Posts tagged ‘eggplant’

October 9, 2011

Roasted Eggplant Pasta with Parsley Pesto

1 bunch parsley

2 medium eggplants

Soft goat cheese

1 head garlic

Grated parmesan cheese

Olive oil

Slice the eggplant in half lengthwise, run with olive oil, and pace, face up on a baking sheet.  Roast at 350 until soft, flipping over once.

Meanwhile, make the parsley pesto: combine garlic, parsley, olive oil and up to ¼ cup parmesan cheese in a food processor.

When the eggplant is close to done, make a box of pasta.

Take the eggplant out of the oven and let cool while you drain the pasta and return it to the pot.  Drizzle with olive oil, salt, and pepper.  Bit by bit cut the eggplant and scrape it out of the skins.  Add the eggplant and the parsley pesto to the pasta bit by bit, stirring constantly to combine.  Add in ¼ cup goat cheese, stirring to combine and melt.

Cover the pot of wonderful eggplant, cheese, pesto, and pasta and cook over extremely low heat for 2-3 minutes then eat.


September 11, 2011

Amazing Roasted Eggplant Soup

This completely life-changing roasted eggplant soup is adapted from Smitten Kitchen’s recipe, although we made a few notable changes.

1 mid-small eggplant
3 mid sized tomatoes
1/4 a jalapeno pepper, seeds removed
1 large onion
8 cloves of garlic
Parsley
4 cups veggie broth (2 cans)
1/4 cup heavy cream
1/4 cup whole milk
Olive oil
Salt & pepper
Parmesan cheese to top

1.  Lightly oil a baking pan and preheat the oven to 425

2.  Cut the eggplant, tomato, and onion into 1/2 inch thick slices and spread out on the baking pan.  Peel the garlic and lay the cloves, uncut on the pan.  Also add your slice of jalapeno pepper – but make sure you keep track of where you put it.

3. Roast for 20 minutes, then remove the garlic.  Put the rest back in the oven, turn the heat down to 400 and roast another 15-20 minutes.

4.  Remove the pan and put the onion, garlic, eggplant, and tomatoes in a soup pot.  Remove the jalapeno completely – just the oil from baking it will be plenty hot.

5.  Add the veggie stock to the pot and bring to a boil.  Once it’s boiling, turn down the heat a little and cook until the veggies are all tender.  About 10-15 minutes.

6.  Blend the whole soup in a food processor until completely smooth, then return to a low heat.  Add the cream, milk, and a little less then 1/4 cup grated parmesan.  Cook, stirring often, for 5-10 minutes.  Turn off the heat, sprinkle with fresh parsley, and eat with bread (and joy).

A note about pictures: because this soup ends up a cooked-eggplanty brown color and is blended to be largely textureless, it is not super photogenic.  Use your imagination and believe that it is worth the time and effort.  Really.

August 14, 2011

Bottom of the Week Stew/Stir Fry

So, it’s Sunday evening, and we’re hungry, and we’ve eaten all the meals we planned out.  So, this:
1 red onion, chopped medium-small
1/2 white onion, chopped medium-small
1 leek, white and pale green parts only, sliced small
5 cloves garlic, minced
3 tomatoes, chopped small
1 eggplant, cubed
5 small carrots, cut into coins
1/2 small head red cabbage
1 handful fresh cilantro

Yogurt

Tomato Cilantro sauce (yes, we did cheat with this one, it’s a lovely Indian tomato and cilantro sauce.)

1. Cook the onion,s garlic, and leek, for 5 minutes with pepper and olive oil on medium-low heat.

2. Add the carrots, tomatoes, and  eggplant, turn down the heat a little.  Add a tablespoon of the tomato cilantro sauce.  Cook for 10 minutes.

3. Add the cabbage, cover, cook for 10 minutes or until everything is cooked.

4. Add a few more spoonfuls of the tomato cilantro sauce.  Stir in the fresh cilantro and let sit, covered, off heat for 5-10 minutes.

Eat with yogurt and bread or rice.  We baked some bread (I know it may not sound like a quick dinner when it involves making fresh bread, but we had our no-knead bread dough in the oven, so it was easy to pull some out)