Eggplant Meatballs with Tomato Sauce

  This is from VB6 – it is a little time consuming but worth it!

Ingredients:
Tomato Sauce:
2 TBSP olive oil
1 onion, sloced thin
2 TBSP garlic, minced
1 tsp salt
1/2 tsp pepper
Red pepper flakes, to taste
2 – 28 oz cans diced tomatoes
1 c chopped basil

Put oil in a large pot over medium heat, add onions and garlic and cook for 5 minutes until soft. Add remaining ingredients and cook for 30 minutes.

Eggplant Meatballs:
3 TBSP olive oil
1 lb eggplant, cubed with skin
1 tsp salt
1/2 tsp pepper
1 onions sliced thin
1 TBSP garlic, minced
1 c canned white beans
1/4 c fresh parsley, choppped
1 c breadcrumbs
chilli flakes to taste

Preheat oven to 375.

Add 1 TBSP olive oil in a pan, over medium heat, add eggplant, season with salt and pepper, add 1/4 c water and cook until tender, 10 – 15 minutes. Transfer to food processor.

Add 1 TBSP olive oil to pan over medium heat, add onions and garlic and cook it up soft, about 5 minute. 

Add beans, onion mixture, parsley, breadcrumbs, chili flakes to the processor and pulse until combined and chunky. Scoop into 2 inch balls and place on a oiled baking sheet.

Bake 25 – 30 minutes until brown.

   
 

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Grilled Eggplant with Za’atar Dressing 

  

Serve this super easy side with Shawarma chicken and you have a Mediterranean feast! I used grilled zucchini and eggplant, but this dressing would also be great on crispy greens or grilled romaine.

Ingredients:
2 TBSP sherry vinegar
2 tsp yellow mustard
pinch of salt
6 TBSP olive oil
4 tsp za’atar
1/4 tsp sumac
3 small zucchini, sliced lengthwise
3 small eggplant, sliced lengthwise

Combine all ingredients, except veg in a jar, shake to combine.

Toss veggies with a little olive oil and grill over medium high heat for about 2 min per side.

Toss with dressing and serve. 

Serves 4.

Eggplant Salad

  

This recipe is adapted from F&W. I used my air fryer to cook the eggplant – you could also use the oven and roast the eggplant at 350.

Ingredients:
One 1 1/2-pound eggplant
Vegetable oil
Salt and pepper
3 TBSP red wine vinegar
1 TBSP olive oil
1 small garlic clove, minced
4 large scallions, thinly sliced
1 green bell pepper, cut into 1/4-inch dice
2 ozs Greek feta cheese, crumbled

Preheat oven or fryer to 350.

Using a vegetable peeler, peel half of the eggplant. Cut the eggplant into 1/2-inch dice.

In a large bowl, toss eggplabt withba little oil. Place eggplant on a baking sheet or in thebair fryer and cook 10 – 12 minutes stiring several time season with salt and pepper.

In a bowl, whisk the vinegar with the olive oil and garlic. Add the eggplant, scallions and bell peppers and toss well. 

Season with salt and pepper and toss again. Sprinkle the feta on top and serve.

Roasted Eggplant with Crispy Onions

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Another winner from Ottolenghi! I used my air fryer to make the onions, if you have simply toss the onions with a little oil and the spices then cook at 360 for about 8’minutes, shaking the basket a couple times. If you don’t have one follow the recipe below. I served the eggplant with turkey burgers – yummy!

Ingredients:
2 large eggplants
2/3 c olive oil
Salt and pepper
4 onions, thinly sliced
1 1/2 green chiles
1 1/2 tsp ground cumin
1 tsp sumac
1 3/4 oz feta cheese, broken into large chunks
1 lemon
1 clove garlic, crushed

Preheat oven to 425.

Halve the eggplants lengthwise with the stems on. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with oil and sprinkle liberally with salt and pepper. Roast on a baking sheet, cut side up, for about 45 minutes, until the flesh is golden brown.

