Eggplant in yogurt sauce

Here is a quick summer recipe.

Eggplant in Yogurt Sauce

Ingredients

1 Large eggplant, cut into slices (skins left on)
1/2 cup Greek Yogurt
1/2 cup olive oil
1 lemon, zest and juice
3 cloves garlic minced
3 table spoons fresh Italian Parsley, chopped
3 sprigs of mint, stems removed and chopped
3 sprigs of fresh oregano, stems removed and chopped
salty and pepper to taste

Directions

You can either roast the eggplants in the oven or on the BBQ.

In a small bowl whisk together the olive oil, oregano and lemon zest. Salt and pepper each of the eggplant slices and then brush on the olive oil mixture on both sides. Roast either in the oven or on the BBQ until slightly soft, you do not want them too soft. Remove and plate up on serving platter.

In other bowl whisk together the yogurt, lemon juice, garlic and mint. Spoon over the plated eggplant then garnish with the chopped parsley and serve.

Enjoy Cooking

Eggplant Chili

This dish can be made with or with out the meat.

Eggplant Chili

Ingredients

4 16oz cans of kidney beans, drained
2 28 oz cans of diced tomatoes or 8 to 12 fresh tomatoes diced
2 to 3 eggplants chopped into 1 inch cubes - if you are using meat you need about 8 cups, without meat 12 cups
1 1/2 lbs of ground lamb
2 red onions diced
2 red peppers diced
1 cup of red wine
1 cup feta cheese
1 cup kalamata olives, halved and pitted (optional)
4 cloves of garlic minced
2 table spoons fresh oregano
2 table spoons olive oil
2 teaspoons ground cumin
2 to 4 teaspoons cayenne pepper or red pepper flakes - to taste
1 teaspoon ground cinnamon
Salt and pepper to taste

Directions

In a deep sauce pot over medium high heat add olive oil, onions and red peppers and saute until soft. Now if you are using meat add the ground lamb and saute until browned. Now stir in the garlic followed by the eggplant and the spices. Reduce heat to medium and simmer covered for about 5 minutes.

Next add the tomatoes, kidney beans and wine, stir, bring to a boil, reduce heat, cover and simmer for about 30 minutes. Remove cover and simmer for an additional 50 minutes to 2 hours depending on the thickness of the chili you like.

5 minutes before serving add the optional olives: Note if using olives reduce the amount of salt at the beginning.

Serve with the a crumble of feta cheese on top. You may also add a spoon full of Greek style yogurt on top and a garnish of fresh tomatoes.

Enjoy cooking

Eggplant Souffle

Here is a recipe that i will be using at our next dinner party.

Eggplant Souffle

Ingredients

4 Large eggplants
8 eggs
8 oz of goat cheese or brie
3/4 cup of milk
Zest of one lemon
1/4 cup of Parsley chopped and stems removed
1 1/2 teaspoon of ground yellow mustard
1/2 teaspoon of cumin
a pinch of fresh grated nutmeg
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Cut 3 of the large egg plants in half and place cut side down on a parchment lined baking sheet. Place in the oven and roast until the skin has been come chard. Remove from oven and let cool.

Next slice the remaining eggplant from top to bottom into 16 ribbon like slices. Place slices on another parchment lined baking sheet, salt and pepper to taste and place in the oven and roast until golden brown, about 3 minutes or so. Remove from the oven and let cool. Reduce oven to 350 degrees.

Once the half eggplants have cooled, using a spoon remove the pulp from the eggplant into a large bowl.

In another bowl whisk together the eggs, lemon zest and the milk until combined. Next add the mustard, nutmeg, cumin and parsley. Now add the eggplant pulp into the egg mixture and whisk to combine.

You are going to need 8 ramekins and deep baking dish.

Take the sliced eggplants and line each of the ramekins with two slices, chris crossing them at the bottom, and letting the excess hang over the sides. You be closing up the ramekins with the excess once filled. Next spoon the eggplant mixture in filling it about a little less the half. Now crumb either goat cheese or brie into ramekins then top off with more eggplant mixture and then close off the top with the eggplant slices that are hanging over the sides. Repeat with the remaining ramekins.

Place filled ramekins into a deep baking dish and fill half way up with water. Place in the oven and bake for about 40 minutes or until eggplant mixture has set.

