Pasta alla Norma

From Ottolenghi Simple 

The eggplant is delicious and can be made ahead and refrigerated.  The tomato sauce is simple and excellent as well.  I use either non-dairy cheese or  sprinkle nutritional yeast.

Serves 4

INGREDIENTS:

3 eggplants (~2 lb)

1/2 cup olive oil

Salt and black pepper

5 garlic cloves, thinly sliced

1-2 mild dried chiles, seeded if you don’t want the heat

30 oz whole peeled plum tomatoes with their juice

5 large oregano sprigs (chopped instead of removed)

1 tsp sugar

10 oz spaghetti

1.5 oz mature pecorino romano or ricotta salada, shaved

1 cup basil leaves, torn

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Shave long alternating strips of peel, then cut 1/2” slices crosswise and place in a bowl with 5 Tbsp of oil, 3/4 tsp salt and generous grind of pepper.  Mix well, then spread out on two large parchment-lined baking sheets.  Roast for 30-35 minutes, until dark golden brown.  Set aside to cool.

3. Put 2 Tbsp oil into a sauté pan and place over medium-high heat.  Add the garlic and chiles and fry for 1-2 minutes, stirring constantly until the garlic is golden brown.  Add the tomatoes and their juice, oregano, sugar, 1/2 tsp salt and a grind of pepper.  Decrease the heat to medium-low and cook for 10 minutes, until the sauce is thick.  Remove the oregano sprigs (I just added the leaves to the dish) and stir in the eggplant.

4. Bring a large pot of salted water to a boil and add the spaghetti.  Cook until al dente, then strain, reserving some cooking water.  Add the spaghetti to the sauce and mix well, adding 2/3 of the pecorino and basil, and a few Tbsp of the cooking water if the sauce has become too thick. 

5. Divide the spaghetti among 4 shallow bowls, then top with the remaining pecorino, basil and 1 Tbsp of oil, and serve. 

Ratatouille

https://www.onceuponachef.com/recipes/ratatouille.html?recipe_print=yes 

Ratatouille

Very good, great way to use the season’s produce. Photo 8/22/23 Can add tofu and/or pasta, to be a main dish.

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Servings: 8 (Makes about 7 cups)

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes

INGREDIENTS

• 1 large (1¼ lbs) eggplant, cut into ⅓-inch cubes
• Salt
• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 medium zucchini (about 1 lb), cut into ⅓-inch cubes
• 1 medium yellow onion, finely chopped
• 1 red, orange or yellow bell pepper, cut into ¼-inch dice
• 5 large cloves garlic, chopped
• 5 large vine-ripened tomatoes (1¾ lbs), cut into ⅓-inch cubes, with their juices
• 1 tablespoon tomato paste
• 2 teaspoons fresh chopped thyme, plus more for serving
• ¾ teaspoon sugar
• ¼ teaspoon crushed red pepper flakes (optional)
• 3 tablespoons chopped fresh basil

INSTRUCTIONS

1. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
2. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. 
4. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

Japanese eggplant with ginger and Thai basil

From https://www.simplyrecipes.com/recipes/stir_fried_japanese_eggplant_with_ginger_and_miso/

Stir Fried Japanese Eggplant With Ginger and Miso

PREP TIME10 mins

COOK TIME15 mins

TOTAL TIME25 mins

SERVINGS4 to 6 servings

Adapted from Nancy Hachisu's Japanese Farm Food.

Nancy's recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states. I don't have shiso around but am growing Thai basil which was a lovely substitute. You could also use a little sliced fresh mint.

If you don't have dried chili peppers, try using a generous pinch of red chili pepper flakes.

I added a red bell pepper to the stir fry, and about 1 tsp of hoisin sauce to the miso mixture.  And served over soba noodles.  It was very good and quick! 

