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Fast & Easy Dinner: Tomato and Grilled Veggie Stack

partysugar — Tue, 21 Jul 2009 06:50:23 -0700

When the weather is incredibly hot, I crave crunchy, cool vegetables and flavorful salads. However, after a month and a half of Summer, the same old salad can get boring. This recipe takes the salad concept and translates it into a fork and knife meal. Instead of being tossed together, the ingredients are artfully layered, making a dish that is beautiful to look at and fun to eat. Besides being a no-fuss weeknight meal, this veggie stack is also great at a luncheon. It can be plated hours before serving. Sound interesting? Check out the recipe.

Monday's Leftovers: Asian-Style Vegetable Pasta

YumSugar — Mon, 20 Jul 2009 07:50:26 -0700

After yesterday's hearty grilled eggplant parmigiana, I've got a surplus of eggplant. Thankfully, I came across a unique recipe that I can't wait to make. A tossed pasta and vegetable combo that uses Italian staples such as pappardelle and eggplant with Asian flavor notes like rice vinegar and soy sauce. My dinner companions will love the symphony of textures: the sweet snap of snow peas, crunchy red bell peppers, tender eggplant, and toothsome al dente ribbon pasta. Make this impressive Monday night meal when you read more

Sunday BBQ: Grilled Eggplant Parmigiana

YumSugar — Sun, 19 Jul 2009 06:00:10 -0700

Today, I'm planning a popular Italian-American supper, eggplant parmigiana. To prove that it can be just as enjoyable in warm weather as it is comforting in Winter, I'll be keeping my oven turned off and making use of the grill grates instead - grilling adds a smoky flavor to an already substantive vegetable. When preparing this dish, be sure to slice the eggplant right before using to prevent any discoloration. Enjoy an unconventional preparation of this classic after the break

Name That Dish!

YumSugar — Thu, 25 Jun 2009 16:15:46 -0700

Italian cooking authority Giada De Laurentiis didn't make this Sicilian eggplant dish at her session in Aspen, but it would be a great item to prepare with her family. Can you guess what it is?

Fast & Easy Dinner: Open-Faced Grilled Eggplant Sandwiches

partysugar — Thu, 21 May 2009 07:50:57 -0700

Get excited for Summer's bounty of produce with this quick vegetarian recipe. It's a fresh take on classic eggplant Parmesan. Instead of breading the thick-cut eggplant steaks, the bread (preferably country style) acts as a base for the open-faced sandwich. Tomato slices stand in for the traditional marinara sauce.

The entire dish is topped with melted mozzarella cheese and a chiffonade of basil. This crowd-pleasing meal is sure to become one of your staples this season, so get the recipe and read more.

Open-Face Grilled Eggplant Sandwiches
From Food & Wine

Ingredients

Eight 1/2-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
Salt and freshly ground black pepper
4 plum tomatoes, sliced crosswise 1/4 inch thick
1/2 pound buffalo mozzarella, sliced 1/4 inch thick
8 large basil leaves, torn
Coarse sea salt

Directions

Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.

Serves 4.

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'Wich of the Week: Minty Greek Eggplant and Feta

YumSugar — Wed, 08 Apr 2009 14:00:20 -0700

I know I made a sandwich with eggplant just two weeks ago, but such is the life of a home cook: I had an extra eggplant sitting around that I had to find a use for! So I improvised this totally different - and in my opinion, even more delicious - Greek-inspired sandwich.

Needing to cook the eggplant ASAP, I roasted it on a Sunday and made the sandwich the next day; if you make the eggplant in advance, this simple sandwich comes together in just over five minutes. The slightly sweet, balsamic-roasted eggplant stacks up beautifully next to warm, salty feta. Thin strips of mint and a slather of hummus make it even more complex and rich. To get the recipe and lots more photos, read more.

Eggplant, Mint, and Feta Sandwich
Original Recipe

Ingredients

1 medium eggplant, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper, to taste
8 slices wheat bread
1/2 cup hummus
12 slices of feta cheese, about 1/4-inch thick
1 cup mint leaves, julienned
4 pieces of red leaf lettuce

Directions

Prepare eggplant: Preheat oven to 450°F. In a small bowl, combine olive oil and vinegar and season with salt and pepper. Lay eggplant rounds on a baking sheet and, using a brush, coat each piece with the olive oil mixture, flip the eggplant, and brush the remaining sides. Bake the eggplant for 20-25 minutes, turning once. Remove and let cool. (Note: eggplant can be prepared up to one day in advance.)

