Vegetables: Couscous with Eggplant by Recipe Cottage

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	Couscous with Eggplant

		1 T olive oil 1 T shallots or scallions, finely chopped 2 T onions, finely chopped 1/4 tsp turmeric 1/4 tsp ground coriander 1 cup eggplant, diced into 1/4 inch cubes salt and freshly ground pepper to taste 1 cup water 1 cup couscous 1 T butter 1 cup couscous 1 T butter 1 T fresh lemon juice Heat olive oil in saucepan. Add shallots, onion, tumeric, coriander, salt, pepper, and eggplant; cook, stirring until wilted but not brown. Add water, bring to a boil. Add couscous; cover tightly and remove from heat; let sit for 5 mi nutes. Add butter and lemon juice, stir and serve. Makes 4 servings. Eggplant-Garlic Sauce 1 tsp olive oil 1 cup chopped onion 3 cloves garlic 1/2 cup water 1 large sweet red pepper 2 cups eggplant, peeled and cubed 2 cups fresh roma tomatoes, chopped 2 T fresh basil, chopped 1/2 tsp marjoram salt and pepper Heat olive oil in pan. Add onion, cook for 1 minute. Add garlic, cook for 5 minutes. Add rest of the ingredients, simmer for 30 minutes. Pack into pint containers and freeze. Serve over linguine or spaghetti. Lucia's Linguine with Ricotta, Eggplant, and Basil 1/2 cup olive oil 1/2 cup eggplant; peeled, salted, and drained 1/4 tsp garlic, chopped 1/2 sweet red pepper 4 oz. fresh egg linguine, cooked 1/4 tsp hot red pepper flakes 1/3 cup ricotta 2 T fresh basil, chopped salt and pepper 2 T pine nuts 2 T parmesan Cook eggplant in olive oil 3-4 min. Add garlic and red pepper, cook 2-3 minutes. Add red pepper flakes, ricotta, basil, salt and pepper. Serve over linguine, garnish with nuts and parmesan. Makes 1 serving. EGGPLANT MUSHROOM RAGOUT ======================== 1 large eggplant 1 1/2 - 2 lbs really large mushrooms, sliced thickly 1 large onion, sliced 2 tablespoons olive oil 2 tablespoons lowfat sour cream 2-3 tablespoons lowfat plain yogurt ~ 1 cup loosely packed flat parsely, coarsely chopped ~ 2 tablespoons soy sauce ~ 1/2 teaspoon salt In a baking dish, bake the eggplant in a 350 degree oven until quite soft -- about 40-45 minutes Put 1 tablespoon of the oil in a non-stick pan or wok, and saute the onions over medium heat till they are just turning brown. Slice the mushrooms thickly (the slices should be about 3/8 inch thick). Add them to the onions and continue sauteeing until the mushrooms are soft but still juicy. Slice the mushrooms thickly (the slices should be about 3/8 inch thick). Add them to the onions and continue sauteeing until the mushrooms are soft but still juicy. Scoop out the eggplant meat and chop it coarsely. Add it to the onions and mushrooms with the remaining tablespoon of oil, and saute for about 5 more minutes. Add the remaining ingredients. In particular, add the parsley, soy sauce, and salt to taste. Cook another minute or so, till heated through. Serve over brown rice (one of the Lundberg mixtures with some Weihani rice is especially nice) or fettucini noodles. Title: Roasted Tomato Eggplant Categories: Appetizers Servings: 4 2 T Olive Oil 1 ea Large Red Onion 2 T Balsamic Vinegar 1 1/2 lb Ripe Roma Tomatoes 1 lb Eggplant (trimmed stem) 1 ea Salt & Pepper to taste Line two baking pans,m each 10 x 5 inches. with foil (or use non stick pans). Oil Foil or non stick pans. Cut onions into 1/2 inch thick slices; place in a single layer in 1 pan. Brush generously with viengar, then lightly with oil. Cut tomatoes into slices about 1/4th inchthick and overlap slightly on pan with onion; brush lightly with oil. Bake in a 475 oven until tomatoes are well browned on edges, 50 to 60 minutes. Cut eggplant into 1/2 inch thick slices and arrange in a single layer on second pan; brush lightly with oil. Bake in a 475 oven until browned and very soft when pressed 30 to 40 minutes. IN food processor or blender, whirl tomatoes, onion and eggplant until pureed to desired conisistency. Add salt and pepper to taste. Serve warm or cool. If made ahead, cool, cover, and chill up to 3 days. Makes about 2 cups, 4 or 5 servings. IN food processor or blender, whirl