Tag Archives: eggplant

Addictions Aren’t All Bad

Have you ever tried something new and realized that you were a goner? I was introduced to this amazing concoction from my dear friend Vitali, who is my foodie soul-mate. When he gave me some to try he said, “You will love this!” He was 100% correct. I love it and put it on everything from toast to chicken, lamb, fish and the closest spoon.

What is this concoction you ask? It’s a Serbian spread called Ajvar. Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe. Homemade ajvar is traditionally made with just four ingredients: roasted peppers, sunflower oil, garlic and vinegar. Many countries that call it their own may add: eggplant and/or chilies. It can be mild or hot depending on your personal preference. Although there are many good commercial brands, I absolutely love making it from scratch. In late summer and early fall when Carmen sweet peppers and eggplant are in their peak, is the time to make jars of it to use throughout the winter months (if it lasts that long!!).

 

AJVAR (SERBIAN ROASTED RED PEPPER SAUCE

INGREDIENTS:

  • 2 pounds red bell peppers (about 5 medium peppers)
  • 1 medium eggplant (about 1 pound)
  • 5-6 medium cloves of garlic, minced
  • 1/4 cup sunflower or extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper to taste
  • 1/4-1/2 teaspoon red pepper flakes

INSTRUCTIONS:

  1. Preheat a gas grill to 500 or a charcoal grill using one side of the grill. Heat charcoal until it is covered with gray ash. Clean and oil grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer charred peppers to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 minutes. Remove charred skin, seeds, and cores from peppers.
  2. While the peppers are cooling pierce skin of eggplant with a sharp knife all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway though for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top of eggplant and split in half lengthwise. Using a spoon, scoop out flesh of eggplant and discard skin.
  3. Place roasted red peppers, eggplant pulp, garlic and red pepper flakes in food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, salt and pepper and pulse until incorporated and peppers are finely chopped.
  4. Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and add more salt, pepper or vinegar to taste. Fill 1/2 pint jars, leaving 1/2 inch of headspace and process in water bath canner for 30 minutes. If eating right away, let cool to room temperature. or store in airtight container in refrigerator for up to 2 weeks.

Yields 3-4 half pint jars

Everyone appreciates good food! –Michael Seibel

Rustic Doesn’t Disappoint

Mediterranean and Eastern Europe are full of foods originating from rural areas. These dishes are an important part of their heritage. Each dish emphasizes the ingredients at hand. Creative cooks everywhere placed their imprint on each dish. Moussaka is one of those dishes.

Moussaka is a traditional Greek eggplant casserole made with eggplant (aubergines) and potatoes, a rich, tomatoey beef or lamb sauce, and topped off with a creamy bechamel sauce. In other words the ultimate comfort food. It is considered their national dish. Moussaka is to the Greek what lasagna is to Italians. Eggplant replaces the pasta sheets, so it is lighter than lasagna. The eggplant can be fried, roasted or grilled. I leave the potato out completely (creative license), and find grilling the eggplant provides a wonderful smokeyness to the dish that I prefer. This approach pairs well with ground lamb. Adding pecorino cheese to the bechamel sauce adds a richness that brings the dish together.

RUSTIC EGGPLANT MOUSSAKA

INGREDIENTS:

  • 3 large eggplants (about 1 lb a piece)
  • Kosher salt
  • 3 tablespoons olive oil

TOMATO LAMB SAUCE:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 large cloves garlic, chopped
  • 2 lbs ground lamb (or ground beef if you prefer)
  • 1 14-ounce can of diced fired-roasted tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine (you may substitute stock)
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley, minced

BECHAMEL SAUCE:

  • 3 tablespoons butter or olive oil
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground white pepper
  • 3/4 cup shredded Pecorino cheese, divided
  • 1 farm fresh egg, room temp, lightly beaten

INSTRUCTIONS:

