INGREDIENTS
2 pounds eggplant, peeled and cut into 1-inch cubes(about 6 cups) 1-1/2 tsp.salt, divided 1/4 cup extra-virgin olive oil 1 medium onion, peeled and diced (about 1 cup) 1-1/2 Tbsp. Light brown sugar 1/4 cup balsamic vinegar or sherry vinegar 1/2 to 1 cup water, divided 3/4 cup large stuffed green olives 1 cup crumbled “feta cheese” 1/2 tsp. Freshly ground pepper DIRECTIONS 1. Place the eggplant cubes in a colander, sprinkle wit 1 tsp of salt and let it sit at room temperature for 20 minutes. 2. Heat the olive oil in a large skillet over med heat 3. Add onions and cook until soften about 8 minutes 4. Blot any moisture off the eggplant and add to the onions. Cook the eggplant, stirring often, until brown about 5 mins. 5. Stir in sugar, vinegar and 1/2 cup of water. There should be enough liquid to make the dish a consistency of thick stew. 6. Cover the skillet, reduce the heat to medium-low and simmer for 15 minutes. 7. Stir in the olives and cooked until warmed through– about 3 minutes 8. Gently fold in the cheese, season with remaining 1/2 tea. of salt and pepper. 9. Serve immediately Serves 4 to 6
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INGREDIENTS
1/3 cup plus 2 Tab. Olive oil, divided 1 clove garlic, minced 1 med. Eggplant, peeled and sliced into discs 2 large fresh tomatoes, sliced 1 pound soft, fresh mozzarella, sliced into rounds 1 large bunch fresh basil, chopped 1/4 cup balsamic vinegar 1/2 tea. Sea salt DIRECTIONS 1. In a small bowl, mix together 2 Tab. of olive oil with the minced garlic. Brush eggplant with the mixture. 2. Grill it on both sides just until it begins to soften-about 10 mins. Set aside. This can be done a day ahead and refrigerated. 3. Arrange the tomatoes, cheese basil and eggplant slices attractively on a platter. 4. Whisk together remaining 1/3 cup oil and vinegar, and drizzle over salad just before serving. Sprinkle with salt Yield: 4 servings Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes INGREDIENTS
Eggplant (you can use the globe or Japanese kind) 1 clove fresh garlic 1 Tablespoon of fresh sage (chopped) Olive oil DIRECTIONS To get the bitterness out: The night before, slice all the eggplant into thin disk slices (the thinner the better for chips). (Eggplants hold a lot of moisture, so reducing the width makes them cook quicker & crispier.) The water within the eggplant is what contains that bitter taste. Place a colander in a larger bowl to catch liquid. Place 1 or 2 layers of sliced eggplant in colander and sprinkle healthy amount of salt overtop and repeat till colander is full. Remove the eggplant (dab off with a paper towel if necessary). I place them on a broiling pan and rub olive oil into both sides of the disks. Preheat the oven to 400 degrees. I put a small amount of kosher salt on the top of the chips since there is already some salt on there from the draining process. Press one clove of garlic overtop and sprinkle with fresh sage. Place in the oven and turn chips with a spatula to cook evenly. Remove when crispy. These are great snacks and also are wonderful with hummus, salsa, beans, sour cream, etc! INGREDIENTS
4 ( 8 ounces ) zucchini 1 1/2 cups chopped cooked chicken or turkey ( 8 ounces) 1 cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and or yellow summer squash 1/2 cup chopped tomato 6 tablespoons finely shredded Parmesan cheese 1 teaspoon Mediterranean seasoning or other herb seasoning blend DIRECTIONS Preheat oven to 400 degrees F. In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of boiling, lightly salted water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4 inch thick shells. In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake for 10 to 15 minutes or until heated through. |
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