Eggplant Relish

04-11-14-eggplant-relish

 

Eggplant has been calling my name for the past few days, but I wasn't sure just how to answer. I wanted it kinda mixed in with other stuff, but I didn't want a caponata.

I had seen a recipe once upon a time for a relish where eggplant and peppers were roasted and then chopped, but I didn't feel like roasting and I didn't know where the recipe was.  So I broke out a skillet and just went for it.

I think the original recipe had a lot of hot peppers in it, but Nonna is no longer a hot-pepper-eater, so I just went for a red and a green. If you like heat, add a jalapeño or three. If you don't, leave 'em out. Basic cooking - use what you like and don't worry about it.

I took a pork tenderloin and cut it into serving sizes and then grilled the pieces. While eating, we thought the relish would make a great bruschetta and also be equally good served cold or room temperature as a dip or spread. I could definitely see it as a sandwich spread with roast beef on a crusty roll.

Eggplant Relish

  • 1 smallish eggplant, peeled and diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 6 green onions, chopped
  • 1/2 cup red onion, chopped
  • 3 garlic cloves, minced
  • lemon juice
  • parsley
  • salt and pepper, to taste

Dice vegetables and add to skillet with a bit of olive oil. Saute until vegetables are well-cooked. Remove from heat and add about 2 tbsp lemon juice and a few tablespoons of fresh-chopped parsley. Taste for seasoning and add salt and pepper, as desired.

The lemon juice and parsley both add a bit of freshness to the dish and it paired well with the pork tenderloin. And now I'm wondering how I could make this and can it and not have it lose that fresh flavor.

I may have to do a bit of test-kitchen work...

 

 

by Tim Dineen

Sicilian Tuna & Eggplant Potatoes

 

I am not an intuitive seafood cook. I can do the basics, but I never really learned fish. None of the restaurants where I cooked did a lot of fish - except the annual Cioppino Fest at The Riviera - and that doesn't count. So if I want to do something other than a pan-fry, I need inspiration.

I found it today in an old Gourmet. A recipe called "Sicilian Tuna."

With a name like that, I figured it had to be good. And since we're going there next year for our 20th anniversary, I thought I may as well start getting used to the cuisine. I do like to plan, after all...

The recipe calls for a marinade and a sauce, both of which were easy to put together and were really, really flavorful. We both did a lot of oooh's and aaah's over this one.

And the potatoes...  they totally rocked the Casbah! Who knew stuffing shredded potatoes with eggplant would be so good?!?

Sicilian Tuna

adapted from Gourmet

For tuna:

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 anchovy fillets, finely chopped
  • 1 garlic clove, finely chopped
  • 2 teaspoons finely chopped oregano
  • tuna steaks

For sauce:

  • 2 tablespoons extra-virgin olive oil
  • 2 celery ribs, cut into 1/4-inch dice
  • 2 ripe tomatoes, cut into 1/4-inch dice
  • 1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
  • 2 tablespoons small capers, drained and chopped
  • 3 tablespoons finely chopped basil
  • 1 tablespoons fresh lemon juice

Marinate tuna:
Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.

Grill tuna:
Remove tuna from marinade and shake off any excess. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.

Meanwhile, make sauce:
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna.

It definitely did what it was supposed to do.

01-11-13-sicilian-tuna-sauce

 

The other hit of the evening was the potato and eggplant dish.

This recipe came from Bon Appetit. I cut it in half for the two of us.

01-11-13-eggplant-potatoes

Crispy Potato Eggplant

  • 2 1/2 cups finely diced, peeled eggplant
  • 1 teaspoon coarse salt plus more to taste
  • olive oil
  • 3 tablespoons minced shallots
  • 4 large Idaho potatoes
  • Pepper
  • 1/4 cup (1/2 stick) unsalted butter

Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
Heat 2 tablespoons of oil in a medium sauté pan over medium heat. Add the eggplant and shallots and sauté for about 6 minutes, or until very tender. Remove from heat and set aside.
Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
Preheat oven to 375°F.
Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick sauté pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season to taste with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season to taste with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

The potatoes really did rock! It was a really unique flavor and a fun presentation.

