Eggplant and Barley Salad
Makes 4 main course
1.75 pound eggplant, cut into 1/2-inch cubes
1 pound zucchini, cut into 1/2-inch cubes
extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
8oz pearl barley
1 (14-oz) can reduced-sodium chicken broth
3/4 cup water
1 lemon, juice
1 garlic clove, minced
1/4 teaspoon sugar
1 pint cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 bunch chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint (1/2 bunch)
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Serve with falafel burgers and yogurt with zaatar
Showing posts with label eggplant. Show all posts
Showing posts with label eggplant. Show all posts
Sunday, February 22, 2015
Baked Rigatoni with Eggplant and Sausage
Baked Rigatoni with Eggplant and Sausage
6 to 8 servings
Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
6 to 8 servings
Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Serves 4
Tahini sauce:
4 tablespoons warm water
3 tablespoons tahini (roasted sesame seed paste)
1 Tbs teaspoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
2 garlic clove, minced
Eggplant:
2 eggplants (about 1 lbs each)
Cooking spray
salt
1 small onion, chopped
>1/4 cup fresh breadcrumbs
Small handful chopped fresh flat-leaf parsley
1.5 tablespoon tahini
2 teaspoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
black pepper
1/4 teaspoon cayenne or aleppo pepper
2 large eggs
2 garlic cloves, minced
1 can no-salt-added chickpeas, rinsed and drained
Relish:
1 larger chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped sliced red onion
Bit of coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
A little feta, optional
1. Make sauce - combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2. Preheat oven to 475°.
3. Slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven and let cool some. Scoop out the eggplant and add most to the falafel. Season the eggplant shells with a little salt.
4. Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Divide chickpea mixture between eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
5. To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
6. Place 1 eggplant half on each of 4 plates. Top each half with relish, sauce, an feta if any is around.
Serves 4
Tahini sauce:
4 tablespoons warm water
3 tablespoons tahini (roasted sesame seed paste)
1 Tbs teaspoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
2 garlic clove, minced
Eggplant:
2 eggplants (about 1 lbs each)
Cooking spray
salt
1 small onion, chopped
>1/4 cup fresh breadcrumbs
Small handful chopped fresh flat-leaf parsley
1.5 tablespoon tahini
2 teaspoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
black pepper
1/4 teaspoon cayenne or aleppo pepper
2 large eggs
2 garlic cloves, minced
1 can no-salt-added chickpeas, rinsed and drained
Relish:
1 larger chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped sliced red onion
Bit of coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
A little feta, optional
1. Make sauce - combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2. Preheat oven to 475°.
3. Slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven and let cool some. Scoop out the eggplant and add most to the falafel. Season the eggplant shells with a little salt.
4. Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Divide chickpea mixture between eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
5. To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
6. Place 1 eggplant half on each of 4 plates. Top each half with relish, sauce, an feta if any is around.
Chicken and Eggplant Tikka Masala
Chicken and Eggplant Tikka Masala
Serves 4-6
Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric
1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems
Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.
In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.
Serves 4-6
Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric
1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems
Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.
In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.
Thai Tofu, Butternut Squash, and Eggplant Soup
Thai Tofu, Butternut Squash, and Eggplant Soup
Serves 4-6
2 tbsp olive oil
14 oz extra firm tofu, pressed and cut into 1-inch cubes
salt and black pepper, to taste
2-3 T Thai red curry paste
4 scallions, thinly sliced
1 tsp minced ginger
1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 (15 oz) can coconut milk
4 cups vegetable broth
2 Tbap soy sauce, 2 Tbsp fish sauce
1 jalapeno, thinly sliced
sriracha
1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until
starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions,
and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth,
scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat,
simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy
sauce. Season to taste with soy sauce, salt, and black pepper.
3. Serve garnished with jalapeno slice
Serves 4-6
2 tbsp olive oil
14 oz extra firm tofu, pressed and cut into 1-inch cubes
salt and black pepper, to taste
2-3 T Thai red curry paste
4 scallions, thinly sliced
1 tsp minced ginger
1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 (15 oz) can coconut milk
4 cups vegetable broth
2 Tbap soy sauce, 2 Tbsp fish sauce
1 jalapeno, thinly sliced
sriracha
1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until
starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions,
and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth,
scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat,
simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy
sauce. Season to taste with soy sauce, salt, and black pepper.
3. Serve garnished with jalapeno slice
Okra Stew with Beef & Eggplant
Okra Stew with Beef & Eggplant
2 1/2 pounds cubed beef
to puree
1 can beef stock
1 Tbs curry powder
1 onion, chopped
8oz chopped okra
2 lbs eggplant, chopped
3 med tomatoes, chopped
1 habanero, optional
1 lbs grean beans
cilantro, etc. Rice
Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it.
Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat.
As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.
Enjoy by itself or over a mound of rice.
