Archive for Eggplant

Stuffed Baked Eggplant

3 small eggplants (they should be the size of little cantaloupes)
2 red bell peppers
4 to 5 Tbs. olive oil
salt and pepper
minced garlic
2 onions
3 to 4 sprigs fresh parsley
3 to 4 tomatoes
1 – 2 cups of raw (not roasted) nut pieces (walnuts, cashews or other “meaty” nuts)

1 cup ground walnuts (for method 1)
1/2 cup wheat germ (for method 1)
3/4 cup grated Parmesan cheese
2 Tbs. melted butter
1 cup milk or light cream

Slice each eggplant in half lengthwise and cut out the meat, leaving 1/4 inch in the skin. Dice up the eggplant into fairly large pieces, and the red bell pepper into small ones, reserving about 1/3 of one of the peppers for decoration.

In a large skillet heat about 3 tablespoons of the olive oil and saute the eggplant and diced bell pepper in it, tossing the pieces lightly until they are evenly coated and the eggplant starts to get soft. Season it with salt and pepper and a little minced garlic if desired. Add 1 cup of the nut pieces. Divide this mixture evenly between the 6 eggplant shells, pressing it down into them.

Chop the onion, parsley & tomatoes. Saute the onions in the remaining olive oil, adding the chopped fresh parelsey and some crushed sweet basil along with a little minced garlic. When the oninos just beging to get soft, add the chopped tomatoes, simmer a few minutes, then spread the mixture on top of the eggplant pieces in the shells and pat it down. The eggpant shells sould be full to the top but not overflowing.

Method 1: (original) Combine the wheat germ, nuts and Parmesan cheese; moisten with the melted butter and enough milk to make soft paste and spread a thin layer of the mixture on top of each eggplant half. Decorate this crust with the reserved red pepper sliced into thin strips.
Method 2: (mine) Dot the tops of the eggplants with butter, pour the cream over, and top with the grated cheese. Decorate with the red pepper slices and the remaining nut pieces.

Bake in an oiled dish for about 45 mintues at 350 degrees. Serve hot; 6 servings.

This is adapted from Anna Thomas’s Vegetarian Epicure cookbook.


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Noni’s Tuscan Soup

Noni says, “I make double batches — last night’s new batch has some celery in it and I used stewed tomatoes instead of whole. Enjoy!”

1 cup water
1 1/4 cups eggplant, peeled and cubed
1 (14 1/2 oz) can no salt added whole tomatoes undrained and chopped
1/2 can diced mushrooms drained (I use fresh)
1 garlic clove minced
3/4 cups zucchini coarsely chopped (I just slice small)
1/2 tsp dried italian seasoning
1/8 tsp pepper (I use more)
1/4 cup freshly grated Parmesan cheese

Combine the first nine ingredients in a large pan stirring well. Bring to a boil, reduce heat and cover. Cook for about 25 minutes until veggies are tender. Ladle into bowls and sprinkle with cheese. Makes 4 servings.

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Eggplant Pomegranate Relish

From The Kitchen Grimoire by Celeste Rayne Heldstab.

1 large eggplant
2 T. yogurt
1 T. pomegranate molasses or other unsulphured molasses
1 T. lemon juice
Salt & pepper

1/2 red onion, cut in 1/4″ dice
1 clove garlic, minced
1/2 cup chopped, toasted walnuts
1/2 cup pomegranate seeds (1/2 pomegranate)
2 T. finely chopped flat leaf parsley

Pierce the whole eggplant a few times with a fork. Cook it on the grill or place it on a baking sheet and put it under the broiler. Cook, turning as skin blackens, until flesh is very soft (about 35 minutes). Let eggplant cool and scrape flesh into a bowl; discard skin. Add yogurt, molasses, lemon juice, salt & pepper. Chop or grind until still chunky but mostly smooth. Stir in remaining ingredients.

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5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/4 cup chopped fresh basil
Black pepper

Optional garnish: chopped fresh basil or toasted pine nuts

Place cubed eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown (about 15 minutes). Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally. Stir in basil, season to taste with salt and pepper. If desired, garnish with fresh basil or pine nuts.

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Badridzhani Mtsvanilit (Please don’t ask me how to pronounce it!)

1 1arge (1 1/4 pound) eggplant
1 medium onion, peeled and minced
2 tablespoons of olive oil
Generous 1/2 cup of walnuts
2 large garlic cloves, peeled
1/2 teaspoon of ground coriander seed
1/2 teaspoon of dried fenugreek
Pinch of cayenne
3/4 teaspoon of salt
3/4 cup of finely chopped mixed fresh herbs (cilantro, celery leaf, parsley and dill)
2 teaspoons of red wine vinegar

Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper towel for at least TWO HOURS. Rinse and pat dry. Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.

Saute the onion in olive oil until golden. Set aside. Chop or grind the walnuts with the garlic and spices. Turn out into a bowl and stir in the cooked onion. Add chopped herbs and the wine vinegar.

Let eggplant cool, then scoop out the soft center and discard the skin. Cut the eggplant into small (1-inch) pieces and mix thoroughly with nuts/onion/garlic/spice mixture.

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Baba Ganoush

1 large eggplant
1 can garbanzo beans, drained
3 cloves garlic, peeled
1/4 cup lemon juice
3 T. tahini (sesame paste)
Salt to taste
1/4 cup olive oil

Optional garnish: chopped parsley, coriander or pine nuts

Slice eggplant in half. Place eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.

Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.

Let cool, then scoop out the soft eggplant and discard the skin. Chop/grind eggplant, beans, garlic & lemon juice together until mostly smooth. Slowly stir in olive oil. If desired, garnish with chopped parsley, coriander or pine nuts.

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