Baba Ganoush

Baba Ganoush

1 large eggplant

1/4 cup tahini, plus more as needed

3 garlic cloves, minced

1/4 cup fresh lemon juice, plus more as needed

1 pinch ground cumin

salt, to taste

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1/4 cup brine-cured black olives, such as kalamata

 

Directions

 

Prepare a medium-hot fire in a charcoal grill.

Preheat an oven to 375°F.

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.

Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.

Remove from the oven, let cool slightly, and peel off and discard the skin.

Place the eggplant flesh in a bowl.

Using a fork, mash the eggplant to a paste.

Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.

Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

Drizzle the olive oil over the top and sprinkle with the parsley.

Place the olives around the sides.

Serve at room temperature.

Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade

Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade

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Marinated Eggplant

1 large eggplant

1/4 cup balsamic vinegar

2 cloves garlic , minced

1/2 cup olive oil plus 2 tablespoons

1 tsp black pepper

Tapenade

3/4 cup cured black olives, pitted and drained

1 anchovy fillet

1/2 tsp capers, drained

1/2 tsp lemon juice

2 tablespoons olive oil

1 Tomato, cut into 4 slices

Quality whole wheat sliced bread, 8 slices toasted

1 large roasted red bell pepper

4 slices mozzarella cheese

Slice eggplant into 1/4 inch slices. Combine the remaining of the marinated eggplant ingredients except 2 tablespoons olive oil. Place the eggplant slices in a ziploc bag along with the whisked together marinade. Allow to marinate for 30 minutes.

For the tapenade add all ingredients to a bowl a a food processor fitted with a metal baled and pulse until well combined. Set aside.

In a saute pan on high heat, heat 1 1ablespoon olive oil until very hot and saute as many eggplant slices as will fit in the pan without crowding until brown, about 3 minutes per side. Repeat with remainder of eggplant. Saute the tomato until tender with the remaining 1 tablespoon of olive oil.

Assemble the panini by spreading on one side of each slice of bread the olive tapenade. Place the eggplant on 4 slices on bread. Top that with tomato, roasted red bell pepper and mozzarella cheese and top the 4 slices with the other bread tapenade side down. Lightly brush bread with olive oil and place on grill or panini press until golden.

Slice in half and serve immediately.

Rigatoni with Lettuce and Eggplant

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1 eggplant

1 lb. rigatoni

1/4 cup olive oil

1/4 cup sliced garlic

1/2 tsp red pepper flakes

6 cups torn lettuce

1 jar anchovy fillets in oil

1/4 cup parmesan cheese

Preheat oven to 400 degrees. Peel eggplant and cut int 1 inch chunks. Line a baking pan with foil and coat with cooking spray. Spread eggplant over baking sheet in one layer and sprinkle with 3/4 tsp kosher salt. Bake for about 20 minutes, until the eggplant is soft.

Cook pasta in salted water until al dente.

Heat olive oil in saute pan. Add garlic and pepper flakes, cook for about 1 minute. Add lettuce, Mix well, cover and cook about 3 minutes. Stir occasionally. Add eggplant and 1/2 tsp kosher salt and mix well Cut anchovies into 1/2 pieces and add them into the oil. Mix well.

Remove 1 cup pasta water and add to eggplant mixture. Drain pasta and add to sauce. Toss and add cheese, mix well. Serve extra cheese on the side.

Eggplant – Chevre Tart

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Dough:

1 tablespoon active dry yeast

2/3 cup lukewarm water

1 3/4 cups flour

1 tsp. salt

1 tablespoon olive oil

Filling:

4 tablespoons olive oil

1 large garlic clove, minced

1 eggplant, cut into small 1/2 inch cubes

3 medium tomatoes, peeled, seeded and mashed into a pulp

10 oz. creamy goat cheese

1/2 cup pine nuts

1 tsp. fresh thyme

1 tsp. salt

1/2 tsp. black pepper

Dough:

Combine the yeast and the lukewarm water in a small bowl, stirring to blend. Set aside to bloom. Combine the flour, salt and olive oil in a bowl of a food processor fitted with a metal blade. Process until mixture looks like crumbs. Pour the yeast mixture into the food processor and process until the dough just begins to form a ball.  Place in greased bowl and cover . Allow to rise until doubled in bulk.

Turn dough onto a floured surface and roll out to a 12-13 inch circle. Place on a floured baking sheet, and set aside.

Preheat the oven to 425 degrees.

Filling:

In a skillet , heat 3 tablespoons olive oil over medium heat and add the minced garlic, then add cubed eggplant. Cook stirring frequently, until eggplant softens and turns brown, about 10 minutes. Remove from heat and allow to cool slightly.

With a pastry brush, apply a 1 inch border with olive oil all around the outside edge. Spread the tomatoes evenly over the crust, sprinkle the thyme, salt and pepper over the tomatoes.. Spread the eggplant over the tomatoes. Crumble the goat cheese over the top of the eggplant and scatter the pine nuts over the cheese.  Bake for 20 minutes or until crust is golden and cheese is softened.

French Provencal Eggplant Spread

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Provencal Fresh Tomato Sauce

2 tablespoons olive oil

1/2 cup minced shallot

1 tablespoon minced garlic

3 lbs. ripe tomatoes, peeled, seeded and coarsely chopped

1 tsp. fresh minced fresh thyme

2 tsp. tomato paste

2 tablespoons butter, softened

1/4 cup fresh minced basil

salt and pepper, to taste

In a small saucepan, heat oil. Add the shallot and garlic and saute until fragrant and slightly softened. Add tomatoes and thyme; reduce the heat and simmer, stirring occasionally, until reduced and thickened.

Add tomato paste, butter and basil; whisk until butter melts. Season with salt and pepper,  to taste. Refrigerate or freeze leftover for other uses.

Eggplant Spread

2 eggplants

1/2 large onion, peeled

1 clove garlic

2 tablespoons olive oil

1 tablespoon red wine vinegar

2 tablespoons fresh lemon juice

kosher salt and black pepper, to taste

1/2 cup fresh tomato sauce

3 tablespoons minced basil

Preheat oven to 350 degrees. Cut the eggplant in half and place on foil lined lightly oiled baking sheet. Roast until very soft, about 1 hour.

When cool enough to handle, scoop the pulp from the eggplants and place in a  bowl of a food processor fitted with a metal blade. Add the onion and garlic to the eggplant pulp. Blend until smooth. Add oil, vinegar and lemon juice and pulse to blend. Stir in 1/2 tomato sauce and minced basil. Serve at room temperature. Refrigerate or freeze any leftovers.

Serve with crackers or fougasse bread. Also wonderful as a pasta sauce.