Remove ramekins from the bath and let cool until you are able to handle the ramekins. Now place the ramekins open side down on a plate and un-mold the eggplant souffle from the ramekins.

Serve

Enjoy cooking

Eggplant Tower

I was playing with the idea for a new way to serve eggplant parm and i came up with this recipe.

Eggplant Tower

2 large eggplants cut into 1/4 slices
3/4 cup of unbleached flour
3/4 cup of corn meal
2 eggs
2 teaspoon dill
2 teaspoons ground yellow mustard
2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon of fresh ground black pepper
8 oz mozzarella, fresh sliced in 1/4 slices
Cayenne pepper (optional)
Salt
oil

Rancho Salsa: see salsas posted on July 27th 2010

Directions

Place sliced eggplants in a collendar and sprinkle salt over slices and let sit for about hour. You want to draw some of the water out.

In three small bowls place the following

Bowl one: The flour
Bowl two: The eggs, whisked
Bowl three: Corn meal, salt, pepper, cumin, mustard & dill

Next dredge the eggplant slices in the flour, then the egg and finally in the corn meal mixture and place on a parchment lined cookie sheet.

Preheat oven to 425 degrees.

In a skillet over medium high heat place your oil of choice, about a 1/8 cover the bottom of the skillet. Fry each slice on each side for about 1 1/2 or until golden brown. Place on a wire rack when done. Once all the eggplant is fried up it is now time to start the assembling of the eggplant towers. Place one slice on a parchment lined cookie sheet, next place a slice of mozzarella on top, followed by another slice of eggplant, then mozzarella and then finally another slice of eggplant. Repeat with the rest of the eggplant until done.

Now place the eggplant towers into the oven and bake until the cheese starts to melt, about 2 to 3 minutes.

To Plate, place a tower in the middle of the plate and top with the Rancho salsa.

Enjoy cooking

Tomato, Asparagus and Olive Penne

Here is quick and simple pasta dish that can be ready in 25 minutes.

Tomato, Asparagus and Olive Penne

Ingredients

1 lb dried penne pasta
2 cups halved cherry tomatoes
8 to 12 spears of asparagus that have been chopped in 1 inch pieces
4 cloves of garlic diced
1/4 cup of Kalamata olives sliced
1/4 cup of chopped fresh Italian parsley
1/4 cup fresh grated Parmesan cheese
1 teaspoon dries oregano
1/4 teaspoon red pepper flakes
Salt and pepper to taste

Directions
Prepare pasta as directed on package, you want it al dente.
In a large skillet over medium high heat add olive oil, once the oil starts to shimmer add garlic and cook for about a minute or until garlic starts to turn golden brown. Add cherry tomatoes, asparagus, oregano, red pepper flakes and salt and pepper. Reduce heat to low and cook, stirring mixture until tomatoes release their juices, which is about three minutes. Next add pasta, parsley and cheese to skillet, toss to combine and serve. I serve wit more cheese of course and some nice crispy Italian bread.

I have also swapped out the asparagus for large diced eggplant for a bit of a variation.

Enjoy cooking

Eggplant Salad

Well this sort of a salad - i based it on Baba Ghanoush -

Eggplant salad / Dip

Ingredients

1 large eggplant top removed and cut in half
2 table spoon tahini
1 teaspoon minced garlic
Zest from one lemon
1 teaspoon of lemon juice
1 table spoon of almond oil
1 small Italian frying pepper - top removed, seeds removed and diced
1 1/2 teaspoons of sumac leaf
3 green onions just the bottom white part diced - save the greens for another salad
Salt and pepper to taste

Directions

OK this requires a bit of cooking. Place the eggplant face down on a baking dish and pop in the toaster oven on broil. You want to keep it in until the skin starts to blacken, then remove and leave it face down in the baking dish until cooled, and i mean leave it alone.
When completely cooled, remove the eggplant one at a time, holding the cut part of the top in your hand, where you removed the top, take a knife and cut the round part of the eggplant, liquid should be released from the eggplant. Once drained place in the food processor and repeat with the other half.
Next place the balance of the ingredients into the food processor, and pulse to chop, you want it like chunky salsa. Do not puree it, i think it taste better chunky but if you like it smooth go for it.

Place in a bowl and chill for an hour. Some water may rise to the top, just pour it off.

Simple - i usually make the Humus, a herb salad and this for dinner during the summer.

Enjoy cooking