Ingredients

• 2 tablespoons good-quality miso (we used white miso)

• 1 1/2 teaspoons sake

• 1 pound (450g) Japanese eggplants (4 to 5 long, skinny eggplants)

• 6 tablespoons canola oil, cold-pressed sesame oil, grapeseed oil, or rice bran oil (I used mostly canola, with some sesame oil)

• 2 whole, dried red chili peppers, torn in half. (Used 1 mild green chili)

• 1 tablespoon peeled, slivered fresh ginger (would use more)
  1 red bell pepper, in bite-size pieces

• 1 tablespoon finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves (used Thai basil, basil and mint)
  
  Directions:
  1) Mix miso and sake together and set aside
  2) Heat chili pepper (1 mild green chili) until it sizzles.
  3) add ginger and red bell pepper and sauté for a few minutes, then add the eggplant.  Cook until soft.
  4) Add the miso mixture and remove from heat.  Toss in the basil, Thai basil and/or mint leaves.
  5) Eat immediately
  
  
  

 

Eggplant salad

From Cokie Robert’s “Our Haggadah” - you don’t have to wait for Passover to serve it! 

For years, I’ve been trying to re-create my grandmother’s eggplant recipe - it was tangy and green, that’s all I knew.  I thought parsley was the most likely green she would have used, and lemon or vinegar would have been the tartness.  This recipe comes closest to my grandmother’s.  I plan to play with it a little more.  And, I’ve never microwaved a whole eggplant, so that was new for me. 

INGREDIENTS:

1 large eggplant, pricked several times with a fork

1 small onion, peeled and chopped, about 1/2 cup (maybe more)

1/4 cup chopped parsley

1 clove garlic, peeled, smashed and minced

1 tsp kosher salt

1/4 tsp freshly ground pepper

2 Tbsp olive oil

2 Tbsp fresh lemon juice

DIRECTIONS:

1) Put eggplant on top of a few paper towels and cook in the microwave for ~ 7 minutes (check it before). Remove from oven. And let cool.  Then cut it in half lengthwise and scoop out the flesh.  

2) Put the flesh in a food processor, add onions, parsley, garlic, salt and pepper and process until coarse lay chopped.  

3) Stir in the oil and lemon juice.  Serve at room temperature with matzoh 

Eggplant Parmigiana by Chef Tony in Sorrento

See recipe for Marinara Sauce.

For the very light simple eggplant parmigiana, here is Chef Tony's recipe.  Since I didn't want to use a whole bottle of oil, as he did, I tried preparing the eggplant slices in the air fryer.  That wasn't the greatest regarding texture, so I'll try baking them next time.  And there WILL be a next time soon!  This is so different than the heavy, solid eggplant dish we're used to here. 

He noted that in summer, eggplant is sweet.  In winter, you may need to soak it in water and sea salt to make it sweeter, using 2-3 large pinches of salt.  

INGREDIENTS:

Marinara sauce on this blog

1 small eggplant per person, peel only 2 vertical slices on opposite sides

Mozzarella - there it was buffalo mozzarella, the best; here, I found that Galvani mozzarella in small balls, sold at Giant was quite good.  Label says 'it's #1 in Italy' 

Sea salt

Few basil leaves

DIRECTIONS:

Preheat oven to 350 degrees

Cut eggplant in vertical slices, ~ 2-3 mm thick, so there is only a thin layer of peel on each side

Chef Tony then heated a large pan of oil, cooked the slices til they were slightly browned, removed them and set them on paper towels.  He said that this was the healthy way to prepare it; that if the slices stuck to the bottom, they would then absorb the oil.  This way, they don't.  The oil can be re-used but only for eggplant.  

Sprinkle slices with sea salt

In small over-proof dishes, start with a Tbsp of marinara, the eggplant, mozzarella, then one more layer but only with marinara and eggplant.   Top with a basil leaf, which can then be replaced with a fresh one after baking. 

Bake for about 15 minutes.  

