Greek Style Eggplant Salad

Adapted from A La Grecque: Our Greek table

Printable Recipe

Prep time: 5 minutes
Grill/broil time: 20 minutes + depending on size & firmness of eggplant
Drain time: at least 1 hour
Last Prep time: 5 minutes

Makes 1lb/450g

Ingredients
3 large firm eggplant
2-3 large cloves garlic, finely chopped
1/2 cup fresh flat leaf parsley, finely chopped
4oz/125ml good quality extra virgin olive oil
freshly ground black pepper
4oz/125g feta cheese, crumbled
juice of 1/2-1 lemon (my addition, as I like my eggplant salad tangy)

Directions:
1. Prepare grill or preheat oven to broil with rack about 6" from top.  If using your oven, line a rimmed baking sheet with foil for easy clean up.

2.  Prick the eggplants all over with a sharp knife.  Cook until the skin is charred and the flesh soft.  Turn the eggplants occasionally.  You want it charred NOT burnt and the flesh evenly cooked through.

3. Peel the skin immediately.  The book suggests doing it under cold running water, but I chose to wear my silicone oven mitts instead.  Place the peeled eggplant in a colander and allow to drain for at least 1 hour.

4. Roughly chop the eggplant and place in a bowl with the oil, pepper, garlic and parsley and mix well.  Taste for seasoning.  This is when I add lemon juice to taste.    Fold in crumbled feta and serve.

This is a great appetizer, side dish for picnics and bbqs.

Indian Style Pickled Eggplant

From The Green Kitchen iPad app - A perfect condiment to spread on sandwiches as a relish or to accompany grilled meat or fish.

Printable Recipe

Prep time: 10 minutes (plus time to prepare the jars - I ran them through the dishwasher and then allowed the jars to cool - about 1/2 hour)
Cooking time: 30 minutes
Cooling time: at least 20 minutes

Makes 4 (1 cup) jars
If sealed, will keep for weeks in the fridge.  Once opened, probably one week .  A jar, once opened, didn't last that long in our house.

Ingredients:
1/2 cup olive oil
10 cloves garlic, minced
½ tbsp fenugreek seeds
½ tbsp cumin seeds
1 dried red chili, crumbled
½ tsp mustard seeds
8 – 10 curry leaves
1 cup apple cider vinegar
1/3 cup water
1 tbsp salt
1 large eggplant, cut into small cubes (about 8 cups)
2 inches ginger, minced or finely grated
1½ tbsp tumeric
2 fresh green chili, seeded and finely chopped

Directions:

1. Prepare jars - run through dishwasher cycle or boil in large pot of water for 5 minutes or so.  Allow to dry thoroughly and cool before filling.

2. Heat the olive oil in a heavy bottom, 4 quart pot, over medium heat.  Add fenugreek seeds and cumin seeds. Let it cook until golden (about 2 minutes), stirring constantly so they don't burn.  Then add garlic and saute until fragrant (1 minute). When it has turned light brown add dried chili, mustard seeds and curry leaves. Cook, stirring for about 3 minutes.

3. Add vinegar, water and salt, stir around until it starts to boil.  Add eggplant, ginger, tumeric and green chili. Toss well to coat the eggplant.  Let it boil for at least 20 minutes, stirring occasionally so the mixture doesn't stick.  

4. Remove from heat and cool before pouring into prepared glass jars. Store them in the fridge.

Roasted Eggplant, Garlic & Black Olive Tapenade

Adapted from Canadian Living Magazine


Printable Recipe


Prep time: 5 minutes (perhaps longer to pit olives)
Roasting time: 40 minutes or so
Putting it all together: 5 minutesMakes 2 cups

Ingredients:
2 large eggplants
1-2 large garlic heads
1 cup kalamata olives, rinsed and pitted
6 tbsp extra virgin olive oil
juice of 1/2 lemon (or more to taste0
1/2 - 1 tsp freshly ground pepper
 freshly chopped cilantro, parsley or mint for garnish

Directions:

1. Preheat the oven to 425°F/220°C and line a rimmed baking sheet with foil.  Generously oil the baking sheet.

2.  Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place the eggplants, cut side down, on the baking sheet. Wrap the garlic in tin foil pouch - first drizzle with 1 tbsp olive oil.

3. Roast in  oven for 40 minutes or until very tender. Let cool slightly.

4. Scoop eggplant flesh and squeeze out garlic into food processor. Add Kalamata olives and oil; purée. Taste and add as much pepper and lemon juice as you like.

5. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours. Sprinkle with chopped herbs..

