Lentil and Orzo Stew With Roasted Eggplant

For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they’re tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.

• Yield 4 servings
• Time 45 minutes to 1 hour

 

Ingredients

• 1 ½ pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
• ¼ cup plus 2 tablespoons olive oil
• 1 tablespoon coriander seeds, crushed
• Kosher salt and black pepper
• 1 medium carrot, finely chopped
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 cup dried lentils (green, black or brown)
• 5 cups chicken or vegetable stock, or water
• ½ cup orzo or other small pasta, such as ditalini, stelline or macaroni
• Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
• ¼ cup shaved ricotta salata or crumbled feta

Preparation

1. Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
2. In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
3. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
4. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
5. Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
6. Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

Cooking Notes

500

• Use two medium or one very large eggplant. Its the best part of this dish

• I decreased the cooking water to 4 cups and added some sliced mushrooms.

• I doubled the tomato paste and added a touch more of orzo and lentil to make this more of a thick stew than the photo. 10/10 would make again!

• Delicious, even with a few substitutions (pearl onions instead of chopped, parmesan rather than feta). The eggplant was so delicious. Next time, I'll take the suggestion to either mix in or serve on a bed of greens.

• This was great. I substituted a can of white beans for the orzo as suggested. I roasted the eggplant in 1 inch slices but they weren’t crispy enough so I cut them up and put them back in the oven.

• Outstanding in every way. Easy to make and the eggplant was so good we ate a bunch of it before we ever threw it on the stew. Froze half the stew and will roast another eggplant when we defrost it. Saving the rest of the eggplant to throw on salads, other soups. Could easily become one of my favorite condiments.

Eggplants

From StoneSoup.

6 Healthy Recipe Ideas for Aubergine (Eggplant)

1. Tomato Baked Eggplant
This has to be the easiest way to cook eggplant. I usually just serve it as is for a healthy vegetable focused meal but you could mash it up and use as a sauce for pasta.

2. Spiced Baked Eggplant
Eggplant loves spices! See the recipe below.

3. Grilled Baby Eggplant
My favourite way to cook those finger-shaped Japanese eggplant is to halve and grill on the BBQ. Sometimes I do them on their own, but I often cook them with other late Summer veg like red capsicum (bell peppers) and zucchini (courgettes). Wonderful served with hummus or this walnut and white bean puree.

If you can’t get your hands on baby eggplant, slice regular eggplant and use them instead.

4. Soup
My favourite eggplant soup is this White Bean & Eggplant Soup. It’s not the most beautiful creation but is deeply satisfying and well worth the effort.

5. Dip / Spread
No collection of eggplant recipes would be complete without the fabulous Lebanese dip / spread called babaganoush. Charring the eggplant can get a bit messy but it’s totally worth it for the intensely smoky flavour.

6. Eggplant ‘Steaks’
The rich silky texture of cooked eggplant make for a fabulous vegetarian alternative to regular steaks. Especially good served with these parmesan peas.

Sugo alla Norma (Sicilian Eggplant Sauce)

From Sauces and Shapes

1 lb (450 grams) long dark-purple eggplants, sliced about 1/4-inch thick, but not peeled
Salt
2 medium white onions
3 cloves garlic
1/4 cup fresh basil leaves
1 cup extra virgin olive oil
2 lbs (900 grams) ripe sauce tomatoes, seeded and diced (not peeled) or canned peeled tomatoes
Black pepper

1 lb (450 grams) spaghetti
7 oz grated ricotta salata cheese
1/2 cup fresh basil leaves for garnish

Chop together coarsely (in the food processor if desired) the onion, the garlic, and the basil. Put the mixture in the saucepan, preferably terracotta, with 3 tablespoons of the oil and saute over medium heat for about 4 minutes, or until the onion is becoming translucent.

Add the tomatoes, sprinkle generously with salt and pepper, and cook, covered, over low heat for 30 minutes or until the sauce is visibly thickened and shiny.

Put tomatoes through a food mill and stir 4 generous tablespoons of the oil into the resulting puree.

Heat the remaining oil in a 16-inch skillet and fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Bring 5 quarts of water to a boil in a an 8-quart pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.

Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of pasta cooking water.

Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with half of the cheese, then with the tomato sauce. Grind on plenty of pepper and mix well.

