Posts Tagged ‘eggplant’

My good friends Tim and Necole sent me this recipe with the note that it was delicious. They both have fabulous taste so I’m going to give it a try!


Here’s the recipe:

2 long purple eggplants (1 1/2 pounds each)

8 fresh kaffir lime leaves, minced, or 1 teaspoon lime zest

½ cup fresh lime juice

¼ cup soy sauce

1 red Thai chili, minced

1 small garlic clove, minced

1 Tablespoon light brown sugar

1 teaspoon lemon zest

1 Hass avocado- halved, pitted and thinly sliced

1 large carrot, julienned

1 medium English cucumber, thinly sliced crosswise

½ pound cherry tomatoes, halved

½ medium red onion, halved and thinly sliced

3 Tablespoons chopped fresh mint

1 teaspoon snipped chives, for garnishing

½ cup roasted cashews, coarsely chopped



Light a grill. Using a fork, prick the eggplants in a few places. Grill over high heat, turning occasionally, until the eggplants are very soft and blackened all over, about 35 minutes. Transfer to a baking sheet and let cool slightly. Cut the stems off the eggplants and scrape off the charred skin. Tear the eggplants into long strips and discard the seeds. Transfer to a bowl.


In a small bowl, mix the lime leaves with the lime juice, soy sauce, chili, brown sugar, garlic, and lemon zest. Stir 3 tablespoons of the dressing into the eggplant.  Arrange the eggplant, avocado, cucumber, cherry tomatoes and red onion on a platter. Drizzle the remaining dressing over the vegetables. Sprinkle the chives, mint, and cashews over the salad and serve.


Try this recipe! Don’t be intimidated by the length of the recipe, it’s actually very simple to make.


Layered Eggplant, Zucchini and Spinach Tortilla

From Food and Wine Magazine


8 Servings


Every Spanish housewife has her recipe for this tortilla cake (a kind of omelet) served with creamy tomato béchamel sauce. Usually one of the layers is tuna, spaghetti or macaroni- to make the kids happy. Victoria Amory strays from the classic by making her filling all-vegetable.



2 T butter

2 T flour

1 ½ C milk

2 T tomato paste

salt & pepper

¼ c plus ½ T extra virgin olive oil

10 ounces spinach, large stems discarded

2 med. zucchini, cut into 1/2 ‘’ dice

2 med. Asian eggplant, peeled and cut into ½’’ dice

1 doz. large eggs


Preheat oven to 300. In a small saucepan, melt the butter over moderately high heat. Whisk in the flour until blended. Slowly pour in the milk, whisking constantly until smooth, and bring to a simmer. Cook over low heat, whisking often until no floury taste remains, about 10 min. Whisk in the tomato paste until smooth, then season with salt and pepper. Remove from heat, cover and keep warm.


Meanwhile, in a large skillet, heat 1 T of the olive oil until shimmering. Add the spinach, season with salt and cook over high heat, stirring, until wilted and moisture has evaporated, about 3 min. Transfer the spinach to a work surface and coarsely chop it. Add 1 T. of the olive oil to the skillet and heat until shimmering. Add the diced zucchini, season with salt and cook over high heat, stirring, until just tender, about 4 minutes. Transfer to a plate to cool. Heat another tablespoon of olive oil in the skillet until shimmering. Add the dice eggplant, season with salt and cook over moderate heat until browned on the bottom, about 3 minutes. Stir and cook until tender, about 2 more minutes. Transfer the eggplant to a plate.


In a medium bowl, beat 4 of the eggs with a pinch of salt. In an 8-inch nonstick ovenproof skillet, heat ½ T of the olive oil. Add the chopped spinach and cook over moderate heat until sizzling. Pour in the beaten eggs and stir to combine with the spinach. Cover and cook over moderate heat until the ‘tortilla’ is partially set, about 5 minutes. Using 2 spatulas, carefully flip the tortilla and cook over moderately high heat until completely set, about 1 minute. Transfer to a large baking sheet. Repeat with ½ T of olive oil and 4 eggs at a time to make 2 more tortillas, one with zucchini and one with eggplant. Rewarm the tortillas in the oven.


Reheat the creamy tomato sauce over low heat. Transfer the spinach tortilla to a large cake plate and spread a thin layer of tomato sauce on top. Top with the zucchini tortilla and a thin layer of sauce, then cover with the eggplant tortilla. Pour some of the sauce over the layered tortilla, letting it drip down the sides. Cut the tortilla into wedges and serve with the remaining sauce.


The recipe can be prepared through step 2 one day ahead. Refrigerate the creamy tomato sauce and each vegetable separately.

Our harvest baskets for the last several weeks have featured a lot of eggplant, both the traditional large globe type and small striped Asian varieties. So I thought I’d put an extra recipe up here to help you get the most out of them.

My favorite way to enjoy eggplant is sliced, battered, fried and served with a delicious remoulade sauce. The recipe works equally well for zucchini and green tomatoes. I usually have a bag of fried veggies in the fridge that I can pop in the toaster oven and enjoy for lunch or a snack.


Fried veggies


2 eggs, beaten

2 T milk

1 c flour

1 c cornstarch

Salt & pepper

Peanut oil, for frying



Slice the veggies of your choice (eggplant, zucchini, green tomatoes, or some of each) into 1/2” rounds. Mix the flour and cornstarch and sprinkle it with salt and pepper. In a small bowl, whisk the eggs with the milk.

Coat the sliced vegetables with the egg mixture, then the flour and cornstarch mixture, then back into the egg, and back to the flour.

In a large skillet heat the peanut oil until just shimmering. Place the slices in the hot oil and fry until lightly browned. Flip the vegetable slices and cook the other side until browned.

Place the cooked slices in a single layer on a plate or baking dish covered with paper towels.


This is my all time favorite remoulade recipe to serve with fried veggies:



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