Sicilian Caponata with eggplants close-up on a wooden plate. horizontal, rustic styl Well, we made it to October and the weather is changing. This weekend is supposed to be cold and maybe even rain. However, last weekend was fabulous with warm days and cool nights. Did you check out […]
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Well, we made it to October and the weather is changing. This weekend is supposed to be cold and maybe even rain. However, last weekend was fabulous with warm days and cool nights.
Did you check out the Loomis Eggplant Festival? I checked it out and thought it was lacking in eggplant, so this week, I wanted to offer you eggplant recipes. These recipes are a little outside the box, but I find most people are not fans of eggplant.
The first recipe is for an eggplant salad that is refreshing and very eye pleasing. The second recipe is for the eggplant hummus. With the holidays coming, this is a great recipe to change things up. The last recipe is for a vegan eggplant curry. With the cold days, this recipe will warm you from the inside out.
Please check out all the local events coming up, including the Community Festival and the Apple Festival.
Happy Cooking!!
Eggplant Caponata
2 tablespoons brined capers, drained
1/4 cup extra-virgin olive oil
One 1-pound eggplant, peeled and cut into 1/3-inch dice
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium tomato, finely chopped
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon pine nuts
Salt and freshly ground pepper
1 Hass avocado, diced
Directions
Step 1: In a small bowl, cover the capers with water and let soak for 15 minutes; drain.
Step 2: Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat until the bottom browns, 5 minutes. Stir and cook until browned all over, 10 minutes longer. Transfer the eggplant to a bowl.
Step 3: Add the remaining 1 tablespoon of olive oil, the onion and celery to the skillet. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add the tomato, cover and cook until soft, about 5 minutes.
Step 4: In a saucepan, simmer the vinegar and sugar to dissolve the sugar. Add the pine nuts and capers and cook for 1 minute.
Step 5: Return the eggplant to the skillet. Stir in the vinegar mixture and cook over low heat for 3 minutes. Season with salt and pepper and transfer to a bowl. Let cool to room temperature, then fold in the avocado.
Baba Ghanouj
Ingredients
4 pounds Japanese eggplants (14 medium)
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more to taste
1/4 cup fresh lemon juice
3 tablespoons tahini
1 tablespoon coarsely chopped garlic
1/4 teaspoon cayenne pepper
Kosher salt
2 tablespoons coarsely chopped flat-leaf parsley
Directions
Step 1: Preheat the broiler. Set the eggplants on a large baking sheet and rub with 1 1/2 tablespoons of the olive oil. Broil 8 inches from the heat for about 15 minutes, turning them every 5 minutes, until charred all over and soft inside. Transfer the eggplants to a large bowl and let cool.
Step 2: Discard the stems and peel the eggplants. Coarsely chop one-third of the eggplant. Put the remaining eggplant in a food processor. Add the remaining 1/4 cup of olive oil and the lemon juice, tahini, garlic, cayenne pepper and 2 teaspoons of salt and puree until smooth. Transfer to a medium bowl and fold in the chopped eggplant. Garnish with the chopped parsley and serve.
Make ahead: Baba ghanouj is best served when freshly made, but it can be refrigerated for up to 5 days.
Easy Turmeric Eggplant Curry
INGREDIENTS
1 large eggplant
½ red onion, chopped
2 cloves garlic, chopped
3 carrots, peeled and chopped
1 cup white button mushrooms, chopped
3 tomatoes, roughly chopped
3 teaspoons turmeric
1 teaspoon ginger
1 teaspoon crushed red pepper flakes
1½ cups dried red lentils
1 (15-ounce) can light coconut milk
2 cups vegetable broth
2 cups chopped kale leaves
Salt to taste
2 cups cooked quinoa or brown rice
Optional toppings
A handful of chopped cilantro
Avocado
Beet kimchi or red cabbage kraut
INSTRUCTIONS
Preheat the oven to 450°F.
Line a baking sheet with parchment paper or a silicone baking mat. Cut the eggplant in thirds lengthwise, place on the prepared baking sheet, and bake for about 15 minutes while you prep the other ingredients.
When there’s about 5 minutes left on the timer for the eggplant, heat a large pot over medium low to medium heat. Add the onion, garlic and carrots and sauté for 2 to 5 minutes, or until the onions start to turn brown and translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
Remove the eggplant from the oven, let it cool a bit since it’ll be pretty hot and roughly chop into large pieces.
Add the chopped eggplant, mushrooms, tomatoes, turmeric, ginger and red pepper flakes to the pot and sauté for about 5 minutes, or until the mushrooms get nice and soft.
Next, add the lentils, coconut milk and vegetable broth and stir. Bring the pot to a boil, then reduce heat, cover with a lid and simmer for about 10 minutes.
Add the kale, stir and cook, uncovered, for an additional 5 minutes. Taste and add salt if you think it needs it.
Top with optional toppings and serve with quinoa or brown rice.
