Eggplant Archives

Recipes

Stuffed Eggplant Parmesan

2 medium, 15 oz each white eggplants, stems trimmed off and halved lengthwise
3 links, 8.4 oz sweet Italian chicken sausage, casings removed (I love Premio)
1/2 small onion, finely diced
2 cloves garlic, crushed
1 1/3 cups crushed tomatoes
5 basil leaves, chopped (plus more for garnish)
salt and pepper, to taste
1/2 cup shredded part skim mozzarella cheese
4 teaspoons grated Pecorino Romano

Preheat the oven to 400°F.
Bring a large pot of water to a boil.
Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell.
Roughly chop the scooped out eggplant flesh.
Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged).
Remove with a slotted spoon and set them on paper towels on the counter.
Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces.
Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes,
until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes.
Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.
Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top.
Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.
Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese.
Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Italian-Style Eggplant Roll-Ups

8 Tbsp. olive oil
1 can tomato sauce
2 bay leaves
2 Tbsp. garlic powder
1 Tbsp. onion powder
1-1/2 tsp. basil
1-1/2 tsp. oregano
1-1/2 tsp. kosher salt
1 tsp. sea salt
1/2 tsp. black pepper
1 lb. ground Italian sausage, cooked
1 lb. eggplant (2 small or 1 large)
2/3 cup freshly grated Parmesan cheese (optional)

Cut eggplant, lengthwise, into thin slices and place between two paper towels. Let sit for approximately 2 hours, or until moisture has evaporated. Preheat oven to 400 degrees F.
Arrange eggplant slices on baking sheet and sprinkle with olive oil and kosher salt. Bake for 15 minutes.
In medium pot, combine tomato sauce, bay leaves and all remaining spices and stir over medium heat for 10 minutes. Add in cooked sausage toward end of the 10 minutes.
Spoon sauce onto wider end of each eggplant slice and roll up. Arrange rolls in 9”x13” baking dish. If there is leftover sauce, drizzle it over rolls. If using, sprinkle with Parmesan cheese.
Bake for 20 minutes at 400° F.

Eggplant with Garlic Sauce

2–3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
2 tablespoons peanut oil or neutral oil
*4 large cloves garlic, peeled and minced
1 tablespoon ginger, peeled and minced
*2–3 Chinese dried red chilis, chopped
4 scallions, finely chopped on the bias

For the sauce:
2 tablespoons soy sauce
2 teaspoons granulated sugar or honey
1 tablespoon Chinkiang vinegar( For 1 tablespoon Chinkiang = 2 teaspoons rice or red wine vinegar + 1 teaspoon soy sauce.)
1 tablespoon shaoxing wine or dry sherry
1 teaspoon sesame oil

Whisk all the ingredients for the sauce into a bowl and set aside.
In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
Turn the heat off and serve with white or brown rice.
Notes
Leftovers: Store the leftovers in an airtight storage container and refrigerate for up to 3 days.

*Note:
You can substitute a healthy tablespoon of garlic chili paste for the garlic and chilies if you prefer.
Diane Appler

French Ratatouille

4 tablespoon olive oil more as needed
1 -1 ½ cups sweet onion rough cut
1 cup red bell pepper rough cut
1 cup yellow bell pepper rough cut
2 tablespoon garlic finely chopped
4 cups eggplant – peeled and cubed you may leave the skin on if you prefer
1 – 1½ large zucchini squash sliced
1 – 1 ½ large yellow squash sliced
28 oz San marzano whole tomatoes in juice can substitute 5 large fresh tomatoes chopped
2 tablespoon fresh basil finely chopped
1 tablespoon fresh oregano finely chopped or 1 teaspoon dried oregano
¼ teaspoon crushed red pepper optional
1 teaspoon sea salt to taste
¼ teaspoon black pepper to taste
1 teaspoon Italian parsley finely chopped for garnish

Add olive oil to a large saute pan or dutch oven over medium-high heat. Let the oil get hot.
Add the peppers, onions, and garlic to the pan and saute for 2 minutes
Add the eggplant and season with salt and pepper, and let the eggplant cook for 10 minutes, or until the eggplant is beginning to look cooked.
Add the zucchini, and yellow squash to the mixture and cook for about 5 minutes. The squash should be slightly cooked.
Add the crushed tomatoes, basil, oregano and red pepper flakes to the mixture. Turn the heat down to a simmer and let the ratatouille simmer for 15-20 minutes or until the eggplant is fully cooked.
Don’t overcook the vegetables, they should not be mushy.
Reseason as needed and serve over chicken, fish, pasta or simply as a side dish.

Sheet Pan Ratatouille

1 large eggplant, cut into ½-inch cubes (you can peel the eggplant if you want)
1 bell pepper, seeded and sliced into strips
2 medium tomatoes (or 6 small ones), sliced into wedges(I used a can of diced tomatoes, drained)
2 zucchini, quartered lengthwise and cut in 2-inch pieces
1 onion, sliced into ¼-inch thick half moons
4 tablespoons olive oil
3 garlic cloves, peeled
1 teaspoon dried thyme (or herbes de provence if you can find them)
3 bay leaves
1½ teaspoons salt
¼ teaspoon ground black pepper

Preheat oven to 400°F (200°C) and place a rack in the middle.
Generously grease a large (preferably rimmed) baking sheet and set aside.
Spread out the veggies onto the sheet pan in a single layer (if they don’t fit, use another baking sheet.)
Add garlic cloves, drizzle with olive oil, and sprinkle with thyme, salt, and pepper. Toss well.
Bake in the oven for 20 minutes. Remove from the oven, give a good stir, and bake for further 20 minutes.
Turn the heat down to 300°F (150°C) and bake for 10 more minutes, until vegetables start to char.
Take a taste and adjust seasoning if needed. If you like, drizzle a bit balsamic vinegar on top and serve.

