Italian Pickled Eggplant
Italian Pickled Eggplant from sipandfeast.com Ingredients: 2 pounds eggplant 1/4 cup chopped hot cherry peppers 1/4 cup chopped parsley 2 cloves garlic, minced 2 cups extra virgin olive oil 2 TBSP kosher salt 1 cup vinegar 2 cups water Directions: Begin by peeling and slicing the eggplant into long strips that are roughly 1″ wide […]
Roasted Zucchini & Eggplant Puttanesca Pasta
Roasted Zucchini & Eggplant Puttanesca Pasta from pioneerwoman.com Ingredients: 1 lb. Eggplant, cut into 1/2-inch slices 1/2 lb. Zucchini, cut into 1/2-inch slices 1/4 teaspoon salt 4 teaspoons olive oil, divided 8 ounces penne pasta 1/2 yellow onion, chopped 2 cloves of garlic, minced 2 anchovies, minced 1/2 teaspoon dried oregano 1 28-ounce can crushed […]
Eggplant Bruschetta (Vegan & Gluten-Free)
Eggplant Bruschetta (Vegan & Gluten-Free) from themediterraneandish.com Ingredients: 4 small eggplants (the smaller the better) Kosher salt Extra virgin olive oil 2 large heirloom tomatoes, chopped 1 cup roughly chopped fresh cilantro 1 to 2 medium garlic cloves, minced 1 lime, juiced Black pepper Directions: Slice and salt the eggplant. Slice the eggplant in half […]
Baba Ganoush
Baba Ganoush Ingredients: 2 pounds Italian eggplants (about 2 small-to-medium eggplants) 2 medium cloves of garlic, pressed or minced 2 tablespoons lemon juice, more if necessary ¼ cup tahini ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish ¾ teaspoon salt, […]
Norman’s Ratatouille
Ratatouille Tart
by Francesca Patterson We are now in the thick of midsummer and it is not letting up any time soon. This heat and humidity may not be the most preferred, but it is certainly churning out some beautiful summertime vegetables that can be seen in abundance at the market. All the components of ratatouille were […]