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Julie’s Stuffed Eggplant Boats. Feb 16 Stuffed vegetables never cease to disappoint me.

Julie’s Stuffed Eggplant Boats

They’re simple to make, easily nutritious and are a wonderful way to use up excess produce in your fridge. Baked Za'atar Eggplant Fries with Lemon Tahini Dip. Eggplants were on sale at the market this week, so I picked one up and challenged myself to do something other than fry it.

Baked Za'atar Eggplant Fries with Lemon Tahini Dip

Since fried eggplant is so delicious in dishes like Eggplant Parmesan, I think it tends to be my easy go-to answer. Roasted Eggplant Panzanella with Capers, Olives, and Pine Nuts {gluten-free, vegan option} – The Bojon Gourmet. This gluten-free bread salad eats like a deconstructed caponata with grilled eggplant, ripe tomatoes, sweet-tart currants, and briny capers and olives, all wrapped up with toasted bread in a garlicky vinaigrette.

Roasted Eggplant Panzanella with Capers, Olives, and Pine Nuts {gluten-free, vegan option} – The Bojon Gourmet

Bread salad sounds like an oxymoron, amiright? Salad should be green, light, and healthy, whereas hearty bread should be reserved for sandwiches, toast, or for dipping into soups. Croutons can go on top of salad, but the bread itself should not be the main salad event. It just seems wrong. Untitled. Roast eggplant, tomato and feta salad with pomegranate molasses dressing. Summer Aubergine Rolls. We did a little survey on instagram a few days ago where we asked what type of recipes you would like to see more of here on the blog.

Summer Aubergine Rolls

Lots of fun and creative suggestions popped up. The sum of it was pretty clear though. There seem to be a never-ending need for Quick Family Dinners, Budget Recipes, Healthy Breakfasts and more Vegan dishes. We will certainly take these topics in mind for future updates. Roasted Eggplant Salad with Smoked Almonds & Goat Cheese. I have a confession to make: I have a hard time considering eggplant a summer vegetable.

Roasted Eggplant Salad with Smoked Almonds & Goat Cheese

I know that it grows in the sunshine, right in between the tomatoes and the basil, but its silky, melting texture is what I want in wintertime. It's light yet satisfying, the perfect comfort food for January. Some people guiltily buy avocados in winter; others, pineapple. Me, I buy eggplant. Choosing Raw – vegan and raw recipes. Thanks for such nice comments on my wedding posts (part one and two).

Choosing Raw – vegan and raw recipes

I was especially pleased to hear an outpouring of comments on my closing thoughts about Blue Hill, and other farms like it: a mixed bag of emotions, to be sure, but I’m glad that the loss of animal life still reverberates with so many of you, regardless of the practices that precede it. I’m here tonight with a recent “dinner with omnis,” which is how I sometimes jestingly refer to evenings when I entertain for non veg*n diners at the Hobbit House. My guest last week was my lovely cousin Kathleen, who happens to be a lifelong D.C. resident. Kathleen and I are only a year apart, and we were very close growing up (especially since I’m siblingless). Now, years and years after my wishing with all my might that I could live closer to my hip and savvy older cousin, I finally do.

This meal offered balance and heft along with optimum nutrition. If your mouth is watering, I’ll spare you the wait. Serves 4 xo. Stuffed Miso Eggplant Recipe. In the summer months, eggplant becomes the go-to meat replacement for many vegetarians.

Stuffed Miso Eggplant Recipe

We slice it into thick rounds and grill it up like a burger, we roast it and turn it into a batch of homemade eggplant meatballs, and we even make veggie bacon with it. So, recently when I saw Steamy Kitchen’s recipe for stuffed miso eggplant filled with a mixture of ground beef and chopped eggplant, it made me wonder what other ingredients I could use to replace the meat. Eggplant would have been my first choice for a meat substitute, but a double eggplant filling just wasn’t going to work.

Some might turn to tofu or maybe even mushrooms to replace the meat, but I have a secret weapon in the kitchen that I use in instances like this: raw walnuts! Just like when I made Asian lettuce wraps a while back, the walnuts in this dish really give that meaty texture to the stuffing. Chopped walnuts replace the ground meat in this recipe inspired by Steamy Kitchen's Stuffed Miso Eggplant. Ingredients To serve: Sticky teriyaki eggplant w/ herbed cashew + coconut rice. Pin it!

sticky teriyaki eggplant w/ herbed cashew + coconut rice

Pin it! Putting food on the table is an obvious highlight point of the day for someone like myself and no doubt someone like you as well if you find yourself here with frequency (waves hi). Roasted eggplant salad with tangy miso dressing - Amy Chaplin. Eggplant meatballs with za’atar and kale pesto. Pin it!

eggplant meatballs with za’atar and kale pesto

Pin it! Well hey there! Long time, no talk eh? If my vegetable garden is any indication of how my summer is going, you miiiight think that it’s been busy and, frankly, a little messy too. My recipe work and shooting schedule for the book have been front and center, but also all over the place. Other than that? Another sorta summery thing. This eggplant meatball recipe is seriously one of the better veggie meatballs I’ve had. A couple other little things too: I did an interview on Helen Pockett last week.

