ALL ABOUT EGGPLANT!

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Baked Eggplant Oriental

Sweet and tender and simple! From Healing Heart. Hint: Long eggplant, sometimes called Japanese eggplant or Asian Eggplant, can be ripe even if they are not purple in color. They should be firm, but yield slightly to the touch. They do not need to be soaked or salted as with round eggplant and and their seeds are very small, tender and edible. The best size should be similar to a thin cucumber Hoisin sauce is a dark paste that can be found in most Asian markets and many supermarkets in the Oriental food section. It is made of soy beans, wheat flour, sugar, sesame seed and spices. This dish cooks well in a toaster-oven.

• 4 long eggplant
• 4 t hoisin sauce

Cut eggplant in half lengthwise. Spread a thin, even coating of hoisin sauce on the cut surface. Bake at 375 F. flat surface up about 20 minutes or eggplant is soft but top is not burned. Serve warm. 4 servings, each 57 calories: 9% from fat (0.6 g), 78% from carbohydrates (11.0 g), 13% from protein (1.9 g). Sodium 17.6 mg, Fiber 1 g.

Thai Basil Eggplant

Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids. In Thailand, the eggplants are green and long and unlike the big dark purplish eggplants that you can find in supermarkets here in the US. Purple Japanese eggplant is used in the pictures here, but any eggplant ie. American or Japanese can be used in this recipe.

• 1 tablespoon vegetable oil
• 1 bunch basil, leaves picked from the stem
• 1 tablespoon sugar
• 2 cloves garlic, chopped
• 2 tablespoons fish sauce (or soy sauce)
• 6-8 Thai eggplants
• 2 chili peppers

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn. Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil. Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately. Serve hot with rice.

Eggplant Parmesan

This recipe was featured in the Lighter Side of Italy Episode of Emeril Green

• medium eggplant, peeled and sliced into 1/3-inch slices
• Salt
• Extra virgin olive oil, as needed
• 6 ounces fresh mozzarella, thinly sliced
• 2 cups Basic Marinara Sauce
• Chiffonade of fresh basil, for garnishing
• Parmesan cheese for garnishing

Place the eggplant slices on paper towels and sprinkle lightly with salt. Set aside for 10 to 15 minutes. Blot eggplant dry with clean paper towels.In a 12-inch nonstick skillet over medium heat, heat 1 1/2 tablespoons of olive oil. When hot, add the eggplant slices, in batches if necessary, and cook until lightly golden, about 5 minutes per side, adding a bit of additional olive oil for the second side. Top each slice of eggplant with a small slice of mozzarella and continue cooking until cheese starts to melt.Transfer browned eggplant slices to a large baking sheet and repeat until all of the eggplant slices are cooked. Hold in a warm oven until ready to serve. To serve family style, ladle basic marinara sauce on the bottom of a platter. Transfer warm eggplant-mozzarella slices to platter on top of marinara sauce, garnish with the basil chiffonade and Parmesan cheese.

Baba Ghanouj

from Healthy Eating ... Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can’t find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches.

• 2 medium eggplants (about 1 pound each)
• 4 cloves garlic, unpeeled
• 1/4 cup lemon juice
• 2 tablespoons tahini (ground sesame paste available in most stores)
• 1 1/4 teaspoons salt
• Extra-virgin olive oil for garnish
• Ground sumac for garnish, or pistachio nuts

Preheat grill to high. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Watermelon Mojito

from the Food Network

• 4 lime wedges
• 5 mint leaves
• 1 tablespoon minted simple syrup
• Ice
• 1 1/2 tablespoons watermelon puree
• 3 ounces light rum
• Splash club soda or ginger ale
• Watermelon wedge or mint leaves, for garnish
  
  Optional: Rim the glass with a mixture of equal parts sugar, salt and pepper
  Muddle limes, mint and syrup in a bar mixing shaker. Add ice and then watermelon puree and light rum. Shake vigorously. Pour into a highball or Collins glass, top with club soda or ginger ale. Garnish with a wedge of watermelon and fresh mint.
  