  1. Pre-heat your oven to 400 F, or your gas grill on high. Cut eggplant into 1/3-1/2 inch disks and place slices vertically in large colander. Sprinkle liberally with salt and let drain for 1 hour. This step is important so your eggplant is less bitter. Rinse slices and pat dry, then brush each side with olive oil. If using the oven place slices on greased baking sheet (you may have to do this in batches) turning slices half way through. Roast until golden about 15 minutes. If grilling, turn grill down to medium and grill until golden and good grill marks have developed. Turn and repeat on other side. Set aside.
  2. In a medium-large pan with deep sides, saute diced onion in oil on medium-high heat for 4-5 minutes or until translucent. Add garlic, cook for 1-2 minutes (do not burn). Turn heat down to medium and add ground lamb and brown meat, stirring often, about 15 minutes. Drain excess fat. Add diced tomatoes, tomato paste, white wine, parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover. Let simmer on medium-low heat for about 20 minutes, stirring occasionally.
  3. Next in a small pot, heat the butter. Whisk in the flour and let cook on medium heat, while whisking for 3 minutes. It will start to smell nutty. Start adding milk a little at a time, whisking constantly until all two cups are incorporated and sauce is smooth. Continue to whisk and bring to a boil. Turn heat down to low and simmer for 2 more minutes. Remove from heat and add nutmeg, 1/4 cup pecorino cheese, salt and pepper. Set aside to cool. In a separate bowl, lightly beat the egg, but do not add to sauce just yet.
  4. Divide your eggplant slices into three stacks, reserving the largest pieces for the top and bottom of casserole. The small pieces can be used for the middle layer which is concealed. In a greased 8 x 13 baking dish, Place one layer of eggplant, slightly overlapping pieces. Add half of the meat sauce. Add another layer of eggplant using smaller or slightly inconsistent slices. Cover with remaining meat sauce. Add the last layer of eggplant, again slightly overlapping the slices.
  5. Whisk in about 1/4 cup of bechamel sauce into the beaten egg (to temper it) then pour this back into the bechamel sauce, whisking until nice and smooth. Spread the bechamel sauce over the final eggplant layer.
  6. Sprinkle with remaining 1/2 cup of pecorino cheese. Place in a 350 F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 15 minutes before serving.

Serves 6-8

“Since we cannot change reality, let us change the eyes which see reality.“

– Nikos Kazantzakis

Spread The Wealth

One of the outstanding things about summer is the abundance of fresh produce.  When looking for inspiration, I’m frequently inspired by America’s rich immigrant cultures.  I keep returning to the Mediterranean.  Their foods are creative, savory and delicious.

I am crazy about tomatoes, eggplant and garlic.  Alone or in combination they continue to be flavors with endless possibility.  I love a good baba ganoush or baba ghnouj, an eggplant dip typically made with roasted eggplant, tahini, olive oil and lemon juice. When I came across recipes from the Lebanese heritage using slightly different ingredients to make a thicker spread called Borani-E Badenjan I couldn’t wait to try it.  It had all the ingredients I love, including caramelized onion, garlic and yogurt.  I frequently freeze large batches of caramelized onions, since they are one of our main crops.  I have them at the ready to be used in anything from dips, to pizza.  I’ve written the recipe to include cooking the onion specifically as you make the spread.  I like to eat it with pita, cucumbers and/or carrots.

EGGPLANT AND YOGURT SPREAD (BORANI-E BADENJAN)

INGREDIENTS:

  • 2 large eggplants (a little over a pound)
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, halved lengthwise and cut into thin slices
  • 1 cloves garlic, grated on a microplane
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup Greek yogurt
  • 1/2 teaspoon sumac
  • 1/3 cup walnuts, coarsely chopped
  • Fresh pita for serving

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DIRECTIONS:

  1.  Preheat the broiler to high (alternately, you can do this on a gas grill).  Prick the eggplants in several places with the tip of a knife and place under the hot broiler or on a gas grill.  Broil or grill for 30-40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft.  Halve the frilled eggplant lengthwise.  Scoop out the flesh and place in a colander for about 30 minutes to drain off the excess liquid.
  2. Heat the olive oil in skillet over medium-high heat.  Add the onion and cook until soft and lightly golden, about 5-8 minutes.  Add the garlic and saute for another minute or so.  In a food processor, add the eggplant, onions, and season with salt and pepper to taste.  Process until smooth.
  3. Stir the yogurt, and sumac into the cooled mixture.  Transfer to a serving dish.  Drizzle with  olive oil and sprinkle with a few saffron threads or 1/4 teaspoon sumac.  Top with chopped walnuts.  Serve with pita.

Yields: 1-2 cups

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 “The only thing I like better than talking about food is eating” – John Walters

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