Recently in eggplant Category

eggplant_mushroombake_sm.jpgThis dish was a huge surprise. The ingredients seem simple, but the combination of broiled eggplant, browned mushrooms and onions, simple tomato sauce, and melted cheese is outstanding. It has all the great flavor of really good authentic Italian food, but without swimming in olive oil. As my one-and-only critic said, "I would go to a restaurant just to order this." Definitely one of my favorite dishes of the year. Serve over pasta.

1  peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
1  cup  chopped onion
1/2 tbs fresh oregano and 1/2 tsp dried basil or 1 tsp Italian seasoning
2  garlic cloves, chopped
8 oz white mushrooms, sliced
1  (8-ounce) can no-salt-added tomato sauce, divided
2/3  cup  (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4  cup  (1 ounce) grated fresh Parmesan cheese
Salt, pepper
Olive oil cooking spray

Pasta, cooked according to directions

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with olive oil cooking spray, spray the tops as well and sprinkle lightly with coarse ground salt and pepper; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Salt lightly. Cook until onions are browned, and mushrooms are turning golden, stirring mixture occasionally (about 10 minutes).

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray (I used a cake pan). Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 40 minutes to 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes. Serve over pasta.

yield: 4 servings
Per serving (not including pasta)
Calories:168 (30% from fat)
Fat: 5.6g (sat 3.2g,mono 1.5g,poly 0.5g)
Original recipe

This makes a quick and healthy side dish for a Mediterranean or Greek meal. Makes a lot though (6 cups!) so be prepared for leftovers.

2 tablespoons olive oil
2 cups chopped red onion (1 large)
1 cup chopped yellow bell pepper (about 1)
1 cup chopped red bell pepper (about 1)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can organic diced tomatoes, undrained
Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.

Original recipe

This tangy caponata forms a kind of vegetarian sloppy joe, best topped with fresh mozzarella and basil.

1-2 Tb olive oil
1 medium eggplant, peeled and cut into small cubes (you should have about 4 cups of cubed eggplant)
1/2 of a green bell pepper, diced
1 small onion (or 1/2 of a large one), diced
4 ounces mushrooms (about 5 medium), chopped
3 cloves garlic, minced
1/2 cup pitted, black olives, chopped
1 6-ounce can of tomato paste
3 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon oregano
salt and pepper
baguette or ciabatta bread
fresh mozzarella (2 thick slices per sandwich)
fresh basil leaves (optional)

Heat oil over medium heat and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.

Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.

Allow caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.

Original recipe