Miso-glazed Eggplant
I’m sure that following this recipe to the T would result in a delicious dish, but I tend to be much more flexible when making it. I skip the salting […]
Tag Archives: eggplant
Summer Vegetable Galette
From the New York Times. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You’ll need three cups total. FOR THE DOUGH:2/3 […]
Zaalouk (Moroccan Eggplant and Tomato Dip)
1 eggplant, peeled and chopped* 3 tomatoes, peeled, seeded and chopped 2 cloves of garlic, finely chopped or pressed 1/4 cup chopped fresh cilantro and/or parsley 2 teaspoons paprika 2 teaspoons cumin 1 teaspoon […]
Baked Orzo with Eggplant and Mozzarella
1 large eggplant, cut into 3/4-inch dice Salt and black pepper 1/4 cup olive oil 1 medium carrot, peeled and cut into 1/4-inch dice 1 celery stalk, in a 1/4-inch […]
Baba Ghanoush
2 medium Eggplants 3 Tablespoons Tahini (sesame paste) 2 cloves Garlic, peeled and crushed (or roasted!) 2 Tablespoons Lemon Juice 2 Tablespoons Extra Virgin Olive Oil Kosher salt and freshly ground black pepper 1/2 […]
Pasta with Eggplant, Tomatoes, and Bread Crumbs
Salt and pepper 1/4 cup extra-virgin olive oil (use less if using meat) 2 tablespoons diced pancetta or bacon (optional) 1/2 cup coarse fresh bread crumbs 1 small-to-medium eggplant, about […]
Eggplant Wraps
This recipe was forwarded on to us by CSA member Sarah Bodine, and she said it was amazing! It seems like the kind of recipe where you could replace many […]
Layered “Ratatouille”
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree 2 tablespoons olive oil, divided 1 small eggplant 1 smallish zucchini 1 smallish yellow squash 1 […]
Eggplant Salad with Dill and Garlic
I found this recipe on epicurious as a Passover recipe (with matzoh instead of crackers) and it got rave reviews, even from non-eggplant fans! 1 large eggplant, peeled and cut […]
