Posted on 08/02/2020 5:01:12 PM PDT by Jamestown1630
I’m a fan of eggplant. It’s commonly said that eggplant hasn’t much taste, but soaks up other flavors; but I like its own taste.
I think I’ve posted this before, and can’t remember where I found it; but it’s one of my favorite things to do with eggplant – if you also like tahini, you’ll enjoy this:
ROASTED EGGPLANT WITH TAHINI DRESSING
2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise
coarse sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
DRESSING:
3 tablespoons well-stirred tahini
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons hot water
1/2 teaspoons fine sea salt
1/8 teaspoon minced garlic
1/8 teaspoon ground cumin
For Eggplant: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper. (It helps to first sprinkle the eggplant halves with salt, and let them "drain", flesh side down, in a large colander for about 30 minutes before roasting. This helps to reduce the moisture content of the dish.)
Put eggplant pieces on prepared baking sheet, flesh-side up. With the tip of a sharp knife, score flesh, about 3/4 inch deep, here and there, or in a 'grill-mark' sort of grid. Season eggplant with salt and pepper, and drizzle with oil. Roast, rotating pan once halfway through, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.
Dressing:
While eggplant is roasting, in a bowl, whisk together all dressing ingredients. Remove eggplant from oven and sprinkle with salt.
Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.
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Another thing to do with eggplant is Caponata, great with a good crusty loaf of Italian bread; this recipe is from Martha Rose Shulman:
https://therecipefile23.blogspot.com/2017/03/caponata-martha-rose-shulman-yield.html?m=1
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While we were waiting to see the SpaceX splashdown today, I found a couple of fun things on YouTube.
This is National Geographic’s interview with WWII veteran Richard Arvin Overton of Texas, who was 109 years old at the time this video was made; he lived to be over 112 by the time he passed (video is about 12 minutes long):
http://www.youtube.com/watch?v=BXyfCGDnuWs
And this is a very sweet man serenading his donkey (very short):
http://www.youtube.com/watch?v=Gu-yDS6IVB4
Why THANKIE!
Making eggplant stewed in tomato sauce like that, you can also dump a bunch into a nice long Italian roll opened flat, put some mozzarella on top and stick it under the broiler for a minute—then fold. Mmmmm! Eggplant parm sammich!
Thanks : )
It is also a slang word for persons of African heritage, sometimes shortened to “moolie”. You can hear it used by the pizza shop guys in Spike Lee’s film, Do the Right Thing.)
Love Yotam’s cookbooks. New one “Simple” is great.
https://www.foodgal.com/2018/11/yotam-ottolenghis-roasted-eggplant-with-anchovies-and-oregano/
I have ‘Jerusalem’. Lots of good recipes.
I love that book too.
More Yotam Ottolenghi eggplant recipes:
https://nerdswithknives.com/chermoula-roasted-eggplant/
https://www.tastecooking.com/recipes/roasted-eggplant-with-saffron-yogurt/
Keto Starbucks Frappuccino:
ING Chilled brewed coffee Unsweetened almond milk Heavy cream Ice Cocoa powder
Swerve sweetener MCT oil (optional) Almond Milk Redi Whip for topping
This sugar-free frappuccino blenders smooth......squirt of Almond Milk Redi Whip, chocolate bits for topping.
Best enjoyed right away and doesn’t freeze well.
VARY can add sugar-free caramel syrup, more sweetener, cocoa powder, etc.
Keto Breakfast Ideas Under 7 Net Carbs-——what a keto breakfast under 7 net carbs might be:
Keto Mocha Frappuccino and three Keto Sausage Egg and Cheese Bites = just under 7 net carbs
Keto Coffee Frappuccino, two Keto Sausage Cream Cheese Rolls and one hard boiled egg = roughly 6 net carbs
Four Keto Almond Flour Sausage Balls, two scrambled eggs, 8 oz unsweetened almond milk = roughly 5 net carbs
Steak and Eggs and black coffee = roughly 2 net carbs
Two BLT Lettuce Wraps and an Almond Butter Frappuccino = 7 net carbs
Two Keto Cinnamon Rolls (seriously!!!), two slices of bacon, and one egg over easy = under 5 net carbs
I love the way they score the eggplant in the third recipe. When I grill it, I cut it like that and then stuff it with diced tomatoes, parsley and garlic. I then top that with parmesan and a bit of bread crumbs and grill. It tastes so smoky and good.
