Veronica's Garden

EGGPLANT RECIPES

EGGPLANT MEATBALLS - Pasquale Sciarappa

Serves 4

What you need:

·       1 eggplant, cubed

·       1/2 red onion, chopped

·       1/2 white onion, chopped

·       2 garlic cloves, chopped

·       2 eggs

·       1/2 cup pecorino cheese

·       1 cup breadcrumbs

·       1/2 cup mozzarella, cubed

·       handful of parsley, chopped

·       salt, to taste

·       black pepper, to taste

·       hot pepper, optional

·       olive oil

How to:

Begin by pouring enough olive oil to fill the bottom of a frying pan. Saute the onions and garlic for about 2 to 3 minutes and then add the eggplant. Cook together over a medium/high flame for about 8 minutes, making sure to continuously stir all of the ingredients together so that all of the eggplant absorbs the oil and onion and garlic flavor. Add salt and black pepper, to taste, and stir together. At this point, you can also add fresh hot pepper or hot pepper flakes if you like a hint of spicy.

Remove the eggplant mix from the stove and scoop it into a strainer that is over a bowl. Mix the eggplant around within the strainer to strain out the excess water in the eggplant. This step is necessary so that the eggplant meatballs do not fall apart when frying. Allow the eggplant to cool off for about 15 minutes so that you can begin rolling them into balls working with your hands. Mixing it around in the strainer helps to cool off faster.

Once the eggplant mix is cooled off, add the two eggs, pecorino cheese, breadcrumbs, and parsley and mix all together. Add some breadcrumbs on a dish to coat the eggplant meatballs. Now you can begin rolling your eggplant balls!

Grab enough of the eggplant mix to make your preferred size of “meatball”. Roll it into a ball. Press in the middle of the ball to make a small space to add a few mozzarella cubes. Close the eggplant mix around the mozzarella and roll into a ball shape again. Roll the ball over the breadcrumbs on the dish, roll back into a ball shape and set aside. Repeat the same steps to make the rest of the eggplant balls.

Fill a deep skillet half way with olive oil. Heat up the oil over a medium flame. Use a toothpick to make sure the oil is hot before placing the eggplant meatballs in the skillet. I use a  ladle strainer  to gently add the eggplant meatballs into the hot oil. If the oil bubbles around the toothpick, it is ready! Place the eggplant meatballs into the skillet and fry for about 8 minutes or until brown on the outside. Make sure to turn the eggplant meatballs while frying to cook evenly. Remove from the skillet and place on a dish covered with a paper towel so that it soaks up the excess oil.

Serve with a side of  marinara sauce . Enjoy and cin cin!

Grilled Eggplant and Smoked Mozzarella Melts

Serves 4

What you need:

Canola oil for the grill

4 large slices of country bread, 1" thick

2 medium eggplants, sliced 1/2" thick

1/4 cup olive oil, plus more for serving

Sea Salt and Black Pepper

1 clove garlic, halved

12 oz smoked mozzarella, cut into 8 slices

2 large tomatoes, sliced

1 cup fresh basil

NOTE:  You can also use regular Mozzarella if you do not like the smoked taste

How to:

Heat grill to medium.  Once hot, clean with wire brush.  Just before grilling, oil the grate with canola oil.

Brush the brea and eggplant with olive oil and season with 1/2 tsp salt and 1/4 tsp pepper.  Grill bread until brown/crisp about 1-2 mins per side, then rub with the garlic.  Cut each slice in half crosswise.  Grill eggplant slices, turning occasionally, about 6-8 mins until tender.

Place mozzarella on top of bread and grill, covered, just until warm and beginning to melt.  Top with eggplant, tomato, and basil.  Drizzle with olive oil, sprinkle with salt and pepper.

Eggplant & Zucchini Parmgiana

Serves 4

What you need:

1 eggplant, sliced into 1/2 inch slices and halved
2 medium zucchini, sliced diagonally into 1/4 inch slices
1 1/2 cups ricotta cheese
1 tsp garlic powder
2 cups spaghetti sauce
3/4 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

How to:

Preheat oven to 350°,  Lightly spray a 9x9" baking dish with nonstick cooking spray, set aside.  In large saucepan, bring 1/2" water to a boil.  Add eggplant and zucchini. Simmer covered for 5 minutes.  Carefully remove and drain.  While simmering, add garlic powder to ricotta.

In baking dish, alternately layer eggplant, ricotta and zucchini.  Spoon tomato sauce over zucchini, top with mozzarella and Parmesan cheese.  Bake 25 minutes or until bubbly.