Add the remaining oil to a large frying pan and place over high heat. Add the onions and 1/2 tsp salt, and cook for 8 minutes, stirring often, so that parts of the onion get dark and crisp. Seed and chop the chiles, keeping the whole chile separate from the half. Add the ground cumin, sumac, and the whole chopped chile, and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from the heat.

Use a small serrated knife to remove the skin and pith of the lemon. Coarsely chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the remaining 1/2 chile and the garlic.

Transfer the roasted halves to a serving dish, and spoon the lemon sauce over the flesh. Warm up the onions a little, and spoon over.

Serves 4.

Roasted Butternut Squash with Eggplant Sauce and Seeds

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Another winner from Ottolenghi, The Cookbook. This one requires a bit more work, but it is so worth it! The flavors are amazingly complex.

Ingredients
1 butternut squash, peeled, seeded and sliced in 3/4 inch slices
Olive oil
2 TBSP pumpkin seeds
2 TBSP sunflower seeds
1 TBSP black sesame seeds
3 TBSP sliced almonds
1 bunch basil leaves
1 tsp nigella seeds
Pomegranate seeds
Salt and pepper
For the sauce:
1 large eggplant
2/3 c cup Greek yogurt at room
2 tbsp olive oil
2 tsp pomegranate molasses
3 TBSPlemon juice
2 TBSP chopped parsley
1 clove garlic, crushed

Set oven on high broil. Place eggplant on a foil lined baking pan and bake for about 1 hour turning several times. You want it charred. When cool enough to handle, slice in half and scoop out eggplant. Allow to drain in a colander for 10 minutes. Then finely chop.

Preheat the oven to 400 degrees. Place squash in a baking dish. Drizzle with olive oil, salt and pepper. Roast in oven for about 25-30 minutes. Then leave to cool.

Toast all the seeds in a nonstick pan for a few minutes, watch carefully.

In a medium bowl,mix the eggplant with the other ingredients of the sauce. Season to taste.

To serve, arrange the butternut cubes on the plates, drizzle with olive oil, toasted seeds, Pom seeds and basil leaves. Serve together with the sauce in a separate bowl.

Serves 4.

Eggplant with Tomato and Caper Salsa

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I’m totally obsessed with Ottolenghi – every recipe I’ve tried from his 3 cookbooks has been amazing! This one is super simple – perfect for a busy weeknight.

Ingredients:
3 medium eggplants, sliced 3/4 inch thick
Olive oil
Salt and pepper
1 orange bell pepper, cored and cut into 1 inch dice
20 cherry tomatoes, quartered
1 TBSP of Red Wine Vinegar
4 TBSP capers
1 TBSP of the caper brine
5 oz buffalo mozzarella or burrata
1 cup cilantro – leaves picked

Preheat the oven to 375.

Place the eggplant sliced on a baking tray lined with parchment paper and brush generously on both sides with plenty of olive oil. Sprinkle with salt and pepper, then roast for 25 – 30 minutes, or until golden-brown.

Mix together the pepper, tomato, vinegar, capers and brine, and add two tablespoons of olive oil. Set aside for a minimum of 30 min.

To serve, arrange the cooked eggplant slices, slightly overlapping, on a big serving platter. Break the mozzarella into chunks and scatter on top, spoon over the salsa and garnish with cilantro.

Serves 2 – 4.<

Lentils with Broiled Eggplant

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Yes, I’m obsessed – Ottolenghi is a god in my world. This is an amazing meatless Monday dish. It might be pushing it for a weeknight meal, but you can roast the eggplant in advance. Leftovers – can’t wait!!

Ingredients:
2 medium eggplants
2 TBSP red wine vinegar
Salt and pepper
1 c lentils
3 small carrots, peeled, chopped small
2 celery stalks, chopped small
1 bay leaf
3 springs thyme
1 onion, minced
3 TBSP olive oil
20 cherry tomatoes, halved
1/4 c chopped herbs, dill, parley & cilantro
2 TBSP Greek yogurt

Prick eggplant all over, broil for an hour turning several times until charred and collapsed. Let cool then scrape out flesh and drain for 30 min. Chop, stir in 1/2 TBSP vinegar, salt and pepper. Set aside.

