Do we have an eggplant thread? I have a bumper crop! I started with Julia's classic recipe

Pasta alla Norma. Microwaving the eggplant before browning is a really good idea as it removes

a lot of the liquid.

* Exported for MasterCook 4 by Living Cookbook *

Pasta alla Norma
Recipe By : Cook's Illustrated Jul 2009
Serving Size : 4 Preparation Time:
Categories : Main Dish Pasta
Vegetable


Amount Measure Ingredient -- Preparation Method

1 large eggplant (1 1/4 to 1 1/2 pounds), cut
-- into 1/2-inch cubes
kosher salt*
3 Tbs olive oil**
4 medium cloves garlic, minced or pressed through garlic
-- press (about 4 teaspoons)
2 anchovy fillets, minced (about 1 generous teaspoon)
1/4 tsp red pepper flakes
1 28-oz can crushed tomatoes***
1 lb ziti, rigatoni, or penne
6 Tbs chopped fresh basil
1 Tbs extra-virgin olive oil*
3 oz ricotta salata, shredded (about 1 cup)****

1. Toss eggplant with 1 teaspoon salt in medium bowl. Line surface of large
microwave-safe plate with double layer of coffee filters and lightly spray
with nonstick cooking spray. Spread eggplant in even layer over coffee
filters; wipe out and reserve bowl. Microwave eggplant on high power,
uncovered, until dry to touch and slightly shriveled, about 10 minutes,
tossing once halfway through to ensure that eggplant cooks evenly. Let cool
slightly.

2. Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon olive oil,
and toss gently to coat; discard coffee filters and reserve plate. Heat 1
tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until
shimmering but not smoking. Add eggplant and distribute in even layer. Cook,
stirring or tossing every 1 1/2 to 2 minutes (more frequent stirring may
cause eggplant pieces to break apart), until well browned and fully tender,
about 10 minutes. Remove skillet from heat and transfer eggplant to
now-empty plate and set aside.

3. Add remaining 1 tablespoon olive oil, garlic, anchovies, and pepper
flakes to now-empty but still-hot skillet and cook using residual heat so
garlic doesn't burn, stirring constantly, until fragrant and garlic becomes
pale golden, about 1 minute (if skillet is too cool to cook mixture, set it
over medium heat). Add tomatoes, return skillet to burner over medium-high
heat, and bring to boil. Reduce heat to medium and simmer, stirring
occasionally, until slightly thickened, 8 to 10 minutes.

4. Meanwhile, bring 4 quarts water to boil. Add pasta and 2 tablespoons salt
and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and
transfer back to cooking pot.

5. While pasta is cooking, return eggplant to skillet with tomatoes and
gently stir to incorporate. Bring to simmer over medium heat and cook,
stirring gently occasionally, until eggplant is heated through and flavors
are blended, 3 to 5 minutes. Stir basil and extra-virgin olive oil into
sauce; season to taste with salt. Add sauce to cooked pasta, adjusting
consistency with reserved pasta cooking water so that sauce coats pasta.
Serve immediately, sprinkled with ricotta salata.

Cooking Tip: *We prefer kosher salt in step 1 because it clings best to the
eggplant. If using table salt, reduce the amount to 1/2 teaspoon.

Cooking Tip: **We call for both regular and extra-virgin olive oil in this
recipe. The higher smoke point of regular olive oil makes it best for
browning the eggplant; extra-virgin olive oil stirred into the sauce before
serving lends fruity flavor. If you don't have regular olive oil, use
vegetable oil.

Cooking Tip: ***Our preferred brands of crushed tomatoes are Tuttorosso and
Muir Glen.

Cooking Tip: ****Ricotta salata is traditional, but French feta, Pecorino
Romano, and Cotija (a firm, crumbly Mexican cheese) are acceptable
substitutes.

Recipe Source: Cook's Illustrated Jul 2009


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REC: Grilled Eggplant "Scapece"...

GRILLED EGGPLANT "SCAPECE"

Serving Size: 8

Ingredients:

2 lbs. eggplants, (Japanese) 3 to 4 in
2 ounces virgin olive oil
1/4 cup red wine vinegar
3 cloves garlic, finely minced
20 mint leaves, roughly chopped
1 teaspoon orange zest, dried--of 1 medium orange zested
1/2 cup extra virgin olive oil
2 tablespoons black pepper

Preheat broiler or light grill. Slice eggplants in half lengthwise and brush with olive oil. Grill eggplant on hot part of barbecue until deep brown and place in earthenware bowl. In separate bowl, stir together vinegar, garlic, mint, dried orange and extra virgin olive oil. Pour liquid over eggplant and add fresh pepper. Allow to sit if you can and serve with a salad of bitter lettuce, such as chicory or radicchio.

