Like many, I gobbled up Yotam Ottolenghi and Sami Tamimi's cookbooks Plenty and Jerusalem. Plenty's spicy mango and cabbage slaw is a particular favorite of mine . . . So as soon as I heard that the duo would be releasing a US edition of Ottolenghi (their first cookbook), I preordered a copy. Fast-forward to over a year later when a mysterious package arrived on my desk. Inside was the best sort of surprise: the long-awaited, much-pined-over volume. I tabbed page after page (think sumac- and za'atar-crusted roast chicken and a salad of peaches paired with speck and orange water), but I kept flipping back to this tahini-drizzled eggplant recipe.
Nothing against tomato and basil, but we've got a bruschetta recipe that blows all others out of the water. Thanks to chef Fabio Viviani, you'll be dreaming of this snack all season long with its caramelized eggplant, salty pancetta, and beans. When all three combine on top of bread, what you have is a dish that's inexpensive but tastes like a million bucks. Watch the video, and then get the recipe.
A combination of eggs, tomato, eggplant, fish sauce, and Edam cheese might sound bizarre — unappetizing, even — but before you shy away, let me implore you to give this savory and satisfying breakfast bite a chance. A ramekin-bound spin on poqui poqui, a Northern Philippines eggplant and egg scramble of sorts, this exotic option tastes fabulous rather than funky, as the fish sauce and Edam cheese add an umami punch rather than a domineeringly cheesy or fermented flavor.
Add to its virtues a solid dose of Summer vegetables, its ease of preparation, and a brunch-friendly nature, and it quickly becomes clear why you'll be singing its praises on first bite. If this creative take on an Ilocano classic is any indication of the quality of content tucked between the pages of The Adobo Road Cookbook, then I'll be coming back to this cookbook for further inspiration with fervor, and you should follow suit.
Purple fruits and vegetable are like works of art, yet shockingly abundant in the produce aisle. For our exploration through the colors of the fruit and vegetable rainbow, we were able to track down a bright-purple head of cabbage, a box of blueberries, an elegant, long-necked Japanese eggplant, and a peak-season bunch of Spring onions. Looking for ways to enjoy these purple produce items? Then keep reading.
I've had my eye on this recipe ever since I acquired the lovely cookbook Plenty by Yotam Ottolenghi. If you're looking for mouth-watering ways to add vegetables to your life, this is your book. Not only are the recipes clever and inspired, the photography is simply stunning. Earlier this Summer, I took a cup of coffee out on the deck, into the morning sun, and decided to affix Post-it notes to the dishes I wanted to try. My husband watched me from the kitchen window for a bit, then popped his head out to say that perhaps I should mark the recipes I wasn't interested in.
Truly, I was tagging the entire book.
This rustic dish is basically a ready-to-eat spread: Melting eggplant, creamy yogurt, zippy za'atar spices, and tangy-crunchy pomegranate seeds. Nothing less than a flavor-texture explosion, it's also is a breeze to make and eat, just simply roasted eggplant drizzled with a little of this and that.
Ratatouille may be the perfect Summer-to-Fall transition dish. It savors the heartiest of late Summer's vegetables, namely eggplant and zucchini, but offers the warm, slow-cooked comfort you need in cooler weather. It's traditionally prepared as a stew on the stove top, but this simple recipe roasts the vegetables in the oven along with bell peppers and plum tomatoes, then serves them over polenta.
The recipe calls for fresh shucked corn stirred into creamy polenta, but since corn is on its way out of the farmers market, I left it out and opted for oven-baked polenta instead. Also, I subbed in Greek yogurt for the ricotta, just because I thought it would be interesting, and it was. Ease into Autumn with this easy recipe after the break:
The key is to sprinkle them with a liberal amount of kosher salt (but don't go overboard!), then wait patiently for 15 minutes for the salt to draw out the water by osmosis. Then, depending on the amount of water brought forth, either pat dry with a towel or drain using a colander.
This process, known as disgorging vegetables, works well for ratatouille crepes, zucchini-and-egg turnovers, quiche, or any other pastry dish that could turn soggy if vegetables are too moist after cooking. It also helps reduce bitterness and prevent cucumber salads from tasting overly watery. Have you ever tried disgorging vegetables?
Eggplants have had a pretty interesting history. For centuries after their introduction to Europe — the aubergine ancestor actually hails from India— the eggplant was used as a decorative object! It wasn't until the 18th century, that things turned around and eggplant became a delicious garden staple in many of the European cuisines we associate with it today. Not sure where to begin? Read more for tips on how to choose, cook, and prepare eggplant.
Compared to the produce stars of Summer, I'm looking at you heirloom tomatoes and corn on the cob, eggplant is somewhat of a sad little sister. Rarely does it get the recognition it deserves and it's normally served fried or in expected preparations like eggplant parmesan. However this earthy purple vegetable, that's in season from May through October, is an excellent ingredient in this hearty chopped salad.
The delectable recipe combines chunks of eggplant with tomatoes and zucchini. It's seasoned with a generous amount of fresh oregano and just before serving, all the veggies are tossed with bread crumbs and salty feta cheese. The resulting side dish is so flavorful and satisfying that even self-proclaimed eggplant haters asked for seconds when I served it. You've got to add this delicious vegetarian dish to your repertoire, so get the recipe now.
If you're craving egg noodles but want something less filling (and just as easy to pull together), try this eggplant "noodle" recipe from FitSugar reader Sprint2theTable, posted in our Healthy Recipe group, which substitutes noodles made from tofu instead.
My mom recently told me about Shirataki Noodles — apparently it is just tofu pressed into noodles. It's gluten-free, vegan, low-cal, and — most importantly — a quick fix.
To go with my noodles, I roasted some eggplant, red onion, and garlic in a quick vinaigrette. Then tossed it all with an heirloom tomato (because I didn't get enough at the tomato festival) and more Purple Haze goat cheese.
Perfect light dinner for a Summer day!!!