Tag Archives: eggplant

Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

20 Sep


Got an eggplant in our veggie box and couldn’t decide what to do with it….  I came across this recipe on Pinterest and we were pleasantly surprised.  It was delicious!





Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Adapted from Foodnetwork

Ingredients
Vinaigrette:

2 teaspoons cumin

1/4 cup extra-virgin olive oil

2 1/2 tablespoons apple cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

1 large shallot, finely chopped (about 1/2 cup)

Salad:

One 14.5-ounce can chicken  broth

1 1/4 cups quinoa

Nonstick vegetable oil spray

One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered

3/4 cup walnut pieces, toasted

 1/4 cup roasted saltedsunflower seeds

1/2 cup dried cranberries

 Directions


For the vinaigrette:   Whisk the oil, vinegar, salt, pepper, cinnamon, and cumin until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.

Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.

Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.

Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts, sunflower seeds, and cranberries. Toss to blend.

Roasted Eggplant with Spinach, Quinoa, and Feta

26 Dec

being not so huge fans of eggplant, but getting them in our veggie box – this actually came out really good! do not forget the feta!

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Roasted Eggplant with Spinach, Quinoa, and Feta
adapted from juliasalbum

Ingredients

1 large eggplant, cut into 1 inch cubes
2 tablespoons olive oil
salt and pepper
1 tablespoon olive oil
2 cloves garlic
5 to 10 ounces fresh spinach (to taste)
1 and 1/2 cups cooked quinoa
1/4 cup Feta cheese

Instructions

Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil.
In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula – that will help even out the roasting.
While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.
Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don’t add too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.

Julia Child’s Eggplant Pizzas

17 Aug

Got an eggplant in our farm box and decided to try something new with it. These were eh. Too mushy for my liking!

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Julia Child’s Eggplant Pizzas (Tranches d’aubergine á l’italienne)
adapted from kalynskitchen

Ingredients:
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) petite diced tomatoes with liquid
1/2 tsp. dried Italian seasoning
1/4 tsp. dried oregano

instructions

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but “not so long that the slices become mushy and lose their shape” as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired.

Eggplant and chickpea stew with couscous

2 Nov

This is another one of those recipes that came along at just the right time! We got an eggplant in out fresh box… Surprisingly I liked this dish more than the husband. Even though the eggplant was soggy the couscous and chickpeas kind of made up for it.

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Eggplant and Chickpea Stew with Couscous
adapted from woman’s day

1 can(s) (8-ounce) tomato sauce
1 teaspoon(s) ground cumin
1/2 teaspoon(s) curry powder
Kosher salt
Pepper
1 can(s) (15-ounce) diced tomatoes
1 medium onion, finely chopped
1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
1 can(s) (15-ounce) chickpeas, rinsed
3/4 cup(s) couscous

Directions
In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 20 to 25 minutes.
Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes.
Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous.

Eggplant caprese

25 Jul

Got a beautiful eggplant in the fresh box and thought I’d try one of the recipes I’d pinned for eggplants. I wasn’t expecting much from this recipe, but it came out really good even though I forgot to do step 5! Yum will definitely make this again!

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eggplant caprese
adapted from healthyrecipesblogs

Ingredients
1 medium eggplant (total weight 1 pound)
2 large, firm tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 fresh basil leaves
8 thin slices fresh Mozzarella (4 ounces total)

Directions
1. Preheat oven to 425°F. Slice the eggplant and tomatoes crosswise into ½-inch-thick pieces. Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.

2. Combine the olive oil, vinegar, salt, and pepper. Brush the mixture over the eggplant and tomato slices. Set the remainder aside.

3. Bake the eggplant slices for 10 minutes. Turn them over, brush with more of the olive oil mixture, and bake for another 10 minutes. Set aside. Place the tomatoes on the same baking sheet and bake for 2 minutes, until soft.

4. Form the stacks: Place a slice of cooked eggplant on a plate. Top with a tomato slice, a slice of mozzarella, a basil leaf, another tomato slice, another slice of Mozzarella, and finish with a second slice of eggplant on top. Repeat to make three more stacks.

5. Return the stacks to the oven for 2 minutes, until cheese is melted. Top each stack with a drizzle of the remaining oil mixture and a basil leaf. Serve immediately.

Baked pasta with Eggplant and Mozzarella

9 Sep

More eggplants for the csa. I think, I know I’m done with eggplants… This is it :). This was ok. I wasn’t a fan, too bland and mushy. The husband liked it ok. It’s not a keeper for us.

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Baked pasta with Eggplant and Mozzarella
adapted from smitten kitchen

1 large or 2 small eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
2 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces mini farfalle pasta
1 teaspoon tomato paste
1 1/2 cups chicken stock
1 teaspoon dried oregano
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/2 cup parmesan, grated
3 medium tomatoes, diced

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.

Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the pasta and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.

Whole Wheat Spaghetti with Roasted Peppers and Eggplant

4 Sep

I was surprised how good this recipe came out. I had eggplants, peppers and onions to use up from the csa, so when is saw this recipe it was perfect. Definitely don’t scrimp on the Parmesan or red pepper flakes.

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Whole Wheat Spaghetti with Roasted Peppers and Eggplant
adapted from aggies kitchen

Ingredients

1 large eggplant, cut in uniform pieces, about 1″
3 large red, orange or yellow bell peppers, cut 1″ chunks
1 red onion cut in 1″ chunks
4 garlic cloves, minced
2 tablespoons olive oil
salt and fresh ground pepper, to taste
1 28 oz can diced Italian tomatoes, not drained
1 28 oz can tomato sauce
big pinch of dried oregano, garlic powder, onion powder, and Italian seasoning
1 lb whole wheat spaghetti (any pasta shape can easily be substituted)

Instructions

Preheat oven to 425 degrees.
Toss cut vegetables with olive oil, garlic, salt and pepper and spread out on a large baking sheet.
Bake vegetable mixture for 20 minutes. After 20 minutes, check on vegetables and gently toss to make sure they cook evenly. Bake for an additional 20-25 minutes until vegetables are nicely browned and roasted well. Set vegetables aside.
While vegetables are roasting, begin to cook pasta according to directions. When done, drain and place pasta back into pot. Set aside until sauce is ready.
In a large sauce pan, heat diced tomatoes and tomato sauce. Season with a big pinch of oregano, salt and pepper. Bring to a boil, then down to a simmer. Cook for about 15-20 minutes.
Add a cup of sauce over cooked pasta and gently toss.
Serve pasta family style in large bowl (or in individual bowls) with additional sauce and roasted vegetables over pasta. Garnish with lots of freshly grated Parmesan cheese and red pepper flakes.

Pasta with Eggplant and Basil Pesto

23 Aug

Trying to use up the eggplant from the csa. I had made this once before and we liked it, so I thought I’d make it again. The original recipe called to make the pesto from scratch, but I don’t have time and had some of the bottled stuff to use up… Still good.. As I was eating it though i remembered that last time I thought it was missing something well i still do, just don’t know what!

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Pasta with Eggplant and Basil Pesto
adapted from food network

Ingredients:
1/2cup pesto
1 pound short-cut pasta
1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
1/4 cup extra-virgin olive oil
1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper

Directions

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Spaghetti with Roasted Eggplant

11 Aug

I’m not a big fan of eggplant, if you’re a follower of this blog you know this! The past few weeks we’ve been getting eggplant as part of our CSA share. Not wanting it to go to waste I needed to find a recipe that looked appetizing to me. This one looked ok and had good reviews so I gave it a whirl. The original recipe called for cherry tomatoes, but I had just used the last of mine in a nice big salad, so no cherry tomatoes in my version. This recipe was ok.. A nice big slice of garlic bread would have been great!

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Spaghetti with Roasted Eggplant
adapted from food network

Ingredients
Tomato Sauce:
1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) crushed tomatoes
Handful fresh basil leaves, torn
Salt and freshly ground black pepper

2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil

1 box dried spaghetti
1/2 cup freshly grated Pecorino, plus extra for serving
Handful fresh basil leaves, torn

Directions
First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.

Preheat the oven to 425 degrees F.
Cut the eggplants crosswise into chunks/cubes and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.

While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

eggplant stacks

29 Apr

i’m always looking for new ways to make eggplant that doesnt make it mushy or swimming in sauce…  this recipe didnt make the eggplant mushy nor was it swimming in sauce 🙂  i served it with some texas toast  YUM

eggplant stacks

adapted from proud italian cook

Here’s what you do:
Prepare the eggplant
 by cutting the tip and ends off, then stand it up and with your knife peel the skin off in a zebra fashion, striping it as you go around, leaving some skin on and taking some off. Then slice your eggplant into 3/4 inch rounds. Toss with olive oil and bake in a 450F oven until golden and tender.

Ingredients:
shredded mozzarella
Roasted eggplant slices
Basil pesto
Marinara sauce
Basil leaves
Toasted breadcrumbs and grated parmesan for garnish
1. Spread sauce in a baking dish, add one eggplant slice, spread sauce on top of it along with mozzarella and a basil leaf
2. Add another eggplant slice on top and spread with pesto
3. Add final eggplant slice, more sauce and another piece of fresh mozzarella.
4.Top with more sauce, toasted breadcrumbs and grated cheese. Repeat for as many stacks you’ll be making.
5.Bake uncovered at 375F until heated through and cheese is melted.