Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

Brandy Rose Cocktail ~ Vegan Tahini And Eggplant "Bacon" Dip

                                         

Brandy Rose Cocktail  Vegan Tahini 

And Eggplant "Bacon" Dip

A Jack Rose cocktail is traditionally made with American apple brandy. This flexible recipe is lovely with grape brandy, or even premium Cognac, and stays chilled and looks dramatic poured over colorful flavored ice.   Try this drink at cocktail hour alongside our creamy vegan Tahini and Eggplant “Bacon” Dip, garnished with fresh pomegranate seeds.  Dip recipe follows. 

Ingredients:
8 oz or more of pomegranate-blend juice (such as cranberry-pomegranate) for colored ice (optional)

3 oz brandy
2 oz fresh-squeezed lemon juice
1 oz grenadine 
Lemon twists for garnish

Directions:

1. For flavoured ice, at least 1 day before serving, pour juice into moulds and freeze overnight, or until solid. 

2. When ready to serve, fill a cocktail shaker with plain ice cubes then add brandy, lemon juice and grenadine, and shake for up to 30 seconds, or until the shaker is icy-cold. 

3. For each drink, pour half of the mixture through a fine cocktail sieve or wire strainer into a coupe glass. Or, if using flavoured ice, place ice in the bottom of two coupe or rocks glasses and pour half of mixture through a fine cocktail sieve or metal strainer into each glass. 

4. Garnish each drink with a lemon twist and serve.  Makes 2 drinks

Tahini And Eggplant "Bacon" Dip

This Middle Eastern plant-based dip gives the smoky flavour and crunch of bacon but in a creamy, satisfying vegan dip. Top with parsley and pomegranate seeds for a fresh, light holiday garnish. Serves 4 to 6
Ingredients:
Eggplant Bacon
½ medium-size eggplant
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) tamari
1 tbsp (15 mL) Worcestershire sauce
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) liquid smoke
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) fresh ground pepper
DIP
½ cup (125 mL) tahini (sesame paste)
½ tsp (2 mL) ground cumin
Juice of 1 lemon
1 garlic clove, fi nely minced
¾ cup (175 mL) water
3 tbsp (45 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped
Garnish
2 tbsp (30 mL) pomegranate seeds
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped

Directions: 
1 For eggplant bacon, preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.

2 Cut eggplant in half again lengthwise. Using a sharp knife or mandoline, slice eggplant into very thin strips, about ⅛ inch (3 mm) thick. Place in a single layer on baking sheet.

3 In a bowl, whisk together remaining ingredients to make sauce. Brush each side of eggplant with a generous amount of sauce. Bake in oven for 30 to 40 minutes until eggplant is dark brown and crisp.

4 Remove from oven and cool slightly. Finely chop eggplant bacon and set aside.

5 For dip, add all ingredients in a medium bowl and whisk together until creamy. Mix in finely chopped eggplant bacon, reserving 1 tbsp (15 mL) for garnish. Refrigerate dip for at least 30 mins.

6 When ready to serve, garnish dip with the reserved 1 tbsp (15 mL) of eggplant bacon, pomegranate seeds and parsley. Serve alongside Crispy Baked Root Vegetable Skins (recipe below). 

Serves 4 to 6


Crispy Baked Root Vegetable SkinsNot only are root vegetable skins filled with nutrition, they save on food waste. These skins are absolutely delicious when lightly seasoned and baked. Every time you peel carrots, beets, parsnips, sweet potatoes or ginger, use a sharp peeler to peel wide pieces and place peels in a bowl stored in the refrigerator. These peels can be stored for up to 5 days with the exception of the russet potato peels, as they turn brown in color and should be used right away.
Ingredients:
Skin of 2 large red beets
Skin of 3 large parsnips
Skins of 3 large carrots|
Skin of 3 large sweet potatoes
Skin of 3 large russet potatoes
Skin of 1 large ginger root
2 tbsp (30 mL) olive oil
½ tsp (2 mL) sea salt
½ tsp (2 mL) freshly ground pepper

Directions:
1 Using a sharp vegetable peeler, peel root vegetable skins into wide pieces.

