Eggplant Parmesan Gratin

This recipe is from Tartine all Day – I made a few changes to make it vegan, you can use regular cheese if your prefer.

  • Olive oil
  • 2 lb eggplant, sliced 3/4 inch thick
  • Salt
  • 1 c quinoa, well rinsed
  • 2 lb tomatoes, cored and halved
  • 1/2 onion
  • 2 cloves garlic
  • 3 sprigs thyme leaves
  • 8 oz nut ricotta cheese
  • 1 bunch of basil
  • 2 c grated vegan mozzarella

Heat oven to 400.

Spray a 9×13 glass baking dish with olive oil. Spread quinoa across the bottom.

Heat grill over high heat. Spray with olive oil and grill eggplant about 3 min per side. Season with a little salt and set aside.

Combine tomatoes, onion, garlic thyme and salt in a food processor and pulse until chunky.

To assemble, spoon 1/2 the tomato sauce over the bottom of the pan, top with eggplant slices, dot with “ricotta” and sprinkle with “mozzarella”, top basil and repeat.

Bake for 45 min until golden brown. Let cool 10 min and serve.

Serves 6 – 8.

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Grilled Eggplant Salad

This is one of those dishes that evolves when you look in the fridge and can’t figure out what to cook tonight! It turned out so good and it literally took less than 20 min!

  • 2 small eggplants, sliced 1/4 inch thick
  • 1 package grilling cheese
  • 1 – 2 tomatoes, sliced 1/4 inch thick
  • Olive oil
  • Salt and pepper
  • Olive
  • Pesto
  • Preheat grill on high. Brush or spray eggplant with olive and season with salt and pepper.
  • Grill eggplant and cheese for 5 min per side or until nicely charred and softened.
  • Layer eggplant, cheese, tomato and repeat. Top with sliced olives, pesto and a drizzle of olive oil.
  • Serves 2.
  • Raw Lasagna

    This is from Vegan 100 by Gaz Oakley. It is a bit of work and oh so worth it!! Slice the zucchini as thin as possible for the best results. If you have leftovers it makes a great lunch!

    “Cheese” sauce:

    • 1 c raw cashews, soaked for 1 hour, drained
    • 2 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 1 tsp thyme
    • 3/4 c almond milk
    • Salt and pepper

    Place all ingredients in a food processor or blender and pulse till smooth. Pour into a container and chill in fridge.

    Tomato Sauce:

    • 1/3 c sun dried tomatoes in oil, drained
    • 1 large tomato, chopped
    • 2 tbsp olive oil
    • 1 clove garlic
    • 4 tbsp water
    • 1 tbsp lemon juice
    • 1 tbps basil leaves

    Combine in a food processor and pulse till almost smooth.

    Pesto:

    • Handful of basil
    • Handful of parsley
    • 1/2 avocado
    • 2 tbsp olive oil
    • 1/4 c water
    • 1/2 c pine nuts
    • 1 clove garlic
    • 2 tbsp lemon juice
    • Salt and pepper

    Combine in a food processor, pulse until smooth and chill till ready to use.

    For lasagna:

    • 4 small zucchini, sliced thin as possible lengthwise
    • 2 large tomatoes, sliced thin
    • Basil leaves

    On a plate layer zucchini sliced, basil leaves, tomato slices, spread on pesto, spoon on tomato sauce and spread “cheese” sauce, repeat.

    Serve 4.

    Zuk Pasta with Uncooked Tomato Sauce

    Super fresh and healthy!

    12 oz tomatoes, chopped

    1/4 c olive oil

    1 tsp salt

    1 clove garlic, minced

    1/2 tsp red pepper flakes

    1 lb Zucchini cut into spirals

    5 oz ricotta

    1/4 c pine nuts

    In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.

    Serves 4.

    BLT Panzanella Salad with Avocado

    This is adapted from Tartine at Home – I added Avocado.

    Basil Oil

    1/2 c Basil leaves

    2 tbsp parsley leaves

    1/2 c olive oil

    2 cloves garlic

    1 tbsp drained capers

    Salt

    Combine in a small food processor and pulse till chopped and combined.

    3 tomatoes, quartered

    Salt and pepper

    4 strips bacon, cooked and cut into 1/4 inch pieces

    6 oz spinach

    4 oz arugula

    3 slices of sourdough

    Olive oil spray

    1 avocado, diced

    Preheat oven to 400. Spray bread with olive oil and bake until toasted on each side. Cool and cut into bite sized pieces.

    Place tomato in a large shallow bowl, season with salt and pepper. Add bacon, spinach, arugula and bread, toss to combine. Add a couple tbsp of Basil oil, toss. Divide among plates, top with avocado and a drizzle of basil oil.

    Serves 2 – 4.

    Tomatoes with Chives and Crouton Crumbs

    Simple and tasty! I used Trader Joe’s garlic croutons and smashed them with a rolling pin.

    3 – 4 tomatoes, sliced thin

    2 tbsp chives, snipped

    3 tbsp croutons, smashed

    Asiago cheese, grated

    Olive oil

    Salt and pepper

    Lay tomatoes on a plater, season with salt and pepper. Drizzle with olive oil. Sprinkle chives, cheese and croutons over the top.

    Serves 2 – 4.

    Eggs Baked in Mortadella

    You can also use prosciutto for this quick weeknight meal. Serve with a salad and you are set!

    Butter or oil as needed

    1 tomato, sliced

    2 slices mortadella or prosciutto

    2 eggs

    Salt and freshly ground black pepper

    Asiago cheese, grated

    Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.

    Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven. Sprinkle with asiago, salt and pepper and serve.

    Serves 1 – 2.