Grilled Italian Eggplant Rollatini with Herbed Goat Cheese

Ingredients:
3 Italian eggplants, sliced into 1/4 inch thick vertical strips
1/2 cup softened mild goat cheese
1 shallot, minced
2 tablespoons minced basil
2 tablespoons minced oregano
zest one lemon
salt
pepper


brushing sauce:
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoons minced oregano
1 tablespoons minced basil
salt
freshly grated black pepper

Directions:
Sprinkle sliced eggplants with salt. Allow to seep in a colander 20 minutes then rinse off. Prepare grill according to manufacture's instructions. In a small bowl, whisk together the brushing sauce. Brush both sides of the eggplant slices with the mixture. Grill for about 10 minutes, flipping once halfway through or until soft. Meanwhile, mash the cheese, shallot and spices together until smooth. When the eggplant is ready, remove from the grill and allow to cool slightly on a tray until easily handled. Spread each strip with the goat cheese mixture (about 1 tablespoon each). Roll closed. Serve warm or at room temperature.



Notes: It can be tricky to roll the strips with a "bump" (the end pieces). Either slice the bump off before grilling or just spread them with goat cheese and leave them unrolled.

Eggplant can go from grilled to blackened very quickly. If a (normally a slightly too thin) piece is too dark on one side, take care not to over cook the other side. When you go to roll, spread the blackened side with goat cheese so the pretty grilled side is facing out. This will soften the crispier side slightly and no one will notice the difference.

Serves: 6 as an side dish, 4 as an entree

My thoughts:

I love this recipe because it looks impressive but is super easy. Grilled eggplant is awesome because it gets silky smooth without having to fry it or cook for a long time and it isn't bitter at all. Italian eggplants work best because they are a little sweeter and have less seeds but are still big enough to slice into planks but "regular" eggplants would work as well. Japanese eggplants are normally too small to slice and roll like this.

I think this dish could be an appetizer, side dish or if accompanied by a simple salad, an entree.

Tzatziki Lamb Burgers

Ingredients:
1 lb ground lamb
1 tablespoon red wine vinegar
1 tablespoon minced Italian parsley
1 tablespoon minced dill
1 tablespoon lemon juice
1 clove garlic, grated
zest of one lemon
salt
freshly ground black pepper



tzatziki:
3/4 cup Greek yogurt
1/3 cup finely diced, seeded cucumber*
1 tablespoon minced dill
salt
freshly ground black pepper

toppings:
1 large red onion, thickly sliced
1 small eggplant, cut into 1/4 inch slices

4 buns

Directions:
In a medium bowl, mix together the burger ingredients until evenly distributed. Form into 4 equal patties.

for the sauce:
Stir all ingredients together in a small bowl. Refrigerate until ready to use.

Prepare your grill to medium heat. Meanwhile, brush the onion, burgers and eggplant slices with olive oil. Place on the grill next to the burgers. Cook until everything is cooked through, flipping once. Cover as needed.

Place a slice of eggplant on each bun. Top with a burger then onion slices and drizzle with sauce.



*You can salt and drain them if you want but I just left them chopped on

My thoughts:

This is seriously the best lamb burger I have ever had. Better than the much lauded lamb burgers at Breslin. More than just juicy, this burger has a lot of flavor. I thought the cumin in the Breslin burger brought out a gamey flavor to the burger which was a little overpowering. I picked seasonings that I hoped would enhance the fresh taste that lamb can have and it paid off. The burger tasted amazingly fresh and light. I honestly can't wait to make it again and I rarely remake a recipe! The cucumber-yogurt sauce, eggplant and onions are really just gilding the lily but they do make the burger more fun to eat without overpowering the lamb. The flavors of the tzatziki really tie in with the flavors of the burger.

