Posts Tagged ‘eggplant

06
Feb
21

stuffed eggplant

I’ve prepared eggplant before, mainly sliced into about 1 inch slices and prepared.

A different method this time. Basically sliced lengthwise, scoop out some of the interior leaving a shell (x2).

Prepare your favorite stuffing with the removed eggplant diced.

Sparing the details, such as peeling the eggplant, and salting and draining etc, precook the shells in an oven.

Add the stuffing to the shells and baked again till cooked through and soft.

Not the most appetizing pictures of the finished product but similar to a pizza with an eggplant crust.

the shells before baking
prepped ingredients and stuffing preparation
pre baking the shells
A small amount of cooked rice added with sauteed onion,diced green pepper and celery along with seasoning.Later, (not shown) add tomato sauce, diced, cooked sausage. spoon into shells, top with sliced mozzarella cheese.
The finished meal , Placing one of the shelves at the upper most position results in a broiler effect if you like the eggplant a bit more well done. Oven temp was about 350 degrees F Timing was by eye.

01
Feb
20

Eggplant something or other (moussaka)

I found I did get the basis of this recipe from a WP blog  Mostly Greek Eggplant Mousskasa , Eggplant Moussaka    after a search for eggplant recipes.

The eggplant is my fav meal, and at times better than the chicken or beef or used as a filler with meat.  So here we go.

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I used ground pork instead of beef

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I stuck with the cinnamon spice for the Greek style taste of the tomato sauce

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some canned diced tomato for the suace

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a bit of melomel replaces the wine

process the tomato sauce

salt and let sit for while to draw out some water, test fit in the baking dish

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brush with olive oil, broil till browned, both sides

make the bechamel sauce

into the baking dish

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add the tomato sauce

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top with the bechamel and some grated parmensan, bake.

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after baking, let cool a bit.

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excellent flavor the eggplant, tomato sauce and bechamel compliment each other

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not overly watery or runny, just right, perhaps a glass of wine and a chunk of fresh bread.

 

 

 

 

 

28
Feb
19

stuffed eggplant

A wonderful tasting dish, eggplant can be used for many dishes , usually I egg and breadcrumb coat slices and either fry or bake them. This recipe cuts the prep time considerably. Easily modifiable.

Ingredients: (in addition to the eggplant)

  • breadcrumbs, course or a panko type is favorable
  • diced onion
  • egg
  • sausage links

Simply slice the eggplant horizontally. I usually peel off some of the skin leaving some. Lay on a baking sheet ,cut side up, brush with olive oil. Bake for about 20 minutes at a moderate heat. ~350 degrees Fahrenheit.

While the eggplant is cooking, brown then diced Italian sausage, set aside, saute diced onions.

Now that the eggplant is baked with a wide spoon or spatula, scoop out the eggplant carefully leaving the shell intact. In a bowl measured by eye, add some bread crumbs, the soft eggplant, sausage, egg(s) , diced onion and seasoning as desired. I found that the sausage addded considerable flavor so I went light on the seasonings.

Mix and return the stuffing mixture to the shells, drizzle with olive oil and return to the oven , again baking till done about 20 minutes at 350 degrees.

Remove from oven, let cool and slice, possible to serve with a tomato sauce also. A very tasty meal and not overly filling.


the baked eggplant
ready to return to the oven

ready to be served
06
May
18

a different lasagna

Started with 2 eggplants, sliced thin and salted and drained. Possibly doing some kind of roll-ups but opted to a lasagna. what was different was the use of shredded turnip as a component in addition to the use of the eggplant, broccoli, with a tomato cream sauce.

The prep, eggplant draining, the shredded turnip (looks like shredded mozzarella) broccoli, and the noodle dough.

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Started the layering, broccoli was briefly steamed.

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All set up for a later bake, one 8 x 8 inch pan and another round pan to the freezer.

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Serving time later in the day.

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Better than expected. The tomato sauce balanced everything out when baked. It was a combination of canned whole tomatoes, processed in the food processor, seasonings, a hint of red pepper flakes, oregano, rosemary, a dash of turmeric and a splash of heavy cream. The noodle was minimal and thinly rolled out. Good flavor and just enough heat in the sauce to accent the turnip.

 

 

03
Apr
17

Eggplant calzoné

Sliced, salted and drained eggplant , with a simple tomato sauce with oregano and garlic. Add some mozzarella and a sprinkling of parmesean. Wrapped in the tipoOO flour based dough. 


The eggplant  was fried in olive oil, till browned slightly.

Ready!

Sorry didn’t get any pictures of filling when done, too delicious, they disappeared !!

But wait! Extra dough left over for supper the next night……


Chicken three cheese pizza, 1/2 chicken , 1/2 sauce and cheese. Parm, mozzarella,Romano.

25
Sep
16

Eggplant cassarole (updated)

Ah ! Eggplant again ! How about a different preparation? A lasagne type cassarole this time , prep ahead to be later baked.

Make up a quick batch of dough, eggs , flour and salt pulsed in a food processor, kneaded and let rest.

Peel and slice horizontally the egg plants  (2  medium, )about 1/4 inch thick, sandwich between layers of paper towel after salting o both sides, apply weight and let stand about 30 minutes. Rinse with plain water.

Tomato sauce already prepared. Cook ground beef, also canned red beans to bulk up the cassarole.

My cheese will be the typical store b ought sliced mozzarella

.

Ready?   Oops !  roll out the pasta dough also.

Assemble the layer as you see fit to vary the ingredients, on the fly measurements, so amounts will dictate the layers.