It might be ok to use garlic and 2 pinches of red pepper flakes.  NO onion! 

Bulgur with tomato, eggplant, and lemon yogurt

From Ottelenghi Simple

This dish takes some organizing and assembling different parts, but any one of them is worth the trouble - the roasted eggplant, the bulgur with tomato, and the yogurt with preserved lemon and fresh mint.  

I was able to prepare different parts over the course of the day and they came together nicely at dinner time.  Any of the parts can be made a day ahead, kept separate in the fridge, and warmed through and assembled before serving. 

Ingredients:

2 eggplants, cut into 1 1/4 inch chunks -> 6 cups (I prefer 1/2 or more of the peel removed)

~6 Tbsp olive oil

Salt and black pepper

2 onions, thinly sliced -> ~ 3 cups

3 garlic cloves, minced

1 tsp allspice 

14 oz cherry tomatoes (I used a 28 oz can of fire roasted chopped tomatoes, and didn't add water)

1 Tbsp tomato paste

1 2/3 cup water

1 cup bulgur wheat

2/3 cup Greek style yogurt (I used Kite Hill Greek style plain)

1 small preserved lemon, seeds discarded, skin and flesh finely chopped -> ~ 2 Tbsp

1/2 cup mint leaves, finely shredded

Directions:

1) Preheat oven to 425 degrees

2) Place the eggplant in a large bowl with ~4 Tbsp of the oil, 1/2 tsp salt (or less) and a good grind of pepper.  Mix well and then spread out on a large parchment-lined baking sheet.  Roast for 35-40 minutes, stirring halfway through, until the eggplant is caramelized and soft.  Remove from the oven and set aside.  

3) You can do this next step oil-free, and add water to deglaze the pan - Add the remaining oil to a large sauté pan with a lid and place over medium-high heat.  Once hot, add the onions and fry for 8 minutes, stirring a few times, until caramelized and soft.  Add the garlic and allspice and fry for 1 minute, stirring continuously until the garlic is aromatic and starting to brown.  

4) Pierce the cherry tomatoes (or add canned tomatoes with their juices) then add them, mashing them with a potato masher to break them up.  

5) Stir in the tomato paste, water and 1/2 - 1 tsp salt.  Bring to a boil, decrease the heat to medium-low, cover, and cook for 12 minutes. 

6) Add the bulgur, stir so that it is completely coated, and then remove from the heat.  Set aside fro 20 minutes for the bulgur to absorb all the liquid.

7) In a medium bowl, mix together the yogurt with the preserved lemon, half the mint and 1/8 tsp salt.

8) Divide the bulgur among four plates.  Serve with the yogurt and eggplant on top and a sprinkle of the remaining mint.

Afghan-Style Grilled Eggplant with Tomato Sauce, Yogurt and Herbs

 From the Washington Post Ellie Krieger, food section 7/7/2021 - based on the traditional Afghan borani baijan but the eggplant is grilled (or roasted) and not fried.  Serve at room temperature or warm. Can be a meal, maybe with grilled flatbread.

This was REALLY good - I happened to have grilled eggplant slices on hand from the day before (prepared for pasta alla norma), and that saved me time.  Although, I also had a white potato that I wanted to use, so I roasted that, and added it to the dish.  All eggplant would have been wonderful. 

I had a lot of cherry tomatoes, so I used those.  There wasn't too much liquid to go around, but it was very tasty.  I skimped on the mint because I was too lazy to go outside to get more, but the bites with mint were super special.  I didn't have cilantro, so I can't speak to that.  Definitely a keeper! 

The grilled eggplant and onion, and the yogurt sauce can be kept for 3 days in the fridge.