tomatoes, onion and eggplant until pureed to desired conisistency. Add salt and pepper to taste. Serve warm or cool. If made ahead, cool, cover, and chill up to 3 days. Makes about 2 cups, 4 or 5 servings. Eggplant Sichuan Style 6 x Chinese Eggplants 1 T Soy sauce 1 T Sugar 1/4 c Chicken stock 5 T Peanut oil 2 t Grated ginger 1 T Minced garlic 1/4 t Dried red chile flakes 1/4 c Chopped water chestnuts 3 x green onions, chopped 1 1/2 T Red Wine vinegar 1 T Asian Sesame Oil 1 T Toasted sesame seeds Cut eggplant into 1/2 inch wide by 2 inch long strips. Mix together soy Sauce, sugar and chicken stock. Set aside. Heat 2 tablespoons of the oil in a skillet. ADd half the eggplant. Saute, stirring constantly until seared and wilted, about 5 minutes. Remove to a Sauce, sugar and chicken stock. Set aside. Heat 2 tablespoons of the oil in a skillet. ADd half the eggplant. Saute, stirring constantly until seared and wilted, about 5 minutes. Remove to a plate. Cook remaining eggplant, adding more oil if needed. Transfer to plate. Set aside. Heat a wok over medium-high heat. Add remaining 1 tablespoon oil, the ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half the green onions; str fry 5 secons. Increase heat to high. add soy sauce mixutre and eggplant. Toss quickly over high heat unti sauce is reduced and absorbed into eggplant. 1 to 2 minutes. Fold in vinegar and sesame oil. Remove to a serving dish; top with remaining green onions and sesame seeds. Serve hot or cold. Eggplant, Potato, and Okra Masala veg. oil (4 tblsp) 2 onions, chopped 3 cloves garlic, chopped 2 green chiles 3 potatoes, chunked, boiled 1 slim eggplant, cubed 10 okra, cut into rounds (wash BEFORE you cut!!!! Otherwise, you will have okra slime) 2 tblsp cumin seed [some amount of coriander, which got clipped] iander 1 1/2 tblsp ground cumin 3 tomatoes, chopped fine 1 tsp turmeric 1 tsp salt (or to taste; Indian food needs a lot of salt) 1 tsp garam masala (or to taste) chopped fresh cilantro leaves GARNISH (sort of): some chopped cilantro or coriander leaves Heat oil in skillet. Add cumin seed when hot. Saute the cumin seed in hot oil briefly (large heavy skillet). Saute the onions, garlic, chiles, ginger until onions are just beginning to turn brown. Add vegetables and spices. and salt. Stir around until eggplant and okra are soft. Cover and put on low heat, stirring occasionally. When everything is soft and well blended, check seasonings (highly variable, to your taste). Add garam masala. Keep on heat a minute longer. Garnish with cilantro. Eat with rice, chapathis, what have you. Smoked Eggplant with fresh herbs 2 medium eggplants (about 1lb each) 1-1/2C finely chopped fresh ripe tomatoes (or 1C canned, drained, chopped) 1/2C shelled peas, fresh or frozen 9T light vegetable oil 1t minced garlic (2 green chilis, seeded and minced) 1T grated fresh ginger root 2t Kosher salt 1-1/4C finely chopped onions 2-3T finely chopped fresh cilantro leaves 1. Wash eggplant under running cold water, and wipe dry with kitchen towels. 2. First, roast the eggplants. To roast, stand one eggplant on a burner of a gas stove, stem side uppermost, over a low flame, until the bottom of the eggplant is thoroughly charred (about 5 minutes). Now lay the eggplant on its side, and roast, turning it every minute with a pair of tongs unti it is fully charred and very soft (about 15-20 minutes). When fully cooked, the eggplant will be quite limp, the skin blistered, and the juices beginning to ooze out. The eggplant may be roasted on a high or medium flame as well. The time taken for roasting will vary, of course, depending upon the heat. Or the eggplants may be roasted on a baking sheet in the middle of a preheated 500F oven for 20 minutes. 3. Let the eggplants cool briefly. Then carefully scrape the charred skin off. Rinse quickly under running cold water to wash away any skin that may still cling to the eggplant. Place the eggplants in a small bowl. With paper towels, pat dry all the juices oozing out, pressing the eggplant slightly. (The juices carry the bitterness often found in eggplant. Therefore it is essential you dry them thoroughly.) Then chop the pulp coarsely with a knife. If there are any large hard lumps, chop them fine. Put the pulp in a small bowl, and beat with a fork for a minute. Set aside. 