Pesto Calabrese

Very rich flavour
Adapted from Saveur Magazine

Printable Recipe

Prep time: 20 minutes
Cooking time: 30 minutes
Makes 1 cup

Ingredients:
1 small eggplant, peeled and cut into 1/2″ cubes
2 tsp. kosher salt, plus more to taste
¼ cup olive oil
1 red bell pepper, stemmed, seeded, and minced
½ small yellow onion, minced
2 plum tomatoes, cored and minced
1 large clove garlic, minced
¼ tsp red chile pepper flakes
½ cup ricotta cheese
1/3 cup packed basil
Freshly ground black pepper, to taste

Directions:
1. Place eggplant in a colander and toss with 2 tsp. salt; let sit for 20 minutes. Drain eggplant and dry on paper towels; set aside.

2. Heat oil in a 10″ skillet over medium-high heat; add pepper and onion, and cook, stirring often, until soft and lightly caramelized, about 10 minutes. Add eggplant, and cook, stirring occasionally, until soft, about 8-10 minutes. Add tomatoes & garlic, and cook, stirring, until soft, about 5 minutes. Transfer to a food processor and add ricotta and basil; puree until smooth. Season with salt and pepper.

Great on pasta, perfect spread on toasted foccacia, pizza or as condiment for a grilled vegetable sandwich... just to name a few choices.

Roasted Eggplant Rollups with Swiss Chard & Fresh Mint Filling

Roasted Eggplant Rollups with Swiss Chard & Fresh Mint Filling
From Bon Appetit March 2010 (better photo next time)

Printable Recipe

Prep time: 10 minutes
Eggplant “salting” time: 30-60 minutes
Eggplant broil/grill time: 25 minutes
Final roasting time: 40-50

Serves 6

Ingredients:
2 medium eggplants (about 2 ¼ lb/1kg), trimmed and cut lengthwise into ¼” slices
Coarse kosher salt
Extra virgin olive oil
2 ½ -3 cups tomato sauce
1 8oz/226g fresh water-packed mozzarella cheese, drained and thinly sliced (use Buffalo mozzarella if you can find it – definitely worth the cost)
Filling:
1 (1lb/450g) bunch Swiss Chard, center ribs removed
2 large eggs
1 15oz/475g container ricotta cheese
1 ¼ cups finely grated Parmesan cheese, divided
2 tbsp fresh mint leaves, chopped
Pinch of salt & freshly ground black pepper to taste

Directions:
1. Cover the bottom and sides of 2 large colanders with 1 layer of eggplant slices in each. Sprinkle generously with coarse sea salt. Continue layering and salting until all the eggplant slices are used. Place each colander over a large bowl and let stand for 30-60 minutes. Rinse eggplant slices to remove any salt and pat dry thoroughly with paper towels.

2. Preheat oven to broil.

3. Position oven racks 6” below the broiler element. Line large rimmed baking sheets with parchment paper and arrange a single layer of eggplant slices. Brush both sides of each slice with olive oil. Broil until eggplant slices are tender and beginning to brown. Turn at 3 minutes and continue to grill for another 3-4 minutes. Watch to make sure that the slices do not burn. Note: an alternative to using the broiler is to use a grill pan on top of the stope– or even better the BBQ.

4. Allow eggplant slices to cool before stuffing.

To prepare the filling:
5. While eggplants are draining, you need to prepare the Swiss chard. Bring a large pot of water (I use my Dutch oven) to a boil, add some salt and then the chard. Cook for 2 minutes or until tender. Drain well, rinse under cold water and drain again, pressing out as much liquid as you can. Coarsely chop the chard and then squeeze between two sheets of paper towels to get out even more liquid. The idea is to get the chard as dry as possible.

6. In a large bowl, whisk the eggs with a pinch of salt. Stir in the chard, ricotta, 1 cup of Parmesan, mint and black pepper. Set aside.

7. Lower the oven temperature to 350°F/175°C and prepare the baking dishes. I like to use either glass or ceramic coated cast iron dishes. For this dish I needed to use a large lasagna pan plus and 8” square baking dish as well. Lightly oil the pan(s) and place ½ the tomato sauce on the bottom.

8. Place a tbsp of the filling mixture in the center of a single eggplant slice, rolling from the narrow end to the fatter bottom and place the “stuffed” eggplant, seam side down on the tomato sauce. Repeat until all the slices are rolled. Spoon the rest of the sauce over the top of the slices and then add the mozzarella slices and sprinkle with the rest of the Parmesan.

9. Cover the pan(s) with tin foil and bake for 30 minutes. Uncover and continue to bake until the top is brown in spots and the sauce is bubbling (an additional 15-20 minutes).

Serve hot with a salad and you have the perfect dinner.

