eggplant - The Kitchen Buzzz

Eggplant Rolls (Vegetarian)

In Fun Foods, Vegetables On May 4, 2024 0 Comments

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Prep time: 16 minutes for roasting eggplant; 15 minutes for filling and 15 minutes for baking
Makes: 4 to 5 rolls

Ingredients for Roasting Eggplant:
One large eggplant
2 to 3 tablespoons vegetable oil
3 tablespoons extra virgin olive oil for brushing eggplant slices
salt, for sprinkling over eggplant slices

This eggplant recipe is made with fresh vegetarian ingredients. The end result is a surprising blend of flavors inside these Eggplant Rolls. Everyone will love this luscious vegetarian dish!

Directions for Roasting Eggplant:

1. Wash and dry the eggplant.

2. Cut the eggplant (lengthwise) into 1/4-inch thick slices (cut & discard stem & tip).

3. Line an 18 X 12-inch rectangular baking sheet with aluminum foil and then brush it with vegetable oil. WARNING: DO NOT USE PARCHMENT PAPER AS IT WILL BURN WHEN SET UNDERNEATH THE BROILER ELEMENT OF OVEN.

4. Set eggplant slices on the oiled baking sheet.

5. Lightly brush the eggplant with olive oil, followed by a sprinkling of salt.

6. Place baking sheet with eggplant on an oven rack set 6 inches below the top oven broiler element.

7. Set oven on “BROIL” and roast eggplant for 8 minutes or until golden brown.

8. Using a flat spatula, gently turn the eggplant slices over and roast other side for an additional 6 to 7 minutes.

9. Remove baking sheet with eggplant slices from oven and set aside to cool on a cold surface.

10. Meanwhile, prepare the filling.

Ingredients for Filling:
4 to 5 tablespoons extra virgin olive oil
1/2 cup chopped sweet potato (1/4-inch cubes)
1/2 cup chopped zucchini (1/4-inch cubes)
1/2 cup chopped red bell pepper (1/4-inch cubes)
1/4 cup chopped yellow or white onion (1/4-inch cubes)
1/2 cup to 3/4 cup precooked lentils, drained & cooled
1/4 cup finely-chopped parsley
salt and ground black pepper, to taste
1 cup premade tomato sauce (use your favorite recipe or buy the premade sauce)
Grated Pecorino Romano or Parmiggiano Reggiano cheese, for garnish

Directions for Filling:

1. In a 12-inch skillet, heat 1 tablespoon olive oil.

2. Add the sweet potato cubes to skillet and stir-fry on medium-high heat until slightly charred.

3. When done, transfer the sweet potato cubes to a 4 to 6-cup glass or porcelain mixing bowl; set aside.

4. In same skillet, heat 1 tablespoon olive oil and add zucchini cubes. Repeat the stir-fry instruction as above. When done, transfer zucchini cubes to the bowl with sweet potato cubes.

5. Repeat above stir-fry instructions as follows: in same skillet, heat 1 tablespoon olive oil and add the chopped red bell pepper and onion.

6. Stir-fry about 2 minutes or until tender and onion is translucent.

7. When done, add red bell pepper and onion to bowl with other vegetables.

8. Add the lentils, chopped parsley, salt and ground black pepper to all vegetables in bowl and gently mix together. Set aside.

Assemble & Bake Eggplant Rolls:

1. Preheat oven to 350°F.

2. Add 2 tablespoons olive oil to a 12 X 12-inch baking dish.

3. Next, add 1/2 cup of the precooked tomato sauce; set aside.

4. Spread about 3 to 4 tablespoons of filling over each eggplant slice; roll up the eggplant.

5. Place eggplant roll in baking dish with tomato sauce.

6. Repeat filling and rolling remaining eggplant slices and place alongside each other in baking dish. You may have leftover filling – this can be refrigerated, heated the next day and enjoyed with bread.