2 1/2 pounds cubed beef
to puree
1 can beef stock
1 Tbs curry powder
1 onion, chopped
8oz chopped okra
2 lbs eggplant, chopped
3 med tomatoes, chopped
1 habanero, optional
1 lbs grean beans
cilantro, etc. Rice
Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it.
Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat.
As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.
Enjoy by itself or over a mound of rice.
Eggplant and Mushroom Burger
Eggplant and Mushroom Burger.
Makes 6 patties
1 eggplant, peeled and diced
10 oz mushrooms, chopped
1/4c chopped onion, divided
Olive oil
3/4 cup panko bread crumbs
1 tsp parsley
1 garlic clove, minced
3/4 tsp black pepper
1/4 tsp kosher salt
1/2 cup shredded mozzarella cheese
Peel and chop the eggplant. Saute in a pan with about a tbsp of olive oil and half of the chopped onions until mushy and grey. Place in a large mixing bowl with cheese, bread crumb, parsley, garlic, salt and pepper. Stir until thoroughly combined. Cheese should melt into the mixture.
Then saute the chopped mushrooms with a bit of olive oil and the remaining onions until tender, about 10 minutes. Add to the eggplant mix and stir to combine.
Then place in the fridge to cool for at least 1/2 hour. When ready to make, use a potato masher to mash the life out of the mixture, until as mushy as possible.
Coat a pan with olive oil and make patties. Cook for 5 minutes and then flip cooking for an additional 4-5 minutes. Remove from heat and serve.
Makes 6 patties
1 eggplant, peeled and diced
10 oz mushrooms, chopped
1/4c chopped onion, divided
Olive oil
3/4 cup panko bread crumbs
1 tsp parsley
1 garlic clove, minced
3/4 tsp black pepper
1/4 tsp kosher salt
1/2 cup shredded mozzarella cheese
Peel and chop the eggplant. Saute in a pan with about a tbsp of olive oil and half of the chopped onions until mushy and grey. Place in a large mixing bowl with cheese, bread crumb, parsley, garlic, salt and pepper. Stir until thoroughly combined. Cheese should melt into the mixture.
Then saute the chopped mushrooms with a bit of olive oil and the remaining onions until tender, about 10 minutes. Add to the eggplant mix and stir to combine.
Then place in the fridge to cool for at least 1/2 hour. When ready to make, use a potato masher to mash the life out of the mixture, until as mushy as possible.
Coat a pan with olive oil and make patties. Cook for 5 minutes and then flip cooking for an additional 4-5 minutes. Remove from heat and serve.
Saturday, March 16, 2013
Eggplant and Barley Salad
Eggplant and Barley Salad
Makes 4 main course
1.75 pound eggplant, cut into 1/2-inch cubes
1 pound zucchini, cut into 1/2-inch cubes
extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
8oz pearl barley
1 (14-oz) can reduced-sodium chicken broth
3/4 cup water
1 lemon, juice
1 garlic clove, minced
1/4 teaspoon sugar
1 pint cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 bunch chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint (1/2 bunch)
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Serve with falafel burgers and yogurt with zaatar
Makes 4 main course
1.75 pound eggplant, cut into 1/2-inch cubes
1 pound zucchini, cut into 1/2-inch cubes
extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
8oz pearl barley
1 (14-oz) can reduced-sodium chicken broth
3/4 cup water
1 lemon, juice
1 garlic clove, minced
1/4 teaspoon sugar
1 pint cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 bunch chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint (1/2 bunch)
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Serve with falafel burgers and yogurt with zaatar
Baked Rigatoni with Eggplant and Sausage
Baked Rigatoni with Eggplant and Sausage
6 to 8 servings
Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
6 to 8 servings
Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Baked Orzo with Eggplant and Mozzarella
Baked Orzo with Eggplant and Mozzarella
Serves 4-6
1.5 lbs eggplant, cut into 3/4-inch dice
olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 large onion, finely diced
4 garlic cloves, minced
8 ounces orzo
2 teaspoon tomato paste
2 cups vegetable stock
2 tablespoons fresh oregano, chopped
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/4c parmesan, grated
4 medium tomatoes, diced
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant.
Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an 9x13-inch baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.
Serves 4-6
1.5 lbs eggplant, cut into 3/4-inch dice
olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 large onion, finely diced
4 garlic cloves, minced
8 ounces orzo
2 teaspoon tomato paste
2 cups vegetable stock
2 tablespoons fresh oregano, chopped
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/4c parmesan, grated
4 medium tomatoes, diced
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant.
Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an 9x13-inch baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.