Eggplant & Fennel Calzones

Ingredients:
prepared pizza dough
2 Italian eggplants, sliced into 1/4 inch rounds
1 bulb fennel, thinly sliced
1/2 cup ricotta
1/2 cup shredded mozzarella
3 tablespoons Parmesan
1 tablespoon minced basil
1 tablespoon minced oregano
salt
freshly ground black pepper


warm tomato dipping sauce

Directions:
Preheat oven to 350. Line a baking sheet with parchment paper. Place the eggplant slices in single layer. Bake for 10-15 minutes or until they are soft and cooked through but not browned. Allow to cool slightly. Turn the oven up to 400. In a medium bowl, mix together the ricotta, basil, oregano, salt, pepper, Parmesan, and mozzarella. Divide the dough into 8 equal chunks for individual (about hand sized) calzones or 4 equal chunks for larger calzones. Roll each one into a 5-6 inch round. Add a single layer of fennel and then 2 (or 4) tablespoons of the cheese mixture and top with slices of eggplant in one half of each round, leaving a 1/4 inch border. Fold the dough over to form a half moon shape and pinch shut. Repeat until all are filled and pinched shut. Bake on a pizza stone or on baking sheets for about 20 minutes or until golden and hot all the way through. Serve immediately.

Refrigerate leftover calzones in an air tight container or resealable bag overnight. To reheat: allow them to sit on the counter while the oven preheats to 350. Bake until cooked through.

My thoughts:

I found some lovely Italian eggplants and a pristine bulb of fennel at, of all places, H Mart, and immediately began trying think of interesting and new ways to use the two together. I can't say that calzones leapt immediately to mind but I had ricotta and mozzarella and of course, flour and yeast so I thought I'd give it a shot. I am glad I did, it was so good! Slightly more upscale and subtle and the usual calzone.

I discovered the baking the eggplant trick when I was developing recipes for my upcoming cookbook and it really does result in a velvety texture in the final dish. The fennel stays somewhat crisp but not so crisp that when you bite into it the fennel falls out of the calzone and burns your chin.

An Excellent Eggplant Pasta

Ingredients:
1 3/4 to 2 lb cubed eggplant
28 oz canned crushed tomato
14 oz canned diced tomato
4 cloves garlic, minced
1 large cubanelle pepper, diced
1 red onion, diced
3 tablespoons minced oregano
3 tablespoons minced basil
1 tablespoon olive oil
freshly ground black pepper


1 lb pasta (I used cavatappi aka cellentani)
shredded fresh mozzarella (about 1/2 cup)
grated Parmesan (about 1/2 cup)

Directions:
Preheat oven to 350. Meanwhile, cook the pasta until almost al dente. Drain and set aside. Place the eggplant into colander. Sprinkle with salt. Allow to sit and drain for about 10 minutes then rinse it off thoroughly. In a large pot, heat the oil. Add the onion, pepper and garlic. Saute over low heat until the onion is soft. Add the eggplant and saute for 2 minutes. Add the tomatoes and spices. Cook until most of the liquid has evaporated, stirring occasionally, about 15 minutes. Stir into the pasta. Pour the mixture into a 13x9 baking dish. Sprinkle with a layer of mozzarella and Parmesan. Bake for 20 minutes or until hot and bubbly.

Note: It is important to salt the eggplant and make sure the liquid in the sauce is mostly evaporated or the dish will be unappetizingly wet and soggy; eggplant gives off a lot of liquid. Resist the temptation to skip either of these steps.

My thoughts:

This one of those "more than the sum of its parts" recipes. I thought it would be good (frankly, I was just happy to use up this enormous eggplant I had) but it turned out to be so great I had to share it with you. The simmering and baking of the eggplant made it velvety smooth and silky creamy without even a hint of bitterness or stringy texture. It was like a whole new vegetable. The cubanelle pepper added a fresh tasting yet subtle spice that worked well with the red onion and tomatoes. I am honestly contemplating never making a red sauce without cubanelle peppers again. Reducing the sauce really concentrated the flavor and took it to a level of deliciousness not always found in baked pasta dishes where people often look for meat or cheese for flavor. I didn't want to leave cheese completely behind but it only needed a light sprinkling to bump it over the top and towards pasta bake perfection.

After eating this I realized one could sort of think of it as a healthier version of eggplant Parmesan, the eggplant isn't breaded and fried but there is that wonderful mix of eggplant, sauce and cheese that is so comforting. This time of year, who couldn't use a cozy new dish to add to their repertoire?

Greek Influenced Lamb Kabobs

Ingredients:
1 lb cubed lamb
8 ounces crimini mushrooms
1 red onion, cut into wedges

for the marinade:
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh oregano
2 tablespoons red wine vinegar
1/4 cup diced red onion


Directions:
Place the lamb in a quart sized resealable bag or marinating container. In a small bowl, whisk together the marinade ingredients. Pour over the lamb. Refrigerate for at least 4 hours or up to 8.

