Archive for the ‘eggplant’ Category

i really was craving eggplant parmigiana, but a traditional recipe leaves me feeling really, really full with all that cheese. this was a great alternative; it combines grilled eggplant and tomatoes with other ingredients and is put under the broiler.

i sliced off the ends of one medium/large eggplant and sliced it lengthwise into five pieces. i had one large heirloom tomato that i cut horizontally into four slices [after removing the stem and stem core– about 3/4″ into the tomato]. this recipe makes the perfect amount for two people when accompanied by a salad. if you want a little more, or you like the flavor, add another tomato.

rub each slice with olive oil on both sides and grill the eggplant on medium/high, lid down. after they are brown, flip them and cook the other side. rub the tomatoes with olive oil and sear quickly on a very hot spot on the grill. flip and sear again, then remove. make sure the eggplant is cooked through; turn the heat down if you need to until they are soft. if you like more vegetables you could also grill some onions or zucchini at the same time.


after you have flipped the eggplant, turn on the broiler in your oven.

place three of the smaller slices of eggplant on a shallow dish. i added a little olive oil, but you don’t really need to.

chop a couple of hands full of italian flat- leaf parsley with a few cloves of fresh garlic. if you like basil, throw some in there, too. if you don’t like the flavor of fresh garlic, you can sauté after you chop it, then add to the parsley. salt and pepper the eggplant, then layer half of the parsley mixture on top of the eggplant. add the tomato slices on top. add the remaining eggplant, salt and pepper, then the remaining parsley and garlic. if you grilled extra tomatoes or other vegetables, layer them in, adding the parsley on the top. make sure you add any liquid left behind by the eggplant and tomatoes, and drizzle with about 3 T of red wine; it adds a little bit of acid and makes the juices a bit more rich. sprinkle some bread crumbs on top of the parsley, drizzle with a little olive oil, then add grated parmesan [reggiano] cheese. if you want to add some other cheese, you can layer some in the middle and put some on top before adding the parmesan. i would recommend fresh mozzarella, but if you like that stringy effect, use the aged mozzarella. if you add cheese in the middle, make sure the vegetables are hot before you put it under the broiler.

place under broiler until the cheese is brown.


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this dip is so easy, and so hearty. i love roasted eggplant, and the beans add more protein. just eat it with toasted bread and wine…

cut 2 eggplants in half lengthwise. rub with olive oil, and place in a well- oiled baking pan, cut-side down. bake at 400 degrees until the eggplant is soft, and the pan is caramelized.  remove eggplant and scoop out the pulp, make sure to get all of the brown pieces in the pan, and put into a food processor with the blade attachment.

add about 1 c of cooked white beans [cooked dried limas, great northern, whatever…], 2 cloves of fresh garlic, salt and pepper to taste, juice of one half to 1 lemon, and 1 1/2 T of sesame oil. puree until smooth. garnish with olive oil and chopped parsley. serve with crostini [toasted or grilled bread rubbed with garlic and brushed with olive oil].

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