Grilled Zucchini, Portabella’s and Eggplant with Lemon Ricotta & Grilled Flatbread

August 10th, 2011 § 0 comments § permalink

Serves 6


2 zucchinis, sliced long and thin using a mandolin
1 portabella mushroom, sliced thin
1 grilled Japanese eggplant, sliced round and thin
Salt & pepper
Olive oil
1 cup fresh ricotta
1 tablespoon lemon zest plus 2 teaspoon
Grilled flatbread (recipe follows)


Follow instructions for the grilled flatbread and keep warm. Place all the ingredients on a flat baking sheet and season with salt and pepper and 2 teaspoons lemon zest, making sure to get both sides. Drizzle olive oil over it, not too much and flip and do the same. Let stand while the lemon ricotta is made. In a medium bowl mix together the lemon juice, ricotta, and zest and season to taste with salt. Heat a grill and grill all vegetables until grilled and soft, or about 3-4 minutes. Place a dollop of the herbed ricotta on the flat bread and spread around, place the grilled vegetables of choice over the top and serve!

Grilled Herbed Flatbread

Makes 6 hand sized breads


1½ cups warm water
1 teaspoon active dry yeast
3½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup fresh herbs of choice (rosemary being the classic version), chopped fine


In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast if frothy and dissolved. In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive. Mix well with hands or a wooden spoon until sticky dough is made, adding more flour or water if needed. Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes. Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball in the bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until more than doubled in size or approximately 1½ hours. Punch down dough and divide into 6 balls. Roll out each ball into hand size flat bread until golden brown with grill marks, or about 3-4 minutes per side. Take off the grill and immediately brush with olive oil, sprinkle with salt and rosemary.

Sweet-and-Sour Eggplant Pickle

January 14th, 2011 § 0 comments § permalink

Makes 1 quart


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


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

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