Thread on skewers, alternating the meat and vegetables. Since it's chilly out, broil or if possible use an indoor grill. In warmer weather I'd probably grill these outside. Cook until the lamb is nearly cooked through; it took only 3 minutes at 400 in my indoor grill.

My thoughts:

My husband loves lamb. I didn't eat it growing up so it isn't something that immediately springs to mind when trying to decide what to have for dinner. Not to mention how difficult it is to find good lamb locally (for this recipe I used not local but amazing tender grass fed lamb from Lava Lake Lamb). Anyway, while kabobs struck me as slightly cliched, I was missing summer grilling so I went for it. I didn't want to use any ingredients that were egregiously out of season so I decided on a simple red onion and mushroom pairing and I am really glad I did, the lamb was flavorful and juicy and the whole thing took about 5 minutes to make. You just can't beat that. It is especially good served with lemon-oregano roasted eggplant and potatoes which has similar flavors.

Lemon-Oregano Roasted Eggplant & Potato

Ingredients:
1 lb cubed eggplant
1 lb cubed Russet potatoes
1 onion, halved and sliced
2 tablespoons minced oregano
2 tablespoons olive oil
1/4 cup lemon juice, divided use
1 teaspoon dill weed
1 teaspoon red wine vinegar

Directions:
Preheat oven to 375. Place the potatoes and eggplant in a single layer on a lined baking sheet. Top with a layer of the sliced onions. In a small bowl, whisk together the oregano, oil, 2 tablespoons of lemon juice, dill weed and vinegar.



Drizzle the dressing over the vegetables. Roast for 40 minutes or until the potatoes are fork tender. Stir and sprinkle with the remaining lemon juice. Serve hot.

My thoughts:

I often struggle with side dishes. Since we are a household of two, I tend to make meals that incorporate a lot of vegetables into the main dish so I don't need a side dish or if making a roast of some sort, a vegetable-potato mash. However, occasionally the need for a side dish arises. I wasn't sure how the cubed eggplant would hold up roasting for so long (baked or slow cooked whole for the same amount of time, the insides turn to mush that is perfect for dips but unappetizing on its own) but it worked just fine. It got creamy and soft but held its shape even when the potatoes were stubbornly slow in cooking. The lemon juice sprinkled at the end gives the dish a bit of brightness that is sometimes missing from long-cooked vegetables. I served it with lamb and a bit of good quality feta but I think it would go well with just about any roast or even served in a pita.

Cook Once, Eat Twice: Eggplant Rollatini with Rapini

Ingredients:
For the sauce:
58 oz canned coarse ground (or crushed) tomatoes
1/2 cup fresh basil, chopped
1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
salt
pepper

for the eggplant:
2 eggplants, striped* and sliced in 1/4 inch wide slices
1 cup matzo meal or bread crumbs
1 tablespoon dried oregano
1 egg, beaten


for the filling:
1 bunch rapini, coasely chopped and steamed
15 oz ricotta
1 cup shredded mozzarella
1/2 teaspoon nutmeg
salt
pepper


canola oil
Parmesan for sprinkling


Directions:
WARNING: this recipe make a double batch of eggplant rollatini or about 8 servings, one to freeze and save, one to eat now.

First, make the sauce. Heat the olive oil in a medium saucepan. Saute the onion and garlic until fragrant. Add the tomatoes, salt, pepper and basil and simmer on low until heated through. Spread a layer of sauce over the bottom of two 9x13 inch pans. Set aside.