Friday, August 10, 2012
Sabich
Israeli Roast Eggplant, Hummus and Pickle Sandwiches (Sabich)
Serves 4
1 baking potato
Salt
1 large eggplant, sliced 1/2 inch thick
1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
1 large tomato, cut into 1/2-inch dice
1 large jalapeño, minced
2 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons fresh lemon juice
4+ pita breads, warmed
1 cup hummus
1/4 cup tahini, at room temperature
4 large hard-cooked eggs, sliced
4 small dill pickles, thinly sliced
Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices a
Serves 4
1 baking potato
Salt
1 large eggplant, sliced 1/2 inch thick
1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
1 large tomato, cut into 1/2-inch dice
1 large jalapeño, minced
2 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons fresh lemon juice
4+ pita breads, warmed
1 cup hummus
1/4 cup tahini, at room temperature
4 large hard-cooked eggs, sliced
4 small dill pickles, thinly sliced
Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices a
Stir Fried Tofu, Eggplant, and Brussels Sprouts
Stir Fried Tofu, Eggplant, and Brussels Sprouts
Serves 2-3
1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
slurry
cilantro, scallion
Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.
Serves 2-3
1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
slurry
cilantro, scallion
Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.
Sunday, February 19, 2012
Stir Fried Tofu, Eggplant, and Brussels Sprouts
Stir Fried Tofu, Eggplant, and Brussels Sprouts
Serves 2-3
1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
juice of 1/2 lemon
slurry
cilantro, scallion
Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.
Serves 2-3
1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
juice of 1/2 lemon
slurry
cilantro, scallion
Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.
Saturday, December 17, 2011
Sweet Potato, Eggplant and Spinach Curry
Sweet Potato, Eggplant and Spinach Curry
Serves 4
ingredients
1.5 lbs sweet potato, cubed
1 lbs eggplant cubed
10oz spinach, blanched and chopped
1 can chickpeas, drained
1 heaped Tbs cumin
2 cloves garlic, minced
1 chile, minced
1 small onion, chopped
1 Tbs curry power
1 tsp black mustard seeds
1/4c tamarind water + 1/2c water
2T fish sauce
salt
1/4 tsp turmeric powder
cilantro
Lime
Heat oil in a saucepan on low heat. Add the onions and cook until golden. Add
cumin, mustard seeds, and garlic. Cook until seeds pop.
Add the sweet potato pieces and cook for 5 minutes until the sweet potato is
half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, salt, curry
powder, turmeric powder, fish sauce, and tamarind water. Cook on medium heat
until the sweet potato and eggplant is tender. Add chickpeas and heat through.
Garnish with cilantro and lime and serve.
Serves 4
ingredients
1.5 lbs sweet potato, cubed
1 lbs eggplant cubed
10oz spinach, blanched and chopped
1 can chickpeas, drained
1 heaped Tbs cumin
2 cloves garlic, minced
1 chile, minced
1 small onion, chopped
1 Tbs curry power
1 tsp black mustard seeds
1/4c tamarind water + 1/2c water
2T fish sauce
salt
1/4 tsp turmeric powder
cilantro
Lime
Heat oil in a saucepan on low heat. Add the onions and cook until golden. Add
cumin, mustard seeds, and garlic. Cook until seeds pop.
Add the sweet potato pieces and cook for 5 minutes until the sweet potato is
half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, salt, curry
powder, turmeric powder, fish sauce, and tamarind water. Cook on medium heat
until the sweet potato and eggplant is tender. Add chickpeas and heat through.
Garnish with cilantro and lime and serve.
Saturday, September 26, 2009
Pasta with Sausage, Eggplant and Basil
Pasta with Sausage, Eggplant and Basil
Makes 8 servings
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
olive oil
1 pounds spicy Italian sausages, in meatballs
1 pound cherry tomatoes, halved
4 garlic cloves, finely chopped
2 serrano chilies, seeded, finely chopped
1 can low-salt chicken broth
2/3 cup cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 small box fresh basil leaves, rough chopped
2/3 cup pine nuts, toasted (opt)
Slurry, if too loose
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl
and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, add eggplant; saut? until golden, about 5 minutes.
Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, cook meatballs until brown, about 5 minutes. Transfer
meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add
garlic and chilies; sauté until fragrant, about 2 minutes. Add
meatballs, tomatoes, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine
nuts. Season to taste with salt and pepper. Serve pasta, passing
additional Parmesan cheese separately.
Makes 8 servings
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
olive oil
1 pounds spicy Italian sausages, in meatballs
1 pound cherry tomatoes, halved
4 garlic cloves, finely chopped
2 serrano chilies, seeded, finely chopped
1 can low-salt chicken broth
2/3 cup cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 small box fresh basil leaves, rough chopped
2/3 cup pine nuts, toasted (opt)
Slurry, if too loose
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl
and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, add eggplant; saut? until golden, about 5 minutes.
Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, cook meatballs until brown, about 5 minutes. Transfer
meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add
garlic and chilies; sauté until fragrant, about 2 minutes. Add
meatballs, tomatoes, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine
nuts. Season to taste with salt and pepper. Serve pasta, passing
additional Parmesan cheese separately.
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