Watermelon & Cantaloupe Salad with Basil & Mint

from the Food Network

• 1/2 watermelon
• 1 cantaloupe, (or other melon) cut in half, seeded
• 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
• 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
• 1 lemon juiced (1/4 cup)
• 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
• 1/8 teaspoon amaretto
  
  Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
  Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth. Add the watermelon and cantaloupe balls to the carved out watermelon half. Add the vinaigrette to the balls and toss to combine. Garnish with the mint and basil sprigs and taste.

Watermelon, Basil & Tomato Skewers

from the Food Network

• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
• 32 small basil leaves (or torn larger leaves)
• 16 cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• Kosher salt
  
  Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool. Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers. Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

Basil Cucumber Salad

• cucumbers
• red onions
• fresh basil
• garlic, minced
• red wine or raw apple cider vinegar (to taste)
• water (to taste)
• 1 cup chopped tomato (optional)

Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cucumber. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the refrigerator for days. Add the tomatoes at the last minute.

KALE WITH MARINATED ONIONS

from siskiyoucoop.com

• 1 bunch kale
• 1 cup finely diced and chopped spring onions
• 5 teaspoons fresh lemon juice
• 2 teaspoon rice wine (or other) vinegar
• 1 tsp honey or agave nectar (or sugar)
• dash of sea salt

Combine lemon juice, vinegar, honey and salt.Toss with onions and set aside.Wash kale and cut leaves across the stem in 1 1/2 inch strips. Place kale in steamer basket over 1 inch water (or braise directly in the water). Cover pot and steam over high heat for 10 minutes or until tender. Place kale in serving bowl, toss with onions and marinade and serve.

ZUCCHINI PARMIGIANA

compliments of Maureen - Thanks!

• 2 Large eggs, lightly beaten
• ½ cup grated Parmesan cheese, divided
• ¼ cup milk
• 1 Tbsp chopped fresh parsley or 1 tsp dried parsley
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup whole wheat pastry flour
• 1 (1 ½ -pound) eggplant or zucchini, peeled or unpeeled, and cut into ½ inch slices
• ½ cup olive oil
• 14-ounce spaghetti sauce
• 2 cups (8 ounces) shredded mozzarella cheese

Combine eggs, 2 Tbsp Parm cheese, milk and next 4 ingredients in a shallow bowl, stir well and set aside. Place flour in a shallow dish. Dredge eggplant/zucchini slices in flour, shaking off excess; dip in egg mixture. Pour oil into large skillet, place over med-heat until hot. Fry eggplant/zucchini slices in hot oil until golden brown, and drain on paper towels. Arrange slices in a 13 x 9 baking dish, cover with sauce, motz cheese and parm cheese, repeat layers until plate is full and bake, uncoverd at 350 degrees for 25 minutes. Sprinkle with remaining mozzarella cheese and bake an additional 5-10 minutes. Yields 6 servings.

ZUCCHINI FRITTATA

Thanks again to Maureen!

• 1 cup shredded zucchini or other summer squash
• ½ cup chopped onions
• 1 tsp cooking oil
• 3 eggs, beaten
• ¼ tsp salt
• 1 cup (4 ounces) shredded Swiss cheese

In an 8-inch ovenproof skillet over medium heat, sauté zucchini and onion in oil for 2-3 minutes or until tender. Pour eggs over top, sprinkle with salt. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake uncovered at 350 degrees for 4-5 minutes or until the cheese melts. Yields 2 servings

MARINATED ZUCCHINI AND YELLOW CROOKNECK SQUASH

• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• zucchini, trimmed and sliced diagonally about 1/4-inch thick
• yellow crookneck squash, trimmed and sliced diagonally about 1/4-inch thick

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day. Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

SCALLOP SQUASH GRATIN

adapted from The Greens Cookbook by D. Madison and E. Brown

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon thyme
• 1 bay leaf
• salt & pepper
• 1/2 cup dry white wine
• 1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika
• 1 pound tomatoes, peeled, seeded and chopped
• scallop squash, weighing 2 1/2 to 3 pounds
• 4 ounces Fontina or Gruyere cheese, sliced
• Freshly chopped parsley