Second, mix together all of the filling ingredients in a large bowl. Set aside. Pour the remaining egg into a shallow bowl. Then mix together the matzo meal and the oregano in a second shallow bowl. Coat both sides of each eggplant slice in egg, then dip both sides in the matzo meal. Heat about a 1/4 inch of oil in a large skillet. Preheat oven to 350. I suggest coating all of the slices and stacking them on a plate so they are ready for frying before you fry your first batch. Fry each slice in the hot oil, about 3 minutes on each side, until golden. I was able to fry about 5 slices at a time in a single layer with ease. Immediately remove the slices to a paper towel lined plate, place another paper towel on top and allow to drain. Meanwhile, place the next batch of the eggplant in the pan and fry. While they are frying, place about a tablespoon of filling on top of one of the cooked eggplant slices from the first batch. Wrap the edges of the eggplant to enclose the filling. If the slice is on the small size you might end up with something that looks more like an eggplant taco than a complete circle. That's okay. Place the eggplant rollatini seam side down on the baking pan. Repeat for remaining eggplant slices. By the end, both of the 9x13 inch pans should be filled with a single layer of the rolls. Top with remaining sauce and sprinkle with Parmesan. Cover one pan with foil and bake 30 minutes or until bubbly, remove foil and cook 5 additional minutes. Serve over pasta if desired. Cover the remaining pan (I like to use this freezable Pyrex container with lid) tightly and freeze. The night before you want to eat the frozen portion, place in the refrigerator to thaw overnight. The next evening bake according the above directions, adding a few additional minutes in the oven if the food is not totally defrosted.


Tip: The eggplant slices should be still warm when you roll them, if they are cold, they have a tendency to crack during folding. I found that by the time I got the next batch of slices frying, the first batch was cool enough to handle. If I worked quickly, stopping once to flip those that were frying, I could fill one batch in the time it took the next to cook. If you would rather not do two things at once, I suggest that after you drain the slices you cover them to keep them warm until you are ready to fill.




*Peeled in alternating strips. This helps the eggplant maintain its shape while remaining malleable.

My thoughts:

Rollatini is sort of a vegetarian version of involtini (meat rolls) that is a fun alternative to eggplant parmesan. It seems like more of a winter dish than one for early Spring but it has been freakishly cold and rainy so I've been sneaking some bubbly and warm from the oven dinners in while I still can.

As part of a recent assignment, I've been experimenting and developing recipes that have at least one component that can be made ahead of time. This recipe is a little more involved than what I plan to use for the project but the results were so delicious I couldn't help but share it with you. It is a bit of work, but none of it is difficult and at the end you have two days worth of meals, one to eat now and one that simply needs reheating. I know a lot of people fear frying but in this case it is actually rather simple, the eggplant isn't totally submerged in the oil so it is easy to flip the slices without splashing, making it more of an exercise in pan frying than deep frying. Just remember to keep the oil hot and drain the eggplant slices (on both sides!) immediately so they don't soak up any oil while cooling. I added the rapini to sneak a little extra bit of vegetable into the mix and I am glad I did, the slight bitterness really really brightens the tomato sauce and keeps the cheese/eggplant combination from slipping into blandness.

Fairy Tale Eggplant in Ginger-Garlic Sauce

Ingredients:
14 oz fairy tale eggplant, sliced in half lengthwise*
3 tablespoons water
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons sesame oil
1 teaspoon rice vinegar
3 cloves garlic, minced
1 inch knob fresh ginger, minced
cornstarch
sugar

Directions:
Heat the oil in a large pan. Add the eggplant, cut side down. Add the water and cover. Cook about 2-3 minutes or until the eggplant is softened but not fully cooked. Meanwhile, whisk together the soy sauce, ginger, garlic, sake and pinch of cornstarch and a pinch of sugar. Pour over the eggplant and recover. Cook about 5 minutes or until the eggplant is soft. Serve as a side dish.


*or substitute sliced Chinese eggplant

My thoughts:

Who could resist buying a vegetable as cute as the fairy tale eggplant? No one I'd care to know. I wanted to make something to show off their diminutive size so a quick side dish seemed in order. I really liked how it came out-spicy but not hot. The perfect accompaniment to some marinaded grilled steak and rice.

Miso Eggplant

Ingredients:
4 Japanse eggplants, sliced lengthwise
4 tablespoons shiro miso
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons water
2 inch knob fresh ginger, finely grated
oil

Directions:
In a small bowl, whisk together the miso, vinegar, sugar, ginger and water until the sugar is dissolved. Brush the cut sides of the eggplant with oil and broil, face up for about 5 minutes or until they begin to turn golden and soften. Brush with the miso glaze and broil 2 additional minutes then brush again and broil 3 minutes until the eggplant is totally tender and golden brown.

My thoughts:

This is perhaps, not the most photogentic of foods, but it is tasty and easy to make on a weekday evening.

