Babaganoush: this has a bitter taste because of the eggplant and no amount of tahini or lemon juice can change that, THIS HAS AN ACQUIRED TASTE, which I love, we'll see what my work family says
INGREDIENTS
INGREDIENTS
SERVINGS 6 UNITS
- 1large eggplant
- 1⁄4cup tahini, plus more as needed
- 3garlic cloves, minced
- 1⁄4cup fresh lemon juice, plus more as needed
- 1pinch ground cumin
- salt, to taste
- 1tablespoon extra virgin olive oil
- 1tablespoon chopped I used regular parsley and accidentally mixed it in...fresh flat-leaf parsley
- 1⁄4cup brine-cured black olives, such as kalamata, good BECAUSE OF THE BRINE, but I skipped it
- DIRECTIONS
These first 8 steps are really labor intensive I would reduce it to 3: grill the eggplant to char, wrap in aluminum foil and place in oven for OVER AN HOUR. Then take a small food processor, you know my favorite: pulverize the garlic, add the peeled eggplant, tahini, salt and lemon juice and mash it all up in the same processor and DONE.
1. Prepare a medium-hot fire in a charcoal grill, good idea but I used an electric grill.
1. Prepare a medium-hot fire in a charcoal grill, good idea but I used an electric grill.
2. Preheat an oven to 375°F.
3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6. Remove from the oven, let cool slightly, and peel off and discard the skin.
7. Place the eggplant flesh in a bowl.
8. Using a fork, mash the eggplant to a paste.
9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10.Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11.Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12.Drizzle the olive oil over the top and sprinkle with the parsley.
13. Place the olives around the sides.
14.Serve at room temperature.
Eggplant Lasagna
Recipe courtesy of Danny Boome
Eggplant Lasagna
Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:4 to 6 servings
Level:Easy
Ingredients
2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms, I used portabella
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15-ounce) container whole milk ricotta cheese, there's only one brand without corn starch
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Nona's Marinara Sauce, recipe follows
Nona's Marinara Sauce (this by the way IS FABULOUS...):
5 cloves garlic
Coarse salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes
Directions
Preheat oven to 400 degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes. IT TAKES FOREVER, PLAN ON AN HOUR.
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes. THIS WAS REALLY WATERY SO I COOKED LOWER AND LONGER.
Nona's Marinara Sauce:
Preheat the oven to 400 degrees F.
Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
Tips:
- Pour into ice cube trays and freeze for future use. By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time - easier to manage.
- Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara.
Yield: 3 cups
Recipe courtesy of Danny Boome
Eggplant Lasagna
Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:4 to 6 servings
Level:Easy
Ingredients
2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms, I used portabella
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15-ounce) container whole milk ricotta cheese, there's only one brand without corn starch
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Nona's Marinara Sauce, recipe follows
Nona's Marinara Sauce (this by the way IS FABULOUS...):
5 cloves garlic
Coarse salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes
Directions
Preheat oven to 400 degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes. IT TAKES FOREVER, PLAN ON AN HOUR.
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes. THIS WAS REALLY WATERY SO I COOKED LOWER AND LONGER.
Nona's Marinara Sauce:
Preheat the oven to 400 degrees F.
Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
Tips:
- Pour into ice cube trays and freeze for future use. By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time - easier to manage.
- Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara.
Yield: 3 cups
Ratatouille
Recipe courtesy of Emeril Lagasse
Ratatouille, OOPS I forgot to get the directions, so basically I sauteed everything together....put it in small dishes, sprinkled with shredded cheese and baked for 30 minutes....mmmmmm
Total Time:
45 min
Prep:
20 min
Cook:
25 min
Yield:A generous quart, 4 to 6 servings
Level:Easy
Ingredients
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Recipe courtesy of Emeril Lagasse
Ratatouille, OOPS I forgot to get the directions, so basically I sauteed everything together....put it in small dishes, sprinkled with shredded cheese and baked for 30 minutes....mmmmmm
Total Time:
45 min
Prep:
20 min
Cook:
25 min
Yield:A generous quart, 4 to 6 servings
Level:Easy
Ingredients
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
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