2 Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

3 In a large bowl, toss vegetable skins with olive oil and season with salt and pepper. Spread evenly on baking sheet and bake for 10 to 12 minutes until skins are crispy, occasionally checking and tossing for even crispiness.

4 Serve warm or at room temperature with dip.  Serves 4 to 6

Thai Green Curry With Fish

    

          Thai Green Curry With Fish

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay.

Ingredients:

3 Tbsp olive oil
1/2 cup diced shallot
3 cups diced eggplant, small 1 inch squares

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay
1 cup halved baby potatoes
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cumin

1 tsp salt

1/2 tsp black pepper

4 Tbsp Thai green curry paste

1/2 cup vegetable stock

2 tsp fish sauce

2 tsp diced serrano chili (less if preferred)

1 – 13.5oz can coconut milk

1 pound halibut cut into large chunks

Fresh cilantro

Green onions, sliced

Directions:

  In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.

Add the eggplant and potatoes and toss well.

Add the coriander, garlic, cumin, salt and pepper and stir well.

Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.

Add the curry paste, stock, fish sauce and diced chili and stir well.

Open the coconut milk and empty it into a bowl.

Whisk the coconut milk until smooth and creamy and there are no lumps.

Add the milk to the pot, stir and bring to a simmer.

Cook with a lid on low heat for 20 minutes.

Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.

Add a good handful of chopped cilantro and stir.

Serve with rice on the side and extra cilantro and green onions.         

Enjoy                                                                                                                                                                                                                                                                                                                  

Grilled Vegetable Platter With Lemon, Garlic, And Mint Vinaigrette

 

\Vegetable Platter with Lemon, Garlic and Mint

This showstopper of a grilled vegetable platter belongs on every table! Use whole and large pieces of vegetables to make prep simple and quick. The vinaigrette finishes the grilled vegetable platter with another layer of mouthwatering flavor.

Ingredients:

For the vegetables:

2 tablespoons neutral oil, such as canola or safflower
1 globe eggplant, sliced in ½-inch thick rounds
10 baby bell peppers, whole
2 zucchinis, sliced on the diagonal crosswise in ½-inch pieces
1 bunch asparagus, thicker variety if available
1 pound large button mushrooms
2 large sweet onions, cut in 1/2 inch slices
1 pound Campari or Roma tomatoes
3 tablespoons extra virgin olive oil

For the vinaigrette:

3 cloves garlic, peeled
3/4 cup extra virgin olive oil
Juice of 2 lemons
1 teaspoon kosher salt
Few grinds black pepper
20 fresh mint leaves plus more, chopped, for finishing

Directions:

Heat the grill to medium high. Rub the grates lightly with a neutral oil such as canola or safflower. 

Place the vegetables on a large tray or sheetpan. Keep each vegetable type together. Brush the vegetables generously with extra virgin olive oil. 

Transfer the vegetables to the heated grill and cook until tender. Keep the grill lid closed, opening to check and turn the vegetables as you go. The vegetables each cook for varied lengths of time; the asparagus and tomatoes will likely be finished before the other items, so pull them off when they are soft and slightly charred, about 10 minutes. 

In a blender or a small prep food processor, blend the garlic, olive oil, lemon juice, salt, pepper, and mint leaves until a thick dressing forms. Taste and adjust as needed.

Arrange the grilled vegetables on a large platter, keeping the types together. 

Drizzle the dressing over the vegetables and finish with chopped mint. Serve immediately.

