Easy Eggplant Recipes

Several of my customers asked for tips and recipes to cook eggplant to get ready for their backyard crops.

Eggplant Spread (Baba Ghannouj)

makes 3 cups

2     1-pound eggplant

3     cloves garlic, mashed

1/2 cup plain yogurt

1/4 cup tahini*

1/4 cup finely chopped parsley

salt to taste

-Pierce the eggplant in a few places. Place on a charcoal grill.  Grill until skin begins to blister and the pulp is soft, turning so all sides are charred.  Remove from the grill and allow the eggplant to cool.

-Peel the skin gently and place the pulp in a bowl.  Mash the eggplant to a smooth puree.  Mix the rest of the ingredients, and blend into the eggplant.  Refrigerate the mixture. 

-Spoon the spread on a shallow dish and garnish with chopped parsley or pomegranate seeds.

*Tahini: is pureed sesame seed that you can find in most grocery stores.

Mosakaa

serves 6-8

3     1-pound eggplant

1/4  cup olive oil

2     medium onion cut into thin slices

2     bell pepper, diced

1     red bell pepper

4    medium ripe tomatoes, diced

1     cup tomato paste

salt and pepper to taste

-Cut the eggplants into 1/2 inch thick slices, place on a cookie sheet and spray with olive oil spray.  Broil the eggplant on both sides until golden brown.  Remove from the oven and place aside.

-Place the red bell pepper on a cookie sheet and broil until skin is blistered. Remove from the oven, place in a paper bag and allow it to cool.  Remove from the bag, peel the skin, remove the seeds and cut into thin slices.  Place aside.

-Heat the olive oil and saute the onion until golden.  Add the diced green pepper and the diced tomatoes.  Stir and cook for 5 minutes.  Add the tomato paste, 4 cups water, salt and pepper.  Bring back to a boil, cover and simmer for 5 minutes.  Add the broiled eggplant and the red bell pepper.  Stir gently and continue to simmer for another 10 minutes.  Remove from the stove.  Allow the mosakaa to cool and serve room temperature.

Eggplant and Lentil Tagaine

serves 6-8

2      1-pound eggplant, cu int 1-inch cubes

2     cups lentils

1/4 cup olive oil

2    medium onions, cut into thin slices

4    cloves garlic, mashed

3   cups chopped cilantro

1   cup tomato paste

1  tablespoon chili paste

1  teaspoon ground cumin

1  teaspoon ground coriander

salt to taste

-Place the eggplant cubes on a cookie sheet, spray with olive oil spray and broil until golden.  Remove from the oven.

-Place the lentils with 6 cups of water in a pot and boil until soft but not mushy.  Remove from the heat.

-Heat the olive oil in a pot, cook the onions until golden.  Add the garlic, the cilantro and saute for couple of minutes.

-Add the ground cumin, the ground coriander and the chili paste.  Stir and saute for one minute, and then add the lentil with the cooking liquid.  Add the tomato paste and salt and bring to a boil.  Stir in the eggplant cubes, cover and cook over low heat for 5 minutes.  This dish can be eaten hot or cold.

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