valchemist
05-17-2001, 03:43 AM
Okay, so I went overboard with the eggplant last night. My husband and I just love eggplant. My grocery store had the perfect little eggplants on sale this week. I like those little ones...they seem to have a great flavor and they always have fewer seeds than the big ones.
I made an Eggplant Pizza which used Asiago cheese and a fabulous little garlic and red pepper flake topping. That was accompanied by the Macedonian Salad from the Moosewood Cookbook that Emilycat posted a while back. Thanks for that recommendation, Emily. It was wonderful!
I am going to post both recipes, along with my notes (and Emily's) below.
Does anyone have any great (tried and true) eggplant recipes they would like to contribute to this thread?
* Exported from MasterCook *
Eggplant Pizza
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lbs eggplant
2 tbsps olive oil
dough:
1 pkg fast acting yeast -- (1/4 oz package)
2/3 c warm water
1 2/3 c all-purpose flour
1/2 tsp salt
1 tbsp olive oil
topping:
3 ozs part-skim mozzarella cheese -- grated (3/4 cup)
3/4 oz Asiago Cheese -- grated (1/2 cup)
2 tsps olive oil
2 tbsps minced garlic
1/2 tsp dried hot red pepper flakes
Broil eggplant:
Preheat broiler. Cut eggplant into 1/3 inch thick rounds and arrange in one layer on a foil lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on wach side.
Make dough:
Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface for 5 minutes. Put in a large oild bowland turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowwest rack of oven and preheat oven to 500. Dust dough with flour on a floured surface, then shape and stretch into a 12 to 13 inch round. Transfer dough to baker's peel.
Assemble Pizza:
Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper flakes, stirring until just fragrant, 30-40 seconds. Spoon evenly over eggplant. Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back the peel to transfer to stone. Bake until dough is crisp and browned, 12 to 15 minutes.
Source:
"Gourmet, September 1999, page 143"
Per Serving (excluding unknown items): 354 Calories; 15g Fat (36.9% calories from fat); 8g Protein; 48g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 338mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.
NOTES :
This was excellent. I used a "Mama Mary's" brand crust which worked very nicely. I used extra eggplant, probably at least two pounds. I used 3 oz of shredded Asiago (I shredded it in my Black and Decker mini chopper). That came out to about 2/3 cup. I mixed that with about 1/2 cup of part skim Mozarella Cheese. The garlic red peper flake topping was a wonderful complement to the rest of the flavors.
* Exported from MasterCook *
Macedonian Salad
Recipe By :Mollie Katzen
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs eggplant -- peeled or not and cut into 1-inch cubes, or even smaller
a little oil -- for the baking tray
4 Tbsps olive oil
2 Tbsps red wine vinegar
1 clove garlic -- minced
1/2 tsp salt -- (more to taste)
freshly ground black pepper
1/2 t. basil
1/4 t. thyme
1/4 t. marjoram -- or oregano
1 T. fresh lemon juice
1/4 c. finely minced parsley -- (packed)
2 small scallions -- very finely minced
1/2 medium red bell pepper -- minced
1/2 medium green bell pepper -- minced
1 medium tomato -- diced
Optional garnishes:
olives -- (Greek oil-cured or Nicoise)
yogurt
crumbled feta cheese
1) Preheat the oven to 375 degrees. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.
Yield: 4 to 6 servings
Source:
"Moosewood Cookbook"
NOTES :
..small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette
40 minutes to prepare, plus time to marinate.
Timesaver: Prepare other things while the eggplant cooks.
recipe actually calls for "1 large eggplant (about 9 inches long) or its approximate equivalent in medium or small eggplants -- peeled or not, and cut into 1-inch cubes, or even smaller" but I wrote it as 1 1/2 pounds to make it easier to enter into mastercook. I used the smaller eggplants which I find to be better tasting. They have fewer seeds than the big ones.
Emily's personal notes: I've left the whole prepared thing in the fridge for at least 3 days, and it's still tasted great. So if you wanted to make the dish in its entirety a day ahead of time, I think that would be fine. Also, I only use 1 T. of olive oil, and I don't think it's missing a thing. Just make sure your olive oil's a good one. I also don't peel the eggplant, 'cause it's a pain, and I like the peel. But whatever floats your boat Enjoy.
My notes: I prepared the recipe using 2 or 3 pounds of eggplant and maybe 3 Tbsp. of oil. I kept the rest of the ingredients about the same...maybe added a little more dried herbs. I used 1 whole red pepper instead of 1/2 of a red and 1/2 of a green. I used about 1/3 cup chopped greek olives and about 2/3 cup of crumbled feta, so the recipe definitely wasn't low in fat. But it was fabulous!
