Tag Archives: eggplant

Stacked with flavor…

A long day, yielded the will to make a delicious eggplant parm supper! After making a trip to a fresh vegetable market and picking up some plump purple lovelies, it was time to head home and start the prep work for what would be a delightful supper…
Everything started by making a big pot of sauce; it was then off to slicing the eggplants and then dusting each in flour, dipping in egg and a quick coating in breadcrumbs and it was then time to start frying.
After all was crisp, it was time to build up and create the perfect marriage… a layer of sauce, then eggplant, some grated pecorino and mozz, basil and then repeated…
A quick bake in the oven and it was time to sit down, sip a glass of wine, slice into and then enjoy!

at a low simmer…
-R

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this meal really ‘stacked’ up…

After a serious craving for Italian food, I decided to do a deconstructed version of eggplant parmigiana for dinner…
Freestanding layers of crispy, breaded eggplant, slivers of melted fresh mozzarella, homemade sauce and sweet fresh basil leaves made this dish memorable [not to mention super flavorful]…

at a low simmer…
-R

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filled with flavor…

So I forgot that I had bought a beautiful, purply eggplant… in order to not waste this voluptuous veggie, a ricotta filled rollatini was an obvious choice for the making!
For the filling, milky ricotta, eggs, shredded mozz, freshly grated pecorino, salt, pepper and chopped parsley… Everything got a big stir and then was set aside while it waited for its big moment!
The eggplant was dusted in flour and dipped quickly in egg; out of its egg bath and it was into piping hot oil for a quick fry until browned.
Once cool enough to handle, each slice of eggplant was filled with a heavy dose of the creamy, ricotta filling and then tightly rolled. After rolling, each rollatini was gently place into a baking dish and nestled snuggly together.
To blanket these little pudgy beauties, my homemade tomato sauce and some extra [and I do mean extra] shredded mozz…
Into the oven and baked until bubbly, crispy and golden! Once out of the oven, there was no turning back and there was not a hint of guilt for the double helpings that were had…

at a low simmer…
-R

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layers of perfection…

So to finish off a fantastic weekend full of good food and celebrations, what better to do then crank out an equally fantastic dinner!
I am a lover of anything parmigiana [and typically anything fried], so instead of a traditional parm dinner… the thought of a twist popped into my head!
So I sliced up some beautiful purply eggplant and breaded them, let them chill out for a bit to set up and then bathed them in some hot oil till completely golden, crispy and gorgeous [of course there was the need to taste along the way]!
To create this ‘deconstructed’ if you will eggplant parm, ripe tomatoes were chopped, basil chiffonade and fresh mozz sliced just thick enough to cause a melty glue to seal up this whole story.
Layer upon magnificent layer, this meal was built… a drizzle of oil and into the oven until melted and golden!
Sweet from the tomatoes, a wonderful freshness from the basil, crunchy and textured from the breadcrumb, tender and complexly flavored from the eggplant and oozing from the hot mozz!
What an exciting way to end this weekend…

at a low simmer…
-R

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lickin’ my chops…

Lamb chops, sautéed spicy eggplant and a radicchio salad topped with shattered Parmesan crisps… YUP that was dinner!
The lamb chops were marinated overnight in garlic, lemon zest/juice, crushed red pepper and minced rosemary. They were tossed onto the indoor grill thanks to the rumbling of thunder and bolts of lightning fluttering in the air. Still perfectly cooked and absolutely delightful, succulent and full of flavor!
For the eggplant… they were diced and then sautéed in garlic, olive oil and rosemary. This brought out the sweet flavors and helped make the eggplant extra special…
The radicchio helped cleanse off our palates and offer a lovely balance between the rich lamb and slight bite from the eggplant.
What a wonderful meal to start of the week!!

at a low simmer…
-R

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purple beauties!

I was craving eggplant today! Perhaps it was the fact that I was running out of the caponata we had made, or maybe it was the gorgeous bounty that was available at the market? Regardless, it was a mission that would be accomplished today!
So after picking up two hefty, purple beauties it was time to decide on how to prepare them… I could make it as an addition to a summery pasta dish, in a vegetarian stir-fry, or my personal fave… FRIED! Well I think you all know where this is going; no not parm, but definitely something tasty. So I picked up some gorgeous brioche rolls from one of my favorite NYC based purveyors, as well as fresh mozz and roasted red peppers from my local Italian specialty food market!
Once home, it was time to slice, then dip and bread each sliver of eggplant. Into the fridge they all went to set up and then it was eventually time fry these bad boys… Of course some serious QC was required during the cooking process to make certain everything was seasoned wonderfully and absolutely delicious! [think more made it in my belly, than onto the awaiting tray]…
To serve… the brioche roll was opened gently, a slice of fresh mozz, a lettuce leaf, roasted red peppers, and lastly the star… two slices of the eggplant! Sweet from the roasted peppers, creamy thanks to the mozz, crunchy from the lettuce, as well as herbaceous from the breadcrumb.
Why do I see a midnight snack happening later…

at a low simmer…
-R

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sweet and sour… kinda like me…

Tonight was a ‘not turning on the oven’ kinda night… temps soared into the seventies on this last day of so called ‘winter’! What better way to celebrate than with a fresh homemade eggplant caponata… my version is not fried, rather baked! Saves on some calories, but equally delicious.
Early this morning, I baked diced eggplant that I tossed with olive oil, salt and ‘pepper’ [I know you’re all probably screeching] until VERY tender, sautéed an onion, celery, pignoli, raisin, marinated italian olives [courtesy of my mother-in-law] and capers till fragrant, and mixed in some sauce, along with some special ‘stuff’ for some tang and extra vibrancy! I let the flavors all marry together and voila a perfect light meal. Served perfectly alongside sliced fresh mozz and italian semolina bread this savory dish hit the spot!

at a low simmer…
-R

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napoleon, not just for dessert anymore!

When you think of a napoleon what comes to mind… dessert usually right? Well tonight I made a twist on a classic dessert and turned it into a savory dinner, an eggplant napoleon!
Easy to assemble, but packed with bursts of flavor. A few layers of fried eggplant were smeared with thin amounts of a goat cheese spread and topped with roasted red peppers. The eggplant offered a crunchy and salty bite, while the goat cheese spread provided a wonderful tanginess and the red pepper a slight sweetness! Bite after bite, I wanted more and more of this beautifully assembled napoleon… even though frying eggplant can be tedious, this will definitely make a wonderful addition as an appetizer to a party menu, as well as a filling and sexy dish for two…

at a low simmer…
-R

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curry is so very… yummy!

After a quick trip to the market, there was a bounty of fresh veg that was going to make an appearance in tonight’s dinner… chicken curry. So after a few minutes of slicing and dicing, dinner prep was well underway. Red peppers, mushrooms and eggplant met their match over a medium flame, tossed around with some chicken breast. An addition of coconut milk and some curry paste started to bring everything together. After bringing everything to a soft boil, and then reducing to a simmer the sauce thickened beautifully. During the last few minutes of cooking, I added some water chestnuts and bamboo shoots for a slight bit of crunch. Off the heat, I plated everything over some nutty brown rice. A perfect meal to end a perfect day!

at a low simmer…
-R

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