eggplant

[becca]

More branching out in the veggie world.  I have only made eggplant parmesean. 

More adventures in increasing the quantity and variety of plant based foods in my diet, vs animal proteins. 

Today, I roasted some eggplant slices, brushed with olive oil with some crushed garlic in it.  Then I made into a salad with a very good summer tomato, chick peas, torm basil leaves, and a basil salad dressing that I make.  It tastes good!

Also, I experimented with "massaged kale salad" this week.  LOL.  Basically, you work some lemon and EVOO into chopped kale and it softens/cooks with the acid, and looses the bitterness.  Yesterday's was so-so, but edible, and good with the beets, and cranberries an dgoat cheese crumbles. 

Today, I will try combining some of the pesto dressing into the kale I have left and have this eggplant salad with it. 

Maybe a lot of oil in this, so not low fat, but all EVOO, and fresh, local produce. 

[nameless]

I *love* roasted eggplant!

I slice it into 3/4" rounds, and then cut the rounds into chunks (comes out mostly like triangle shapes).  I brush evoo on non-stick foil, put out the eggplant to lay flat, then brush evoo onto all of it. Eggplant sucks up evoo like nobody's business, so tossing it doesn't really work.

I roast it up at 400F until done. meanwhile...I've de-seeded roma's or a winy heirloom tomato...and roast that in a glass dish along side.

Then..I sea salt everything to season and it goes in the fridge.

I make a cold salad from cheese tortellini, the roasted eggplant and tomato, and basil (or spinach), and mix it up with olive oil.

SO GOOD!

I also will put the eggplant onto pizza or in a toasted sandwich (eggplant, tomato, mozzarella)

YUMMERS!
Adrienne

[becca]

Oh, yum! 

I did think about roasting the tomato as well.  But was lazy, trying to minimze dishes. 

I think I overcooked it a tad, but I still like it. 

[Macabre]

This is one of ours fave ways to eat eggplant. You roast eggplant rounds. While you're doing that, make a sauce if EVOO, balsamic, chopped parakeet, chopped kalamatas. Capers if you've got them. Whisk together. When you remove the eggplant from the oven, too with the green sauce. Wowza!!

Eggplant with amazing green sauce (parsley, kalamatas, capers, olive oil, balsamic or red wine vinegar).

[Macabre]

If I don't cook eggplant well enough my mouth itches a bit.

[becca]

LOL.  Chopped parakeet???  Is ds okay with that??   

I am trying to imagine what that is supposed to say.  So funny!   

Ah, i see in the photo caption that is was supposed to say parsley. 

[Macabre]

Oh my goodness. I am laughing so hard I am crying! 

The board is a dangerous place for buns and birds today! (See Annie's/General Mills thread).

That is too funny to fix. Unless it freaks anyone out. I'll have to tell DS. He'll crack up. He adores this dish, btw. We've made it for the last six years or so--comfort food for him.

[PurpleCat]

I have a recipe for meatless eggplant based chili that we love.  Would you like it?  It does not contain chopped parakeet!

If you find the Kale strong, try rainbow swiss chard.....so yummy!

[GingerPye]

whoa, chopped parakeet.     Poor birdie!  'Twould make a colorful dish, tho.

[becca]

PC, do you mean using the Rainbow swiss chard raw for a salad?  Do you still have to "massage" it like kale?  I am kinda liking the kale salads I have done.  Just an acquired taste due in part to texture.  But I like it.  several years ago, when I first tried kale, I never would have thought I would enjoy it in anything but soup.

And if you have time, PC, I bet a few of us might like that eggplant chili recipe.   

[GoingNuts]

Chopped parakeet. An instant classic!

[Macabre]

DH said you broil the eggplant.

But not the parakeet.  He stays in his cage.


I could have sworn you roast it.  I think you do.  I think DH is wrong about this.

[PurpleCat]

Vegetable Chili   (adapted from the Silver Palate Cookbook)

1 medium size eggplant, unpeeled, cut into ½" cubes
1 tbs coarse Kosher salt (I don't use this)
¾ cup or as needed olive oil
2 medium yellow onions cut into ¼" dice
4 cloves garlic finely chopped
2 large green bell peppers, cored, seeded, and cut into ¼" dice
1 can (35 oz) Italian plum tomatoes
1 ½ lb fresh ripe Italian plum tomatoes, cut into 1" cube
2 tbs chili powder
1 tbs ground cumin
1 tbs dried oregano
1 tbs dried basil
2 tsp freshly ground black pepper
1 tsp salt
1 tsp fennel seeds (I use a tablespoon)
½ cup chopped fresh Italian parsley
1 cup canned dark red kidney beans drained (I use a whole can)
1 cup canned chick peas (garbanzos) drained (I use a whole can)
1 can of small black olives drained (my add, we love black olives!)
½ cup fresh dill
2 tbs lemon juice

1.   Place eggplant in a colander and sprinkle with coarse salt.  Let stand for one hour.  Pat dry with paper towels.  (I don't do this.)

2.   Heat ½ cup of oil in a large skillet over medium heat.  Add eggplant and sauté until almost tender, adding more oil if needed.  Remove eggplant to a large pot.

3.   Heat ¼ cup of oil in same skillet over low heat.  Add onions, garlic, and green peppers and sauté just until softened, about 10 minutes.  Add to the pot with oil.

4.   Place the pot over low heat and add canned tomatoes with liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley.  Cook uncovered, stirring frequently for 30 minutes.

5.   Stir in the kidney beans, chickpeas, olives, dill and lemon juice and cook for another 15 minutes.  The eggplant peel should be tender.

6.   Serve with brown rice (I don't do this) and shredded cheddar cheese

Makes 8 portions

[PurpleCat]

I don't mind raw swiss chard.  Just know that the stalks when raw can be tough so I do avoid thick stalks if I am not cooking it.  Like spinach, the baby leaves are so much yummier raw.  Wegmans sells bags of rainbow chard already washed and chopped if you are short on time.  I eat it raw or cooked.

[Macabre]

Oooooh yummy!  I will make this. I'll use a poblano instead of the green bell--I can't  eat green bells.

And I will never actually call it chili, lol, but this looks amazing. I mY make it tonight in my crock!