From: smithlm@rchland.vnet.ibm.com (Lisa Smith)
Subject: Eggplant recipes
Date: Tue, 29 Sep 1992 22:00:06 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester


Bonnie,

Here's the eggplant recipes I promised.  I threw in one that I haven't tried, but it looks good and you can freeze it.  I have more, but I haven't tried them, so for now I thought I'd just type in the tried and true (and loved!) ones.

All recipes are ones I've clipped from the Minneapolis Star Tribune.


Couscous with Eggplant

1 T olive oil
1 T shallots or scallions, finely chopped
2 T onions, finely chopped
1/4 tsp turmeric
1/4 tsp ground coriander
1 cup eggplant, diced into 1/4 inch cubes
salt and freshly ground pepper to taste
1 cup water
1 cup couscous
1 T butter
1 T fresh lemon juice

Heat olive oil in saucepan.  Add shallots, onion, tumeric, coriander, salt, pepper, and eggplant; cook, stirring until wilted but not brown.  Add water, bring to a boil.  Add couscous; cover tightly and remove from heat; let sit for 5 minutes.  Add butter and lemon juice, stir and serve.  Makes 4 servings.

My notes: I made this one today at lunch.  Quick and tasty.  I was expecting more vegetable and less pasta, so when I make it again, I plan to add more eggplant and less couscous/water.  I'd say this serves 6.


Open Face Eggplant-Feta Cheese Sandwiches

1 small eggplant (about 1 lb)
salt
4 oz feta cheese
1/4 cup heavy cream or milk
white pepper
2 T fresh basil, julienned
french bread
2-3 T olive oil

Slice eggplant lengthwise into 4 slices, about 1/2 inch thick.  Salt both sides and let sit for 30 minutes.  Wipe dry with paper towel.  Meanwhile, beat feta cheese and cream; then mix in pepper and basil.  Fry eggplant in olive oil until brown and soft on both sides.  Slice bread into sandwhich-size chunks and then lengthwise.  Spread with cheese mixture.  Place eggplant on sandwich.  Serve hot or tepid.  Serves 2.

My notes: I love this one.  I don't use french bread and then I use less cheese mixture.  I make sure the eggplant is very hot when I put it on the bread, and it kind of melts the cheese and makes the bread soft--yum!  If you don't like mushy bread, I'd stick with french bread.  I'd say this serves 3-4.


Eggplant-Garlic Sauce

1 tsp olive oil
1 cup chopped onion
3 cloves garlic
1/2 cup water
1 large sweet red pepper
2 cups eggplant, peeled and cubed
2 cups fresh roma tomatoes, chopped
2 T fresh basil, chopped
1/2 tsp marjoram
salt and pepper

Heat olive oil in pan.  Add onion, cook for 1 minute.  Add garlic, cook for 5 minutes.  Add rest of the ingredients, simmer for 30 minutes.  Pack into pint containers and freeze.  Serve over linguine or spaghetti.

My notes: I haven't tried this, but it looks good to me!



Lucia's Linguine with Ricotta, Eggplant, and Basil

1/2 cup olive oil
1/2 cup eggplant; peeled, salted, and drained
1/4 tsp garlic, chopped
1/2 sweet red pepper
4 oz. fresh egg linguine, cooked
1/4 tsp hot red pepper flakes
1/3 cup ricotta
2 T fresh basil, chopped
salt and pepper
2 T pine nuts
2 T parmesan

Cook eggplant in olive oil 3-4 min.  Add garlic and red pepper, cook 2-3 minutes.  Add red pepper flakes, ricotta, basil, salt and pepper.  Serve over linguine, garnish with nuts and parmesan.  Makes 1 serving.

My notes:  I add more eggplant, use less oil.  I leave out the nuts.  Its a lot for one person.