Roasted Eggplant & Tomato Pasta

1 1/2 pounds eggplant, striped* and cut into 3/4 inch wedges
1 large onion, cut into 1/2-inch wedges
1 pepperoncini pepper, sliced, seeds & stem discarded
3 cups cherry or grape tomatoes
6 anchovy fillets
4 cloves garlic, chopped
1/4 cup olive oil
feta cheese

1 lb cooked short pasta

*Cut the skin off in alternating rows, to help keep the eggplant from turning into mush. Example:
Directions:
Preheat oven to 450 . In a bowl, toss together the olive oil, salt, garlic pepper,anchovies, pepperoncini, cherry tomatoes and eggplant. Place on a baking sheet and roast for about 30 minutes or until tender. Stir the roasted vegetables in their juices into the hot, cooked pasta. Ladle into bowls and sprinkle with feta. Serve immediately.

My thoughts:

We've had quite a cherry tomato and eggplant harvest this summer. I was running out of ideas of what to do with them when we got a sudden chilly, rainy spell hit and I got the idea to do a roasted vegetable sauce. I was particularly overwhelmed that night so I gave my husband the recipe and he made it. It came out perfectly and required virtually no hands on time beyond chopping the veggies.

Zucchini and Rice Stuffed Eggplant

Ingredients:
2 eggplants, sliced longways
1 onion, minced
1 zucchini, chopped
1 carrot, diced
1 1/2 cup prepared rice
1 tablespoon fresh thyme
1 tablespoon olive oil
additional olive oil
salt
pepper

optional: parmesan or asiago cheese for sprinkling

Directions:
Preheat the oven to 350. Using a ice cream scoop, scoop out the insides of the eggplant, leaving a 1/2 to 1/4 inch border around all edges. Discard the pulp. Sprinkle with salt and place open side down on a paper towel for 15 minutes. Meanwhile, heat the tablespoon of oil in a pan and saute the onion, carrots and zucchini. When the eggplant is ready, pat dry. Brush the skin with olive oil and broil* until just tender, about 5 minutes. Carefully remove from the broiler and place on a baking sheet or casserole. Add the thyme and the rice to the sauteed vegetables and cook 1 minute. Stuff the eggplant and top with a sprinkling of cheese (if desired). Bake for 5 minutes or until the filling has heated through.

*You could grill the eggplant instead.

My thoughts:

This really came about as a way to use up some rapidly deteriorating ingredients-leftover yellow rice from burrito making, a lone zucchini) I had in the fridge. There are a few steps that might seem silly but they are worth it. Salting and draining the eggplant keeps it from getting soggy and the quick trip to the broiler insures that the eggplant will be tender and cooked through, without having to bake the stuffed eggplant (and possibly drying the filling out in the process) for a long period of time.

Schezuan Mussels with Eggplant and Green Beans

Ingredients:

6 cloves garlic, minced
2 Chinese eggplants, roll cut*
1 green chili minced
2 cups green beans
8 oz fresh or frozen mussels
1/2 cup green onions
1/2 cup chicken stock
1/4 cup dark soy sauce
2 tablespoons fresh ginger, cut into small sticks
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons of ground pork
1 tablespoon balsamic or black rice vinegar
1 tablespoon chili paste
1 teaspoon corn starch mixed with 1 teaspoon of water

vegetable oil for frying


Directions:
First, stir together broth, chili paste, vinegar, soy sauce, hoisin sauce and oyster sauce. Set aside. Then, heat 3 inches of oil in a wok to 375 degrees ** . Fry the green beans for 1 � - 2 minutes or until they start to wrinkle. Remove to a paper towel lined plate. Fry the eggplants for 2 minutes until they start to turn golden. Remove to a paper towel lined plate. Pour all but 2 tablespoons of oil in the pan. Add the green onions, garlic, chili pepper, and ginger. Saute for 1 minute until fragrant and then add the pork. Cook the pork until it is no longer pink, breaking it up with a spoon as it cooks. Add the sauce mixture and the mussels. Bring to a fast boil and cook for 5 minutes until the mussels are tender and the sauce has reduced slightly. Add the green beans, eggplant, and corn starch mixture. Cook 1-2 more minutes until the sauce thickens. Serve over white rice.




* To "roll cut": cut the first piece on the diagonal at 45 degrees. Turn the eggplant a third and cut another diagonal piece out of it. Continue until the whole eggplant has been cut up. If the eggplant is too big, cut into half lengthwise first, then roll cut. The chunks of eggplant will look almost triangular. Roll cut vegetables are perfect for flash frying. Alternately you could the eggplant on a diagonal.

