From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: RECIPES:Eggplants (includes Caponata)
Date: 28 Jul 92 17:08:00 GMT


------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Roasted Tomato Eggplant
Categories: Appetizers     
  Servings:  4

      2 T  Olive Oil                           1 ea Large  Red Onion  
      2 T  Balsamic Vinegar                1 1/2 lb Ripe Roma Tomatoes  
      1 lb Eggplant (trimmed stem)             1 ea Salt & Pepper to taste  

  Line two baking pans,m each 10 x 5 inches. with foil (or use non stick
  pans). Oil Foil or non stick pans.
  Cut onions into 1/2 inch thick slices; place in a single layer in 1  pan.
  Brush generously with viengar, then lightly with oil.
  Cut tomatoes into slices about 1/4th inchthick and overlap slightly on pan
  with onion; brush lightly with oil. Bake in a 475 oven until tomatoes are
  well browned on edges, 50 to 60 minutes.
  Cut eggplant into 1/2 inch thick slices and arrange in a single layer on
  second pan; brush lightly with oil. Bake in a 475 oven until browned and
  very soft when pressed 30 to 40 minutes.
  IN food processor or blender, whirl tomatoes, onion and eggplant until
  pureed to desired conisistency. Add salt and pepper to taste. Serve warm
  or cool. If made ahead, cool, cover, and chill up to 3 days. Makes about 2
  cups, 4 or 5 servings.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Eggplant Moussaka
Categories: Vegetables     
  Servings:  4

      2 ea Large eggplants                     2 ea Large chopped onion  
      2 T  Olive Oil                       1 1/2 lb Turkey fillets (skinned)  
    1/8 t  Ground nutmeg                     1/4 t  Fennel seed  
    1/4 t  Ground cinnamon                   1/4 t  Ground cumin  
    1/4 t  Ground cardamom                 3 1/3 t  Cornstarch  
      3 c  Reg. strength chicken broth         1 ea Salt & Pepper to taste  
    1/2 c  Light sour cream                    2 t  Parmesan cheese (optional)  

  Cut eggplant lengthwise into 1/2 inch thick slice. Lightly coat 2 baking
  pans (10 to 12 inches by 15 inches) with cooking spray. Lay slices in a
  single layer on pans (overlap slightly, if needed); spray eggplant very
  lightly with oil. Bake slices in a 450 oven for about 20 minutes, then
  turn over and bake until egglplant is lightly brownbed and very soft when
  pressed, about 10 minutes longer. Put slices from 1 pan in an even layer
  in a 2 inch deep 9 x 13 or 10 x 12 inch cassserole. Set other pan with
  eggplant aside.
  To empty pan add oinions, garlic, the olive oil, and 1/2 cup water. Bake
  in the 450 F oven until mosture evaporates and onions are darkly browned
  (take care not to scorch), about 35 minutes; stir often with a wide
  spatula and keep the onions in an even layer.
  Meanwhile, in a food processor, whirl meat chunks, about half at a time,
  to mince. Or grind meat through fine blade of a food chopper.
  Remove onions from ove, add nother 1/2 cup wqter and scrape browned bits
  free. Scatter turkey in small bits over onions; bake unti meat is white
  throughout about 6 minutes. Remove from ovn.
  In a 1 1/2 to 2 quart pan, mix 1/8th teaspoon nutmeg, fennel seed,
  cinnamon, curmin, cardamom, and 4 teaspoons cornstarch. Belend in 1 1/2
  cups groth. Stir over hgih heat until boiling; mix with meat and onions.
  Add salt and pepper to taste.
  Pour meat mixture over eggplant in casserole. Cover with remaining
  eggplant.
  Rinse the 1 1/2 to 2 qart pan; in it make a smooth paste of remaining 2
  tablespoons cornstarch and a little broth. Smoothly mix in the light sour
  cream. Then the remaining broth. Bring to a boil on high heat, stirring.
  Spoon evenly over eggplant. If made ahead, cover and chill up untiol next
  day.
  sprinkle sauce with parmesan cheese,then lightly with mnore nutmeg. Bake,
  uncovered, in a 425 F oven until hot in the center, about 15 minutes. (20
  minutes if chilled) Or warm, uncovered, in a microwave ovem on half-power
  (50 percent) until hot in center, reversing dish every 3 minutes, about 9
  minutes total.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Lamb and Eggplant Stew
Categories: Stews Meats Vegetables   
  Servings:  8