 
An old, old recipe using loads of sesame seeds: Sesame Eggplant Parmesan. Love it.

What is so unusual is that there is a big sesame crispy crust that forms. Especially if you are liberal with the seeds.

Sesame Eggplant Parmesan

1 large or 2 medium eggplants
oil as needed
2 c. canned diced tomatoes mostly drained (1 - 28 oz. can)
½ t. salt
1 t. chopped parsley
1 bay leaf
1/4 t. dried oregano
1/4 t. dried thyme
½ t. chopped fresh rosemary
2 cloves garlic crushed
2 t. grated onion
1 t. chopped green pepper
½ c. grated parmesan cheese. or more
1 grated carrot
1 c. sesame seed, grated (or not grated)
½ lb. Mozzarella cheese, thinly sliced

Saute the eggplant slices in oil over high heat until browned slightly. Drain on paper towels and set aside.

Combine tomatoes, seasonings and grated vegetables in a skillet. Cover and simmer 15 minutes. Remove bay leaf, add parmesan, sesame sees and blend well.

Place a layer of eggplant in an oiled shallow 2 qt. baking dish. Cover with half the tomato sauce, then half the mozzarella. Repeat layers and bake at 350 for about 30 min. until cheese is melted and begins to brown.

 
I use fresh tomatoes when I have them too. I'd say eggplant to potatoes 2 to 1

Honestly, it's just as good no matter what proportions...if I have excess tomatoes I'll throw them in. I have even had it without potatoes but prefer them. After the long cooking the edges of the casserole dish get crusty brown and you know it's done. We've used it as dip for parties (with crostini, crackers) or just a nice lunch with fresh bread to sop it up. Now I'm drooling....

 
Another from the early 70s but lots of versions out now. Icy Eggplant Caviar.

(Serves smileys/bigeyes.gif

1 large eggplant
2 medium-size fresh tomatoes1/4 cup salad oil
2 medium-size onions, very small dice
1 small clove garlic, finely minced
1/2 green pepper, very small dice
1 tablespoon lemon juice
2 tablespoons finely minced fresh dill

Place eggplant in shallow pan in oven preheated to 450° F. Bake 45 minutes, turning once to bake evenly. Remove from pan and cut in half lengthwise. With sharp paring knife or grapefruit knife, remove pulp from eggplant shell; avoid tearing shell. Cut pulp into very small dice and set aside. Set the eggplant shells aside. Lower tomatoes into a pot of rapidly boiling water for 20-30 seconds; then hold them under cold running water for a few seconds, peel off the skin and remove stem ends. Press tomatoes to squeeze out excess liquid; then cut them into very small dice. In a shallow saucepan, heat oil. Add onions garlic, green pepper, eggplant and tomatoes. Saute slowly, stirring frequently, for 10 minutes, or until all vegetables are tender. Add lemon juice, dill, and salt and pepper to taste. Spoon cooked mixture into eggplant shells. Chill in refrigerator until ice-cold, Serve with sesame crackers.

Important to serve very cold. Playboy Host & Barbook (Serves smileys/bigeyes.gif

 
That's a bit like this one that is a roulade:

GRILLED EGGPLANT ROULADES OLIVO

1 medium eggplant
4 T olive oil
3 plum tomatoes
5 dried tomatoes packed in oil
1 small onion
1 garlic clove
2 T pine nuts, toasted
2 T finely chopped mixed fresh herbs (such as basil, mint, parsley, and tarragon leaves)
1/4 cup crumbled soft mild goat cheese (about 2 ounces)
1 T freshly grated Parmesan

Prepare grill.

Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.

Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.

In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.

Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.

Makes about 8 roulades, serving 2 as a main course or 4 as a side dish..

 
Sounds great, Charlie. How long does the orange zest have to dry?

If you don't have the time could you just grate the zest fresh, or does drying it add something essential?

 
If I had had some prepared tomato sauce I would have used that too. But having made it I would add

extra sauteed onions to the tomato sauce. Olney's sauce was as much onion as tomato.

Thanks!

 
My gosh, lady! Everything you suggest appeals to me so much!

we must have matching tasting buds.. smileys/wink.gif

 
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