4. Cook the fresh peas in a little water to cover, for 5 minutes or until tender. (If you are using frozen peas, cook them following directions on the package). Drain, and set aside. 5. Heat the oil over medium-high heat in a shallow pan, preferably one with a non-stick surface. When the oil is hot add garlic and ginger, and cook, stirring, for a minute. Add onions, and fry until they are light golden -- do not let them brown - - (about 8 minutes), Stirring constantly to prevent browning. Reduce heat to medium, add eggplant opuree, and cook for an additional 8 minutes, stirring often. 6. Add tomatoes and chilis, if you are using them, and continue cooking until the eggplant and tomatoes are fried (about 10 minutes). Add peas, and cook until a glaze forms on the puree and the fat begins to seperate (about 5 minutes) Turn off heat, and stir in salt. Just before serving, check for salt, and fold in chopped cilantro (coriander) leaves. Stuffed eggplant. 1 1/2 Kg eggplant. 1.2 Kg. ground beef. 1/2 Kg. Tomato Paste, or tomato-anything...not too thin, though. 1 medium-sized onion 1 cup rice 1 1/3 cup oil 1/2 cup chopped parsley 4-5 Tbsp Breadcrumbs salt&pepper. If you're stuffing tomatoes, we usually do about 5-8 tomatoes, and 2-3 eggplant, and one or two peppers (bell). Take the insides of the tomatoes out, and use those instead of the canned tomato paste, or what-not...Mush it down with a musher or som'n. Take out the insides of the eggplant. You may want to save some of this to add to the filling...you may add both some of the insides of eggplant, and some of the insides of the bell peppers tothe filling...but you don't have to. It's easier if you beat the eggplant beforehand, so that it's soft...the removal becomes much easier. They also sell gadgets for this...But try an apple corer if you have one handy. I find a corer/peeler tool works well. Save teh tops of everything so you close them. In a wide pot, put the gound beef and onion (chopped) with 1/2 the oil, 'till the beef if brown, and separated. Add the tomatoes (and anything else removed fromthe things you stuff, if you want. Not everything removed fromteh eggplants and/or peppers, though...just a touch for taste), salt, pepper, parsley, and 1/2 cup water, and let it simmer for about 15-20 minutes. Then add 1 cup warm water, and, when it starts to boil again, the rice. Mix with a fork, and let it boil for about 10 minutes. If it's been in there a while, and there's still a fair amount of the liquid, you may want to add aobut 1/2 cup bread crumbs. While you're waiting, add a little bit of sugar, salt, pepper, and oil in each of the veggies you're gonna stuff. Turn the heat off, and stuff the veggies, not filling to the top, as the rice is gonna expand in the oven. Cap them, and dust them with breadcrumbs. You may want to put potatoes in there, too, though the recipe says nothing about them...we always do. (there=pan). Pour the remaining oil (and a bit more, depending on the size of your pan) over the veggetables/potatoes, along with some of the tomato insides/paste (did I tell you to save some??) and bake for ~ 35-40 mins in 350 (f) oven. Buttered Eggplant. 1.28 Kg. eggplant. 102 gram butter/barg. 640 gm tomatoes or about 1-2 cups tomato paste 3-5 things o' garlick 3 tbsp chopped parsley, salt, pepper Cut the eggplant up. No mention of the shape. Put them somewhere, submerge with water, and add some slat and leave them for about 15-20 minutes. On a pot, Melt the butter. Drop the eggplant, and flip them a few times, to saute' them lightly. (I assume you should cut them in round slices). Add the garlic, and leave a while, 'till it gets light-brown in color. Add the tomato paste, and 1 cup of water, the parsley, and a bit of salt and pepper. Cover and let it simmer about an hour, 'till everything but the butter is absorbed/evaporated.