    1/2 c  Vegetable oil                       4 lb Boneless lamb shoulder 
      2 x  Onions, sliced thinly               2 x  Garlic colves, minced 
      2 lb Large eggplant                  1 1/4 t  Ground cumin 
  1 1/4 t  Cinnammon                         1/8 t  Allspice 
      2 T  Red wine vinegar                    2 c  Chicken broth 
      2 x  Red bell peppers, 1/4 inches  
 
  Cut lamb into 1 1/2 inch pieces Cut red bell pepper into 1/4 inch sliced
  lengthwise. In a kettle heat the oil over moderately high heat until it is
  hot but not smoking and in it brown the lamb in batches transferring it as
  it is browned to a bowl. Add to the kettle the onion and cook them over
  moderate heat, stirring occasionally, until they are just golden. Add the
  garlic, half the eggplant, cut into 1 inch pieces, the cumin, the
  cinnamon, the allspice, the vinegar, the broth, and the lamb with any
  juices that have accumulated in the bowl, bring the liquid to a boil, and
  braise the mixture, covered, in a preheated 350 F oven for 1 hour. Stior
  in the remaining eggplant, cut into 1 inch pieces, and the bell peppers,
  braise the mixture, covered for 30 to 40 minutes more, or until the
  eggplant is very tender, and season the stew with salt and black pepper.
  
  The stew improves in flavor if cooled to room temperature, uncovered and
  chilled, covered, overnight. 
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Eggplant Sichuan Style
Categories: Oriental Vegetables Vegetarian   
  Servings:  4

      6 x  Chinese Eggplants                   1 T  Soy sauce 
      1 T  Sugar                             1/4 c  Chicken stock 
      5 T  Peanut oil                          2 t  Grated ginger 
      1 T  Minced garlic                     1/4 t  Dried red chile flakes 
    1/4 c  Chopped water chestnuts             3 x  Stalks green onions, chopped 
  1 1/2 T  Red Wine vinegar                    1 T  Asian Sesame Oil 
      1 T  Toasted sesame seeds          
 
  Cut eggplant into 1/2 inch wide by 2 inch long strips. Mix together soy
  Sauce, sugar and chicken stock. Set aside.
  
  Heat 2 tablespoons of the oil in a skillet. ADd half the eggplant. Saute,
  stirring constantly until seared and wilted, about 5 minutes. Remove to a
  plate. Cook remaining eggplant, adding more oil if needed. Transfer to
  plate. Set aside.
  
  Heat a wok over medium-high heat. Add remaining 1 tablespoon oil, the
  ginger, garlic and chile; cook gently but do not brown. Add water
  chestnuts and half the green onions; str fry 5 secons. Increase heat to
  high. add soy sauce mixutre and eggplant. Toss quickly over high heat unti
  sauce is reduced and absorbed into eggplant. 1 to 2 minutes. Fold in
  vinegar and sesame oil. Remove to a serving dish; top with remaining green
  onions and sesame seeds. 
  
  Serve hot or cold.
  
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Caponata on Crostini
Categories: Vegetables Italian    
  Servings:  6

      1 x  Large eggplant, cubed 1/2 in        1 x  Large onion 
      1 x  Green pepper, seeded.               6 x  Ripe tomatoes, chopped 
    1/2 c  Pimiento-stuffed green olive        4 x  Garlic cloves 
    1/2 c  Olive oil                         1/3 c  Red wine vinegar 
      1 t  Salt                                3 T  Sugar 
  1 1/2 t  Dried oregaon                   1 1/2 t  Dried Basil 
      1 T  Capers                            1/2 x  Baguette 
    1/4 c  Olive oil                     
 
  Chop pimiento. Combine all ingredients in large enameled or stainless pot
  and mix. Cook uncovvered over low heat, stirring occasionally, about 1
  hour or until mixture is soft and all liquid has cooked away. Cool and
  refrigerate. It will keep in the refrigerator for a week and may be grozen
  for a couple of months.
  
  When serveing with crusty bread, brush bread with garlic flovred olive oil
  and place in 400F oven for 12 minutes or until lightly brown. Cook about 5
  inches from top of oven. Top with Caponata when serving.
 
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From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Mon, 27 Jul 1992 19:28:31 GMT
Subject: Re: Re: Canning question (RECIPE)
Organization: HP Santa Rosa Site (NMD MTA MWTD)