Eggplant "Bacon"

Eggplant "Bacon"

Crisp, chewy and smoky, this eggplant “bacon” is worth making even if you eat the real thing. Try it with eggs, in a BLT, or as a veggie burger condiment. Instead of a traditional globe eggplant, you could also use two straight Japanese eggplants (7 oz/210 g each) and slice them whole lengthwise.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) tamari soy sauce
1 tbsp (15 mL) vegan Worcestershire sauce
1 tbsp (15 mL) pure maple syrup
1 tsp (5 mL) liquid smoke
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) freshly ground black pepper
1 straight (i.e. not curved) eggplant, 1 lb (500 g)

Directions:

Preheat oven to 250°F (120°F). Line 2 large baking trays with parchment paper.

In a small bowl, whisk olive oil, tamari soy sauce, Worchestershire sauce, maple syrup, liquid smoke, smoked paprika and pepper.

Trim and discard eggplant stem. Cut lengthwise into even quarters. Using a mandoline, carefully slice eggplant lengthwise about 1/8 inch (3 mm) thick. Place slices on prepared trays (save trimmings for another use). Brush both sides of sliced eggplant with marinade. Bake for 30 minutes. Flip eggplant and bake another 30 minutes. Flip again and bake until deep brown and crisp—they will crisp up further as they cool—10 to 20 minutes more.

Remove from oven. Let cool 15 minutes. Serve immediately, or store uncovered at room temperature for up to 2 hours.

Makes 20 to 24 slices

Eggplant Parmesan

Eggplant Parmesan

Switching out the traditional chicken and pasta, this eggplant parmesan is a garden-ready version that leaves nothing to be desired! When cooked in slices with Parmesan cheese on top, it's a hearty weeknight meal that feels truly Italian!  Living alone I freeze meal size packages, lay flat and freeze.   After frozen, I vaccum seal with my Seal-A-Meal. 
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Servings 9 servings
Ingredients
2 ¼ lb eggplant sliced ½-inch thick
2 tbsp olive oil
1 tsp salt
1 cup grated Parmesan cheese(approximately)
8 oz fresh mozzarella sliced into ½-inch pieces
For the sauce
1 medium onion diced
1 ½ tsp salt
1 ½ tbsp minced garlic
1 tsp red pepper flakes
2 28-oz cans whole or crushed tomatoes
½ cup chopped basil roughly chopped
3 tbsp oregano roughly chopped

Directions: 
Preheat oven to 450°F. Grease a 9×13 baking dish and set aside.

Lay the pieces of eggplant on two baking sheets and drizzle with 1 tbsp oil. Flip over the pieces and drizzle with the remaining 1 tbsp of oil. Sprinkle with salt and pepper and roast in the preheated oven until browned, 15-20 minutes. Once browned, remove from the oven and place approximately 1 tbsp (adjust for the size of the slice) of Parmesan cheese on each slice. Return to oven and roast until the cheese is melted and golden, 3-5 minutes.

While the eggplant is roasting, prepare the sauce. Heat 1 ½ tbsp olive oil in a 4-quart saucepan. Add the onion and salt. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and red pepper flakes. Stir and sauté for 1 minute. Add the cans of tomatoes. Break up or mash the tomatoes, if using whole, and bring to a boil. Reduce to a simmer and cook until the liquid is reduced by about half, 25-35 minutes. After the sauce is reduced, add the basil and oregano and remove the sauce from the heat.

To assemble, cover the bottom of the baking dish with ½ cup of sauce. Layer with half of the prepared eggplant, shingling or cutting pieces as necessary. Layer half of the sliced mozzarella on top of the eggplant, ripping it into pieces for an even layer. Pour half of the remaining prepared sauce on top then repeat the layers one more time, ending with the remaining sauce on the top. 

Turn down the oven to 375°F. Bake until the sauce is bubbling throughout, about 1 hour.

Remove from the oven and sprinkle with Parmesan cheese. Allow it to rest for 20 minutes before serving to redistribute the juices.

 

Eggplant Parmesan

Eggplant Parmesan

Ingredients:
2 medium eggplant (about 2 1/4 pounds), cut into 1/2-

   inch round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups Quick Marinara Sauce, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Quick Marinara Sauce  (The BEST sauce ever!)
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil

1 tablespoon kosher salt
Freshly ground black pepper

Directions:

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. 

Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

Quick Marinara Sauce:
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups

Baba Gannouj

Baba Gannouj

PREP TIME: 5 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 6
RECIPE BY: Maureen Abood
Select eggplant that is very firm when squeezed, and fairly narrow, which often means fewer seeds. The bitter baba you may have had now and then is attributable to the cook not removing the seeds from the eggplant before mashing it up. Do that, and you’ll have a much different baba gannouj on your plate than you would otherwise. Use at least two eggplants, since removing the seeds reduces the amount of eggplant you have left to work with. Don’t skip the pomegranate seeds if at all possible; they add beautiful color to the dip and a delicious tart flavor too.Ingredients:

2 firm globe eggplant
3 tablespoons tahini (well-stirred before measuring)
1 teaspoon kosher salt
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice
Few grinds of black pepper
extra virgin olive oil, for drizzling
2 tablespoons pomegranate seeds

Directions:
Char the eggplant by poking a few holes in them with a knife or skewer (so the skin won’t burst). Cook them on a hot barbecue, a low flame on the gas burner, or under the broiler. If you’re broiling the eggplant, place them on a parchment lined baking sheet a few inches under the broiler. Whatever the heat source, turn the eggplants over halfway through cooking (use tongs) to char them evenly. When the skin is blistered and the eggplant is very soft, remove them from the heat. Under the broiler this takes about 30 minutes.

When they are cool enough to handle, peel the skin off with your fingers and cut away the stem end. Open the eggplant and pull out the lines of seeds, and discard them.

Chop or mash the eggplant until it forms a dip-like texture. In a bowl, combine the eggplant with the tahini, salt, garlic, lemon juice, and black pepper. Taste and adjust the seasonings, then spoon the baba gannouj onto a plate. Make some swirls in the eggplant with the back of the spoon, and drizzle olive oil over the top. Sprinkle with pomegranate seeds, and serve with pita chips, crackers, vegetables.

Roasted Eggplant With Savory Yogurt

Roasted Eggplant With Savory Yogurt

Ingredients:

6 eggplants
1/2 cup olive oil

salt

pepper

For the Savory Yogurt

1 cup Greek organic, plain, non-fat yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 clove garlic, minced

salt

*I added Penzys Turkish Seasoning for extra 

    flavor

cilantro for garnish (optional)

Directions:

We first slice the eggplants in half and cut a cross-hatch pattern into the top (without cutting all the way through to the skin). Brush each half with a tablespoon of olive oil, eggplants are like sponges and will soak it all in. Sprinkle the halves with salt and pepper and put them on a baking sheet and roast in a 400°F oven for 30 minutes or until the flesh is soft to the touch. Let cool completely. We like to serve them topped with a savory yogurt sauce and our go-to is Greek organic plain yogurt. It’s super thick and creamy and has the perfect level of tanginess to complement the richness of the eggplant.

Stir together

1 cup of yogurt

2 tablespoons of olive oil,

1 tablespoon of lemon juice,

one minced clove of garlic

a pinch of salt.

I added Turkish Seasoning for extra flavor

Spoon some of the yogurt sauce onto each eggplant and garnish with fresh herbs,  we dropped a big pinch of shichimi togarashi on top as well. Bon appetit!

Lebanese Baked Eggplant

Lebanese Baked Eggplant

a recipe from www.maureenabood.com

Ingredients:
2 medium-sized globe eggplant
2 tablespoons extra virgin olive oil
2 tablespoons butter
1⁄2 cup pine nuts
1 pound ground beef or lamb
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cinnamon
1⁄4 teaspoon pepper
1 28 oz. can tomato sauce
1 cup shredded fresh mozzarella cheese (optional)
Directions:
Cut eggplant in half crosswise, then cut lengthwise in 1⁄2 inch slices. Brush both sides of eggplant slices lightly with olive oil. Arrange on a baking sheet and broil eggplant in batches until deep mahogany brown, turning once to brown both sides.

