Share Recipe | in Appetizer, Vegetarian | tagged Columbus Restaurants, Eggplant, Goat Cheese, Tomatoes | Email Article | Print Article Hills Own Recipes
Entries in Eggplant (5)
Vegetable Napoleon: Luce Enoteca
Order all the ingredients for this recipe at our online store here.
4 cups of tomato juice
2 cups of orange juice
1 ½ cups of light corn syrup
4 cloves of garlic, smashed
Red pepper flakes, as desired
Vegetables:
4 roma tomatoes, cut in half
1 tablespoon minced garlic
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh thyme, finely chopped
¼ cup of extra virgin olive oil
1 zucchini, cut ¼ inch thick slices
1 eggplant, cut ¼ inch thick slices
Salt and pepper to taste
Goat cheese:
1 lb. log of chevre goat cheese,
cut ½ inch thick round slices
3 medium eggs, scrambled
panko, as needed
flour, as needed
Method for the Sicilian sauce:
Place all ingredients into a small sauce pot and slowly bring to a simmer. Gently reduce the sauce by half. Strain liquid and cool. Sauce should be served at room temperature.
Method for vegetables:
Preheat oven to 250°. In a medium bowl toss roma tomatoes, minced garlic and half of the chopped herbs with 4 tablespoons of olive oil. Place tomatoes skin side down on a wire rack, place it on a baking sheet and put in oven. Allow tomatoes to cook for 2 hours. In the same bowl toss the zucchini and eggplant with olive oil, the remaining herbs, and lightly season with salt and pepper. Place on grill and cook until they are just soft.
Method for the goat cheese:
Place both the flour and the bread crumbs on separate plates while the scrambled eggs can stay in a bowl. Dredge the cheese disks one by one first in flour, then the egg mixture, then the bread crumbs.
When ready to eat:
In a very hot sauté pan add vegetable oil and cook the cheese until it becomes golden, then flip sides and do the same. Remove with spatula. On your plates layer the cheese with the vegetables and drizzle the sauce over and/or around your plate.
Share Recipe | in Appetizer, Vegetarian | tagged Columbus Restaurants, Eggplant, Goat Cheese, Tomatoes | Email Article | Print Article Eggplant and Feta Salad
from In Season: Cooking with Vegetables and Fruits by Sarah Raven
3 medium eggplants (about 2 pounds)
2 TB. olive oil
8 oz. feta cheese
2 TB. extra virgin olive oil
juice and grated zest of 1 lemon
salt and pepper
Preheat the oven to 400 degrees. Cut the eggplants into large chunks and drizzle 2 tablespoons of olive oil over the top and roast them in the preheated oven for about 30 minutes. Meanwhile, break up the feta into small lumps.
Take the eggplant out of the oven and, while it is still hot, stir in the extra virgin olive oil, lemon juice and zest, and feta. Season with salt and pepper to tastes. Once it has cooled down a little, add plenty of parsley.
Share Recipe | in Summer, Vegetarian | tagged Eggplant, Feta, September | Email Article | Print Article Roated Zucchini, Eggplant and Onion with Balsamic Sauce
from In Season: Cooking with Vegetables and Fruits by Sarah Raven
1 medium zucchini
salt and pepper
olive oil
2 red onions
2 eggplants, cubed
1/3 cup apple juice
1/3 cup balsamic vinegar
2 TB. sunflower oil
Small bunch of herbs (savory, tarragon, parsley), chopped
Peel the squash, deseed it and cut it into chunks about 1/4 inch thick. Put in a colander and sprinkle well with salt, then leave to drain.
Lay the chunks out in a single layer on a baking pan in a low (300 degree) oven for about an hour. This will dry them out further. Then pour over a little olive oil and increase the heat to 425 degrees for another 15 minutes. This will brown the chunks around the edges.
Meanwhile, put the onions and eggplants on another baking pan. Pour over a little bit of olive oil and roast in a medium (350 degree) oven for 45 minutes.
In a pan, mix the apple juice with the balsamic vinegar and reduce it by three-quarters over low heat. Add the sunflower oil.
Mix the roasted vegetables together and dress them with this mixture. Scatter the herbs on top.
Baba Ghanouj with Roasted Leeks
3 eggplants (about 2 pounds)
2 garlic cloves, crushed to a paste with 2 teas. of salt
Juice and grated zest of 1 lemon
3 TB. tahini
8 TB. olive oil
3 leeks, cleaned and cut
salt and pepper, to taste
Preheat oven to 375. Clean and cut leeks. Toss in 3 tablespoons of olive oil and salt and pepper and roast for about 15 minutes. Pull out and cool.
Increase temperature to 425 degrees and cook eggplants whole in the oven for about 45 minutes.
Let the eggplants cook, then cut them in half and scrape away the skin. Put all the insides and juices in a food processor. Add leeks, garlic, lemon juice and zest, tahini and olive oil. If it’s too thick, add water. Add salt and pepper to taste.
Share Recipe | in Autumn, Summer, Vegetarian | tagged Eggplant, Leeks, September | Email Article | Print Article Slow Cooker Ratatouille
by cherryblossomtable.blogspot.com
2 small onions, thinly sliced
2 medium eggplants, skin on, diced
2 large green bell peppers, seeded, diced
1 medium red pepper, seeded, diced
6 plum-sized tomatoes, quartered
3 garlic cloves, minced
1/4 teas. red pepper flakes
1 teas. salt
1 6-oz. can tomato paste
large handful fresh parsley, chopped
large handful fresh basil, chopped
salt and pepper to taste
Layer ingredients (tossed with the 1 teas. salt) in your crockpot, in the order listed. Then dot the tomato paste on top, and cover. Cook on high for 3-4 hours.
Remove lid and stir to combine. Add fresh parsley and basil, and adjust seasoning with salt and pepper. Serve hot, room temperature, or straight from the fridge.