Ok , done , to the fridge for baking tomorrow.

Now the finished product, It was just the right consistency, not overly juicy, easily sliced. 

Thin pasta and meat, red beans, eggplant throughout. Minimal sauce and cheese. 

Excellent when cool or even cold from the fridge.

11
Sep
16

stuffed eggplant

Eggplant is one if those ingredients that can replaced meat or augment it. Usually I prepare one type of eggplant recipe most often, sliced , breaded, and fried, or baked. That  method requires preparation. If you follow the salt and drain routine to remove the moisture from the eggplant this is  more prep time. Occasionally viewing cooking shows on TV gave me the idea to change the routine breaded eggplant recipe.

Stuffed eggplant seemed like a straight forward recipe, remove the eggplant interior  from the eggplant, once sliced in half lengthwise, and return it to the shells after being cooked and mixed with stuffing components and baked.

 

img_0836A quick search for Lydia’s stuffed eggplant recipe gave me the starting point for the recipe. Ground chicken thighs would replace the ground beef.  Also I would being using one rather large eggplant.

No breadcrumbs were available so stubborn me, resisting the quick trip to the market to get some, made a quick biscuit recipe. Then when done, further baked  at a low heat to dry it out some what. Finally this was cut to resemble cubes of bread. This biscuit was in the form of one large round biscuit , the dough being pressed into a large diameter cake pan which fit in the microwave/convection oven.

Time wise the stuffing had be be cooled when completed so there was sufficient time to prepare the cubed bread substitute. img_0835

 

The ground chicken was cooked and then added some rice wine, another substitution as I don’t usually have white wine available as an Italian kitchen would. No green bell pepper available either.The Parmesan cheese only measured about 1/2 cup. Now the recipe was coming together, this was along the lines of a meat stuffing one would prepare for a turkey for example.

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Didn’t get any pictures when this was done from the oven but the result did remind me of a stuffing for poultry with a filling meatloaf like texture, the biscuit substitute actually better than bread due to the fact it was denser. Cherry tomatoes (we are fortunate to have a small amount of hydroponic cherry tomatoes available, more on that endeavor to be posted) also rounded out the stuffing and thyme instead of parsley, perhaps that accented the the poultry flavor with the ground chicken thighs.

All in all a good meal and as I am partial to cold meatloaf sandwiches, this meal was better the next day un-reheated.

I’m going to rework this recipe as far as the stuffing combination, rice will be used instead of the bread and it most likely will have a more spicy flair.

http://createtv.com/recipe/meat+stuffed+eggplant

 

 

 

20
Mar
16

eggplant casserole

Similar to eggplant Parmesan, just added gnocchi to it and baked it as one.

Prepare the eggplant as usual, here with a bit of oil, baked in a hot oven in a cast iron skillet.

Layer some sauce (tomato), then the eggplant in an appropriate baking dish.

 

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Add the gnocchi, (you made your own I hope, or use store bought).

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Top with cheese, dabs of sauce.

 

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Bake and serve.

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This was a fairly quick meal considering everything was from scratch more or less. (with a cheese making kit received at Christmas time, when time permits I’ll try my hand at cheese making.) An alternative to a lasagna.

07
Sep
15

Labor Day weekend

photos yesterday

Fast food stop

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Candy store

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 Wrights dairy farm and bakery, North Smithfield, RI.

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Parking lot at Wright’s farm, bakery was busy at this time.

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Bakery purchases …sweets for the sweet tooth

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Farmers market , T. Johnson Farms , MA. and store purchases.   Fruits of labor 🍅🍎🍐🍑    ❤️😎

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11
Jul
15

Lamb shank with eggplant

Loosely followed from “Engryah”,  meat and eggplant, Cooks.com

Braised lamb shank with eggplant, a savory meal !

The shank was trimmed of silvery skin and fat.IMG_8295With a bit of olive oil, the trimmings were rendered when heated.

IMG_8296Brown up the shank, remove . The cracklings go to the cook !

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Start the veggies with chopped onion…

IMG_8297A family member brought home some turmeric, Maybe sorta like a spicy carrot flavor ? Very bright color and a lot of staining power ! Turning things orange, will I turn orange if I eat too much …? :-), don’t  forget to bring on the garlic too ! (peel and diced the turmeric root) and a bit of ginger root.

IMG_8299What else is on the counter?… toss in the dried hot  pepper flakes if ya got’em…. some of mine were smoked and I have  some sun dried dried tomatoes.

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IMG_8301Building flavors for the lamb, heat up some  veggie or chicken stock in another pan…

IMG_8302Add the shank back to the pan, add enough boiling stock to cover veggies and about 1/2 way up the shank.

 

 

IMG_8304Cover and simmer….

Were only halfway home ,now prep the eggplant. Peel to leave strips on the side. Salt , press, wait an hour, and rinse.

IMG_8306In a skillet , brown in olive oil,  mmmmm…. won’t be long now !

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IMG_8308If frying in batches, set aside on paper towel…

IMG_8309Depending on the size and amount of meat, slowly cook til tender about 45 minutes or better.

IMG_8310Layer the eggplant over the meat, place tomato slices (I didn’t have any) on top. Sprinkled with lemon juice and sugar.

Now for the final cooking , simmer for 20-30 minutes.

IMG_8311Plate over rice is suggested but I thought of bulgar or couscous , snuck in somewhere along the way and a side of flat bread for a killer wrap. !!

IMG_8312Always looking for new combinations of the traditional “meat and potato”, this is a winner ! Flavor galore !Any beverage suggestions? A deep dark red wine comes to mind.




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