Tag Archive: eggplant


Grilled Veggie Wrap

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Ingredients:

1 large eggplant (peeled and sliced thin)

2 zucchinis (peeled and sliced thin)

1 large beefsteak tomato (sliced thin)

1 small red onion (sliced thin)

1 cup of shredded lettuce

4 wraps (your choice)

olive oil

sea salt

black pepper

Directions:

1. In a large skillet, put 4 tbs. of olive oil. Cook eggplant, zucchini and red onions until tender. Sprinkle a pinch of sea salt and pepper when cooking.

2. When done, open up a wrap. Layer eggplant, zucchini, onions, tomato, and lettuce. Wrap tightly and cut in half. (see photo)

*You can put wrap in a preheated oven of 350 degrees to make hotter.

Vegetable Focaccia

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Ingreients:
1 large green zucchini
1 large yellow zucchini
1 large eggplant (peeled)
2 large red peppers
1 large red onion
2 cloves of garlic (chopped)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
salt and pepper
garlic powder (optional)
focaccia bread or another crusty kind of bread
Directions:
Preheat oven to 350 degrees.
1. Slice all vegetables into thin slices. Put vegetables in a bowl. Pour in olive oil and add a pinch of salt and pepper. Mix well.
2. Put all vegetables in a baking pan and bake in oven for approximately 15 minutes. Since vegetables are sliced thin, they should cook quickly. If not, cook a little longer until vegetables are tender.
3. Remove from oven and put vegetables in a bowl. Add balsamic vinegar and garlic. Stir gently, not tearing vegetable slices.
4. Place slices of focaccia bread on a baking pan. Drizzle a drop of olive oil on each slice. Sprinkle a pinch of garlic powder (optional) on each slice. Sprinkle a pinch of salt and pepper on each slice.
5. Drain vinegar from vegetables. Put slices of each vegetable on each piece of bread. Top with the red onions.
6. Return to oven for 10-12 minutes until bread becomes a little crunchy.

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Ingredients:

8 chicken cutlets
1 large eggplant (peeled and sliced thin)
1 large zucchini (sliced thin)
2 red peppers (sliced)
2 whole bulbs of garlic
4 tbsp. fresh parsley (chopped)
olive oil
1 fresh lemon (squeezed)
sea salt and black pepper
cooked rice (of your choice)
Directions:
Preheat oven to 400 degrees.
1. Take both whole bulbs of garlic and put on top of aluminum foil. Pour a tbsp. of olive oil on top. Wrap up the garlic and place in oven for 30 minutes.
2. Remove garlic from oven and cool.
3. Peel skin off of garlic. In a food processor put garlic, parsley and a pinch of sea salt and black pepper. Pulse to a slight paste. Then add fresh lemon juice and beat again.
4. Rub a little olive oil on a grill. Grill all vegetables on both sides. You can baste vegetables with garlic mixture. Remove vegetables and keep warm.
5. Grill chicken on both sides, until cooked. (Meat must be white on the inside.) Baste with garlic mixture, when chicken is almost cooked. Cook for additional 2 minutes. Sprinkle a pinch of sea salt and black pepper.
6. On a platter, place your favorite cooked rice. Top with chicken and grilled vegetables. (see photo)

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Ingredients:
1 (3 lb.) roasting chicken
1 large eggplant (peeled and sliced thin) *at least 8 slices
2 large tomatoes (sliced) *at least 8 slices
1 lb. piece fresh mozzarella (sliced) *you need 4 slices
1 jar of roasted peppers (drained and sliced)
2 cups of bread crumbs
2 eggs (beaten)
1 cup fresh ricotta
sea salt and black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. Sprinkle sea salt and black pepper on whole chicken. Roast chicken for one hour and 20 minutes. Chicken should be well cooked. Let cool.
2. Dip eggplant slices in egg and then bread crumbs.
3. In a large skillet put 3-4 tbsp. of olive oil. Fry eggplant on both sides until tender. (about 4-5 minutes) Let dry on paper towels.
4. Slice the roast chicken breasts into thin slices.
5. In a baking pan, coat the bottom with a little olive oil. Put a slice of eggplant. Put a slice of tomato on top. Put a slice of fresh mozzarella on top. Put a slice of chicken and then top with another slice of eggplant. Put a dollop of fresh ricotta on top. Sprinkle a little sea salt. Top with roasted peppers. (see photo)
Preheat oven to 350 degrees.
6. Bake in oven for about 12-15 minutes. You want mozzarella cheese melted.

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Ingredients:
2 large eggplants
1 cup fresh mozzarella (shredded)
1/4 cup olive oil
1/2 cup white balsamic vinegar
sea salt and black pepper
flat bread or thin focaccia/pizza bread
fresh basil leaves ( a few pieces, chopped)
Directions:
1. Slice all eggplant slices (1/4 inch thick)
2. In a large pan, put eggplant.
3. Mix olive oil and balsamic vinegar together, Pour over eggplant and let marinate, refrigerated, for at least 3 hours.
4. On a heated grill, grill eggplant on both sides until tender. (about 2-3 minutes on each side)
Remove eggplant and set to the side.
5. Brush a little olive oil on flat bread. Sprinkle with sea salt and black pepper. Cook bread on grill for about 3 minutes on each side.
6. Put sliced eggplant on top and sprinkle with fresh mozzarella cheese and basil.
7. Continue to cook on grill until bread is crispy and mozzarella is melted.