Heat the olive oil and add the onion, garlic, thyme, bay leaf and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste and season with the salt and freshly ground black pepper. While the tomatoes are cooking, prepare the squash. Cut it open, scoop out the seeds and then, with the flat cut surface resting on the counter, shave off the skin. (The squash can easily be peeled with a vegetable peeler before it is cut in half. Another method is to cut the squash into pieces and then remove the skin from each piece. This takes more time, but you may find it easier.) Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that it is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper. Preheat the oven to 375 degrees. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or use it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between th layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh parsley scattered over the surface.

Ginger Parsnip Soup

adapted from Bon Appetit 2/2001 Note, to make this a lighter, weeknight affair I would use olive oil instead of butter and milk instead of half and half. It's still delicious, if not decadant.

• 2 Tablespoons butter, ghee or olive oil
• 2 cups chopped onions
• 1/2 cup chopped celery
• 2 tablespoons minced peeled fresh ginger
• 1/8 teaspoon cayenne pepper
• 3 cups vegetable or chicken broth
• 3 cups parsnips, peeled and coarsely chopped (about one pound)
• 1 cup half and half or milk

Melt butter in heavy large pot over medium heat. Add next 4 ingredients and saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Puree soup (immersible blender or a traditional blender or food processor). Strain into another large pot; discard solids in strainer. (I would skip this step.) Whisk in half and half. Season with salt and pepper.

BAKED SCALLOP SQUASH

Cut large white scallop/pattypan squash in half lengthwise. Place open sides down in shallow baking pan add water to cover half of squash. Bake in 375 degree oven until tender. Scoop out seeds & discard. Scoop out flesh and transfer to bowl. Mix in butter, sour cream, or olive oil, sea salt or tamari soy sauce, and spices of choice such as ginger, nutmeg

BEET TOPS WITH VINEGAR & TOMATOES

• 4 cups beet tops, washed, cut in long pieces
• 1/3 cup apple cider vinegar (or other)
• 3 tomatoes, chopped
• 3 tablespoons butter
• Seasonings to taste

Boil the beet tops in salted water for about 20 minutes. Drain off water, Put butter, tomatoes and seasonings in a frying pan. Cook for 5 minutes, then add the beet tops and vinegar. Let cook slowly for 4 minutes and serve.

BOK CHOI & ASPARAGUS FRITTATA

• 2 tablespoons cooking oil
• 3 scallions including green tops, sliced thin
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 small head bok choy, cut into 1-inch pieces
• 3/4 pound asparagus, remove tough ends, cut remaining into 1-inch pieces
• 3/4 teaspoon salt
• 9 eggs, beaten to mix
• 1/4 teaspoon fresh-ground black pepper
• 1 teaspoon Asian sesame oil

Heat the oven to 325 degrees F. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes. Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more. Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

ROASTED BEETS & BABY CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PUREE & FLATBREAD

adapted from Bon Appétit

• Beets, cleaned, trimmed
• 5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
• 1 teaspoon unrefined sea salt
• 2/3 cup water
• carrots with green tops
• 2 teaspoons fresh thyme leaves or 1/4 tsp dried
• 1 1/2 teaspoons cumin seeds
• 3 tablespoons red wine or apple cider vinegar
• dill or thyme
• 1/4 cup thinly sliced shallots (about 1 large)
• 4 teaspoons fresh lemon juice, divided
• cooked chickpeas, pureed or premade humus
• 6 purchased flatbreads or whole wheat pitas
  Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan. Cover with foil. Roast until tender, about 45 minutes. Meanwhile, trim green tops from carrots to 1 inch. Cut carrots into thirds crosswise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, dill, sea salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place beets in medium bowl. Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Add dill or thyme, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with beets; toss to blend. Season beet mixture with salt and pepper. Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon beet-carrot mixture alongside.