[This message has been edited by valchemist (edited 06-02-2001).]
I made an Eggplant Pizza which used Asiago cheese and a fabulous little garlic and red pepper flake topping. That was accompanied by the Macedonian Salad from the Moosewood Cookbook that Emilycat posted a while back. Thanks for that recommendation, Emily. It was wonderful!
I am going to post both recipes, along with my notes (and Emily's) below.
Does anyone have any great (tried and true) eggplant recipes they would like to contribute to this thread?
* Exported from MasterCook *
Eggplant Pizza
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lbs eggplant
2 tbsps olive oil
dough:
1 pkg fast acting yeast -- (1/4 oz package)
2/3 c warm water
1 2/3 c all-purpose flour
1/2 tsp salt
1 tbsp olive oil
topping:
3 ozs part-skim mozzarella cheese -- grated (3/4 cup)
3/4 oz Asiago Cheese -- grated (1/2 cup)
2 tsps olive oil
2 tbsps minced garlic
1/2 tsp dried hot red pepper flakes
Broil eggplant:
Preheat broiler. Cut eggplant into 1/3 inch thick rounds and arrange in one layer on a foil lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on wach side.
Make dough:
Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface for 5 minutes. Put in a large oild bowland turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowwest rack of oven and preheat oven to 500. Dust dough with flour on a floured surface, then shape and stretch into a 12 to 13 inch round. Transfer dough to baker's peel.
Assemble Pizza:
Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper flakes, stirring until just fragrant, 30-40 seconds. Spoon evenly over eggplant. Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back the peel to transfer to stone. Bake until dough is crisp and browned, 12 to 15 minutes.
Source:
"Gourmet, September 1999, page 143"
Per Serving (excluding unknown items): 354 Calories; 15g Fat (36.9% calories from fat); 8g Protein; 48g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 338mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.
NOTES :
This was excellent. I used a "Mama Mary's" brand crust which worked very nicely. I used extra eggplant, probably at least two pounds. I used 3 oz of shredded Asiago (I shredded it in my Black and Decker mini chopper). That came out to about 2/3 cup. I mixed that with about 1/2 cup of part skim Mozarella Cheese. The garlic red peper flake topping was a wonderful complement to the rest of the flavors.
* Exported from MasterCook *
Macedonian Salad
Recipe By :Mollie Katzen
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs eggplant -- peeled or not and cut into 1-inch cubes, or even smaller
a little oil -- for the baking tray
4 Tbsps olive oil
2 Tbsps red wine vinegar
1 clove garlic -- minced
1/2 tsp salt -- (more to taste)
freshly ground black pepper
1/2 t. basil
1/4 t. thyme
1/4 t. marjoram -- or oregano
1 T. fresh lemon juice
1/4 c. finely minced parsley -- (packed)
2 small scallions -- very finely minced
1/2 medium red bell pepper -- minced
1/2 medium green bell pepper -- minced
1 medium tomato -- diced
Optional garnishes:
olives -- (Greek oil-cured or Nicoise)
yogurt
crumbled feta cheese
1) Preheat the oven to 375 degrees. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.
Yield: 4 to 6 servings
Source:
"Moosewood Cookbook"
NOTES :
..small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette
40 minutes to prepare, plus time to marinate.
Timesaver: Prepare other things while the eggplant cooks.
recipe actually calls for "1 large eggplant (about 9 inches long) or its approximate equivalent in medium or small eggplants -- peeled or not, and cut into 1-inch cubes, or even smaller" but I wrote it as 1 1/2 pounds to make it easier to enter into mastercook. I used the smaller eggplants which I find to be better tasting. They have fewer seeds than the big ones.
Emily's personal notes: I've left the whole prepared thing in the fridge for at least 3 days, and it's still tasted great. So if you wanted to make the dish in its entirety a day ahead of time, I think that would be fine. Also, I only use 1 T. of olive oil, and I don't think it's missing a thing. Just make sure your olive oil's a good one. I also don't peel the eggplant, 'cause it's a pain, and I like the peel. But whatever floats your boat Enjoy.
My notes: I prepared the recipe using 2 or 3 pounds of eggplant and maybe 3 Tbsp. of oil. I kept the rest of the ingredients about the same...maybe added a little more dried herbs. I used 1 whole red pepper instead of 1/2 of a red and 1/2 of a green. I used about 1/3 cup chopped greek olives and about 2/3 cup of crumbled feta, so the recipe definitely wasn't low in fat. But it was fabulous!
[This message has been edited by valchemist (edited 06-02-2001).]