INGREDIENTS:

3/4 cup non-dairy, low fat or whole milk plain yogurt

2.5 tsp (2 large cloves) finely grated garlic, divided

2 Tbsp water, plus more as needed

3 small or 2 medium firm, globe eggplants, about 1.5 pounds total, trimmed and sliced 1/2" thick

1/2 medium red onion (~4 oz) sliced 1/3" thick

4 Tbsp olive oil, divided

1 tsp kosher salt, divided

1 pound fresh, ripe tomatoes, chopped, with their juices (or sub 28 oz can no salt added diced tomatoes with their juices)

1/2 tsp sweet paprika

1/4 tsp ground turmeric

1/4 tsp freshly ground black pepper

2 Tbsp chopped fresh mint leaves

2 Tbsp chopped fresh cilantro leaves

DIRECTIONS:

1) in a medium bowl, combine yogurt with 1/2 tsp of garlic and, if needed, water, 1 Tbsp at a time, until the yogurt is the consistency of thin pancake batter and can be easily drizzled.  Cover and refrigerate until needed.

2) Preheat the grill or a grill pan over a medium-high heat.  Brush both sides of the eggplant and onion with 3 Tbsp of the oil, then sprinkle with 1/2 tsp salt

3) Working in batches, if necessary, grill the eggplant and onion until tender and have grill marks, 3-4 minutes per side for the eggplant and 2-3 minutes per side for the onion.  Transfer the grilled vegetables to a plate.

4) In a large, deep skillet with a lid over medium-high heat, heat the remaining 1 Tbsp of oil until shimmering.  Add the remaining 2 tsp garlic and cook, stirring until it turns pale golden, 20-30 seconds.  Add the tomatoes, paprika, turmeric, remaining 1/2 tsp salt and the pepper and cook, stirring frequently until the tomatoes have broken down and have become thick and saucy, about 6 minutes.  If the mixture seems dry, add 1-2 Tbsp of water.

5) Stir 2 Tbsp of water into the skillet, then add the eggplant and onions, gently nestling them into the sauce and spooning some of the sauce over them. Reduce the heat to low, over, and simmer until the eggplant is very tender and has absorbed some of the sauce, but it still retains its shape, 5-7 minutes.  Remove from the heat and let cool.

6) To serve, spread about 1/2 cup of the yogurt on a serving platter or divide it among individual plates, with each plate getting 2 Tbsp.  Layer the saucy eggplant mixture on top of the yogurt, then drizzle with the remaining y0ogurt and sprinkle with the mint and cilantro.  

Pasta Alla Norman

From Ottolenghi  SIMPLE

The eggplant in this dish was delicious! Basil makes a big difference.  Include some in the cooking, and top with more.   

Can try making the sauce more like we learned in Sorrento - San Marzano tomatoes, just one clove garlic and 1-2 basil leaves.  

Serves 4

INGREDIENTS:

3 eggplants (2 lb)

1/2 cup olive oil

salt and black pepper 

5 garlic cloves, thinly sliced

1-2 mild dried chiles (seeded if you don't want the heat) - the second time I used these, I had to remove them because they were tough.  Will use ground red pepper flakes next time, or chile powder 

2 - 14.5 oz cans whole peeled plum tomatoes with their juice

5 large oregano sprigs (removed, but I chopped them)

1 tsp sugar

10 oz spaghetti

1.5 oz mature pecorino romano or ricotta salata shaved - he suggests the latter if you can find it.

1 cup basil leaves, torn

DIRECTIONS:

1) Preheat oven to 450 degrees

2) Using a peeler, shave long alternating strips - take most off.  Cut crosswise 1/2" slices and place in bowl with 5 Tbsp oil, 3/4 tsp salt, and generous grind of pepper.  Mix well, then spread on 2 large parchment-lined baking sheets.  Roast for 25-35 minutes, until dark golden brown.  (I turned them once).  Remove from oven and set aside to cool.

3) Put 2 Tbsp oil into a sauté pan and place over medium-high heat.  Add garlic and chiles and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown.  Add the tomatoes and their juice, oregano, sugar, 1/2 tsp salt, and a grind of pepper.  Decrease heat to medium-low and cook for 10 minutes, until sauce is thick.  Remove the oregano sprigs and stir in the eggplant.  Set aside.

4) Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente, then strain, reserving some cooking water.  Add the spaghetti to the sauce and mix  well, adding  2/3 of the pecorino and basil, and a few Tbsp of the cooking water if the sauce has become too thick.

5) Divide the spaghetti among four shallow bowls, then top with the remaining pecorino, basil and 1 Tbsp of oil, and serve.

Eggplant with Red, Green, and Yellow Pepper Sauce

 Eggplant with Red, Green, and Yellow Pepper Sauce

Recipe is from Aruna's CHEF cooking coach course at Harvard; copyright.  Excellent - the pepper topping hydrates the eggplant.  Skin in edible.  Consider putting it on a piece of bread (crostini)

or toast to make it easier to eat.  (5/23/21).  Would make a nice presentation for an appetizer. 

Ingredients

Serves 6 / Serving size: 1 cup

1 large eggplant, sliced to 1⁄2 inch rounds 1/4 teaspoon Atlantic sea salt
1/4 teaspoon ground black pepper
1 tablespoon unrefined canola oil

1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons unsweetened white rice vinegar
Pinch Atlantic sea salt
Pinch ground black pepper
1 teaspoon unsweetened date honey (used 1 diced date instead)
1 small clove garlic, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh parsley
1⁄2 medium yellow bell pepper, seeded and cut into 1/4-inch cubes 1⁄2 medium red bell pepper, seeded and cut into 1/4-inch cubes
1⁄2 medium green bell pepper, seeded and cut into 1/4-inch cubes

Directions

Prepare eggplant: Preheat oven to 350°F and line a baking sheet with parchment paper. Place eggplant rounds in a medium bowl, mix with salt and pepper, and toss with canola oil to coat. Arrange eggplant in a single layer on large baking sheet, and roast for about 20 minutes, until golden. Let cool, then transfer to a large serving dish.

Prepare sauce: In a small bowl, mix together olive oil, lemon juice, and vinegar until combined. Add salt, pepper, and honey, and mix until combined. Add garlic, onion, and parsley, and mix well. Add peppers and mix again.

Pour pepper mixture over eggplants, and let sit for about 30 minutes, to allow flavors to blend. Serve at room temperature.

Selected nutritional content areas

• -  Eggplant is a good source of insoluble fiber, which helps with digestive health and also

  delays gastric emptying, providing a feeling of fullness

• -  Canola oil provides a good source of monounsaturated fat. It also contains phytosterols

  which help lower cholesterol levels

  Selected culinary content areas

• -  Leftovers: have more sauce than you need? Keep the extra in your fridge and use it

  throughout the week for other dishes such as pasta and grilled fish

• -  Batch cooking: vegetables can be frozen. Make a double portion of the eggplant rounds

  and freeze them for a later use! When you defrost the eggplant serve with a fresh sauce. Copyright – CHEF Coaching Program

    

vegan curry banh mi

From Lemongrass, Ginger and Mint Vietnamese Cookbook by Linh Nguyen 2017

Of course this is supposed to be served over a bun, which we didn't have.  It could also be served over rice.  Japanese or Korean yams are sweeter and more flavorful that other types.

Sore up to 3 days.

I substituted several ingredients, since in this time of Covid, I'm trying not to run to the store to just pick up a few things.  So here's today's version, tomorrow might be different!

