A variety of eggplant recipes

[Guest guest]

from a number of different sources..

 

Eggplant Casserole-Turkish Style " Turlu "

 

Ingredients

 

1 fat eggplant, peeled, cubed, and soaked in salt water 15 mins.

2 large potatoes, peeled, cubed, and soaked in salt water 15 minutes

2 zucchini, peeled and cubed

2 large onions, diced (vadalia onions if possible)

2 hungarian peppers, diced

3 large tomatoes or 6-7 roma tomatoes, peeled, cubed

1 teaspoon tomato paste

3-4 large cloves garlic, peeled, whole

3 tablespoons fresh, chopped parsley

2 veggie bouillion cubes (or to taste)

olive oil

Directions:

 

Prepare eggplant and potato by cubing them and letting them stand (separately)

in salt water for 15 minutes. 1 tablespoon salt to 2 qts of water is enough.

This extracts the excess moisture from them and makes them easier to cook.

Drain, rinse, and pat dry.

 

The easiest way to peel tomatoes is to blanch them in boiling water for a few

seconds until the skin starts to peel away. The skin will fall off without much

effort.

 

Put some olive oil in a dutch oven and sautee first 5 ingredients separately.

First sautee the onions until wilted, then remove them from the pan. Then sautee

the zucchini until wilted, then remove from the pan and put together with the

onions. Then sautee the eggplant together with the peppers. Remove from pan.

Then the potatoes. Potatoes only need to be half cooked. You can add olive oil

as needed/desired for sauteeing. After the potatoes are half cooked, add the

other sauteed ingredients back to the dutch oven, add the garlic, bouillion,

tomatoes, tomato paste, and parsley. Add hot water so the liquid is about 1 inch

below the top of the mixture. Simmer for 30-40 mins until potatoes are done. You

may need to add more water from time to time.

 

Serves: 4

 

Preparation time: 1 hour

 

 

 

 

 

Roasted Eggplant Torta

Torta di melanzane

single recipe 6 servings, double recipe 12 servings

 

1 lb. eggplant, long Japanese prefered, sliced thinly and broiled

2 medium (6-8 " ) zucchini, sliced and broiled

2 large roasted red peppers

1 cup fresh basil leaves

extra-virgin olive oil 1 recipe spinach ricotta filling (below)

 

 

Spinach tofu ricotta recipe

2 lb. spinach, washed, steamed. chopped and squeezed dry

OR 2 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry

2 1/2 cups tofu ricotta

extra-virgin olive oil

1 clove garlic, minced

1/2 cups soy or rice-based vegan Parmesan substitute

2 tablespoons flour or arrowroot

1/2 tablespoon chopped fresh marjoram

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 tsp. freshly-ground pepper

 

Tofu ricotta recipe

Creamy Tofu-Cashew Ricotta

makes 3 and 1/2 cups

 

 

 

2 (12.3 oz.) boxes extra-firm SILKEN tofu, pressed and crumbled

1/2 cup cashew butter, stirred smooth

2 tablespoons PLUS 1 teaspoon fresh lemon juice

1/2 tteaspoon salt

 

In a food processor, mix about 3 c. of the crumbled tofu, the ground cashews,

the lemon juice and salt until they are VERY smooth. Then crumble in the

remaining tofu and process again. The resulting mixture should be mostly

smooth,but with a little graininess-- not as smooth as cream cheese.

 

Scoop the tofu ricotta into a baggie or storage container and refrigerate. It

firms up when chilled.

 

or

 

ALMOND RICOTTA

Makes 2 and 1/2 cups

 

 

 

2 cups hot water or hot almond milk

1/2 cup whole blanched almonds

4 teaspoons fresh lemon juice

1/4 cup cornstarch (or wheat starch) or 6 tablespoons white rice flour

1 tablespoon mild oil

1 teaspoon maple syrup

1/2 teaspoon salt

 

Place the hot water or almond milk and almonds in the blender and blend until

very smooth and creamy- no texture. Add the rest of the ingredients and blend

again well.

