Adapted from www.aspicyperspective.com 1 large eggplant 1-2 c. milk (or milk substitute) ½ c. flour 3-5 T. olive oil 3 T. honey 2 T. fresh thyme sprigs Sea Salt Peel the eggplant and slice it into thin 1/8 inch rounds. Place the eggplant slices in an airtight container and pour the milk over it. Cover […]
Eggplant Caponata
Adapted from www.foodandwine.com 2 T. capers (optional) 1/4 c. extra-virgin olive oil 1 eggplant, peeled and cut into 1/3-inch dice 1 medium onion, finely chopped 1 celery rib, finely chopped 1 medium tomato, finely chopped 2 T. red wine vinegar 2 t. sugar 1 t. pine nuts (optional) Salt and freshly ground pepper 1 avocado, […]
Eggplant Salad Toasts
Adapted from www.smittenkitchen.com Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested below. 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes 2 T. olive oil plus additional for oiling baking sheet 1/4 t. salt Black pepper 1 t. […]
Baked Orzo with Eggplant and Mozzarella
Adapted from smittenkitchen.com You can omit the cheese in this dish if you cannot eat dairy. 1 large eggplant, cut into 3/4-inch dice Salt and black pepper 1/4 c. olive oil 1 carrot, peeled and cut into 1/4-inch dice 1 celery stalk, in a 1/4-inch dice 1 medium onion, finely diced 3 garlic cloves, minced […]
Baba Ghanouj (Roasted Eggplant Dip)
Adapted from www.simplyrecipes.com 1-2 eggplants 3 Tbsp extra virgin olive oil 2-3 Tbsp tahini (sesame paste) 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped 1 t. ground cumin Juice of one lemon – about 2 1/2 tablespoons (can substitute lemon juice from a jar) […]
Open-face Pesto Sandwich with Roasted Eggplant
1 Japanese eggplant, sliced ½ inch thick on a diagonal 1 ½ T. olive oil 1-2 garlic cloves, chopped Salt and pepper 1 T. balsamic vinegar Toasted bread ¼ c. pesto ½ lb. tomatoes, sliced ¼ lb. of cheese (parmesan, blue cheese, cheddar or provolone are great) Preheat oven to 350 F. Toss the eggplant […]