7. When all eggplant rolls have been placed in baking pan, spoon the remaining tomato sauce over the rolls.

8. Bake eggplant rolls for about 15 minutes.

9. When done, serve immediately with a garnish of grated cheese. Enjoy this dish with a green salad side or other vegetarian or vegan side with crusty Italian bread!
Text & Photograph ©2024 Nancy DeLucia Real

Eggplant Salad with Bell Peppers, Onions & Parsley (vegan)

In Salads, Vegetables On June 4, 2023 0 Comments

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Eggplant, bell peppers, onions and parsley are staple ingredients in Mediterranean countries. I grew up in an Italian kitchen where these simple veggies and herbs were transformed into delicious meals on a daily basis.

This eggplant salad boasts luscious flavors, especially when fused with garlic and olive oil. The best part of this salad is that you can keep it as an exquisite leftover in refrigerator (covered) for up to four days. Buon appetito!<

Active prep time: 50 minutes
Inactive prep iime: 30 minutes (for eggplant to sit & drain)
Serves: 6 to 8

Ingredients
2 large eggplants (dark-skinned & firm – without marks or dents)
3 tablespoons salt (to coat eggplant & drain bitter juices)
vegetable oil (for oiling baking sheets)
2 red bell peppers
2 large garlic cloves, crushed
3 small spring onions or scallions, peeled & finely chopped
1 cup packed fresh, flat leaf Italian parsley, finely chopped
Ground black pepper, to taste
3 to 4 tablespoons extra virgin olive oil

Directions
1. Cut and discard tips from both ends of the eggplant; cut eggplant into 1/2-inch thick rounds.

2. Cut each round into 1/2-inch thick slices and then into 1/2-inch cubes; set aside in a large colander set over a bowl.

3. Sprinkle 3 tablespoons salt over eggplant cubes.

4. Wearing disposable chefs’ plastic gloves (to prevent brown staining of hands), toss the eggplant; set it aside in a colander set over a bowl to drain for 30 minutes.

5. In the meantime, coat two 18-inch X 12-inch baking sheets with vegetable oil.

6. After eggplant has drained for 30 minutes, wearing gloves, grab a batch of eggplant and squeeze it tightly over a sink to drain bitter juices.

7.Set squeezed eggplant cubes on baking sheet; continue squeezing remaining eggplant & scatter it evenly over the baking sheets.

Boiling/Grilling the Eggplant:
1. Set oven to “BROIL” (this is the upper element in oven that turns red).

2. Place one baking sheet with eggplant on a rack set 6 inches away from upper boiling element.

3. Broil (this is the same as “grill”) eggplant cubes until they look golden brown (about 7 to 8 minutes).

4. When eggplant cubes look golden brown, toss them and broil/grill them for an additional 5 to 6 minutes or until they look golden brown. DO NOT LET THEM BLACKEN OR CHAR.

5.Set the baking sheet with broiled/grilled eggplant aside on a rack or trivet on counter; repeat above procedure with the second baking sheet.

6. Meanwhile, cut the red bell peppers in half lengthwise, remove & discard tip and seeds. Set aside.

7. With a spatula, gently transfer the eggplant to a large glass or porcelain bowl; set aside.

8. Place bell peppers, rounded side facing up, on one of the same baking sheets previously used for eggplant.

9. Transfer the baking sheet with peppers on an oven rack set 6 inches away from top broiling element.

10. Broil the peppers for 8 to 9 minutes or until skin has blackened. Set sheet with peppers aside on a counter or trivet to cool.

11. After peppers have cooled to “lukewarm”, remove & discard skins. Chop peppers into 1/2-inch pieces; set aside.

Assembling the Salad:
1. Combine the broiled eggplant, bell peppers, garlic, onions, parsley, pepper and olive oil (SINCE THE EGGPLANT IS ALREADY SALTED, DO NOT ADD ADDITIONAL SALT). Toss and taste.

2. If needed, adjust seasonings and olive oil. Cover the salad with plastic wrap & set it on a counter at room temperature until ready to serve.

3. When served with Italian, French bread or pita bread, this dish stands on its own. You can also serve it as part of a Vegan, meat or fish course and/or buffet table. Enjoy!