Preheat oven to 375 degrees.

In a small frying pan, melt 1 tablespoon of butter. Add the pine nuts and cook until golden brown, stirring constantly. Remove from heat and set aside.

In a medium sauté pan, melt butter over medium low heat. Add chopped onion and cook over medium heat until translucent, stirring occasionally. Add the garlic and cook until fragrant, about a minute. Add the ground beef, breaking up the meat with a spoon. Season with salt, cinnamon, and pepper. Cook until meat is medium-well done, continuing to break up the meat into small pieces with a spoon.

Butter or spray a 9x13x2-inch baking or similar sized gratin dish with oil. Spread about 1⁄2 cup of tomato sauce in bottom of dish. Place eggplant slices over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon 1⁄2 of the meat evenly over the eggplant and pour half of the remaining tomato sauce over the meat. Sprinkle with half of the pine nuts. Repeat, layering eggplant, meat, pine nuts, and tomato sauce. Finish with a layer of eggplant and cover with more tomato sauce. 

Note that this can be done in two layers of eggplant if you prefer (or if you don't have enough eggplant for three layers of it) by making a layer of eggplant and nuts, then meat, then eggplant and nuts on top.
Pour enough water along the sides of the dish to fill the gratin almost to the top (about 1/2-inch from the top). This is an important step or your sauce will be too thick.

Cover tightly with foil and bake for 1 1⁄2 hours. Remove foil and sprinkle with mozzarella cheese, if using. Bake for about 1⁄2 hour longer, uncovered, until cheese is bubbling and golden.

Remove from oven and serve immediately with rice, Lebanese pita bread, and a crisp Romaine salad. 

Eggplant Parmesan

Eggplant Parmesan

Ingredients:

Olive oil as needed
2 pounds eggplant, preferably small ones but in any case, firm
Salt and pepper
1 medium onion, chopped
2 pounds fresh plum tomatoes or one 28-ounce can, chopped
Parmesan cheese, grated
Chopped parsley for garnish, optional

Directions:
Put 1/8 inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. 

Start trimming and slicing eggplant: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. 

Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.

Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. 

Heat the oven to 400.

Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. 

Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.

Tomato, Eggplant, Zucchini Bake With Garlic and Paremsan

Tomato Eggplant Zucchini Bake 

with Garlic and Parmesan

Tomato Eggplant Zucchini Bake is a gorgeous and easy summer side filled with Italian flavor. A great way to bake eggplant or zucchini!

YIELD: Serves 6

 

Ingredients:

• 3 medium zucchini (about 1 1/2 pounds)
• 1 small/medium eggplant (about 3/4 pound)
• 1 pint cherry or grape tomatoes
• 1 tablespoon extra virgin olive oil
• 4 large cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
• 1/4 cup chopped fresh basil, divided
• 1/4 cup chopped fresh parsley, divided

Directions:

Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray.

Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.

Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Easy One Pot Ratatouille

Easy One Pot Ratatouille

Easy French Ratatouille

My grandson Phil gave the dish, "it was really good" endorsement.  Phil has always loved his vegetables!