La Bomba - Spicy Eggplant Condiment

La Bomba – Spicy Eggplant Condiment
From Earth to Table: Seasonal Recipes from an Organic Farm

Printable Recipe

Prep time: 15 minutes
Total cooking time: 15 minutes

Makes 2 cups

Ingredients:
2 tbsp extra virgin olive oil
2 cups eggplant, finely diced (1 medium-large)
1 ½ cups fennel root, finely diced (1 small or ½ large bulb)
¾ cup roasted red peppers, finely diced
¾ cup white onion, finely diced (1 large)
½ cup green olives, drained, pitted and finely diced
½ cup artichoke hearts, finely diced (I used canned and only needed 2)
½ cup fresh cremini mushrooms, finely diced
3 large cloves garlic, minced
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 tbsp sherry vinegar (I ran out so I used champagne vinegar…also tasty)
Salt & freshly ground black pepper to taste
½ cup fresh flat leaf/Italian parsley, chopped

Directions:
1. Heat oil in a large skillet over medium-high heat until the oil is hot but not smoking. Add everything up except for the spices, vinegar and parsley. Sauté until the vegetables are slightly softened (about 12-15 minutes). Add the cayenne & paprika and sauté until the spices are aromatic and the vegetables, soft (2-3 minutes longer). Stir in the vinegar and taste for seasoning.

2. Cover a large, rimmed baking sheet with foil for easy clean up and spread the mixture evenly. Allow to cool. Sprinkle with parsley and toss to combine.

It can be stored for up to a week in the fridge. It’s great as a spread for sandwiches, as a pasta sauce, pizza topping or part of an antipasto platter. Be like Chef Jeff, just eat it with some foccacia and enjoy!

Sauteed Asian-style Baby Eggplants

Sautéed Asian-style Baby Eggplants
From Ted Hutton at the Halifax Market

Printable Recipe

Serves 3-4
Prep time: 5 minutes
Total Cooking time: 4-6 minutes

Ingredients:
1 tbsp olive oil
1 pint (small basket from the market) baby eggplants, sliced length-wise with the tops removed
1 large clove of garlic, finely chopped
1” piece of fresh ginger root, peeled and finely chopped
pinch or 2 of red chili pepper flakes (optional )
Splash of Chinese rice wine ( I used Shaoxing)
Splash of rice vinegar
Splash of soy sauce

Chopped fresh cilantro for garnish

Directions:
1. In a non stick skillet, heat the oil over medium high heat. Sauté the eggplant, cut side down until it starts to turn golden. (about 2-3 minutes)

2. Add the garlic & ginger and cook for another minute or until you get a whiff of the aroma. Splash a little of the rice wine, rice vinegar and soy sauce, toss and let most of the sauce evaporate (2-3 minutes, max)

3. Sprinkle with chopped cilantro and serve

Baked Eggplant Chips with Sumac & Yoghurt

Baked Eggplant Chips with Sumac & Yoghurt
From Donna Hay Magazine

Prep time: 5 minutes
Cooking time: 20-30 minutes (depending how skinny the wedges and how crispy you like them)

Serves 4-6

Ingredients:
2 long Japanese eggplants, NOT peeled
½ cup olive oil (actually, I just drizzled over until I thought all the wedges had a little)
To serve:
2 tsp sumac*
Coarse sea salt (just a sprinkling over hot chips)
Lemon wedges
Plain yoghurt

Directions:
1. Preheat the oven to 375°F/190°C and line a rimmed baking sheet with foil for easy cleanup.

2. Cut the eggplant, lengthwise into thin wedges. Because Japanese eggplants are so long, I also cut then in half across before cutting them into wedges

3. Toss the eggplant in a large bowl with enough olive oil to coat them. Start with ½ cup and add only as needed. The eggplant will soak up as much as you add, so don’t overdo.

4. Bake until the wedges are dark and crispy. The amount of time will depend on the size of the wedges and amount of eggplant on the baking sheet.

5. Once done, remove to a bowl and sprinkle with sumac and sea salt and squirt a little lemon juice. Toss and serve with some plain yoghurt on the side – Greek style is my favorite, but frankly, I like them straight - no yoghurt at all.

*Sumac is a Middle Eastern spice that I have come to love. If you can't find any where you live, substitute some Aleppo Chili Pepper or Chipotle powder...or whatever you think might add your favorite zing to these smoky fries.

Eggplant with Preserved Lemons

Roasted Eggplant wit Preserved Lemons
From: Herbs & Spices: The Cook's Reference

Hands-on time: 5 minutes
Roasting: 20-30 minutes depending on the size of the eggplants
Serves: 4

Ingredients::
2 long eggplants (I couldn’t find any, so I used baby eggplants – 2/person)
1 preserved lemon
1 tbsp sunflower oil (I used olive oil)
Sprinkle of chili pepper, smoked paprika or, my favorite – Ancho chili powder
3 tbsp or so pine nuts

Directions:
Salsa:
1. Preheat the oven to 350F/170C. Line a rimmed baking sheet with foil.