Ingredients:
10 oz block of firm tofu (I used tempeh)
6 Tbsp oil, divided
2 yams (~ 1 pound total), peeled and cut into 1.5 inch pieces
1 taro root (~ 10 oz), peeled and cut into 1.5 inch pieces (I used parsnips)
10 lemongrass stalks
3 Tbsp minced garlic
1 eggplant - longer thinner type - cut into 1.5 inch pieces (used larger eggplant, but only sides)
1 Tbsp minced hot chiles (optional)
2 Tbsp lo sodium soy
2 Tbsp sugar
2 Tbsp curry powder (used yellow curry paste)
2.5 cups boiling water

1/2 cup coconut milk (used soy creamer)
1 cup fresh basil leaves, coarsely chopped

3 Vietnamese baguettes or Portuguese rolls, or 1 French baguette

Directions:
1. Pat the tofu dry to reduce spattering.  Halve lengthwise then cut it crosswise into 8 pieces

2. Heat a medium sauce pan over medium high heat.  Swirl in 4 Tbsp oil to spread it evenly.  Add the tofu and fry until golden on the bottom, about 7 minutes.  Flip and fry the other side until golden, about 5 minutes.  Transfer the tofu to a plate.

3. Add the yam and taro (parsnip) to the pan and fry until lightly golden, about 4 minutes on each side.  Transfer these to the plate with the tofu.

4.  Bruise the lemongrass stalks with a pastel or meat hammer to release the fragrance.  Bunch them together and tie with a lemongrass leaf.

5. Heat the remaining 2 Tbsp oil in a saucepan over medium heat.  Add the garlic and stir-fry for 1 minute.  Add the fried yam, taro, tofu, eggplant and chiles.  Add the soy, sugar an curry and lightly mix.  Add the boiling water and the lemongrass bundle.  Lower the heat to medium-low, cover, and cook until the yam and taro are soft, about 20 minutes.

6.  Remove the pan from the heat and gently stir in the coconut milk and chopped basil.

7.  Heat a heavy skillet or sauce pan over high heat. Heat the baguettes for about 2 minutes on each side to make them crispy before serving.

8.  Break the baguettes and dip them in the curry stew.  Or serve over steamed rice.

grandma's eggplant dip

This is still a work in progress - I've been trying to re-create my grandmother's eggplant recipe for years, and can't quite get it.  I'm getting closer, but still not really there.

Ingredients: 
6 Japanese eggplants or 2 regular
salt and pepper
Juice of 1 small lemon
2 tsp capers
1 small garlic clove
2 tsp chopped parsley
2 tsp chives
1-3 Tbsp olive oil

Directions:
1) Pierce the eggplants and put under the broiler for about 10 minutes, turning frequently until the skins are blackened and the flesh is soft.  Set aside to cool

2) Cut off the top end and halve the eggplant lengthwise and scrape the flesh from the skins.  Chop coarsely, drain in a colander and blot off juices.  Season with salt and pepper.  Add the other ingredients.  Taste and adjust the seasoning.

Variation:
1-2 eggplants
1 plum tomato
1 small garlic clove
Zest of 1/2 lemon
~2 Tbsp lemon juice
Salt and Pepper
1/8 cup cilantro or parsley

Slow cooked eggplant with lemon and fennel seeds

https://www.epicurious.com/recipes/food/views/slow-cooked-eggplant-with-lemon-and-fennel-seeds

YIELD6 servings

I used this recipe for a different version of baba ganoush.  I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper.  Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below.  Be sure to cut the zest into small pieces.  I also tried it with parsley, but we preferred the taste without  that.  Would try it again, with the directions as noted below.  As a dip, recommend whole wheat tortilla.  The pita chips overwhelm the delicate taste of the eggplant dip.

Ingredients: 
1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil  -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Directions: 
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.

Roasted Eggplant Spread

Adapted from Ina Garten  www.foodnetwork.com

This can be adjusted in many ways, but I think the lemon, as well as fresh herbs, which weren't in the original recipe, makes the dish.  Let it settle in the fridge for at least 6 hours before judging the texture or taste.  It softens and blends into a much smoother dip, even when it seems coarse initially.