You really need to wring as much liquid from the eggplant and the potatoes as you possibly can. They cannot be too dry for this.

I can see this being made, again...

by Tim Dineen

Farro, Eggplant, and Buffalo Mozzarella

 

Dinner tonight was slightly different than I originally envisioned.  I planned on making farrow cakes/patties, frying them, and topping them with the eggplant and tomato sauce.  Alas... the farrow just didn't want to hold together in a patty shape.

No matter.  It came out pretty good, nonetheless!

I had a homegrown eggplant from our neighbor up the street that I definitely wanted to use tonight.  She's cute.  She just leaves an eggplant or a zucchini on the table by our back door now and again.  I have told her for years that I will take any and all homegrown produce she wants to send our way, but I think she's a bit embarrassed and doesn't want to be seen as the neighbor everyone hides from when they see her with her bounty.  Nope.  Not me.  You grew it, I'll cook it.  Bring it on!

So dinner tonight was actually vegetarian.  Not unheard of, but not the most common for me, either.  But it worked.

Because I planned on making patties from the farrow, I added an egg to help bind it.  Because I added the egg, I had to saute the mixture to cook it.  This recipe is for making it as a side dish without the egg, because I'll never try and make farrow patties, again.

Farrow with Gorgonzola

  • 1 cup farrow (or brown rice)
  • 2 oz gorgonzola
  • 2 tbsp minced parsley
  • 1/4 tsp garlic powder
  • salt and pepper, to taste

Cook farrow (or rice) according to package instructions.  Drain completely.  Stir in gorgonzola, parsley, garlic powder, and S&P.

Serve

The eggplant and tomatoes were another simple saute.

Eggplant and Tomato Sauce

  • 1 medium eggplant
  • 6 plum tomatoes
  • 1 small yellow onion
  • 1 clove garlic
  • 1/2 cup button mushrooms
  • 1/4 cup red wine
  • 1/4 cup chopped mixed fresh herbs (I used basil oregano, rosemary, and sage)
  • salt and pepper, to taste
  • buffalo mozzarella

Peel and dice eggplant.  Sprinkle with salt and put in colander to drain - about 30 minutes.

Coarsely chop onion, garlic, tomatoes, and mushrooms.  Add onion to skillet and cook until translucent.  Add garlic and then mushrooms.  Add wine and cook until it is almost evaporated. Add eggplant and tomatoes and cook until they release their juices and begin to break down.

Continue to cook until slightly thickened.

Stir in fresh chopped herbs and check for seasoning, adding salt and pepper, if desired.

To assemble:

Plate farrow.  Spoon tomato and eggplant sauce on toip and top with slices of fresh buffalo mozzarella.

Brussels sprouts are probably my most favorite vegetable. A lot of folks don't like them because they think they're too bitter.  Slicing them really thin and sauteing them with a bit of olive oil, garlic, and a drizzle of balsamic vinegar makes them a really delicious vegetable and they're not in the least bit bitter.

Really.

by Tim Dineen

Eggplant

 

I love this time of year.  Okay...  clarification.  I absolutely loathe and despise the weather.  The heat and humidity is murder.  But I love the produce!

Our tomato plants are doing well - the squirrels are having a feast - and our neighbor is keeping us supplied with zucchini and eggplant.  I am the neighbor who welcomes produce with open arms.  I do not run and hide when I see you walking down the street with a bag of zucchini.  I run out to greet you.  You have stuff you grew in your yard?  I'm here for ya!

So...  we we've been looking at a perfect eggplant for a couple of days.  Wasn't sure what I wanted to do with it.  This afternoon I was looking at the basket with our summer bounty and eggplant wrapped around tomato sticks popped into my mind.  I took it a step further and added some pecorino romano and fresh basil, but that was about it.  Eggplant Roulade was born.

A mandoline really helps here with the cutting of the eggplant, but a sharp knife will work, too.