** Rather than measure the temperature, I turn to heat to high and leave it for about 15 minutes until you can smell the oil.

My thoughts:

Flash frying the vegetables, while it does make it a slightly less healthy meal, does help the vegetables maintain their crispness and color. Anyway, I loved this meal, spicy yet not burning, the sauce was great and the mussels were the perfect touch. It is also super fast and easy to make.

Chinese Eggplant & Green Beans with Cellophane Noodles

Ingredients:
1 Chinese eggplant, halved and thickly sliced
2 large hand-fulls of green beans, halved with ends trimmed
1 cup fried bean curd*, cubed
1 inch piece ginger, minced
6 cloves garlic, minced
1 small chili pepper, minced
1/2 cup chicken or vegetable stock
1/4 cup minced green onion
3 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon chili paste
1 teaspoon cornstarch
1 teaspoon sesame oil
4 bunches cellophane noodles

Directions:
Combine broth, soy sauce, oyster sauce, chili paste, sugar, green onions, and cornstarch in a small bowl and set aside. Add oil and sesame oil to a large skillet or wok with a lid and set over a high flame. Add ginger, garlic, and chili pepper. Stir fry for 1 minute until fragrant. Add the eggplant and stir-fry for 1-2 minutes until most of the oil is absorbed. Add the green beans and stir fry 1 minute. Add the broth mixture and the fried bean curd, bring to a boil and cover the pot. Put the noodles in cold water and set the timer for 5 minutes. After the five minutes, cut the noodles in half and add them to the pot. Saute for 2-3 minutes until the noodles and tender and the liquid has been absorbed.

Yield: enough for 2 as main course, or 4 along side another dish.


*Most Asian groceries have fried bean curd in the same sort of blocks you buy tofu in.

My thoughts:

I'll be the first to admit, this is not the prettiest dish. It is, however, extremely delicious. The noodles and eggplant soak up the yummy sauce and it is rather spicy. It is very quick to make, which makes it a great meal when you come home tired and hungry after a foray to the Korean grocery.

Eggplant Latkes

Ingredients:
1 medium eggplant, peeled and grated
1 small onion, minced
2 cloves garlic, minced
3/4 cup matzo meal*
1 tablespoon corn starch
1 egg
1/2 teaspoon paprika
salt and pepper to taste
A nonstick frying pan with 1/2 inch of vegetable oil

Directions:

Heat the oil in the frying pan on a medium high heat. Mix eggplant, onion, garlic, matzo meal, corn starch, egg, paprika, salt and pepper in a bowl and let stand for 10-15 minutes while the oil gets hot (test by placing a small portion of the batter in the oil - it should sizzle). Scoop 1/2 cup of the batter, shape into patties, and fry for 2-3 minutes on each side until it is golden brown. Drain on paper towel lined plates. Serve hot with sour cream or applesauce.

Yeild: about 9 latke.

*Matzo meal is made from ground matzo, a flat, unleavened bread. You could substitute bread or cracker crumbs.

My thoughts:

Last night was the 4th day of Hanukkah and to celebrate, we made these latkes. It is traditional to make fried foods at Hanukkah to commemorate the miracle of the oil: basically, oil was needed to light the menorah at the temple, there was only enough oil to burn for one day, yet miraculously, it burned for eight days. Latkes are generally made with potato and are sometimes referred to as potato pancakes but this year we wanted to try something slightly nontraditional. I loved them, good flavor, easy to make.

Chunky Vegetable Chili

Ingredients:
1 habenero pepper, minced

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

2 shallots, minced

3 cloves garlic, minced

3 Japanese eggplants, chopped

3 zucchini, chopped

32 oz canned whole tomatoes, cut up

15 oz canned pinto beans, drained

15 oz canned dark red kidney beans, drained

3 tablespoons vegetable oil

2 tablespoons chili powder

2 tablespoons red pepper flakes

2 teaspoons cumin

1 teaspoon hot paprika

1 teaspoon cayenne

Directions:

In a large pot, heat the oil. When hot, add the red pepper flakes, garlic, onions, shallots, carrots and celery. Cook, stirring occasionally, for about 10 minutes or until things begin to soften. Add the eggplant and half of the zucchini. Continue to cook, about 10 minutes or until the eggplant begins to soften. Add the tomatoes, cumin, paprika, chili powder, habenaro, and cayenne and continue to cook. After about 5 minutes, add the remaining zucchini and then continue to cook, stirring occasionally, for about 10 more minutes. Add the kidney and pinto beans, stir and return to heat, about 20 minutes, stirring occasionally. If you want a thinner, soupier texture leave the lid on, if you want it thicker, leave the lid off. Serve hot.