Text & Photograph ©2023 Nancy DeLucia Real

Neapolitan Stuffed Eggplant

In Appetizers / Starters, Vegetables On August 12, 2017 0 Comments

I’ve been making this eggplant recipe since I was 9 years old and living in Campania!

My Nonna (grandmother) used day-old bread and eggplant pulp – diced and fried. She then mixed the breadcrumbs, fried eggplant pulp, eggs, Pecorino-Romano cheese and other basic ingredients. This became the stuffing which was placed back into the shells and deep-fried.

Wondering how the eggplant is stuffed and baked? Read on… it’s worth it! No restaurant serves Neapolitan Stuffed Eggplant.

Prep time: 30 minutes (for frying & cooling) & 30 minutes (for baking)
Makes: 12 servings (leftovers store in airtight container in refrigerator up to 5 days)

Ingredients:
6 Japanese eggplant (small eggplant)
1.5 tablespoons salt
1 quart safflower or sunflower oil
1 day-old Italian bread or French baguette (outer skins cut & discarded) & crumbled with hands
6 large eggs, beaten
1 to 1-1/3 cups grated sharp, imported Pecorino-Romano cheese
6 large basil leaves, finely chopped
Dash grated nutmeg
1/8 teaspoon ground black pepper

Garnish for the Non-Baked Version (in photograph below):
5 to 7 cherry tomatoes or home grown San Marzano tomatoes
5 to 6 fresh basil leaf sprigs, for garnish

Garnish for the Traditional, Baked Version with Tomatoes (in above photograph):
One 32-ounce can diced San Marzano tomatoes
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1 clove garlic, sliced into 3 to 4 pieces
5 to 6 fresh basil leaf sprigs, for garnish

Cut the Eggplant:
1. Rinse and pat dry the eggplant with paper towels.

2. Remove and discard top end with leaf/stem.

3. Vertically cut the eggplant in half.

4. Take one cut half, insert pointed tip of sharp knife 1/8-inch inside eggplant shell.

5. Using knife tip, cut around the pulp until it comes out in one piece – this may take a little practice.

6. Cut pulp vertically into 1/2-inch strips. Cut strips into 1/2-inch cubes.

7. Set eggplant cubes aside in a colander.

8. Repeat cutting procedure with remaining eggplant. Set aside in colander.

Salt & Fry the Eggplant:
1. Sprinkle the salt all over eggplant cubes in colander & gently toss with hands; let eggplant drain in colander set over a bowl for 20 minutes.

2. After 20 minutes, using cooks’ plastic gloves, take a handful of eggplant cubes and squeeze out the bitter juices over a sink; set eggplant cubes aside in a bowl.

3. Repeat squeezing out the bitter juices with remaining eggplant cubes.

4. Pour the sunflower or safflower oil into a 12-inch frying skillet (preferably stainless steel, as this heats up quickly).

5. Heat the oil.

6. When oil is hot but does not smoke, test one eggplant cube by gently lowering it into oil. If it begins to sizzle, the oil is ready.

7. Fry the eggplant cubes in 2 to 3 batches – eggplant cubes should turn golden brown (not dark brown).

8. Transfer fried eggplant batch to a paper towel-lined platter.

9. After transferring first batch, cover it with paper towels & lay the second batch over them. Repeat with third batch.

10. When eggplant is fried, let it cool so that it is warm to the touch – about 10 to 15 minutes.

11. Save the oil and skillet for frying the stuffed eggplant later.

Prepare Stuffing:
1. Preheat oven to 375°F.

2. Place the crumbled bread & the fried eggplant cubes in a 12-cup mixing bowl; set aside.

3. In a separate bowl, using a whisk or a fork, beat the eggs with 1 cup Pecorino Romano cheese.

4. Gently stir the egg-cheese mixture into the breadcrumbs & eggplant in bowl.

5. Add the chopped basil leaves, dash nutmeg & black pepper.

6. Taste some of the stuffing & check it for cheese level. If needed, add remaining 1/3 cup cheese & a little salt.

Stuff the Eggplant Shells:
1. Divide the stuffing into 12 portions – you may be able to do this visually.