2. Cut the eggplants in half length-wise and cut slits into the fleshy side.

3. Rinse the preserved lemons well and remove any pith. You only want to use the rind. Cut the rind into slivers and stuff the slits in the eggplant with small slivers of the lemon.

4. Cut squares of foil –one for each of the eggplant halves. Place an eggplant portion in the center, flesh side up. Drizzle with a little oil, sprinkle some chili powder and a few pine nuts on each half. Close up each foil packet.

5. Bake until soft (20-30 minutes or so). Let them cool and serve at room temperature.

I served them with oven roasted tilapia with Puerto Rican Ajilimojili . The richness of the eggplant, worked well with the spicy ajilimojili.

Zaalouk - Moroccan Eggplant Salad

Zaalouk – Moroccan Eggplant Salad
From The Ethnic Paris Cookbook

Hands-on Time: 15 minutes
Roasting Time: 60 minutes or so

Serves 4-6 (Ruth’s note: Great not only as an appetizer with pita or tortilla chips, it’s also wonderful as a topping for roasted or grilled fish)

Ingredients:
1.5lb/700g eggplant
5 cloves garlic, skin on
1.5lb/700g tomatoes, chopped (Ruth’s note: I used one can - 28oz/974ml diced tomatoes, drained instead)
1 tbsp tomato paste
Juice of 1 lemon
1-2 tsp harissa paste
1 tsp ground cumin
¼ bunch fresh parsley, chopped (Ruth’s note: I used about ½ cup)
¼ bunch fresh cilantro/coriander leaves, chopped
¼ cup argan or walnut oil (Ruth’s note: the bottle of argan oil cost $54, so I went with good quality olive oil instead)

Directions:
1. Preheat the oven to 350°F/180°C. Prick the eggplant all over with a fork. Place garlic cloves and eggplant on a baking sheet (Ruth’s note: line with foil for easy cleanup) and roast turning frequently until tender - at least 40 minutes unless the eggplants are really small. Don’t let the garlic get brown or they will be bitter. Check after 20 minutes. If they are soft, remove them from the oven and set aside.)

2. While the eggplant and garlic are cooking, place the chopped tomatoes and tomato paste in a saucepan and simmer over low heat until it’s reduced to a thick sauce, about 20 minutes. Remove from heat and allow to cool slightly.

3. Once the vegetables are roasted, slip the garlic out of their skins and mash with the back of a fork. Set aside.

4. Transfer the eggplant to a colander, split them in half and let the juices drain. Working in the colander, scrape the flesh from the skin and press out as much liquid as possible. Discard the skin and add the pulp to the garlic.

5. Transfer the cooled tomatoes to the bowl of a food processor. Add the eggplant and garlic and the rest of the ingredients…except the oil. Pulse to a coarse puree. With the motor running slowly add the oil in a thin, steady stream through the feed tube.

Taste for seasoning and serve at room temperature with crusty bread, pita or tortilla chips as an appetizer. Or....

It was wonderful over roasted halibut fillets and roasted cherry tomatoes on the side.

Crispy Eggplant with Hot Caper Vinaigrette

Crispy Eggplant with Hot Caper Vinaigrette
From Best Ever Vegetarian

Prep time: 30 minutes
Total cooking time: 45-60 minutes

Serves 4-6

Ingredients:
2 medium eggplants, not peeled, but ends removed
¾ cup or so all purpose flour for dredging
2-3 eggs, beaten
Breadcrumbs for coating…(the book calls for 2 cups of fresh, we used Italian seasoned and I’m not sure how much we really used – probably more than 1 cup
Vinaigrette:
2 tbsp olive oil
1 large clove garlic, crushed
1-2 tbsp capers, drained and rinsed
1-2 tbsp white wine vinegar
½ - 1 tbsp chili oil

Directions:
1. Preheat the oven to 350°F/180°C.

2. Slice the eggplant into thin slices across.

3. Prepare three separate plates for coating the eggplant and coat each slice in the following order…
a) flour seasoned with salt & pepper
b) beaten egg
c) bread crumbs

4. Heat oil in a large skillet over medium high heat. Fry slices in a single layer until golden and crispy (3-4 minutes per side).

5. As eggplant slices are done, move them to rack sitting on a foil lined rimmed baking sheet. Bake for 5-10 minutes to allow excess oil to drain.

To make the vinaigrette:
1. Heat oil in a small pot over medium heat. Add capers and garlic and gently cook for 1 minute. You just want to flavor the oil, not burn anything.

2. Increase the heat and add the vinegar. Cook another 30 seconds and stir in the chili oil. Remove from heat.

To serve – place the eggplant on a platter and either drizzle the vinaigrette over the stack of slices or serve in a gravy boat so each person can add their own.