Eggplant Roulade

  • eggplant
  • olive oil
  • garlic powder
  • plum tomatoes
  • basil
  • pecorino romano cheese
  • salt and pepper

Slice eggplant lengthwise no more than 1/4"  thick.  Lightly brush each side with olive oil, sprinkle with garlic powder, salt, and pepper, and broil about 2 minutes.  Flip the slices over and broil another 2 minutes.  Allow to cool.

Slice roma tomatoes lengthwise into matchstick-sized pieces.  Shred fresh basil - about 1 leaf per roulade. Shred enough cheese for about 1 tbsp per roulade.

Sprinkle cooled eggplant with cheese and then basil.

Take a pinch of tomatoes and place along the top of the widest end of the eggplant slice.

Carefully roll and place seam-side down in a broiler-proof pan.

Broil until cheese melts and they are heated through.

These were fun.  Great flavor and a great way to experience the flavors of summer!

I grilled a pork tenderloin to serve along with these.  Marinated in red wine, olive oil, garlic, and Italian seasoning.

Now... If only the temperature would drop and the humidity would go away.....

by Tim Dineen

Penne with Roasted Eggplant and Tomato Sauce

This sauce makes a great pizza topping as well with the addition of a little lowfat mozzarella and parmesan cheese. (12 servings)

  • 1 ½ lb. (dry weight) penne pasta
  • 1 oz. dried Chinese mushrooms
  • 1 cup chopped yellow onions
  • 10 Tbsp. mushroom soaking liquid
  • 1 tsp. salt
  • 1 tsp. minced fresh garlic
  • ½ cup julienne roasted peppers
  • 1 ½ cup diced roasted eggplant
  • 3 ½ cups diced canned tomatoes
  • ½ tsp. salt
  • 1/3 cup fresh basil, chopped

Soak the dry mushrooms overnight in 1 quart of boiling water. Make sure the mushrooms are below waterline. The next day, drain and reserve the soaking liquid. Run the mushroom caps under cold water and cut out the stems. Slice the caps thinly and set aside. Strain the soaking liquid through a cheesecloth-lined strainer and pour into heavy-bottomed pot. Reduce by 1/3 volume over high heat. Set aside.

Wilt the onions, garlic and salt in a large sauté pan with the mushroom soaking liquid. Cover the pan and keep the heat low until the vegetables are tender. Add the peppers, eggplant and the reserved mushrooms cooking until all are tender. Add the tomatoes with their juice and cook, uncovered, until thickened. Add the fresh basil just before serving.

Per Serving: Calories: 232 Protein: 8gm Fat: 2gm

Carbohydrates: 18gm Sodium: 758mg

by Tim Dineen

Eggplant Sandwiches

This sandwich is also really delicious with grilled summer squash brushed with some mint dressing. (12 servings)

  • 2lb. eggplant, sliced in ½” rounds
  • 4 red peppers, roasted and peeled, julienne (or use jarred)
  • 1 tsp. salt
  • 1/5 baguette per person
  • 1 ½ cups Pistou Sauce (see sauce section)
  • 6 oz. arugala
  • 2 ½ cups Mushroom Ragout (recipe follows)

Salt eggplant lightly and lay in slotted pan over drip pan for several hours or refrigerate overnight. Cut red peppers in half and remove stem, seeds and white membrane. Line a couple of baking sheets with parchment paper or spray with nonstick spray. Lay eggplant out in a single layer on one and red peppers, cut side down, on the other. Bake in a 350F oven for 15-20 minutes. Turn eggplant slices over and cook both until tender approximately another 10 minutes. Slices will continue to wilt once removed from oven. Allow them to cool some before handling. Peel peppers and slice in thin strips. Slice baguette most of the way through leaving slightly connected to allow a hinge. Brush baguette well with pistou sauce, layer a few arugala leaves, place sliced eggplant to overhang some, spread out the peppers and fill with mushroom ragout.