Lower temp to 275 and roast tomatoes for 25 min. Set aside.

Cook lentils according to package stir in carrots, celery, bay leaf, thyme and onion. Cook until tender about 25 minutes. Remove bay leaf and thyme. Add rest of vinegar, 2 TBSP olive oil and salt and pepper. Stir in herbs and tomatoes.

To serve, spoon lentil into bowl, pile on eggplant and top with a dollop of yogurt.

Serves 4

Pasta with Eggplant and Tomato

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This is a simple yet amazing dish. Warning the sauce takes a little over an hour.

Ingredients:
4 TBSP olive oil
2 lb tomato, cored and cut into bite size pieces
1lb eggplant, cut into bite size pieces
2 roasted red peppers, cut into bite size pieces
Chili pepper flakes
Salt and pepper
1 lb pasta

Heat 2 TBSP olive oil in a large non stick skillet and cook over medium heat until brown on all sides.

In a 12 inch skillet, add 2 TBSP oil and tomatoes, cook over medium heat.

When eggplant is browned, add to tomatoes with peppers, chili flakes and salt and pepper. Cover, reduce to simmer and cook for 1 hour.

Cook pasta according to package. Drain and add to sauce.

Serves 6.

Eggplant, Chopped Salad & Flat Bread (Sabih)

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I am obsessed with Yotam Ottolenghi – this is another winner from Jerusalem. A perfect dish for meatless Monday!

Chopped Salad
2 tomatoes, 3/8 inch dice
2 Persian cucumbers, 3/9 inch dice
4 green onions, sliced thin
4 TBSP parley, chopped
2 tsp lemon juice
1 1/2 TBSP olive oil

Toss together in a large bowl.

Zhoug:
1/2 c cilantro, leaves & stems
1/4 c parsley, leaves & stems
2 hot green chiles
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic
2 TBSP olive oil
2 TBSP water

Combine in a food processor and pulse until forms it forms a course paste.

Eggplant:
2 large eggplant, sliced into 1 inch think and thin planks
4 flatbread or pita
1 c light tahini sauce
4 hard boiled eggs, quartered
4 TBSP Zhong
Salt and pepper

Toss eggplant with salt and let drain 30 minutes.

Heat a large non-stick pan over medium heat. Add eggplant and brown on every side about 8 minutes total.

To serve: spread 1 TBSP on flatbread, layer with eggplant, 1 TBSP Zhong and egg. Serve salad on the side.

Serves 4.

Grilled Eggplant with Date, Walnut and Yogurt Salad

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This is from Diana Henry’s “A Change of Appetite” and like all the other recipes it is amazing. I served it with Kisir.

Ingredients:
1/2 c Greek yogurt
1/2 c pitted dates, chopped
1/2 c chopped walnuts, toasted
1 TBSP olive oil
2 cloves garlic, minced
4 eggplants, sliced 1/2 thin
Salt and pepper
Juice of one lemon

Combine yogurt, dates, walnuts, olive oil and garlic in a bowl and chill until ready to serve.

Heat grill on high, brush eggplant with olive oil salt and pepper and cook about 3 minutes per side until soft.

Serve with yogurt any Kisir.

Kisir
Ingredients:
1 TBSP olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
2 1/2 tsp ground cumin
2 tsp chili pepper flakes
1 1/2 TBSP tomato paste
1 1/2 c bulgur wheat
4 plum tomatoes, seeded and chopped
1/4 c mint, chopped
1 1/4 c parley, chopped
Juice of 1 lemon
1/2 c olive oil
1 1/2 TBSP pomegranate molasses
1/2 c pomegranate seeds

Heat oil in saucepan and sauté onions and garlic for two minutes. Add cumin and chili, cook for 1 minute. Stir in tomato paste and 2/3 c boiling water. Mix in bulgur, remove from heat and cover for 15 minutes. Fork through and stir in tomatoes and herbs. Combine olive oil and pomegranate molasses in a small bowl. Stir 3/4 into the bulgur, but don’t soak it. Add more if it’s too dry. Stir in Pom seeds and season with salt and pepper.

Serves 4.