My thoughts:

I have had a craving for a good vegetable chili for a while now. I used to get a good bowl at a restaurant that has since closed but had never made it myself before. Anyway, I think this recipe is a pretty good alternative, I made the decision to add half of the zucchini later to give it more of a texture contrast but you could add it all in the beginning and it would be fine. We served with corn muffins and when I eat some leftovers tomorrow, I think I might ladle it over rice.

Eggplant Marinara

Ingredients:
1 large eggplant, peeled and diced small
1 onion minced
6 cloves garlic, minced
1 carrot minced
36 oz canned peeled tomatoes (crushed by hand)
1/2 cup tomato puree
1/2 cup olive oil
1 tsp crushed hot red pepper
salt
pepper

Directions:

In large sauce pan, heat the oil and then saute onion, garlic, crushed hot red pepper, and carrot for about 10-15 minutes or until soft and fragrant. Add eggplant and saute another 15-20 minutes until tender and darkly colored. Add salt and pepper to taste and stir. Add tomatoes and cook for about 30-40 minutes. Serve over hot pasta.

My thoughts:

This was the best eggplant/tomato sauce I ever tasted! The eggplant was really tender and absorbed the yummy garlic and onion flavors. We served this with some chicken and a sprinkle of Parmesan, but it would be good all on its own.

Eggplant Parmesan

Ingredients:

28 oz canned, crushed tomatoes
28 oz canned, whole tomatoes
4 cloves garlic, chopped
3 small to medium eggplants*, cut into 1/2 inch slices
2 eggs, beaten
1 large onion, chopped
1 handful fresh basil, chopped
1 shallot, chopped
1 cup dry bread crumbs
1/4 cup grated Parmesan PLUS more for sprinkling
1/4 cup dried oregano
2 tablespoons olive oil PLUS more for brushing
10 oz mozzarella cheese, shredded


Directions:

Preheat oven to 350. In a medium saucepan, heat olive oil. When heated, add onion, garlic and shallot, saute until softened and just beginning to brown, 5-10 minutes. Add crushed tomatoes and whole tomatoes, breaking the whole tomatoes up with the back of a spoon. Add oregano and cover. Simmer on low until warmed through and ready to use. Meanwhile, combine together oregano, Parmesan and bread crumbs. Brush 2 cookie sheets with olive oil. Set aside. Dip each eggplant slice into the egg, then dredge (both sides) in crumb mixture. Place on greased cookie sheet. Slide the sheets into the oven and bake about 15 minutes or until the bottom is golden brown. Flip then return to the oven for an additional 15 minutes or until the second side is golden. Then, remove from oven and allow to cool slightly. While they are cooling, ladle about 1/2 of the sauce into the bottom of a 9x13 inch baking dish. Arrange eggplant slices on top, slightly overlapping if need be. Ladle the remaining sauce over the eggplant. Top with Parmesan as desired and the mozzarella cheese. Bake 20-25 minutes or until the sauce is bubbly and the cheese is slightly browned. Serve as is or with pasta.

*use regular eggplants (not Japanese) but chose ones that are on the small size, they are less bitter than the colossal ones you some times find at the grocery store.

My thoughts:

My husband is a big fan of eggplant Parmesan. I like it too, but have always found it to be rather labor intensive for what is basically a simple, homey dish. Until I came up with this recipe. Not only does the elimination of frying the eggplant cut down on the fat content, it also cuts down on the "hands on" time of the recipe. Once you get the sauce going, it can cook on low unmonitored until it is time to ladle over the eggplant and once the eggplant is in the oven and the timer set, there's not much to do there either. Not to mention there is no risk of splatter burns from cooking over hot oil. I served this with pasta on the side and honestly neither my husband or I could taste any difference between this and the fried versions we've had in the past. The leftovers were good on sandwiches or over fresh pasta.