Eggplant, Millet & Pomegranate Salad. Millet is one of my favourite gluten free grains with a lovely fluffy texture it substitutes perfectly into recipes in place of couscous.

Eggplant, Millet & Pomegranate Salad

Full of B-vitamins, magnesium and acting as a prebiotic, this fluffy little seed is a must try! This salad is my celebration of Middle Eastern flavours combining earthy millet, soft eggplant, bursts of zingy pomegranate and the crunchiness of pumpkin seeds. Perfect as a main on its own or as a side with other Middle Eastern inspired dishes. Chickpea stuffed eggplant with couscous and tahini sauce - Dishing Up the Dirt. Moroccan Vegetable and Lentil Stew. As the autumn finally starts to arrive here in Sydney, I find myself craving for warm soups and stews. I start my day with a bowl of warm oat porridge with chia seeds, grated apple, cinnamon and a splash of home-made almond milk, I eat a huge raw salad for lunch and a warm soup or a stew for dinner. This Moroccan spiced vegetable and lentil stew is one of my recent favourites - the abundance of different vegetables and spices create a truly satisfying meal.

Moroccan Vegetable and Lentil Stew (serves 2-4) 1 tablespoon olive oil 1 yellow onion, finely chopped 1 clove garlic, minced small piece of fresh ginger, grated. Chef Morgan: Honey and Soy Roasted Eggplant with Flax Seeds. Ingredients Serves 6 to 8 7-8 small Japanese Eggplants, cut into wedges1 tsp Kosher Salt1/2 cup Olive Oil2 Tbsp Soy Sauce1/2 cup Honey2 Tbsp fresh Orange JuicePinch of ground Ginger2-3 turns of Pepper Mill2 Tbsp Bob’s Red Mill Golden Flax Seeds2 Tbsp minced Chives Directions Cut the tops off of the eggplants. Discard tops. Cut the eggplants into wedges and place wedges in a bowl. Some snacks for winter brightness. “Everyone I know is looking for solace, hope and a tasty snack.” -Maira Kalman Just the quickest of hellos today. It’s very true, as it may be for many of you, that this winter is beginning to drag and gnaw a bit. Life is somehow still faster and fuller than ever, so inventive snacks have been popping up more often than the well-planned meals with creative side dishes and desserts that require a speck of forethought.

So it goes. 1. roasted pineapple + warm spice shakeserves: 2notes: I add ice to mine, but if you have the patience to freeze the roasted pineapple first, it probably wouldn’t be necessary. 2 cups diced fresh pineapple 1 tsp neutral oil 1 tsp + 1 tbsp maple syrup, divided salt grated nutmeg 1 cup unsweetened almond milk 1/4 tsp ground cinnamon 1/4 tsp ground turmeric splash of vanilla extract big handful of ice Preheat the oven to 400 degrees F. GRILLED EGGPLANT WITH HERBED QUINOA. Entrée, Side, Gluten Free, Summer Hugh Forte · I'm not even sure where to start with the sentiments on this one, because the past week or two has sort of taken me under. I am not necessarily overwhelmed by way of responsibilities, but by emotion. Feta Stuffed Eggplant Polpetti recipe on Food52.com.

Author Notes: These baked eggplant polpetti are a bit like falafel. Instead of the bulgur and chickpeas I used eggplant and oats. Since everything is better with cheese I decided to hide a little nugget of feta inside each one. Moroccan spiced quinoa, buckwheat and eggplant salad. Yesterday was a perfect Saturday - I went for an early morning swim in the near-by ocean pool, had a light breakfast after that and then headed off to hatha yoga for 2 hours. Black Rice, Kale & Aubergine Pilaf. When we make salads in our home, we often do what we call a Family Salad. It basically means that we serve all kind of salad ingredients in separate bowls on the table. And then everyone in the family can prepare the salad after their personal liking. Eggplant “Meat”balls. Meatballs are kinda of awesome.

What’s not awesome is deciding you really don’t want to eat meat anymore, and forgetting that meatballs are sort of included in that category. I needed to find a substitute. Roasted Eggplant with Basil. Beetroot and aubergine pilau recipe. We eat rice in some form or other pretty much every day, whether it's rice porridge for breakfast, rice milk smoothie, rice flour in baking, rice as a side or rice as the shining star.This dish is definitely the later. Rice forms the basis of this deceptively tasty dish, along with meltingly tender spiced aubergine (eggplant), fragrant curry leaves and beetroot.This is one dish that keeps you coming back for more, in one mouthful you may chance upon a spoonful of tender spiced aubergine, cumin seeds and mustard. The next you taste earthy beetroot and cashew. And if you're like me you'll search out the curry leaves and eat them up first, their 'curry' flavour is undeniably good.

If you have more patience than I, leave the pilau for an hour or so after cooking and you will be rewarded with bright pink rice as the colour from the neighbouring beetroot stains the grains.This is perfect eaten straight from the pan, left to cool slightly and even straight from the fridge the following day.