To make each sandwich, spread 1 tablespoon of hummus on a slice of bread. Divide the eggplant by four, and top each hummus-coated bread slice with eggplant. Cover eggplant with 1/4 cup of mint, and place three slices of feta cheese on top.

Place the ingredient-covered slice and a second slice of bread in a toaster oven on high until the bread is lightly browned and the cheese has softened.

Place a lettuce leaf over the feta, and spread one tablespoon of hummus on the remaining slice of toast. Place hummus-side down onto lettuce to close the sandwich, cut in half, and serve.

Makes 4 sandwiches.

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'Wich of the Week: Open-Face Ratatouille Sandwich

YumSugar — Wed, 25 Mar 2009 14:00:13 -0700

Sometimes even a sandwich lover needs a serious serving of vegetables, so the other night, I turned my nutrition attention to these yummy open-face ratatouille sandwiches, made with roasted eggplant and red pepper, among other hearty things.Initially, I made the sandwiches according to the recipe, and they were perfectly delicious with just a drizzle of balsamic vinegar and a dusting of herbs. But I thought they needed something to close up their open-facedness, so I also made a version with melted provolone, which I preferred. For more details and to get the recipe, read more.

Roasting makes the veggies very moist, and the balsamic vinegar helps hold them all together. I definitely endorse the fresh thyme garnish, which makes it more interesting. Since the veggies are somewhat mild, I recommend using a high-quality artisan bread with a strong flavor, such as olive bread; I found a delicious chili bread at Trader Joe's, and the spiciness was a nice touch. I didn't have zucchini, so I left it out, but that doesn't mean you should. Check out the recipe below.

Open-Face Ratatouille Sandwich
Modified From Better Homes and Gardens

Ingredients

1 small eggplant, cut into 1-inch pieces
1 small zucchini or yellow summer squash, cut into 3/4-inch slices
1 medium red pepper, cut in strips
1/2 of a small red onion, cut in 1/2-inch wedges
1 tablespoon olive oil
1/2 teaspoon herbes de Provence, crushed
6 cherry tomatoes, halved
4 large 1/2-inch slices artisan bread, such as chili bread or olive bread
1 clove roasted garlic, halved
2 tablespoon balsamic vinegar
4 slices of provolone cheese
Fresh thyme sprigs (optional)

Directions

Preheat oven to 400 degrees F. Coat a large shallow roasting pan with nonstick cooking spray. Add eggplant, zucchini, red pepper, and onion to prepared pan. Drizzle with olive oil and sprinkle with herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat.

Roast vegetables 30 minutes, tossing once. Add tomatoes to roasting pan. Roast 15 to 20 minutes more or until vegetables are tender and some surface areas are lightly browned.

Meanwhile, rub bread with cut sides of the garlic clove. Place one slice of the bread on each of four serving plates. Sprinkle balsamic vinegar over vegetables; toss gently to coat.

Spoon warm vegetables on bread. If desired, garnish with fresh thyme sprigs. Cover each sandwich with a slice of cheese and return to oven until bread is toasted and cheese is melted, about 5 minutes.

Makes 4 sandwiches.

Nutrition Facts (without cheese): Calories 250, Total Fat (g) 7, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 328, Carbohydrate (g) 43, Fiber (g) 8, Protein (g) 7, Vitamin C (DV%) 90, Calcium (DV%) 5, Iron (DV%) 14

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Feed a Crowd With Hearty Moussaka

partysugar — Sat, 21 Mar 2009 08:00:16 -0700

If you've never had moussaka, the popular Greek dish that traditionally consists of ground meat and sliced eggplant, I highly suggest you make it soon. I recently did and couldn't help but wonder why I had never made this fantastic dish before.

Although there are several steps in the recipe, the final result is insanely delicious. First potatoes, zucchini, and eggplant are roasted in the oven. Next a mixture of tomatoes, ground beef, and lamb is cooked on the stove. These components are layered like a lasagna and topped with a creamy béchamel before being baked until bubbly and golden.

Moussaka is the perfect dinner party dish because you can make it in advance and bake it while the party is going on. To check out the recipe, read more.

Moussaka
From Bon Appétit

Ingredients

Nonstick olive oil spray
2 12-ounce eggplants, peeled, each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices
1 1/2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
1 pound red-skinned potatoes, cut into 1/4-inch-thick rounds
1 teaspoon olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons dried oregano
1/2 pound lean ground beef sirloin
1/2 pound ground lamb
1 28-ounce can whole tomatoes in juice
3 tablespoons tomato paste
1/2 cup plain dry white breadcrumbs
2 large egg whites, beaten to blend
1/4 teaspoon ground cinnamon
Low-Fat White Sauce
2 tablespoons parmesan cheese

Directions

Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray.
Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool.
Reduce oven temperature to 375°F.
Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes.
Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon.
Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper.
Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over.
Arrange eggplant slices over. Spoon remaining beef mixture over.
Top with all of zucchini, overlapping slightly if necessary.
Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over.
Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.

