Ratatouille

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Ratatouille

Ratatouille

http://allrecipes.com/Recipe/Ratatouille/Detail.aspx?evt19=1

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  4. Bake in preheated oven for 45 minutes.
http://www.knowyourfarms.com/ratatouille/

By |July 23rd, 2013|Bell Peppers, Eggplant, Mushrooms, Onions, Zucchini|Comments Off
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Eggplant Gratin

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Eggplant Gratin

Eggplant Gratin

http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html

Ingredients

  • Good olive oil, for frying
  • 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
  • 1/4 cup ricotta cheese
  • 1 extra-large egg
  • 1/4 cup half-and-half
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup good bottled marinara sauce

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
  3. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  4. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
  5. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
http://www.knowyourfarms.com/eggplant-gratin/

By |July 15th, 2013|Casserole, Eggplant, recipe, Recipe Type|Comments Off
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Eggplant Parm Mac and Cheese

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Eggplant Parm Mac and Cheese

Eggplant Parm Mac and Cheese

http://familystylefood.com/2013/01/eggplant-parm-mac-and-cheese/

Ingredients

  • 1 medium eggplant, ends trimmed; peeled
  • 1 egg
  • 1 teaspoon salt; plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chopped garlic
  • 3 cups Italian-seasoned panko crumbs or bread crumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ cup grated Asiago cheese
  • 1 pound cooked pasta shells or spirals
  • 1 cup marinara sauce
  • 3/4 cup grated Fontina cheese

Instructions

  1. Place a large rimmed baking sheet on an oven rack and turn oven to 450 degrees to preheat.
  2. Slice eggplant in half lengthwise and then into ½-inch wide half-moons.
  3. Whisk together egg, 1 teaspoon salt, pepper and garlic in a large bowl; add eggplant and toss to coat. Dredge eggplant in crumbs on a cookie sheet.
  4. Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/8-inch. Lay eggplant on pan and roast 10 minutes; flip eggplant slices over and roast an additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400 degrees.
  5. Meanwhile, heat a medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in Asiago cheese; season to taste with salt and pepper.
  6. Combine the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara and Fontina cheese. Bake 15 minutes, until hot and cheese is melted.
http://www.knowyourfarms.com/eggplant-parm-mac-and-cheese/

By |June 25th, 2013|Casserole, Eggplant, Entree, Pasta Dish, recipe, Recipe Type|Comments Off
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Eggplant Focaccia

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Auto Draft

Auto Draft

http://www.marthastewart.com/317126/eggplant-focaccia?czone=food/vegetarian-cnt/vegetarian-favorite-recipes¢er=852566&gallery=359928&slide=285377

Ingredients

  • 1 medium eggplant ( 1/2 pound), cut into 1/4-inch-thick slices
  • Coarse salt
  • All-purpose flour, for rolling
  • 1 ball (1 pound) homemade or store-bought pizza dough
  • 2 tablespoons fine cornmeal
  • 6 tablespoons olive oil
  • 1 cup shredded Emmentaler cheese (4 ounces) or other type of Swiss
  • 2 tablespoons chopped fresh oregano

Instructions

  1. In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry and set aside.
  2. Preheat oven to 400 degrees; place a rimless baking sheet or inverted rimmed baking sheet in oven. On a floured surface, roll out dough to 1/2-inch thickness. Sprinkle cornmeal on another baking sheet or inverted rimmed baking sheet or lightweight wooden board; top with dough (you will transfer it onto the preheated sheet to cook).
  3. Brush dough with 3 tablespoons oil and sprinkle with 1/2 cup cheese. Layer on eggplant; top with 3 tablespoons oil, oregano, and 1/2 cup cheese. Let stand 30 minutes. Give sheet a gentle shake to ensure dough isnt sticking.
  4. Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 minutes. Serve warm or at room temperature.
http://www.knowyourfarms.com/eggplant-focaccia/

By |April 8th, 2013|Bread, Eggplant, Entree, recipe, Recipe Type, Side Dish|Comments Off
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Spicy Sesame Eggplant

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Herb Roasted Eggplant

Herb Roasted Eggplant

http://www.marthastewart.com/336695/spicy-sesame-eggplant?czone=food%252Fdinner-tonight-center%252Fdinner-tonight-side-dishes¢er=276948&gallery=274928&slide=262016&crlt.pid=camp.bqOIoW2X0lkn

Ingredients

  • 1 large eggplant (about 1 1/2 pounds)
  • 2 teaspoons coarse salt
  • 1/4 teaspoons ground pepper
  • 1 tablespoon vegetable oil
  • 2 teaspoons Asian garlic chili sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sesame seeds

Instructions

  1. Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips. Transfer to a broiler-proof rimmed baking sheet; toss with coarse salt and ground pepper.
  2. In a small bowl, combine sauce ingredients; drizzle over eggplant, and toss to coat. Spread in an even layer.
  3. Broil, tossing once, until eggplant is browned and tender, about 15 minutes.
http://www.knowyourfarms.com/spicy-sesame-eggplant/

By |April 8th, 2013|Eggplant, Know Your Farms, recipe, Recipe Type, Side Dish|Comments Off
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Eggplant, Zucchini, and Tomato Tian

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Eggplant, Zucchini, and Tomato Tian

Eggplant, Zucchini, and Tomato Tian

http://www.myrecipes.com/recipe/eggplant-zucchini-tomato-tian-10000001988557/

Ingredients

  • 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  • Cooking spray
  • 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 ounces French bread baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/4 cup fat-free, less-sodium chicken broth

Instructions

  1. Preheat oven to 375°.
  2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.
http://www.knowyourfarms.com/eggplant-zucchini-and-tomato-tian/

Here are 15 tips to help you eat more local food!

By |February 14th, 2013|Casserole, Eggplant, Entree, Potatoes, recipe, Recipe Type, Squash, Tomatoes, Zucchini|Comments Off
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