2. Place a portion of the stuffing inside eggplant shell, gently patting it down. It should look a little rounded on top. Set the stuffed eggplant shell, face up, on a platter.

3. Meanwhile, stuff the remaining eggplant shells, setting them aside on the platter.

Fry the Eggplant:
1. Reheat the oil in skillet. When oil is hot but does not smoke, gently and carefully lower one stuffed eggplant, face down, into oil. Repeat with a few more stuffed eggplants until they fit comfortably in skillet (about 5 pieces).

2. Fry the eggplant for about 3 minutes; check underside with a spatula. If eggplant is not golden brown, fry it for an additional 2 to 3 minutes, checking occasionally.

3. When eggplants look golden brown on bottom, using 2 large forks or 1 fork and a spatula, gently turn them over; fry the shell side for 3 to 4 minutes.

4. At this point, you can serve the stuffed eggplant without baking it – it will be drier than the traditional, baked version:

For this Non-Baked Version, transfer stuffed eggplant to a platter and garnish with fresh tomatoes & basil sprigs:

For the Traditional Baked Version with Tomatoes (featured in photograph at the top of this page):
1. In a 16X9-inch Pyrex baking dish, spread out half of the canned, diced tomatoes.

2. Sprinkle olive oil over tomatoes, followed by salt and garlic.

3. Lay the stuffed eggplant over the tomato mixture in Pyrex dish.

4. Evenly spread the remaining diced tomatoes over stuffed eggplant in Pyrex dish. Add a dash of salt.

5. Cover the eggplant tightly with aluminum foil & bake on a rack set in center of oven for 30 minutes.

6. After 30 minutes, transfer the Pyrex dish with eggplant to a rack or trivet on kitchen counter.

7. Let the stuffed eggplant cool down for about 10 minutes.

8. You can serve this Neapolitan Stuffed Eggplant as an appetizer (by itself) or as lunch/dinner, accompanied by a green salad on the side.
Buon Appetito!

Italian Wine Pairings: Greco di Tufo (white wine) or Aglianico (red wine). Both wines are from the area of Naples in the region of Campania, Italy.

Text & Photographs ©2017 Nancy DeLucia Real

Grilled Eggplant & Tomatoes

In Appetizers / Starters, Vegetables On July 18, 2016 0 Comments

With work and summer weather, I don’t feel like heating up the kitchen. But I still prefer eating delicious and healthy vegetables at home.

So here’s what I’ve been makin’ in minutes – grilled eggplant! Serve Grilled Eggplant & Tomatoes as an appetizer or side dish. It tastes so good!

Prep time: 16 minutes
Serves: 4

Ingredients:
1 large eggplant, tips cut off and discarded & flesh cut into 1/4-inch thick slices
olive oil (for brushing eggplant slices)
Salt (for lightly sprinkling over eggplant slices)
8 to 10 cherry tomatoes
Fresh rosemary leaves, to taste

Directions:
1. Line an 18 X 12 baking sheet with parchment paper or aluminum foil.

2. Place some olive oil in a small bowl.

3. With a basting brush, coat the lined baking sheet lightly with oil; set aside.

4. Place the eggplant slices on the oil-coated baking sheet.

5. Brush the eggplant slices with olive oil and lightly sprinkle with salt.

6. Transfer the baking sheet with eggplant slices to an oven rack positioned 6 inches from oven’s top broiler element (this is the electric conduit at top of oven that turns red when control knobs are set on “broil”).

7. Broil the eggplant slices for about 7 to 8 minutes per side or until they turn golden brown.

8. Using oven mitts, transfer baking sheet with eggplant slices to a counter.

9. Turn the eggplant slices over. Repeat oil coating and salting directions.

10. Return baking sheet with eggplant to oven rack. Broil eggplant slices for 7 to 8 minutes or until they are golden brown.

