Tag Archives: eggplants

Baked eggplant with cheese

Eggplant.

It may seem complicated, but this appetizer is easy to make and you can save on calories using low-fat cheese. You’ll need: 1 eggplant, 2 egg whites, breadcrumbs, grated cheese, salt, pepper and thyme (or basil).

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Moussaka

For me, this dish has two main advantages: it’s easy and you can make a huge pot and refrigerate it for a week. You can also add more veggies – for instance, you can replace the potatoes (or one of the potato layers) with eggplants.  For the basic version, you’ll need: 400 gr minced meat (I use a mixture of pork and beef, but if you want the healthy option, go for chicken or turkey), 6 large potatoes, 1 onion, 4 garlic cloves, 3-4 tomatoes and 1 small can of tomato sauce, 2 carrots (grated), cooking wine, oil, salt, pepper, basil, parsley (plus any other spices you like with your meat).

Instructions

  • Prepare the meat: saute chopped onion and garlic. You can either put the meat in the frying pan, add spices and cooking wine and sear for 2-3 minutes, or simply mix in a bowl the meat with the onion, garlic, spices and cooking wine. Add grated carrots for extra taste. Set aside.
  • Peel potatoes and slice them (big, round slices). In a big oven proof dish, arrange potatoes into one layer.
  • Spoon one layer of meat over the potatoes.
  • Slice tomatoes and layer them on top of the meat.
  • Finish with a second layer of potatoes.
  • Add tomato sauce. If needed, use some more water (you want the whole dish to have enough liquid, otherwise it will dry up in the oven).
  • Put in the oven for 45 minutes to one hour (or until potatoes are tender). My advice is to keep the lid on, otherwise the top layer will get really dry.
  • Serve warm with cold sour cream or yogurt on top.

Beef Potato Moussaka on Foodista

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Sicilian eggplant stew – spread

Italians call this a specific southern Italian dish. Of course, in other parts of the world, it is thought to be specific to other places, like in the Balkans. Wherever you have eggplants, you’re bound to have a variation of this food considered ‘traditional’. While it’s not that easy to prepare, you can keep it in the fridge (or in a den, in a sealed jar) for a long time. It also helps with your daily veggie portion, and it goes wonderfully with crackers, biscuits, or just bread.

You’ll need: 2 eggplants, 2 bell pepper (red, yellow or orange), 4-5 roma tomatoes, 1 onion, 4-5 garlic cloves, 2 celery sticks, salt, pepper, oil. Optional: 1-2 carrots.

Instructions:

  1. You can choose to roast the eggplants and the bell pepper, or not. If you choose to do so, it will take less time to cook the stew. To roast, put in the oven (on a baking sheet or something similar) for 30-40 minutes (350F) or until the skin cracks. Take them out and peel them, then cut into pieces and set aside.
  2. If you do not roast – cut the eggplant and remove the skin. Cut the peppers.
  3. Peel the Roma tomatoes (sink in boiling water for 2-3 minutes) – or use the canned diced tomatoes.
  4. In a big pan, fry for 1-2 minutes the chopped onion and garlic. Add the peppers, the eggplants, the tomatoes and the celery. If you want extra taste, grate the carrots and add them – in the Italian version, you can also add green olives and capers. Add salt and pepper.
  5. Let boil for some 30-40 minutes (more if you didn’t roast the eggplants) or until all the veggies are fully cooked and can be easily mashed. I like to mash everything, so that all the veggies blend into each other, then eat it with crackers or with mustard and paprika bites.
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Eggplant salad

Eggplants by chichacha

Eggplants by chichacha

This eggplant salad might seem a bit hard to make at first, because you’ll need to roast the eggplants. Roasting them can be messy, as a friend remarked recently: eggplants may burst in your oven or on the BBQ. To avoid that, you can either cut them in 2 and bake them in the oven – or you can pierce them with a fork. You can roast in the oven, at 350 – 400F. I prefer to roast them in a pan (no water, no oil, just put them in a pan), on the stove – you’ll need to flip them regularly. Oh, and do make sure you watch the fire alarm, because roasting can sometimes be a bit smoky. (Here’s another post I found on roasting eggplants)

Ingredients: 2-3 eggplants, 1 onion, 1 yolk, lemon, olive oil, salt and pepper.

Instructions:

  1. Roast eggplants. If you roast them in the oven, they are ready when they are really soft and wrinkled. If you roast them on the stove, they are ready when the skin is burnt. Peel the skin – or scoop the eggplant with a spoon.
  2. Mince the eggplant – either you put it in a food processor or you can mince it using a wooden spatula (some 2-3 minutes).
  3. Add 1 egg yolk, 1/2 onion cut into small pieces, some olive oil (maybe 1-2 tablespoons), salt and pepper. If in love with garlic, you can add it to this salad too. Squeeze a bit of lemon juice (this will make the eggplant turn just a bit whiter). If using a food processor, put all ingredients together with eggplant and mix. Otherwise, just use a spoon and mix thoroughly.
  4. If you want, decorate with sliced tomatoes. Goes really really well with any type of white soft cheese, whether salty or not, and tomato salad.
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