ZESTY CARROTS

by Judy McCann

• 8 medium carrots
• 1/2 cup mayonnaise
• 2 tablespoons grated onion
• 2 tablespoons horseradish
• 1/4 cup water
• 1 teaspoon unrefined sea salt
• 1/4 teaspoon pepper
• whole grain bread crumbs

Preheat the oven to 350 degrees F. Dice the carrots and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted.

CARROT JAM

Wash and grate some carrots; boil until reduced to a thick pulp. To 1 Ib. of this pulp add 9 oz. sugar, the juice and grated rind of 2 lemons, and 3 oz. butter. Boil the mixture well for 45 minutes to 1 hour. From A MODERN HERBAL Home Page

MAPLE MUSTARD CARROTS

• 1 pound carrots, washed
• 1 1/2 tablespoons maple syrup
• 1 tablespoon butter, melted
• 2 teaspoons Dijon mustard
  Steam carrots 15 minutes; drain well. Combine syrup, butter and mustard, stir well. Pour syrup mixture over carrots, toss gently to coat. (Mix same amount of syrup mixture for under 1 Lb carrots also) 4 servings

Creamed Scallions

• heavy cream
• minced garlic
• bunch scallions, trimmed and sliced 1/2 inch thick
• a little cold water
• chopped fresh parsley

Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat. While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes. Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

Summer Squash Saute

• 1/4 cup (1/2 stick) butter
• 1 small onion, thinly sliced
• 2 tablespoons chopped garlic
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
• Assorted Summer Squash, trimmed, sliced into 1/3-inch-thick rounds

Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.

Squash Pancakes

• 2 eggs
• 1/2C milk
• 4 medium summer squashes, grated
• 1/2C bread crumbs
• 1/2C grated cheese
• 1/3C each chopped fresh parsley, basil and cilantro
• 2T minced shallot or green onion
• 4T butter
• 1/4C flour

Mix together eggs and milk. Add squash, herbs and shallots. Then mix in the cheese. Add slowly the bread crumbs and flour and mix well. In a large, heavy, non-stick skillet, melt 1T butter until it starts to brown. Spoon about 1/4C of mixture into the pan and flatten a bit with the spoon. You might be able to fit 2 pancakes into the same pan at once. When the edges show a little browning turn with a spatula. Cook the other side until it is also golden brown. Keep pancakes warm in the oven until they are all cooked.

Baked Summer Squash with Pesto Crumbs

from More Recipes from a Kitchen Garden by Renee Shepherd
This can be served as a whole meal, over wild rice and garnished with toasted pecans.

• 3 lbs. mixed summer squash
• 3 Tbs. butter
• 1 Tbs. olive oil
• 1/4 cup half-and-half
• 3/4 tsp. sea salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. mace
• 1 tsp. unrefined sugar or agave nectar
• 2tsp. finely chopped fresh rosemary
• 1/4 cup finely chopped cilantro
• 2 shallots, minced
• 4 scallions, finely chopped
• ½ cup Pesto Bread Crumbs Recipe (see below)

Preheat oven to 400F. Lightly oil a 2 ½ to 3 quart casserole dish with cover. Trim squash and cut into large chunks (about 1 ½ inches). Arrange squash pieces in casserole and set aside. Melt butter and olive oil together in a small saucepan. Remove from heat and add remaining ingredients, blending thoroughly. Pour sauce mixture over squash, tossing until squash is coated. Cover casserole and bake 40 minutes. Toss squash gently and spoon juices and seasonings from the bottom of dish over squash. Sprinkle with bread crumbs and bake uncovered for 10 minutes longer, until squashes are tender when pierced with a knife.

Pesto Bread Crumbs:

• 1 cup dry bread crumbs
• 2 large cloves garlic, chopped
• 1/4 cup freshly grated Parmesan or Asiago cheese
• 3 Tbs. roasted pine nuts
• 1 ½ cups loosely packed fresh basil leaves
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper

Combine all ingredients in a food processor until thoroughly blended. After using, refrigerate any leftovers. Makes 2 cups.