Here’s a recipe for the yellow Summer Squash - it’s stuffed with a sour cream/spinach mixture:
Summer Squash with Spinach Filling
For the Squash:
Boil 2 large or 4 medium, whole Summer Squash until they can be easily pierced by a knife tip, but are still firm. Allow to cool slightly, and then split them lengthwise, and remove the seeds with a spoon. Set Aside.
Spinach Filling for Summer Squash
1 large bunch spinach, using leaves and tender stems, coarsely chopped (I like baby spinach, about 3/4 lb.) Steam the spinach in the microwave for about a minute.
Cool and drain briefly, and then squeeze dry (a potato ricer is perfect for squeezing water out of steamed spinach) and set aside.
4 T butter
1/4 cup finely chopped onion
1/2 cup sour cream
1 tsp. red wine vinegar
Salt
Melt the butter in a saute pan over medium heat. Add the onion and stir until wilted, about 3 minutes.
Add the spinach, sour cream and vinegar, and salt to taste. Stir to blend.
Spoon the spinach mixture into the hollows of the squash halves. Place in an oven proof tray and bake at about 350 degrees until heated through and the squash tender.
Filling can be made ahead and kept in the refrigerator overnight.
(I’ve also seen similar recipes that add some cheese to the spinach mixture; I think Parmesan would be great.)
Just had a nice beef stew with squash zucchini and carrots
From the cook at the post, or did you make it yourself?
“A good swap is zucchini”
I love the way you think.
You are the reason I’m now addicted to zucchini!
A great addiction.....not sorry.
The summer before my son left for college I told him he needed to learn to cook and he blew me off.
His second year of college, he was in an apartment. called the first week and asks me “Mom, what do I need to cook?” I said “lessons”
So he started coming back on the weekends for cooking lessons.
8 years later, his sesame encrusted salmon is fabulous.
No argument here.
I’m loving it.
Sesame encrusted salmon! How wonderful!
I think we are on the same wavelength with our sons, and I’m happy that we are able to pass on the torch to them!
College-borne chefs————sounds like a great new Chopped challenge.
Spicy Grilled Eggplant is a perfect when you have eggplant in the garden, but this is so delicious it's worth buying eggplant to make it.
SPICY GRILLED EGGPLANT:
ING 1 large globe eggplant 2 tsp. salt, to remove water from eggplant 2 T olive oil, to brush eggplant for grilling
SPICY SAUCE
ING 2 T olive oil 2 tsp. red wine vinegar 2 tsp. fresh lemon juice 1 tsp. garlic puree (from a jar) or finely minced fresh garlic 1 tsp. Aleppo Pepper (or less, to taste; see notes) 1 tsp. Spike Seasoning (optional, but highly recommended)
METHOD Cut the eggplant into 3/4 inches slices; lay the slices out on paper towels, sprinkle with salt, and let water drain out for about 20 minutes. Then turn the eggplant over, salt the other side, and let more water drain out. Then press down on the eggplant pieces with paper towel to absorb the liquid. While the eggplant drains, chop the mint and parsley, and mix the spicy sauce. Preheat the grill to medium high, and brush both sides of the eggplant slices with a little olive oil. Grill eggplant pieces about 4-5 minutes per side, rotating them after a few minutes if you want to get those criss-cross grill marks. When the eggplant is done, put in a glass baking dish and spoon a little sauce over each piece. Let the eggplant sit for 10-15 minutes to absorb the sauce.
SERVE warm or room temperature, sprinkled with 2 T chopped parsley (see notes) 2 T chopped fresh mint.
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