Per Serving: Calories: 140 Protein: 5gm Fat: 1gm Carbohydrates: 30gm Sodium: 435mg

by Tim Dineen

Smoked Eggplant Dip

This is the second or third generation of an adaptation of Elizabeth David’s recipe for Babaganoush. It is wonderful as a dip or used in sandwiches.

(12 servings)

  • 2lb. eggplant, grilled and roasted until soft
  • ¼ cup lemon juice
  • 2 tsp. minced fresh garlic
  • 1 ½ cups nonfat yogurt cheese
  • 2/3 tsp. salt, or to taste
  • ½ tsp. black pepper, or to taste
  • 3 Tbsp. chopped cilantro

Place eggplant directly over flame and cook until skin is charred. Place charred eggplant on a cookie sheet and roast in a 350F preheated oven for 30 minutes. When cool enough to handle peel roasted eggplant and put pulp in a food processor. Puree until smooth and whip in other ingredients by hand. Best if refrigerated overnight.

Per Serving: Calories: 106 Fat: 0 gm Protein: 9gm

Carbohydrates: 17gm Sodium: 325mg

by Tim Dineen

Eggplant Caviar

There are many, many variations of this recipe, some using dill or oregano, others using hard cooked eggs and no bell pepper.  Some recipes call for the eggplant to be baked first.  We think this version is easy to prepare and tastes great, but feel free to play with it to make it your own!

  • 2 tbsp Olive Oil
  • 1 Eggplant peeled and chopped
  • 1 28oz can Plum Tomatoes, drained and chopped
  • 1 cup Onion, chopped
  • 1 cup Bell peppers,  chopped
  • 2 tbsp Lemon Juice
  • Salt and Pepper to taste

Sauté onion about 5 minutes in 2 tbsp olive oil, until wilted.  Add eggplant and sauté 5 minutes.  Add remaining ingredients and simmer about 20 minutes, stirring occasionally.  Remove lid and simmer 5 more minutes to thicken, if necessary.  Puree half the mixture, if desired, (we use an immersion blender.)   Serve at room temperature or cold.

by Tim Dineen

Thai Spicy Eggplant with Basil

  • 1/2 – 1 tsp Crushed red pepper
  • 3 baby eggplants, cubed
  • 1 medium onion, diced
  • 1 medium red pepper, diced
  • 4 cloves garlic, finely chopped
  • 2 tbsp white vinegar
  • 3 tbsp soy sauce or tamari
  • 2 tbsp brown sugar
  • 20 leaves fresh basil, shredded or torn
  • Your favorite rice or pasta

Cook rice according to directions.

In a deep skillet or wok over high heat, add oil and crushed red pepper. Sizzle 10-15 seconds. Add eggplant and stirfry 5 minutes. Add onion, bell pepper, and garlic. Stirfry 5 more minutes. Add vinegar and soy sauce. sprinkle with sugar and toss a little longer.

Remove pan from heat, add basil leaves and toss to combine.

Serve over hot cooked rice or pasta.

by Tim Dineen

Little Grandma's Eggplant Appetizer

Mary Ferrante

“Little Grandma” was Marie’s Grandmother, Mary.  She passed away in July of 2008 at the age of 105.

  • 1 Med. eggplant
  • 1/2 cup chopped celery
  • 1/2 cup chopped green olives (black optional)
  • 1 1/2 cups thin spaghetti sauce
  • 3 TBS. Vinegar
  • 1 1/2 TBS. Sugar (less ok)
  • Chunks of Locatelli – to taste

Cut eggplant the size of French Fries. Place in colander salting each layer. Cover and weigh down to press out water.

Sauce:

Boil celery about 10 minutes. Add olives and boil 5 min. more. Set aside. In sauce pan add 1 cup Spaghetti Sauce – thin with water from celery.  Make 1 1/2 cups all together. Add vinegar, Sugar and boil 4 min. Add cheese.Dry eggplant on paper towel. Fry in very hot deep olive oil. To keep oil hot put a few eggplant in then after that put 1 piece in as you take each browned piece out. When all are fried, put in sauce. When sauce comes to a boil remove from heat. When cool, garnish with basil and mint.

by Tim Dineen