Garnish with the remaining basil leaves and a few slices of fried eggplant. Serve immediately, and pass the remaining eggplant slices and cheese for each diner to take according to taste.

Sugo con Melanzane (Eggplant Sauce for Pasta)

Recipe from Sauces and Shapes

The thing that annoys about eggplant is the quantity of oil it absorbs. Although this recipe is scarcely oil-free, it does keep consumption under control thanks to a neat trick Oretta learned from the great Italian chef Gualtiero Marchesi. You precook the eggplants dry before adding any oil. (This works with mushrooms too.) The will absorb much less oil than otherwise.

The eggplants on the market today do not need to be salted and drained. They have been bred to resist harsh temperatures, and they are also sweeter, seedless, and unfortunately, less flavorful.

1-1/2 lbs (700 grams) eggplants, diced small but not peeled
6 tablespoons extra virgin olive oil, preferably intensely fruity
1 clove garlic, crushed
1 small piece dried chile
1 tablespoon minced fresh flat-leaf parsley

1 lb (45o grams) pasta, any short pasta
about 7 rounded tablespoons (70 grams) grated pecorino romano

Put the eggplant pieces in a 16-inch nonstick skillet with nothing else. Cook them over low heat, stirring every so often to keep them from sticking, 5 or 6 minutes, until they sort of wilt. Remove them from the pan. Add the oil, garlic, and chile to the pan and cook on medium for a minute or two. Return the eggplant to the pan, sprinkle with about 1/2 teaspoon salt, and cook, stirring often, for 8 or 10 minutes, or until cooked through.

Remove and discard the chile. In a food processor, puree a large spoonful of the eggplant and return it to the skillet. It will help make the sauce creamy.

Make-ahead note: the process can be interrupted at this point and the sauce kept in the refrigerator for a couple of days. Reheat gently while pasta is cooking.

Stir in the parsley. Keep warm until the pasta is done, or reheat gently.

Bring 5 quarts of water to a boil in a an 8-quart pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente. When the pasta is nearly done, scoop out about a cup of the water and reserve.

Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of pasta cooking water.

Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese, then add the eggplant sauce and mix well. If the sauce seems dry, add a little of the reserved water, not more than a couple of tablespoons. Serve immediately.

Lasagna With Tomato Sauce and Roasted Eggplant

From NY Times.

 

This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my dinner party and refrigerated them until I got home about an hour before my guests were due to arrive.

 

1 1/4 pounds eggplant, sliced and roasted

2 tablespoons extra virgin olive oil, plus additional for drizzling

Salt and freshly ground pepper

8 ounces ricotta cheese

1 egg

2 tablespoons water

Pinch (tiny!) of cinnamon

Salt and freshly ground pepper

2 cups marinara sauce

1/2 pound no-boil lasagna noodles

Chopped fresh basil

4 ounces fresh mozzarella, shredded (optional)

4 ounces (1 cup) freshly grated Parmesan

 

1. Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.

2. Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna.

3. Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top.

4. Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

 

Yield: Serves 6

 

Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.

 

Nutritional information per serving: 414 calories; 19 grams fat; 7 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 63 milligrams cholesterol; 43 grams carbohydrates; 7 grams dietary fiber; 366 milligrams sodium (does not include salt to taste); 21 grams protein

Eggplant Dirty Rice

Tried this recipe today with a little tweaking. It's like a better-tasting ratatouille.

This spicy one-pot take on the New Orleans classic, dirty rice, makes a hearty main dish or an excellent accompaniment to a simple protein.

1. 1/4 cup canola oil
2. 3 celery ribs, finely chopped
3. 2 medium green bell peppers, seeded and finely chopped
4. 1 medium onion, finely chopped
5. Salt
6. 1 medium eggplant (about 1 pound), cut into 3/4-inch cubes
7. 1 tablespoon dried thyme
8. 1/2 teaspoon finely ground black pepper
9. 1/4 teaspoon finely ground white pepper
10. 1/4 teaspoon cayenne
11. 3 garlic cloves, finely chopped
12. 1 tablespoon tomato paste
13. 1/4 cup soy sauce
14. 1 1/2 cups medium-grain white rice
15. 2 1/2 cups vegetable broth
16. Hot sauce, for serving