Recipes Stuffed Eggplant Parmesan 2 medium, 15 oz each white eggplants, stems trimmed off and halved lengthwise 3 links, 8.4 oz sweet Italian chicken sausage, casings removed (I love Premio) 1/2 small onion, finely diced 2 cloves garlic, crushed 1 1/3 cups crushed tomatoes 5 basil leaves, chopped (plus more for garnish) salt and pepper, to taste 1/2 cup shredded part skim mozzarella cheese 4 teaspoons grated Pecorino Romano Preheat the oven to 400°F. Bring a large pot of water to a boil. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh. Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter. Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil. Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats. Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through. Italian-Style Eggplant Roll-Ups 8 Tbsp. olive oil 1 can tomato sauce 2 bay leaves 2 Tbsp. garlic powder 1 Tbsp. onion powder 1-1/2 tsp. basil 1-1/2 tsp. oregano 1-1/2 tsp. kosher salt 1 tsp. sea salt 1/2 tsp. black pepper 1 lb. ground Italian sausage, cooked 1 lb. eggplant (2 small or 1 large) 2/3 cup freshly grated Parmesan cheese (optional) Cut eggplant, lengthwise, into thin slices and place between two paper towels. Let sit for approximately 2 hours, or until moisture has evaporated. Preheat oven to 400 degrees F. Arrange eggplant slices on baking sheet and sprinkle with olive oil and kosher salt. Bake for 15 minutes. In medium pot, combine tomato sauce, bay leaves and all remaining spices and stir over medium heat for 10 minutes. Add in cooked sausage toward end of the 10 minutes. Spoon sauce onto wider end of each eggplant slice and roll up. Arrange rolls in 9”x13” baking dish. If there is leftover sauce, drizzle it over rolls. If using, sprinkle with Parmesan cheese. Bake for 20 minutes at 400° F. Eggplant with Garlic Sauce 2–3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped 2 tablespoons peanut oil or neutral oil 4 large cloves garlic, peeled and minced 1 tablespoon ginger, peeled and minced 2–3 Chinese dried red chilis, chopped 4 scallions, finely chopped on the bias For the sauce: 2 tablespoons soy sauce 2 teaspoons granulated sugar or honey 1 tablespoon Chinkiang vinegar( For 1 tablespoon Chinkiang = 2 teaspoons rice or red wine vinegar + 1 teaspoon soy sauce.) 1 tablespoon shaoxing wine or dry sherry 1 teaspoon sesame oil Whisk all the ingredients for the sauce into a bowl and set aside. In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender. Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute. Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated. Turn the heat off and serve with white or brown rice. Notes Leftovers: Store the leftovers in an airtight storage container and refrigerate for up to 3 days. *Note: You can substitute a healthy tablespoon of garlic chili paste for the garlic and chilies if you prefer. Diane Appler French Ratatouille 4 tablespoon olive oil more as needed 1 -1 ½ cups sweet onion rough cut 1 cup red bell pepper rough cut 1 cup yellow bell pepper rough cut 2 tablespoon garlic finely chopped 4 cups eggplant – peeled and cubed you may leave the skin on if you prefer 1 – 1½ large zucchini squash sliced 1 – 1 ½ large yellow squash sliced 28 oz San marzano whole tomatoes in juice can substitute 5 large fresh tomatoes chopped 2 tablespoon fresh basil finely chopped 1 tablespoon fresh oregano finely chopped or 1 teaspoon dried oregano ¼ teaspoon crushed red pepper optional 1 teaspoon sea salt to taste ¼ teaspoon black pepper to taste 1 teaspoon Italian parsley finely chopped for garnish Add olive oil to a large saute pan or dutch oven over medium-high heat. Let the oil get hot. Add the peppers, onions, and garlic to the pan and saute for 2 minutes Add the eggplant and season with salt and pepper, and let the eggplant cook for 10 minutes, or until the eggplant is beginning to look cooked. Add the zucchini, and yellow squash to the mixture and cook for about 5 minutes. The squash should be slightly cooked. Add the crushed tomatoes, basil, oregano and red pepper flakes to the mixture. Turn the heat down to a simmer and let the ratatouille simmer for 15-20 minutes or until the eggplant is fully cooked. Don’t overcook the vegetables, they should not be mushy. Reseason as needed and serve over chicken, fish, pasta or simply as a side dish. Sheet Pan Ratatouille 1 large eggplant, cut into ½-inch cubes (you can peel the eggplant if you want) 1 bell pepper, seeded and sliced into strips 2 medium tomatoes (or 6 small ones), sliced into wedges(I used a can of diced tomatoes, drained) 2 zucchini, quartered lengthwise and cut in 2-inch pieces 1 onion, sliced into ¼-inch thick half moons 4 tablespoons olive oil 3 garlic cloves, peeled 1 teaspoon dried thyme (or herbes de provence if you can find them) 3 bay leaves 1½ teaspoons salt ¼ teaspoon ground black pepper Preheat oven to 400°F (200°C) and place a rack in the middle. Generously grease a large (preferably rimmed) baking sheet and set aside. Spread out the veggies onto the sheet pan in a single layer (if they don’t fit, use another baking sheet.) Add garlic cloves, drizzle with olive oil, and sprinkle with thyme, salt, and pepper. Toss well. Bake in the oven for 20 minutes. Remove from the oven, give a good stir, and bake for further 20 minutes. Turn the heat down to 300°F (150°C) and bake for 10 more minutes, until vegetables start to char. Take a taste and adjust seasoning if needed. If you like, drizzle a bit balsamic vinegar on top and serve.
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