Red Goose GardensRoasted Eggplant Salad
From Janet Fletcher, in Fresh from the Farmers Market.
1-1/2 pounds Japanese or Italian eggplants
6 tablespoons plus 2 teaspoons extra virgin olive oil
salt and freshly ground black pepper
1 head garlic
1 red bell pepper
1 golden bell pepper
1/2 green bell pepper
1 large red onion
1/2 pound cherry tomatoes, halved
1/4 cup coarsely chopped Italian parsley
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1. Preheat oven to 425 degrees F. Cut eggplants in half lengthwise, then in 3/4-inch chunks. Place in a bowl and toss with 4 tablespoons oil and salt and pepper to taste; transfer to a heavy baking sheet. Roast until just tender and lightly browned, about 30 minutes, stirring once or twice with a spatula to make sure eggplant chunks aren't sticking to the baking sheet. Transfer to a large, shallow serving bowl.
2. Meanwhile, with a small knife, cut all around the head of garlic at the "equator," penetrating the paper skin but not the cloves.
3. Remove the papery outer layers from the top half of the head (opposite the roots), exposing the cloves. Place garlic on a large square of aluminum foil and drizzle with 2 teaspoons olive oil. Loosely wrap the foil around it, sealing edges tightly. Slip garlic into oven alongside eggplants and bake until cloves are soft, about 45 minutes.`
4. Remove seeds and ribs from bell peppers. Cut peppers and onion in 1-inch pieces. In a large skillet, heat remaining 2 tablespoons olive oil over high heat. Add bell peppers and onions, season with salt and pepper and sauté until tender but not mushy, 8 to 10 minutes. Transfer to bowl with eggplant. Add cherry tomatoes to skillet, season with salt and pepper and saute just to heat them through, about 1 minute; do not let them lose their shape. Transfer to bowl with eggplant and add parsley.
5. Squeeze the softened garlic out of the skins into a small bowl and mash to a puree. Whisk in vinegars. Pour about three-fourths of the mixture over the vegetables and toss gently, taking care not to break up the eggplant. Taste and add more of the vinegar mixture, salt or pepper if necessary. Serve at room temperature
Simple Eggplant Tart
From KitchenDaily.com
1-2 eggplants, thinly sliced lengthwise (about 1 pound)
Olive oil
Sea salt and freshly ground black pepper
5 extra-large free-range eggs
1/3 cup cream
2 tablespoons flat-leaf parsley, chopped
1/2 cup finely grated Parmesan cheese
Green or tomato-and-red-onion salad, for serving
1. Preheat the oven to 375°F.
2. Arrange the eggplant in single layers on baking sheets lined with oiled parchment paper. Brush with olive oil. Bake for 10 minutes or until tender. Remove and season.
3. Line a greased 9-inch tart pan with parchment paper to prevent leaking. Place on a baking pan. Arrange the eggplant in the tin to form a base. Beat the eggs and cream. Stir in the parsley and Parmesan. Season to taste. Pour into the tart pan and bake for 15 to 20 minutes or until golden and set.
4. Serve with the salad of your choice.
Eggplant Parmesan
Adapted From Martha Stewart
olive oil, for baking sheets
2 large eggs
¾ cup plain breadcrumbs
¾ cup finely grated parmesan cheese, plus
2 tablespoons grated parmesan cheese, for topping
1 teaspoon dried oregano
½ teaspoon dried basil
coarse salt
pepper
2 large eggplants, peeled and sliced into 1/2-inch rounds ( 2 1/2 pounds total)
6 cups store-bought chunky tomato sauce (see recipe below) or 6 cups homemade chunky tomato sauce ( see recipe below)
1 ½ cups mozzarella cheese, shredded
1. Preheat oven to 375°F
2. Brush 2 baking sheets with oil; set aside.
3. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
4. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F.
5. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
Let stand 5 minutes before serving.
Eggplant Hummus
Bon Appétit, August 2007, Jimmy Bradley
This luscious (but healthy) dip is great with pita chips or raw vegetables.
1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley
1. Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours.
2. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.