EGGPLANT DIPS - Eggplant with Pine Nuts /// Smoky Eggplant with Chickpea Spread

Serves 8-18

What you need:

Eggplant with Pine Nuts

2 lbs eggplant, peeled and roasted
`1/4 cup plain Greek yogurt
1 tsp salt
1 tsp finely minced garlic
1 tsp fresh lemon juice
2 tbsp extra virgin olive oil
1/4 to 1/2 tsp crushed red pepper flakes
Black Pepper
1/2 cup toasted pine nuts

Eggplant & Chickpea Spread

2 lb eggplant, peeled and roasted
1 can 16 oz chickpeas, drained and rinsed
1/2 tahini, stirred well
1/4 cup fresh lemon juice
2 tbsp extra virgin olive oil
2 tbsp water
1 garlic clove, chopped
1 tsp ground cumin
1/4 tsp ground fresh chili paste
1 handful fresh parsley
3/4 tsp sea salt
Black pepper

How to:

FOR BOTH RECIPES

Cut roasted eggplant into chunks, place in food processor with all ingredients.  Process until smooth.  Serve with pita chips and/or vegetables.

Eggplant Caponata

Serves 4-6

What you need:

3-4 small firm eggplant, diced
1/2 cup extra virgin olive oil
1 medium onion, chopped finely
1/4 cup kalamata olives - or black if you prefer
1/2 cup fresh tomatoes - diced
1/4 cup capers
Pinch of red pepper flakes - more if you like it spicy
Salt and Pepper to taste

How to:

In large saute pan, add oil and heat until hot but not smoking.  Add onion and cook until softened, about a minute or so.  Add pepper flakes and eggplant and cook until it softens, about 2-3 minutes.  Add tomatoes, capers, olives and cook an additional 2-3 minutes.  Add seasoning and serve over pasta or on toasted or fresh bread slices.

Eggplant, Zucchini & Tomato Tian

Serves 4

What you need:

TIAN is a french word used through Provence...refers to both a shallow cooking vessel and the food cooked in it.


1 lb. eggplant, cut diagonally into 1/4' thick slices
1 lb zucchini, cut diagonally into 1/4" inch thick slices
1 lb large tomatoes, peeled, seeded and cut into 1/4 " thick slices
1 1/2 tsp extra virgin olive oil, divided
1/4 tsp salt, divided
1/4 tsp black pepper, divided
4 oz french baguette
1 cup 4 oz grated Parmesan cheese
2 tbsp chopped parsley
2 tbsp chopped oregano
1 1/2 tsp chopped thyme
2 garlic cloves, minced
1/4 cup chicken broth
cooking Spray

How to:

Preheat oven to 375.  Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray.  Lightly coat vegetables with cooking spray.  Bake at 375 for 15 minutes.  Arrange half of eggplant in a single layer in an 11x7" glass or ceramic baking dish, or gratin dish, coated with cooking spray.  Top with half of zucchini and half of tomato.  Drizzle 2 /14 tsps of oil evenly over vegetables.  Sprinkle veggies evenly with 1/8 tsp of salt and pepper.

Place bread in food processor and process until coarse crumbs measure 2 cups.  Add cheese and next 4 ingredients - through garlic - to process until combined.  Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomatoes.  Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper and breadcrumbs.  Pour broth over top.  Bake at 375 for one hour or until veggies are tender and topping is browned.

Indian Spiced Eggplant and Cauliflower Stew

Serves 4

What you need:

Prep Time:  20 mins
Cook Time:  20 Mins

2 tbsp curry powder
1 tsp Garam Masala
1 tsp mustard seed
2 tbsp canola oil
1 large onion, sliced
2 cloves garlic, minced
1 tsp fresh ginger, finely grated
3/4 tsp salt
1 lb eggplant, cut into 1" chunks
3 cups cauliflower florets
15 oz can diced tomatoes
15 oz can garbanzo (chickpeas) beans, rinsed
1/2 cup water
1/2 cup fat-free plain yogurt (optional)

How to:

Heat a Dutch oven over medium heat.  Add curry powder, garam masala and mustard seeds and toast, stirring, until spices begin to darken, about 1 minute.  Transfer to a small bowl.

Add oil, onion, garlic, ginger and salt to pot and cook, stirring, until softened, 3-4 minutes

Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices.  Bring to a simmer.  Cover, reduce heat and cook, stirring occasionally, until vegetables are tender, 15-20 mins.

top each serving with a dollop of yogurt if desired.