Recipes

EGGPLANT RECIPES
Eggplant & Zucchini Parmgiana
Serves 4
What you need:


1 eggplant, sliced into 1/2 inch slices and halved
2 medium zucchini, sliced diagonally into 1/4 inch slices
1 1/2 cups ricotta cheese
1 tsp garlic powder
2 cups spaghetti sauce
3/4 cup shredded mozzarella cheese
1/4 cup Parmesan cheese


How to:
Preheat oven to 350°,  Lightly spray a 9x9" baking dish with nonstick cooking spray, set aside.  In large saucepan, bring 1/2" water to a boil.  Add eggplant and zucchini. Simmer covered for 5 minutes.  Carefully remove and drain.  While simmering, add garlic powder to ricotta.

In baking dish, alternately layer eggplant, ricotta and zucchini.  Spoon tomato sauce over zucchini, top with mozzarella and Parmesan cheese.  Bake 25 minutes or until bubbly.
EGGPLANT DIPS - Eggplant with Pine Nuts /// Smoky Eggplant with Chickpea Spread
Serves 8-18
What you need:

Eggplant with Pine Nuts

2 lbs eggplant, peeled and roasted
`1/4 cup plain Greek yogurt
1 tsp salt
1 tsp finely minced garlic
1 tsp fresh lemon juice
2 tbsp extra virgin olive oil
1/4 to 1/2 tsp crushed red pepper flakes
Black Pepper
1/2 cup toasted pine nuts

Eggplant & Chickpea Spread

2 lb eggplant, peeled and roasted
1 can 16 oz chickpeas, drained and rinsed
1/2 tahini, stirred well
1/4 cup fresh lemon juice
2 tbsp extra virgin olive oil
2 tbsp water
1 garlic clove, chopped
1 tsp ground cumin
1/4 tsp ground fresh chili paste
1 handful fresh parsley
3/4 tsp sea salt
Black pepper

How to:
FOR BOTH RECIPES

Cut roasted eggplant into chunks, place in food processor with all ingredients.  Process until smooth.  Serve with pita chips and/or vegetables.
Eggplant Caponata
Serves 4-6
What you need:


3-4 small firm eggplant, diced
1/2 cup extra virgin olive oil
1 medium onion, chopped finely
1/4 cup kalamata olives - or black if you prefer
1/2 cup fresh tomatoes - diced
1/4 cup capers
Pinch of red pepper flakes - more if you like it spicy
Salt and Pepper to taste

How to:
In large saute pan, add oil and heat until hot but not smoking.  Add onion and cook until softened, about a minute or so.  Add pepper flakes and eggplant and cook until it softens, about 2-3 minutes.  Add tomatoes, capers, olives and cook an additional 2-3 minutes.  Add seasoning and serve over pasta or on toasted or fresh bread slices.
Eggplant, Zucchini & Tomato Tian
Serves 4
What you need:


TIAN is a french word used through Provence...refers to both a shallow cooking vessel and the food cooked in it.


1 lb. eggplant, cut diagonally into 1/4' thick slices
1 lb zucchini, cut diagonally into 1/4" inch thick slices
1 lb large tomatoes, peeled, seeded and cut into 1/4 " thick slices
1 1/2 tsp extra virgin olive oil, divided
1/4 tsp salt, divided
1/4 tsp black pepper, divided
4 oz french baguette
1 cup 4 oz grated Parmesan cheese
2 tbsp chopped parsley
2 tbsp chopped oregano
1 1/2 tsp chopped thyme
2 garlic cloves, minced
1/4 cup chicken broth
cooking Spray

How to:
Preheat oven to 375.  Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray.  Lightly coat vegetables with cooking spray.  Bake at 375 for 15 minutes.  Arrange half of eggplant in a single layer in an 11x7" glass or ceramic baking dish, or gratin dish, coated with cooking spray.  Top with half of zucchini and half of tomato.  Drizzle 2 /14 tsps of oil evenly over vegetables.  Sprinkle veggies evenly with 1/8 tsp of salt and pepper.

Place bread in food processor and process until coarse crumbs measure 2 cups.  Add cheese and next 4 ingredients - through garlic - to process until combined.  Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomatoes.  Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper and breadcrumbs.  Pour broth over top.  Bake at 375 for one hour or until veggies are tender and topping is browned.
Indian Spiced Eggplant and Caluiflower Stew
Serves 4
What you need:
Prep Time:  20 mins
Cook Time:  20 Mins

2 tbsp curry powder
1 tsp Garam Masala
1 tsp mustard seed
2 tbsp canola oil
1 large onion, sliced
2 cloves garlic, minced
1 tsp fresh ginger, finely grated
3/4 tsp salt
1 lb eggplant, cut into 1" chunks
3 cups cauliflower florets
15 oz can diced tomatoes
15 oz can garbanzo (chickpeas) beans, rinsed
1/2 cup water
1/2 cup fat-free plain yogurt (optional)
How to:
Heat a Dutch oven over medium heat.  Add curry powder, garam masala and mustard seeds and toast, stirring, until spices begin to darken, about 1 minute.  Transfer to a small bowl.

Add oil, onion, garlic, ginger and salt to pot and cook, stirring, until softened, 3-4 minutes

Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices.  Bring to a simmer.  Cover, reduce heat and cook, stirring occasionally, until vegetables are tender, 15-20 mins.

top each serving with a dollop of yogurt if desired.

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02.04 | 11:08

Is pick up available at your danbury farm stand for csa members?

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10.01 | 15:23

Hi Maureen, we are now accepting applications for the 2016 CSA season. Please fill out the form on the website, return with your check and you will be set!

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25.09 | 11:13

Hi Maureen, we won't be taking applications for 2016 until January. Please send an email with your info so we can keep a spot for you, veronicasgarden9@aol.com

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22.09 | 14:27

Can I send in an application for the 2016 season now?

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