Kurt Sprirdakis exploring his Greek Roots in the cookbook One Table. Serves 4 ¼ cup olive oil 1 medium eggplant, unpeeled, cut into ½ inch cubes 1 garlic clove, minced – this can be left out Salt 2 tsb dried oregano 1 cup diced tomatoes (fresh or canned) ground black […]
Eggplant
La Cuisine Provencale by Louis Ginies – serves 6 or 8. Ratatouille Nicoise has become internationally famous but, in the rest of Provence, the Bohemienne – using equal amounts of eggplants and tomatoes is preferred. 3 large eggplants, enough to make 3 pounds, peeled and cut into small pieces 9 […]
BOHEMIENNE EGGPLANT AND TOMATO GRATIN
MELANZANE alla PARMIGIANA – Mario Batali 2 to 4 servings Although this recipe is a bit long, it’s well worth it. Use your favorite tomato sauce or Mario’s, which follows. I would not recommend jarred sauce for this or anything else. Baking the eggplant makes this dish more simple, lighter […]
Eggplant Parmesan
Few foods can lay claim to causing insanity, acting as an aphrodisiac, and serving as a dental cosmetic. Eggplant, Japanese or the common round ones can. It is a fruit, not a vegetable. Technically it is a berry and a member of the nightshade family. First cultivated In India, it […]
Japanese Eggplant – 4 Ways
The Basics by Rosso and Lukins – serves 6 to 8 There will be eggplants in your boxes soon. 2 pounds of small eggplants, halved lengthwise 2 pounds yellow summer squash(about 5) trimmed and cut lengthwise Marinade Prepare hot coals Place squash and eggplants in two bowls and divide the […]
SQUASH AND EGGPLANT ON THE GRILL
(serves 4) Ingredients: 4 tomatoes 4 garlic cloves, chopped 1 tablespoon shredded basil, plus 8 whole basil leaves 2 tablespoons finely chopped flat-leaf parsley ¼ cup olive oil 1 large eggplant, cut into ¼ inch slices 2/3 cup crumbled goat’s cheese Directions: 1. Preheat the oven to 350 F. Cut […]
Eggplant, Tomato, and Goat’s Cheese Stack
Eggplant is never eaten raw; cooking eliminates a toxic substance called solanine. When young, the skin of most eggplants is deliciously edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit [note: not like you’ll get in your […]
How to Prepare Eggplant
serves 4 1 large eggplant 2 teaspoons ground cumin 1 garlic clove, crushed juice of ½ lemon olive oil to coat pan salt and pepper to taste 2 tablespoons extra virgin olive oil 2 tablespoons chopped cilantro or parsley toasted pita bread strips, to serve Preheat oven to 425 F. […]
Roasted Eggplant Dip
serves 4 1 large eggplant 2 teaspoons ground cumin 1 garlic clove, crushed juice of ½ lemon olive oil to coat pan salt and pepper to taste 2 tablespoons extra virgin olive oil 2 tablespoons chopped cilantro or parsley toasted pita bread strips, to serve Preheat oven to 425 F. […]
Roasted Eggplant Dip
from Farmer John’s Cookbook 1/4 cup roughly chopped pine nuts or slivered almonds olive oil to grease the pan 1 medium eggplant 1/2 lb ripe tomatoes ( about 2 small or 1 large tomato), stems removed, diced 1/4 cup apple juice or white grape juice 3 tbls balsamic vinegar 3 […]