Homemade Eggplant Caponata

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Ingredients:

1 large eggplant

1 large sweet onion

1 large green pepper

1 cup fresh mushrooms

3 cloves of garlic (crushed)

1/2 cup stuffed (with pimentos) green olives

1 6 oz. can tomatoe paste

1/4 cup water

2 tbs. wine vinegar

1 1/2 tsp. sugar

1 tsp. oregano

1 tsp. salt

olive oil

Freshly ground pepper to taste

Directions:

1. Peel and cube eggplant. Cut pepper (remove seeds) and onion into small (bite size) pieces. Slice mushrooms.

2. In a skillet, put 3 tbs. of olive oil. Add garlic. Then add eggplant, peppers, onions and mushrooms. Cover and cook for about 10 minutes. Stir frequently.

3. Add all the remaining ingredients (green olives, tomato paste, water, wine vinegar, sugar, oregano and salt. (ground pepper to taste)

4. Stir everything together. On a low heat, simmer for 30 minutes until eggplant is tender.

Refrigerate overnight. Serve cold. Stays in refrigerator for 1 week. Serve on toasted bread or on your favorite cracker.

Grilled Stacked Vegetables

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Ingredients:

2 large eggplant (skin removed) sliced 1/4 inch thick

2 large zucchinis (sliced 1/4 inch thick)

3 large red bell peppers (seeds removed) sliced 1/4 inch thick

1 1/2 lb. piece fresh mozzarella (sliced thin)

6 pieces fresh basil

olive oil

sea salt

Directions:

1. Brush all vegetables with olive oil and sprinkle with sea salt.

2. Grill all vegetables until tender. Set to the side.

3. Begin to stack vegetables and mozzarella. (Eggplant, Zucchini, Mozzarella, Roasted Pepper, Eggplant, Zucchini and Mozzarella on top)

4. In a food processor, put 3 tbs. of olive oil and basil. Put in food processor. Beat for a minute.

5. Drizzle olive oil on top of cheese.

Preheat oven to 350 degrees.

6. Put a little olive oil in a baking pan. Put all stacked vegetables in pan.

7. Bake in oven for about 15 minutes until heated through and cheese is bubbly.

Serve hot.

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Ingredients:

1 large eggplant (sliced)

2 zucchinis (sliced)

3 red bell peppers (sliced)

1 lb. fresh mozzarella (sliced)

1 large ciabatta bread

1/4 cup olive oil

1/2 cup balsamic vinegar

sea salt and black pepper

Directions:

1. In a large deep bowl, put sliced eggplant, zucchini and red bell peppers. Pour olive oil and balsamic vinegar on top. Mix well. Cover with foil and let marinate for 2 hours. (you do not have to refrigerate it)

2. Grill all vegetables until tender.

3. Cut bread to make sandwiches. Layer all 3 vegetables and then a slice of mozzarella on top.

4. You can use a panini press or bake in a 350 degree oven for about 10 minutes. You want the cheese to be melted and the bread to be crispy.

*Sprinkle a little sea salt and black pepper on top of cheese and vegetables. (optional)

Cold Antipasto

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Ingredients:

2 large eggplants (slices 1/4 inch thick)

2 large yellow peppers (sliced and seeds removed)

2 large beefsteak tomatoes (sliced)

1 lb. piece fresh mozzarella (thinly sliced)

1/2 cup fresh basil (pieces)

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

1. In a skillet add 3 tbs. of olive oil. Brown garlic and add eggplant and peppers. Sprinkle a pinch of salt and pepper on both sides. Cook until tender and remove. (You can drain eggplant and peppers on paper towels, if you wish.) Refrigerate for at least 2 hours.

2. On a platter, arrange each row with a slice of eggplant, peppers, tomatoes and fresh mozzarella. Repeat the process on the whole platter. Put basil on top. Sprinkle with a little sea salt and black pepper and a drizzle of olive oil.

Serve cold. *Serves 6

Grilled Cod Over Eggplant Rice

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Ingredients:

4    (1/4 lb. pieces of fresh cod)

2 cups of cooked rice (white, brown, or wild)

2 eggplants (peeled and chopped into mini cubes)

1 large onion (diced)

1 can (8 oz.) tomato paste

olive oil

sea salt

black pepper

dry parsley

Directions:

Preheat oven to 350 degrees.

1. In a large skillet, put 3 tbsp. of olive oil. Add eggplant and onion. Sprinkle with a little sea salt and black pepper. (You made need another tbsp. of olive oil while cooking.)

2. Cook until tender.  Add tomato paste and mix well. Cook for an additional 3 minutes. Set to the side.

3. In a deep baking dish, coat the bottom with a tbsp. of olive oil. Sprinkle with sea salt, black pepper and dry parsley.

4. Bake in oven for about 12-15 minutes. (until fish is flaky)

5. On individual dishes, put a serving of rice. Put a serving of eggplant on top and top with a piece of cod.

Serve hot.