The produce man at the small grocery store that I frequent, gave me

dawn_mo

dawn_mo

Well-known member
a box of produce for $2. It has 5 eggplants, 3 rutabagas, a red, green and orange bell pepper, an onion, a pear, a head of lettuce, 6 roma tomatoes, and an apple. Unfortunately, I am already cooking today, so I won't be able to get to it.

Any ideas on what to make with all of those eggplants? Thanks!

 
Eggplant Rolatini Casserole---low carb and freezes well

Eggplant Rolatini Casserole

Eggplant:
3 eggs
2 Tbs Parmesan cheese, grated
1 Tbs water
1 tsp kosher salt
1/2 tsp dried oregano
1/8 tsp garlic powder
2 medium eggplants
Tomato Sauce:
1 Tbs olive oil
2 Tbs diced red onion
2 cloves garlic, chopped
1 can no-sugar-added diced tomatoes, (14-ounce)
1 can no-sugar-added tomato sauce, (8-ounce)
1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp dried oregano
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
Cheese Filling
1 package whole-milk ricotta cheese, 15 ounces
8 oz mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 cup roasted red peppers, diced
1 Tbs italian parsley, chopped
1 Tbs fresh oregano, chopped
1 clove garlic, minced
1/4 tsp black pepper
1 large egg
Topping
4 oz mozzarella cheese, shredded
1 Tbs olive oil
1/2 tsp dried oregano
Garnish
1 bunch fresh basil, torn into pieces

1. Preheat oven to 400 degrees F.
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.
Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.
Turn oven down to 350 degrees F.
Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
Make the Cheese Filling: Mix all of the ingredients together in a bowl.
To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.

Servings: 8

Nutrition Facts
Nutrition (per serving): 335 calories, 202 calories from fat, 23g total fat, 164mg cholesterol, 768mg sodium, 14g carbohydrates, 4g fiber, 20g protein.

Source
Author: George Stella

 
On my to try list: Lamb and Eggplant Gratin w/ North African Spices Gratins

Lamb and Eggplant Gratin w/ North African Spices
Gratins, by Tina Salter

Serves 6 to 8

With its rich layers of eggplant, spiced ground lamb, tangy feta cheese,and walnuts, this hearty gratin has all the flavors of a rich moussaka, but is much easier to make. This is one of those dishes that tastes best when made a day ahead. Top with a dollop of creamy yogurt, if you like, and serve it with a crisp green salad made with cucumbers and a bit of dill.

1 eggplant (1 1/2 pounds), cut into 1/4-inch slices

Sauce
1 pound ground lamb
1 large yellow onion, finely chopped
2 large garlic cloves, chopped
1 1/2 tablespoons ground cumin
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes
1/2 to 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 cup water
1/3 cup chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F. Lightly oil an 8x 11-inch gratin dish. Generously oil baking sheet with olive oil.

Arrange the eggplant slices in a slingle layer on the prepared baking sheet. Turn the slices over once so that both sides are lightly coated in ooil. bake until they begin to take on some color and are soft and pliable, about 30 minutes>

To make the sauce: heat a large saute pan over high heat. Add the lamb and cook, using a spatula to break up the lumps, until beginning to brown, about 5 minutes. Using a slotted spoon, transfer the lamb to a bowl. Drain all but 2 tablespoons of the fat from the pan. Add the onion and cook over medium-high heat until transluscent, about 3 minutes. Add the garlic and cook for 2 minute. Add the cumin, cinnamon, allspice, red pepper flakes, salt and pepper and cook until fragrant, about 1 minute. Return the lamb to the pan and stir to combine. Add the tomatoes and 1/2 cup of the water, bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally until thickented and the flavors have melded, about 5 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup water and the parsley, set aside.

To make the topping: In a medium bowl, combine the feta, walnuts, bread crumbs, and parsley; toss well. Drizzle the olive oil over the bread crumb mixture and toss until the bread curmbs have absorbed all the oil. Set aside.

Spread about 1 cup of the sauce in the bottom of the prepared gratin dish. Arrange half the eggplant slices over the sauce so that they are touching but not overlapping. Sprinkled 1 cup of the topping over the eggplant; cover with 2 more cups of the sauce. Arrange the remaining eggplant slices over the sauce, again touching but not overlapping. Cover the eggplant with about 1 cup of the sauce and sprinkle with the remaining topping evenly over the top.

Place the gratin on sturdy baking sheet. Bake until hot and bubbly and the top is crisp and lightly browned, 20 to 30 minutes. Let rest for about 10 minutes before serving, garnished with the mint and cilantro.

 
LOVED this: marinated eggplant with capers and mint

marinated eggplant with capers and mint

Gourmet | July 2008
by Maggie Ruggiero


Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.
Active time: 15 min Start to finish: 45 min
Servings: Makes 4 (hors d'oeuvre) servings
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Ingredients

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed
Accompaniment: crisp rosemary flatbread
Preparation

Preheat broiler.
Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.
Cooks' note: Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.

 
I made this during the summer; Rec: Eggplant Caprese w/ tomato and basil

I grilled the eggplant before our friends came. I let them cool, prepared the lil towers, put them on a grill pan. When dh was just about done grilling our dinner, we put them on for about 4 minutes. I served it on a big platter filled with mixed greens w/ a balsamic dressing. It looked really pretty and tasted great!


http://www.shape.com/appetizer/eggplant-caprese-tomato-and-basil

http://www.shape.com/appetizer/eggplant-caprese-tomato-and-basil

 
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