11. Transfer baking sheet with eggplant to a counter.

12. Gently transfer eggplant slices to a serving platter.

13. Cut the cherry tomatoes in half and place them intermittently on top of and around eggplant slices.

14. Lightly sprinkle olive oil over eggplant and tomatoes.

15. Remove rosemary leaves (they are spiky) from stems; garnish eggplant and tomatoes with rosemary leaves.

16.Serve immediately or cover until ready to serve.
Text and Photograph ©2016 Nancy DeLucia Real

Eggplant-Turkey Moussaka

In Holidays, Meats, Soups and Stews, Vegetables On November 23, 2014 0 Comments

Moussaka is an eggplant dish from Greece and Turkey. In Greece, it is layered with ground lamb and served hot. In Turkey, the eggplant is stewed with lamb and served warm or at room temperature.

In honor of Thanksgiving, I’m making eggplant moussaka from Turkey. It contains ground meat of the same name – lol! For those of you who are vegetarian, simply omit the ground turkey. Bon appetit!

Prep time: 1 hour
Serves: 4 to 6 (as a side dish)

Ingredients:
1 medium eggplant
1 large tomato
extra virgin olive oil (to brush eggplant and tomato)
3 tablespoons extra virgin olive oil (for sautéing the moussaka)
1/2 pound dark ground, organic turkey meat (or lamb)
2 garlic cloves, minced
1 medium brown or white onion, chopped into 1/2-inch pieces
1/2 of a green bell pepper, chopped into 1/2-inch pieces
1/2 of a red bell pepper, chopped into 1/2-inch pieces
1 cup Muir Glen Organic Diced Tomatoes® (canned)
1 cup tomato purée
2 teaspoons white wine vinegar
2 teaspoons granulated sugar
Salt and ground black pepper, to taste
Dash freshly-ground nutmeg

Grill the Eggplant & Tomato:
1. Line a 12 X 18-inch baking sheet with aluminum foil; brush foil with olive oil and set aside.

2. Cut off and discard top and bottom of eggplant.

3. Cut the eggplant into 1/2-inch thick slices and place the on foil-lined baking sheet (previously oiled).

4. Cut the tomato in half and place it (cut-side up) alongside eggplant slices on baking sheet.

5. Brush the eggplant and tomato with olive oil; lightly sprinkle each with salt.

6. Place the baking sheet on a rack positioned 6 to 7 inches away from top broiler element inside oven.

7. Grill the tomato and eggplant for approximately 8 minutes or until eggplant has turned golden brown.

8. When eggplant has turned golden brown, wearing oven mitts, transfer the baking sheet to a counter.

9. Transfer the tomato pieces to a bowl to cool.

10. Turn the eggplant slices over; brush them with olive oil and sprinkle lightly with salt.

11. Grill the eggplant slices (on other side) for 6 to 8 minutes or until they have turned golden brown.

12. After eggplant is done, set the baking sheet to a counter; transfer eggplant slices to a plate to cool. Set aside.

Prepare the Moussaka:
1. Heat 3 tablespoons olive oil in a 12-inch skillet.

2. When the oil is hot (do not let it smoke), add the ground turkey (or lamb).

3. On medium-high heat, stir-fry the meat, constantly breaking it up with a wooden spoon.

4. Add the garlic, onion and chopped peppers.

5. Cook the mixture on medium-high heat, stirring occasionally, until the onion is translucent, about 2 to 3 minutes.

6. When onion is translucent, stir in the diced tomatoes and tomato purée.

7. Cook the moussaka for about 4 to 5 minutes, stirring occasionally, until the tomato sauce has thickened.

8. After 4 to 5 minutes, stir in the vinegar, sugar, salt, pepper and nutmeg.

9. Cook the moussaka for 5 to 6 minutes longer. Taste and adjust seasonings.

10. Serve moussaka alongside one or more recipes from this website:
Hummus Heat with Pitas and Vegetables (see recipe index – Appetizers/Starters);
Persian Cucumber Salad (see recipe index – Salads);
Butternut Squash Risotto (see recipe index – Pastas, Rice & Legumes).

Text & Photograph © 2014 Nancy DeLucia Real