Serves 10-12.

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Fast & Easy Dinner: Eggplant and Portobello Schnitzel

partysugar — Thu, 15 Jan 2009 07:45:25 -0800

In German, schnitzel is the word for "cutlet" and the culinary technique usually refers to an ingredient that has been breaded. In this vegetarian variation, thick eggplant slices and meaty portobello mushrooms are dipped in egg and breadcrumbs. Instead of the usual fatty pan-frying, the veggies are baked until brown and crisp in the oven. A delightfully simple lemon-caper butter sauce makes this dish elegant enough for entertaining.

Look at the recipe when you read more.

Eggplant and Portobello Schnitzel
From Vegetarian Times

Ingredients

Schnitzel
1 cup nonfat milk
1 large egg
2 cups Italian-seasoned dried breadcrumbs
8 large portobello mushrooms, stemmed
2 medium-sized eggplants, sliced into 1/2-inch rounds
Lemon-Caper Sauce
3 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. capers
3 Tbs. lemon juice
2 Tbs. parsley, chopped
Lemon slices and parsley sprigs for garnish, optional

Directions

Preheat oven to 350F. Coat baking sheet with cooking spray.
To make Schnitzel: whisk together milk and egg in wide bowl. Spread breadcrumbs on large plate.
Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set on prepared baking sheet.
Spray vegetables with cooking spray, and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and breadcrumbs are dark golden brown. Set aside.
Meanwhile, make Lemon-Caper Sauce: melt butter in saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.
To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.

Serves 8.

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'Wich of the Week: Eggplant Grilled Cheese

YumSugar — Wed, 03 Dec 2008 14:30:57 -0800

When dealing with Thanksgiving leftovers, sandwiches are an obvious choice - and believe me, I consumed my fair share of turkey and stuffing on wheat bread last week. But in a more unexpected repurposing, I also used the breadcrumb mixture leftover from my New Orleans-style baked oyster dish to make this twist on a grilled cheese.

In this case, the "bread" is actually sliced eggplant coated with breadcrumbs, and the cheese is provolone (though mozzarella would also be good with a marinara dipping sauce on the side). I can't say this recipe is any healthier than a typical grilled cheese, since the bread crumb mixture is made with butter, but it is a creative take on a classic for all you grilled cheese fans.

What's cool is that the golden-browned breadcrumbs take on both the look and flavor of grilled, buttered bread, and the skins of the eggplant slices resemble bread crust. The breadcrumb mixture is easy to make, even for a weeknight supper. To get the recipe and step-by-step photos, read more.

Eggplant Grilled Cheese Sandwich
Original recipe

Ingredients

2 medium to large eggplants
1/4 cup salted butter
1/4 cup olive oil, plus more for brushing eggplant
2 teaspoons finely minced garlic
2 tablespoons finely minced fresh parsley
2 tablespoons finely chopped green onions (green parts only)
2/3 cup Italian bread crumbs
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 egg
4 slices of provolone cheese

Directions

Preheat oven to 350°F.
After removing the stems from the ends, slice each eggplant lengthwise into 1/2-inch thick slices, discarding the round-edged slices, for a total of eight uniform slices.

Brush eggplant lightly with olive oil and sprinkle with salt and pepper to taste. Place on a greased baking sheet and bake in oven for 30 minutes, flipping the eggplant once during baking.
Meanwhile, make breadcrumb mixture. Melt 1/4 cup butter in a skillet over low heat. Add oil, garlic, parsley, and green onions and cook until softened, about 5 minutes. Mix in 2/3 cup Italian bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon pepper, cayenne, tarragon, and oregano. Stir until well combined and remove from heat.
In a small, shallow bowl, lightly beat the egg.
Transfer the breadcrumb mixture onto a large plate, and wipe the skillet clean with a paper towel.
To prepare each eggplant slice, dip lightly into the egg, then coat generously with breadcrumbs, pressing to stick the bread to the eggplant.

Two slices at a time, place the eggplant in the skillet over medium-low heat and cook for 2 minutes per side, until breadcrumb coating is golden brown. Top one slice of eggplant with provolone cheese and place the other slice of eggplant on top of the cheese to make a "sandwich." Cook for an additional minute per side.

Continue with the remaining eggplant slices. If desired, transfer each completed sandwich to the baking sheet and place in the oven to keep warm.

Makes 4 sandwiches.

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