1. Preheat the oven to 350°. In a large, deep casserole, heat the oil until shimmering. Add the celery, bell peppers and onion and season with salt. Cover and cook over low heat until the onion is translucent, about 5 minutes. Uncover and cook over moderate heat until the vegetables are lightly browned, about 10 minutes.
2. Add the eggplant, thyme, black and white peppers and cayenne and season with salt. Cook over moderate heat until the eggplant is softened, about 8 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Add the soy sauce and scrape up any bits stuck to the bottom of the casserole. Stir in the rice and broth and bring to a boil.
3. Cover and bake for 17 minutes, until the rice is just tender. Remove from the oven and let stand, covered, for 10 minutes. Fluff the rice and serve with hot sauce.

Roast Summer Vegetables and Chickpeas

• 3 courgettes , thickly sliced
• 1 aubergine , cut into thick fingers
• 3 garlic cloves , chopped
• 2 red peppers , deseeded and chopped into chunks
• 2 large baking potatoes , peeled and cut into bite-size chunks
• 1 onion , chopped
• 1 tbsp coriander seeds
• 4 tbsp olive oil
• 400g/14oz can chopped tomatoes
• 400g/14oz can chickpeas , rinsed and drained
• small bunch coriander , roughly chopped

1. Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
2. Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

TIP: For a one-pot Sunday lunch, roast a chicken in the tin for 30 mins, then remove from the tin and toss in the veg. Nestle the chicken back among them and continue to cook as above.

PER SERVING

327 kcalories, protein 11g, carbohydrate 40g, fat 15 g, saturated fat 2g, fibre 9g, sugar 13g, salt 0.51 g

Recipe from Good Food magazine, June 2009.

Another version from Recipe.com

• 1 lb.

  carrots, peeled and cut in 2-inch pieces

  see savings

  
• 1 lb.

  sweet potatoes, peeled and cut in chunks
• 1 large

  red onion, peeled, halved, and cut in 1-inch wedges
• 1 lb.

  red or russet potatoes, cut in cubes
• 6 cloves

  garlic, minced
• 1 16-oz. can

  chick peas (garbanzos), rinsed and drained
• 2 to 3 Tbsp.

  vegetable oil or olive oil
• 1 tsp.

  dried rosemary, crushed
• 1 tsp.

  packed brown sugar or granulated sugar
• 1/2 tsp.

  kosher salt
• 1/2 tsp.

  freshly ground black pepper

  
  

  
  

  
  

  1.

  Position an oven rack in center of oven. Preheat oven to 425 degrees F.

  2.

  Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.

  3.

  In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

  4.

  Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

  
  

  nutrition information

  Per serving: Calories 223, Total Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Sodium 301 g, Carbohydrate 42 g, Total Sugar 9 g, Fiber 7 g, Protein 6 g, Vitamin C (DV%) 33, Calcium (DV% )7, Iron (DV%) 10 Percent Daily Values are based on a 2,000 calorie diet

Ciambotta (Italian Ratatouille)

Tried this new version of ratatouille, which the hubby loved.

Pestata:
1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes

Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.

A relative of pesto, pistou, picada and gremolata, pestata is a potent garlic, herb, and olive oil puree. When stirred into the ciambotta toward the end of cooking, its grassy bite freshens and brightens the rich, earthy flavours of the stew.

• 12 ounces eggplant, peeled and cut into 1/2-inch pieces
• 2 tsp. salt
• 4 tablespoons olive oil
• 1 large onion, chopped (mine was about 10.5 oz)
• 1 pound russet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons tomato paste
• 2 1/4 cups water
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
• 2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
• 2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
• 1 cup shredded fresh basil

Instructions:

1. Toss eggplant with 1½ teaspoons salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly. (I don't have a microwave so I sliced the eggplants a day before I made the stew.)
2. Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
3. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until very hot. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.
4. Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.

