Eggplant, peeled and sliced into ½ inch thick slices
¼ cup plus 3 tablespoons olive oil
1 cup pepper, diced
3 cups tomatoes, diced
2 cups onions, chopped
1 pound fresh mozzarella, sliced
½ cup of basil, chopped
Salt and pepper to taste
Preheat the oven to 350 degrees. Brush olive oil on both sides of the eggplant slices and place on a greased or parchment lined baking sheet. Bake until the eggplant is easily pierced with a fork. Check after 15 minutes and then check every few minutes until they are softened. Remove from the oven but leave the eggplant on the pan.
Sauté the peppers until they are soft in a tablespoon of olive oil. Add the diced tomatoes and simmer for 10 minutes. Add the basil and salt and pepper to taste and turn down the heat to very low. In another pan add 2 tablespoons olive oil and over medium heat cook the onions until they are caramelized, about 7 to 10 minutes.
Top each slice of eggplant with a small spoonful of onions and then a slice of mozzarella. Sprinkle a small amount of salt on the mozzarella and return the eggplant to the oven until the mozzarella melts. To each plate spoon about 1/3 cup tomato sauce and top each pool of sauce with two slices of eggplant. Garnish with basil.
September 04 2010 | Recipes | No Comments »
2 eggplant, cubed 2 tablespoons salt
1/3 cup olive oil 1 cup tomato puree
2 teaspoons red wine vinegar 2 teaspoons sugar
Place the eggplant cubes in a large bowl and add enough water to cover the cubes. Stir in the salt and let the cubes stand for 1 hour.
Drain the eggplant and gently squeeze the cubes to remove the excess water and dry with paper towels. Heat the oil in a large skillet over medium-high heat and add the eggplant. Sauté the eggplant stirring frequently, until the cubes are golden brown, about 5 minutes. Remove the eggplant with a slotted spoon and transfer the cubes to a plate.
Reduce the heat to medium and add the tomato puree to the remaining hot oil in the pan. Stir in the vinegar and the sugar and simmer, stirring frequently for about 5 minutes. Gently stir in the eggplant cubes and simmer for 5 more minutes. Remove the pan from the heat and set aside. Let the flavors develop at room temperature for at least 2 hours. Stir before serving .
February 22 2010 | Recipes | No Comments »
2 medium eggplant 3 tablespoons olive oil, divided
¼ cup pine nuts ¼ - ½ cup lemon juice
1/3 cup tahini 1 or 2 cloves of minced garlic
1 teaspoon cumin ½ teaspoon salt
¼ teaspoon cayenne pepper 3 tablespoons chopped parsley
Preheat the oven to 375 degrees. Rub 1 tablespoon of the olive oil on the whole eggplants and place them on a baking sheet. Roast the eggplants until they are very soft, 30 to 40 minutes, turning once or twice. When they are soft, remove them from the oven and let them cool. Toast the pine nuts in a dry, heavy skillet until they start to brown in spots and become fragrant. Watch them carefully so they don’t burn. Transfer the toasted pine nuts to a dish to cool.
Cut the eggplants in half and scoop out the flesh. Puree the eggplant in a food processor or finely chop the flesh on a cutting board. Place the eggplant puree in a bowl and add the lemon juice, tahini, garlic, cumin, salt, cayenne pepper and the remaining 2 tablespoons of olive oil. Mix until well combined. Garnish with the parsley and the pine nuts.
February 22 2010 | Recipes | No Comments »
2 small eggplant 3 or 4 sweet peppers
4 tomatoes Salt and ground black pepper
1/3 cup olive oil 1 to 2 tablespoon wine vinegar
1 tablespoon chopped parsley
Wash the eggplant and cut them into ¼ inch thick slices. Sprinkle the slices with salt and let them drain on paper towels for 1 hour.
Roast the peppers, over an open flame or preheated broiler until the skin is dark brown and blistered all over, let cool in a plastic bag for 30 minutes then remove the seeds and skin and cut into small strips. Place the pepper strips in a salad bowl.
Cut off the tops of the tomatoes and cut each tomato in half horizontally. Remove as many seeds as possible. Put the tomatoes on a baking sheet with the cut side up.
Pat the eggplant slices dry and brush both sides with oil. Place them alongside the tomatoes on the baking sheet. Broil until the eggplant is lightly golden on both sides and the tomato skins begin to wrinkle and their tops to begin to brown.
Cut the eggplant into small strips and coarsely chop the tomatoes. Add the eggplant strips and tomatoes chunks to the peppers. Dress the vegetables with salt and pepper, olive oil and vinegar. Sprinkle with parsley. Serve warm or at room temperature.
from Modern Italian Cooking by Biba Caggiano.
February 22 2010 | Recipes | No Comments »
1 eggplant Salt
3 to 4 tablespoons olive oil 2 garlic cloves, finely chopped
2 anchovy fillets, chopped 2 tablespoons chopped parsley
Freshly ground black pepper One12 inch pizza crust
Wash, peel and cut the eggplant lengthwise into 1-inch thick slices. Cut the slices into cubes. Put the cubes into a colander and sprinkle with salt. Let stand 1 hour. The salt will draw out any bitterness from the eggplant. Pat dry with paper towels
Heat the oil in a skillet. Add the garlic, anchovies and eggplant cubes and sauté for 5 to 6 minutes over medium heat, stirring occasionally. Add the parsley and season with pepper. Cook for about 1 minute longer.
Spread the mixture on a pizza crust and bake for about 10 minutes or until golden.
Variations:
Add ¾ cup mozzarella cheese to the top before baking.
Pizza with tomatoes and eggplant: Add about 1 cup of chopped tomatoes with the parsley to the eggplant mixture.
February 22 2010 | Recipes | No Comments »
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