*

Makes 8 to 10 servings
2 large eggplants
2 yellow onions
3 bell peppers
6-8 medium zucchini
4 large tomatoes
1 1/2 - 2 tablespoons olive oil
3-4 cloves garlic
1 bay leaf
3-4 sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper
Peel the eggplants, if desired, and chop them into bite-sized cubes. Transfer them to a strainer set over a bowl and toss with a tablespoon of salt. Let the eggplant sit while you prepare the rest of the ingredients.
Dice the onions and roughly chop the peppers, zucchinis, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.
Warm a teaspoon of olive oil in a large (at least 5 1/2 quart) Dutch oven or pot over medium-high heat. Add the onions and a generous pinch of salt. Sauté until the onions have softened and are just beginning to brown, about 10 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 5 minutes. Transfer the onions and peppers to a clean bowl.
Add another teaspoon of oil to the pot and sauté the zucchini with a generous pinch of salt until the zucchini has softened and is beginning to brown, about 5 minutes. Transfer the zucchini to the bowl with the onions and peppers.
Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Warm two teaspoons of oil in the pan and sauté the eggplant until it has softened and has begun to turn translucent, about 10 minutes. Transfer the eggplant to the bowl with the other vegetables.
During cooking, a brown glaze will gradually build on the bottom of the pan. If it looks like this glaze is beginning to turn black and burn, turn down the heat to medium. You can also dissolve the glaze between batches by pouring 1/4 cup of water or wine into the pan and scraping up the glaze. Pour the deglazing liquid into the bowl with the vegetables.
Warm another teaspoon of olive oil in the pan and sauté the garlic until it is fragrant and just starting to turn golden, about 1 minute. Add the tomatoes, bay leaf, whole sprigs of thyme. As the tomato juices begin to bubble, scrape up the brown glaze on the bottom of the pan.
Add all of the vegetables back into the pan and stir until everything is evenly mixed. Bring the stew to a simmer, then turn down the heat to low. Stirring occasionally, simmer for at least 20 minutes or up to 1 1/2 hours. Shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.
Remove the bay leaf and thyme sprigs. Just before taking the ratatouille off the heat, stir in the basil. Sprinkle the extra basil and a glug of good olive oil over each bowl as you serve.
Leftovers can be refrigerated for a week or frozen for up to three months. Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warmed.
Notes:

• Making a Smaller Batch: This recipe can be cut in half and adapted to use whatever vegetables you have.

• Flavor Extras: For something different try adding a tablespoon of smoked paprika, a pinch of red pepper flakes, a quarter cup of red wine, or a splash of vinegar to the ratatouille.

Vegetable Farro Stew With Figs And Pine Nuts

Vegetable Farro Stew With 

Figs And Pine Nuts

Ingredients:

2 rosemary sprigs

5 oregano sprigs

5 thyme sprigs

2 small artichokes

1 cup farro

1/4 cup extra-virgin, plus 

  more for drizzling

1 1/2 cups tomato juice

1/2 cup water

2 teaspoons Kosher salt

   more for seasoning

1 teaspoon crushed red pepper flakes

2 heads garlic, 1/4 cut off the tops

1 lemon, sliced 1/8" thick

1 Cubanelle pepper, sliced 1/3" thick

1/2 red bell pepper, sliced 1/3" thick

1/2 yellow pepper, sliced 1/3" thick

1 medium onion, quartered

1 large Japanese eggplant, 

   cut in 6 wedges

1 cup dried Black Mission figs, 

   stemmed

1/2 cup golden raisins

1 fennel bulb, trimmed and 

   cut in six wedges

1/2 lb. large cherry tomatoes, 

   halved

1 small green zucchini, cut 

   into 1/2" pieces

1 small yellow squash, cut into 

   2" pieces

6 oz. kale, stemmed and 

   leaves quartered 

Toasted pine nuts

Chopped fresh oregano

Lemon wedges 

Freshly grated Parmigiano-

  Reggiano

Sherry vinegar for garnish

*

Directions:

Using kitchen twine, tie the rosemary, oregano and thyme sprigs in a bundle.  Snap the small leaves off around the stem of the artichokes.  Cut the artichokes in half lengthwise.  With a spoon scrape out the hairy chokes, and discard them. 

Turn a 6 to 6 1/2 quart slow cooker to high and set the timer for 6 hours.  Add the artichokes and the next 17 ingredients, up to the cherry tomatoes, then add the herb bundle: spread the ingredients in even layers.  Cover the slow cooker and cook for four hours.

Srit the stew gently and add the zucchini, yellow squash and kale, stirring to submerge them in the liquid.  Cover and cook for 2 hours longer.

Discard the herb bundle, season the stew with salt and serve with the garnishes at the table.

Wine: Herb scented, light bodied Italian red.  (2012 Allegrini Valpolicella)