Eggplant Parmesan (or Parmigiana)

Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan

Tomato Sauce

Tomato Sauce

Tomato Sauce
Homemade Tomato Sauce
From Simply Recipes

Ingredients:
2 TBL olive oil
1/2 medium onion, finely chopped
1 small carrot (or 1/2 large carrot), finely chopped
1 stalk of celery, including green tops, finely chopped
2 TBL chopped fresh parsley
1 clove garlic, minced
2 TBL chopped fresh basil
1 28 ounce can whole tomatoes, including juice, or 1 3/4 pound fresh tomatoes, peeled, seeded and chopped
1 teaspoon tomato paste
Salt and pepper

1. Heat olive oil in a skillet or pot over medium heat. Add chopped onion, carrot, celery and parsley. Stir to coat. Reduce heat to low, cover pot/skillet and cook for 15-20 minutes, stirring occasionally until vegetables are soft and cooked through.
2. Remove cover and add minced garlic. Increase the heat to medium high and cook for 30 seconds. Add tomatoes. If using canned tomatoes, shred with your fingers (or use kitchen shears to break them up). Add tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce heat to low, and cook (uncovered) until thickened, about 15 minutes. Use blender, food processor, etc. to give it a smooth consistency.

Bandiera (Italian Ratatouille)

Bandiera is the Italian version of ratatouille.  Ingredients are layered into one pot.

Starting at the bottom:
Potatoes
Carrot chunks
Sliced peppers
Cubed Eggplant
Zucchini
Shreds of plum tomatoes (on top and around)

Pour olive oil and sprinkle with plenty of salt and basil. Stew for an hour.

Garlic Eggplant with Chili

This is the best version I've tried so far.

• 2 good sized eggplants, cut into strips
• 4 tbs sesame oil
• 3 garlic cloves, minced
• minced ginger (should be 2 times the amount of minced garlic)
• 1.5 tbs brown sugar
• 1/3 cup shàoxīngjiǔ (rice wine)
• 1/3 cup water
• 2 tbs soy sauce
• 1 tbs brown rice vinegar
• 2 tbs chili pepper in oil (found in Asian markets) or 1 large red chili pepper, sliced
• Sichuan pepper
• salt

• Heat oil in a wok over high heat
• When oil starts to smoke, add eggplant, garlic, and ginger and sauté for three minutes, seasoning with a pinch of salt
• Add brown sugar, and sauté for 30-45 seconds
• Add wine and let reduce for about 3 minutes
• Add water, sauté for 2 minutes
• Add soy sauce, vinegar and chilies in their oil (or the fresh red chili pepper) and sauté for another 2 minutes
• Add salt and crushed Sichuan pepper to taste
• Using a slotted spoon, transfer the eggplant to serving dish
• Garnish with slices of red chili pepper

Roasted Eggplant with Miso Lime Dressing

Here's a recipe similar to what I tried a few weeks ago.

Dressing inspired by Bon Appetit
Serves 4

1 large eggplant
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey
zest of 1 lime
1 tablespoon lime juice
1 tablespoon water
3 tablespoons white miso
-
chopped fresh cilantro
togaroshi, optional

Preheat oven to 375 degrees.

Prepare the dressing. Whisk together rice vinegar, sesame oil, honey, lime juice and zest and water. Next, blend miso with the ingredients, using a fork to mash and then form into a paste.

Slice the eggplant in half lengthwise. Pierce the surface with a fork. Spoon the dressing liberally over the eggplant.

Roast until eggplant is falling-apart tender, about 45 minutes to an hour.

Remove from oven. Sprinkle with cilantro and togaroshi, if desired.

When eating, it’s best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavors.

Miso Ginger Asparagus

Try this with steamed or roasted broccoli, cauliflower or grilled eggplant slices.

1 pound asparagus, ends trimmed
1 teaspoon cooking oil (olive, canola or vegetable)
2 teaspoons Miso &; Easy (or 1 teaspoon miso paste + 1 teaspoon hot water)
1 tablespoon water
1/2 teaspoon grated fresh ginger
1 clove garlic, finely minced
1/2 teaspoon roasted sesame oil
1 teaspoon sesame seeds

1. Preheat oven to 375f.  Place asparagus on baking sheet and drizzle with cooking oil. Toss to coat. Roast asparagus for 8-10 minutes or until pierces easily with fork. Timing depends on how thick the asparagus spears are.

2. While the asparagus is roasting, prepare the ginger miso sauce. In a small bowl, whisk together the remaining ingredients until smooth.

3. Pour over asparagus and serve.