-heat oven to 425°F. On another baking sheet place the tomatoes, garlic, onions and zucchini, making sure they are in large pieces and drizzle with olive oil and sprinkle with salt. Place in the oven and roast for about 10 minutes or until charred slightly. Set aside and allow to cool. In the meantime grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Chop all the roasted vegetables and toss in a bowl and toss together with lemon zest, juice and fresh herbs. Spoon a dollop or two of the ricotta on the grilled eggplant and spoon some of the roasted salsa on top. Roll up the eggplant and drizzle some of the juice from the roasted salsa over the top.

Grilled White Eggplant with Peanut Sauce and Cilantro Red Pepper Relish

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 small white eggplants (about 1 pound each) cut into ½ inch thick slices the long way
Sesame oil
2 cloves garlic, chopped fine
1 shallot, chopped fine
2 red chilis, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon peanut butter
2 tablespoons tamari
2 tablespoons yuzi rice vinegar
Juice of 1 lime
Cilantro Red Pepper Relish (recipe follows)

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. In a small bowl whisk together the garlic, shallot, chilies, 1 tablespoon sesame oil, zest, peanut butter, tamari, vinegar and lice juice. Pour the mixture over the eggplant and flip brushing it all over the eggplant. Grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Serve with Cilantro Pepper Relish.

Cilantro Red Pepper Relish

Makes 2 cups

Ingredients

3 red bell peppers, deseeded and chopped small
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
1 teaspoon lemongrass bulb, chopped fine
1 teaspoon lime zest
2 teaspoon red chili, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh thai basil, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon yuzu rice vinegar
1 tablespoon honey
1 teaspoon salt

Directions

Mix together all ingredients in a small bowl and let stand for about 10 minutes before serving.

Santorini Roasted Eggplant

May 24th, 2011 § 0 comments § permalink

Serves 6-8

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 cup fresh oregano, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Olive oil
Salt and pepper

Directions

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.

Shrimp with Sweet Basil, Purple Eggplant and Peppers

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons mirin
2 tablespoons soy sauce
A 1-inch piece of fresh ginger, peeled and chopped fine
1 pound shrimp, peeled and deveined
3 tablespoons canola or peanut oil
1 purple eggplant, cubed
1 red bell pepper, chopped
½ cup water
1 small chili, chopped fine
2 cloves garlic, chopped fine
2 tablespoons fish sauce
1½ tablespoons black soy sauce
1 teaspoon sugar
1½ tablespoons water
¼ cup basil leaves, torn

DIRECTIONS

In a small bowl, combine mirin, soy sauce, and ginger. Add shrimp, and marinate 15 to 20 minutes.

In a large deep skillet or wok over high heat, add 1½ tablespoons oil. Add shrimp, and cook for 3 minutes or until shrimp has changed to light pink color. Remove shrimp, and set aside on plate. Clean out pan.

In the same pan, add remaining oil. Add eggplant and red peppers, and cook, 5 minutes. Add ½ cup water, and cover pan to steam vegetables slightly. Remove lid, and add chili and garlic. Stir until fragrant, 1 minute. Add fish sauce, black soy sauce, sugar and water and bring to a boil. Add cooked shrimp and basil and mix. Serve immediately.

Sweet-and-Sour Eggplant Pickle

January 14th, 2011 § 0 comments § permalink

Makes 1 quart

INGREDIENTS

1-pound Japanese or small Italian eggplants, or 1 large (1¼ to 1½ pound) eggplant, stemmed
2 teaspoons salt
1 cup rice wine vinegar
1½ cups loosely packed light brown sugar
1 cup canola oil
½ tablespoon chopped garlic
½ tablespoon chopped fresh ginger
1 tablespoon cayenne pepper

DIRECTIONS

If using Japanese eggplants, cut them in half lengthwise and then crosswise into 2-inch sections. If using small Italian eggplants, quarter them lengthwise, and then cut into 2-inch sections. If you can only find a large eggplant, cut off the straight-sided upper half of the eggplant, and cut it lengthwise into six pieces; cut each piece in half crosswise. Then set the bottom half of the eggplant on one end, and cut off the rounded, outside edges in 4½-inch thick slices, discarding the central core. Cut the other pieces in half lengthwise and then crosswise into 2 to 2½-inch sections.

Sprinkle the eggplant slices with salt on a paper-towel-lined-tray, and let stand 2 hours. Meanwhile, in a small bowl, pour the vinegar over the brown sugar, and let stand to soften. Wipe the salt off the eggplant with paper towels. Heat the oil in a 12-inch frying pan over medium heat. Working in two batches, cook the eggplant, turning, until lightly browned and softened, 3 to 4 minutes. (Do not overcook, or the eggplant will fall apart.) Drain on paper towels.

Remove the pan from the heat, and stir the garlic, ginger, and cayenne in the oil. Return the eggplant to the pan, and swirl the pan to coat the eggplant with the spices. Let stand off the heat 5 minutes. Then add the vinegar-sugar mixture, bring to a simmer, and cook until the syrup is very bubble and thick enough to coat the back of a spoon, but not caramelized, about 15 minutes. Let stand until cooled completely to room temperature, spoon into a sterilized 1-quart jar, and refrigerate.

© Recipe Property of Suvir Saran

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.

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