1 med. onion, chopped (about 1/2 cup)
2 cloves garlic, crushed
1 med. eggplant, pared and cubed
1/2 tsp. salt
2 med. tomatoes, chopped
1/4 c. chopped fresh Italian parsley
1/4 c. currants
2 Tbs. tarragon vinegar
Heat oil in 12” skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon. Great spooned over a main dish, served on crackers etc.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
Showing posts with label eggplant. Show all posts
Showing posts with label eggplant. Show all posts
PROVENCALE HERO
2 tablespoons EACH water & lemon juice
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons dried Italian seasoning
6 (1-oz.) slices mozzarella cheese
1-1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 tablespoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled eggplant
Preheat oven to 425 degrees. Cut cubed vegetables into 1-inch cubes. Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper & garlic in a bowl; stir. Add eggplant, squash, pepper & zucchini; toss. Place mixture in pan. Bake 20 minutes, stir often. Combine roasted vegetables & tomato; toss. Put vegetable mixture on bottom half of loaf, top with cheese slices & top half of loaf. Place loaf on pan & bake until cheese melts. Cut into 6 pieces.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons dried Italian seasoning
6 (1-oz.) slices mozzarella cheese
1-1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 tablespoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled eggplant
Preheat oven to 425 degrees. Cut cubed vegetables into 1-inch cubes. Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper & garlic in a bowl; stir. Add eggplant, squash, pepper & zucchini; toss. Place mixture in pan. Bake 20 minutes, stir often. Combine roasted vegetables & tomato; toss. Put vegetable mixture on bottom half of loaf, top with cheese slices & top half of loaf. Place loaf on pan & bake until cheese melts. Cut into 6 pieces.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS
2 large red bell peppers
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2-pound eggplant
Fresh oregano sprigs
4 6-inch-diameter pita breads, cut into wedges, lightly toasted
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper. Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side. Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.
(from Bon Appétit, September 1997)
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2-pound eggplant
Fresh oregano sprigs
4 6-inch-diameter pita breads, cut into wedges, lightly toasted
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper. Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side. Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.
(from Bon Appétit, September 1997)
COUSCOUS WITH TOMATO EGGPLANT SAUCE
1 medium onion, chopped
1 tsp. olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 c. chopped fresh tomatoes
salt and black pepper to taste
1/4 tsp. paprika
1/4 tsp. dry basil, rosemary, & oregano
1/4 c. minced fresh parsley
1 c. water
1 lb. couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous. Serves 6.
(from Farm-Fresh Recipes, by Janet Majure)
1 tsp. olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 c. chopped fresh tomatoes
salt and black pepper to taste
1/4 tsp. paprika
1/4 tsp. dry basil, rosemary, & oregano
1/4 c. minced fresh parsley
1 c. water
1 lb. couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous. Serves 6.
(from Farm-Fresh Recipes, by Janet Majure)
BAKED EGGPLANT SERVED WITH GARLIC CAPER SAUCE
4 large eggplant for the sauce
4 cloves of garlic pureed
juice of 1/2 lemon
pinch of salt
1 tablespoon of anchovy paste
1 tablespoon of chopped capers
2 tablespoons of chopped parsley
4 tablespoons of olive oil
Poke the eggplant with a fork and bake, as you would a potato in the oven at 400F/200C for 45-60 minutes until browned and a bit shriveled. While the eggplant cooks, prepare the sauce. Puree the garlic cloves in the lemon juice and salt. In a small bowl, blend together all the ingredients for the sauce, the garlic, the anchovy paste, the capers and the parsley. Serves 8 as an appetizer.
4 cloves of garlic pureed
juice of 1/2 lemon
pinch of salt
1 tablespoon of anchovy paste
1 tablespoon of chopped capers
2 tablespoons of chopped parsley
4 tablespoons of olive oil
Poke the eggplant with a fork and bake, as you would a potato in the oven at 400F/200C for 45-60 minutes until browned and a bit shriveled. While the eggplant cooks, prepare the sauce. Puree the garlic cloves in the lemon juice and salt. In a small bowl, blend together all the ingredients for the sauce, the garlic, the anchovy paste, the capers and the parsley. Serves 8 as an appetizer.
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