Ingredients:
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp good olive oil
1 - 1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
juice of 1/2 lemon  (~1 Tbsp)
fresh basil and/or parsley or other herbs

called for 1 Tbsp tomato paste, which many readers changed to tomatoes, but I added neither - would be a different taste

Directions: 
1) Preheat oven to 400 degrees

2) Peel the eggplant and cut it and bell peppers and onion into 1" cubes.  Toss in a large bowl with the garlic, olive oil, salt and pepper.  Spread them on a baking sheet.  Roast for ~45 minutes until lightly browned and soft, tossing midway.

3) Cool slightly

4) Place vegetables in a food processor, add the lemon juice, and any herbs, pulse 3-4 times.  Taste for salt and pepper.

Slow Cooker Ratatouille

Adapted from:    http://www.food.com/recipe/ratatouille-in-the-crock-pot-52757

I received my first produce box from www.hungryharvest.net and there was one big beautiful eggplant.  Roasting eggplants has not been my favorite to prepare (it's ok if someone else bothers with it).  So I looked for a slow cooker recipe so there'd be no piercing, roasting, scooping, etc.  And I was able to use the red peppers and cilantro from the box.

As I mentioned in a previous slow cooker post, herbs get faded out in this method of cooking.  If you're changing from a traditional stovetop recipe, you usually need to triple the herbs needed.  Fresh herbs especially lose their flavor.  Since I prefer to use fresh rather than dried spices,  I added them to this recipe by putting in a 1/4 cup of basil at the beginning, and another 1/4 cup when the dish was finished and just waiting on 'warm' to be eaten.  I also added plenty of cilantro, a sweet potato and a few scallions ... just because I had them.  I was concerned this time because I've never filled my slow cooker close to the brim.  Since these ingredients don't expand like grains that I use in other dishes, though, I thought I'd be safe.  In fact, the cooker was only half full by the end!

Think of this as a slow cooker version of stir fry to use up any extra veggies. The sweetness of the 1 teaspoon of sugar and the tomatoes and Vidalia onions went a LONG way.  This was really good - and the house smelled great!

Ingredients (think of these as a rough guide):

2 large sweet onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces (skin on)
1-2 sweet potatoes
2 small zucchini, sliced
2 large garlic cloves, minced
2 large green or red bell peppers, de-seeded and cut into small chunks
28 oz can diced tomatoes with their juice
1 (6 ounce) can tomato paste (optional)
1 teaspoon dried basil (I used 1/2 cup of fresh basil- half added at the beginning, half at the end)
1/4 cup cilantro (optional - also half at the beginning, half at the end)
1⁄2 teaspoon dried oregano (I prefer ground, but flakes are fine)
1 teaspoon sugar
2 teaspoons salt
1⁄2 teaspoon black pepper
1⁄4 cup olive oil
red pepper flakes, to spice it up

Directions:

1) Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2) Next sprinkle half the basil, oregano, sugar, salt and pepper on the veggies.
Dot with half of the tomato paste, if using.
3) Repeat layering process with remaining vegetables, spices and tomato paste.
4) Drizzle with olive oil.
5) Cover and cook on LOW for 7 to 9 hours.

Refrigerate to store.
May freeze up to 6 weeks.

Ratatouille hungry harvest 2/14/2017

Zucchini spaghetti with eggplant, tomato and basil

http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes

This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.

The lemon dressing for this really brightens up the 'vegetti'.  Alternatively, a red sauce of your preference would probably do well, and save you time.  When we see Rao's sauces on sale, we buy them for a quick meal.  They are made with natural ingredients and are lower in salt and sugar than most of the alternatives.  

INGREDIENTS:

2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
2 1/2 teaspoons kosher salt, divided

Dressing:
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided

For the skillet:
5 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias
2 cups cherry tomatoes, divided

1/4 cup pitted cured black olives, halved, divided (optional)
1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced

Directions:

1) Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.

2) Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.

3)Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing.

4) Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.

5) Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine.  I prefer to throw the zucchini and squash into the pan that is still warm, without the heat on, just to dry it a bit more.

6) Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.