 

Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over

medium-high heat until it thickens and comes to a bubble. Turn the heat down to

medium and cook 1 minute more, stirring. Remove from heat and transfer to a cool

dish.

To microwave, pour the mixture into a large microwave-safe bowl or beaker.

Microwave 2 minutes on HI. Whisk. Microwave 1 to 2 minutes more, or until

thickened.

 

Scrape the mixture into a container and let it come to room temperature. Beat it

with a whisk or electric mixer. Cover and chill. When it is chilled and firm,

mash and stir it with a fork, until it has some texture. Refrigerate.

 

 

Make the cashew tofu ricotta ahead of time and chill. Mix the prepared spinach

in a bowl with the tofu ricotta. In a small nonstick skillet, heat the oil. Add

the garlic. Saute just until it turns color. Add to the bowl of spinach and tofu

ricotta, along with the remaining ingredients. Mix thoroughly.

 

To prepare the eggplant and zucchini:

Slice the eggplant lengthwise, about 1/2 " thick. Salt it liberally and leave it

to drain for half an hour in a colander. Slice zucchini 1/4 " thick and don't

salt it.

 

Rinse and pat the eggplant dry. Brush both the eggplant and zucchini with 1

tablespoon olive oil and grill or broil it on both sides about 3 to 4' from the

heat source, or until slightly browned and soft. (This takes just a few minutes

per side.)

 

Oil your springform pan or a 9 " x5 " glass or ceramic loaf pan and line it with

the broiled eggplant slices, barely overlapping the slices. Keep in mind that it

will be turned over to serve, so put the nicest slices in first. For the loaf

pan, place the short end of the first piece in the bottom of the pan and let the

wide end overhang the side. Place the wide end of the second piece in the bottom

of the pan and let the short end overhang. Alternate the pieces like that all

around, slightly overlapping. If you have any eggplant leftover, chop it and

layer it with the zucchini.

 

Now make a layer of zucchini, a layer of red pepper, a layer of basil leaves,

and a layer of the spinach filling. Repeat layering until it is all used up.

Fold the overhanging eggplant over the top of the terrine, cover with foil and

place the loaf pan inside of a shallow baking pan. Fill the shallow pan with

boiling water about 1 " up the side of the loaf pan.

 

Bake the terrine for 45 minutes. Remove from the oven to a rack, uncover, and

let cool for two hours. Cover the cooled terrine with plastic wrap and weight

down the top with two heavy cans that fit inside the pan. For the springform

pan, palce a 9 " plate or cake pan on top of the plastic wrap before adding the

weight. Chill overnight in the refrigerator. Remove the cans and plastic wrap,

loosen the sides, and unmold the terrine on a platter. Cut into slices with a

sharp knife and serve with a cold tomato sauce.

 

 

 

 

 

TOFU STUFFED EGGPLANT

(Serves 6)

 

 

 

Three 1-1/2 pound eggplants

1 Tablespoon olive oil

1/2 pound mashed firm tofu

1 cup finely chopped mixed vegetables

1/3 cup fresh pine nuts

2-3 cups cooked brown rice

 

Wash the eggplants and trim off the tops and bottoms. Cut the eggplants in half

lengthwise, then remove and discard the seed sacks. Scoop out the eggplant flesh

leaving 1/4-inch shell and save the skin by floating them in cold water. Chop

the eggplant flesh.

 

Heat the olive oil in a large skillet. When hot, add the chopped eggplant,

mashed tofu, vegetables, and pine nuts. Sauté until everything is tender. Then

add the hot mixture to the rice in a bowl and mix well.

 

Preheat oven to 350 degrees. Take out the eggplant skins and fill them with the

mixture. Bake stuffed eggplant for 30 minutes in a 350- degree oven.

 

 

 

 

 

Mahogany Eggplant

Tender slices of Japanese eggplant are steeped in a flavorful tamari broth which

imbues it with a rich mahogany color. Serve this dish over freshly cooked rice.

Small Japanese eggplants are used, but regular eggplant may be substituted, if

necessary. To prepare this dish on the grill, grill this eggplant brushed with

a small amount of the sauce and heat the remaining sauce separately to top the

grilled eggplant.

