Recipes
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Eggplant Parmesan
- Eggplant (peeled & sliced into quarters) 4 ea
- Roma tomatoes -
8-10 ea (Tomatoes blanched, shocked in ice, then peeled, then quartered)
- Garlic (roasted) - 2 bulbs
- Mozzarella (fresh balls, sliced) - 2-4 ea
- Basil - handful
- Eggs (beaten) - 4-5 ea
- Flour - 2 cups
- Salt & pepper - 2 tsp
- Italian seasoning - 2 tsp
- Onion salt - 1 tsp
- Olive oil - 1 cup
- Vegetable stock - 1 can
Mix flour, salt & pepper, Italian seasoning, onion salt into bowl. Dust eggplant with flour mixture, then submerge into egg mixture, then back in flour. Heat pan to medium-high, add oil. Cook eggplant until golden brown on each side and put aside. In a blender add tomatoes, garlic, vegetable stock, and basil. Blend well, in 8X12 baking pan pour a little tomato mixture into pan then layer eggplant, add tomato sauce, then sliced cheese. Repeat, cover with foil and bake @ 350 for 40 minutes, uncover foil at 30 minutes to let top layer of cheese melt. Let rest for ten minutes. Serve.
Hint: This dish always tastes better the next day.
Eggplant Thai Style
- Eggplant (peeled and cut into 1 inch cubes) - 2
- Olive oil - 2 tbsp
- Salt - to taste
Sauce
- Chili paste or Sriracha hot chili sauce - 1tbsp
- Soy sauce - 3oz
- Red wine vinegar - 3oz
- Garlic (minced) - 1tbsp
- Ginger (peeled and minced) - 1tbsp
- Sugar - 1 tbsp
- Chicken stock - 1/2 can
Finish
- Sesame oil - 3oz
- Basil (fresh chopped) - 8-10 leaves
Once eggplant is peeled, sliced and diced, sprinkle with about a tablespoon of salt. Heat sauté pan and add Olive oil. Sauté eggplant, once it starts to brown add sauce mixture and bring to light boil. Reduce heat to medium and cover for 10 minutes. Uncover, bring to boil and maintain for 10 minutes until eggplant is tender. Remove from heat, drizzle on sesame oil and add basil. Serve with rice and any protein of your choice.
Stuffed Rosa Bianca Eggplant
- Rosa Bianca Eggplant - 1
- Olive oil - 1 tbsp
- Butter - 1 tbsp
- Onion (minced) - 2 tbsp
- Tomato - 1 can (14.5oz)
- Sea Salt - 1 tbsp
- Soft Bread Crumbs - 1 cup
Wash eggplant and cut in half. Scoop out pulp to about 1/2 inch of the skin. Dice pulp. In a skillet, melt butter with olive oil over medium heat. Add onions and saute for 2 minutes; add eggplant pulp, tonatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375 until browned, about 30 minutes.
Warm Belgian Endive and Pine Nut Salad
- Dijon Mustard - 1 tbsp
- Red Wine Vinegar - 1 tbsp
- Lemon Juice - 1/2 tbsp
- Extra Virgin Olive Oil - 3 tbsps, or as needed
- Belgian Endive - 4 heads
- Salt and Pepper to taste
- Pine Nuts - 1/3 cup
- Chopped Fresh Parsley, for garnish - 1 tbsp
In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside. Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain. In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture. If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.
Serving Size - 4 - one endive per person makes this dish easy to modify.
Courtesy of www.allrecipes.com