 

2 tablespoons peanut oil

 

3 Japanese eggplants, cut diagonally into 1/4-inch slices

 

2 garlic cloves, minced

 

3 scallions, chopped

 

1 tablespoon minced fresh ginger

 

3 tablespoons tamari soy sauce

 

1 tablespoon sake or dry white wine

 

1 teaspoon sugar

 

1 teaspoon Asian chili paste

 

1/4 cup water

 

1. Heat the oil in a large skillet over medium high heat. Add the eggplant in

batches and cook until browned on both sides, about 5 minutes. Remove to a

plate and set aside.

 

2. Heat the remaining oil in the same skillet over medium heat. Add the

garlic, scallions, and ginger and cook until fragrant, about 30 seconds. Stir

in the tamari, sake, sugar, chili paste, and water and simmer for 1 minute,

stirring to blend.

 

3. Add the reserved eggplant, tossing to coat with the sauce. Cover and

simmer until the eggplant is tender, about 10 minutes.

 

Serves 4

 

 

 

 

 

 

 

1 lb. eggplant

1/2 cup mushrooms, sliced

1/3 cup green pepper, destemmed, deseeded, and diced

1 1/2 T. olive oil, divided

1/3 cup green onion, sliced

1 T. garlic, minced

1 T. lemon juice

1/4 t. salt

1/8 t. freshly ground black pepper

2 T. pine nuts

2 T. black olives, sliced

 

 

Using a fork, prick the skin of the eggplant in a few places. Place the eggplant

on a non-stick cookie sheet and bake at 425 degrees for 35-40 minutes or until

soft and starting to collapse. Remove the cookie sheet from the oven and set

aside to cool. In a non-stick skillet, saute the mushrooms and green peppers in

the olive oil for 5 minutes. Add the green onion and garlic, and saute an

additional 3-5 minutes or until the vegetables are tender. Allow vegetables to

cool for 5 minutes.

 

Carefully remove the stem, and cut the eggplant in half lengthwise. Using a

spoon, scrape the soft flesh of the eggplant into a food processor or blender.

Discard the skin of the eggplant. Add the sauteed vegetables, along with the

lemon juice, salt, and pepper, and blend until smooth. Taste and add additional

lemon juice, salt, or pepper, if needed. Transfer the mixture to a small bowl.

Place the pine nuts on a cookie sheet and bake at 325 degrees for 3-5 minutes or

until lightly toasted and fragrant. Decorate the top of the eggplant caviar with

the sliced olives and sprinkle with the toasted pine nuts. Serve with your

choice of vegetables, crackers, bread slices, or pitas.

 

Yield: 1 1/2-2 Cups

[Guest guest]

, fraggle <EBbrewpunx@e...> wrote:

> from a number of different sources..

 

Cool! I just got back from Berkeley Bowl (the silver lining to

being an Alta Bates Cancer Center patient ;-)) and I went a bit nuts

on produce. I'm making a persian eggplant stew this weekend for

hubby's birthday but I bought enough eggplant for several different

recipes.

 

now to find room in the fridge for all this.

 

nancy

[Guest guest]

, fraggle <EBbrewpunx@e...> wrote:

> gee..but you were walkin distance from whole paycheck..i mean

>whole foods....

>they are plannin on openin another Berkeley Bowl on 8th and

>heinz..i would assume down by Orchard Supply hardware..

 

Actually the cancer center is down on Dwight - right off Shattuck

(in Herrick Hospital) so it's around the corner from the bowl.

That's great that they are opening another store. There are

certainly enough customers.

 

 

>hope all is well!!!

 

Yes - thank you :-) I'm 2.5 years post-diagnosis and " no evidence

of disease " at this point. I always like a good checkup!

 

sorry for the local talk - back to our regularly scheduled

programming....

 

nancy

[Guest guest]

Hi Nancy

 

You can carry on talking local - it really is okay.

 

I'm glad you are 'all clear' and wish you well.

 

Jo

 

> sorry for the local talk - back to our regularly scheduled

> programming....