Food Recipes Collection

SZECHWAN EGGPLANT AND TOFU RECIPE ========================== ========================== (Serves 4) Ingredients: ------------ 3 tblsp Soy sauce 2 tblsp Minced garlic 1/4 cup Dry sherry or Chinese rice wine 1 tblsp Minced fresh ginger 1/4 tsp Black pepper 1 tblsp White or brown sugar Cayenne pepper to taste 1 tblsp Cider vinegar 3 Cakes firm tofu, cut into strips 3 tblsp Cornstarch 2 tblsp Peanut oil 8 Scallions: greens minced, whites in strips, keep separate 1 medium Onion, thinly sliced 1 large Eggplant, cut into strips, thinly 1 bunch Cilantro, minced (optional) 3/4 tsp Salt Instructions: ------------- Sauce: ------ Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt &...

SPICY HOT EGGPLANT SAUTEE RECIPE =============================================== =============================================== Ingredients: ------------ 1 lb eggplant Vegetable oil (preferably peanut oil) 2 tblsp shredded pork 1 tsp minced garlic 1/2 tsp minced ginger 5 to 7 diced chili pepper 1 tblsp cooking wine 1 tsp soy sauce 2 tblsp shredded bamboo shoot 10 straw mushrooms 1 tblsp shredded black fungus 1 cup chicken stock 1/2 tsp vinegar 1 tsp minced green onion 1 tblsp of a thick mixture of cornstarch and water 1 tsp glazing oil Instructions: ------------- Partially peel the skin off the eggplant lenghtwise. Cut the eggplant into finger-size strips. Deep fry in oil until slightly brown. Drain. Set aside. Heat wok for 20 seconds. Add 1 T oil, shredded pork, minced garlic, minced ginger and the chilis. Stir 10 seconds. Add wine, soy sauce, bamboo shoots, straw mushrooms adn black fungus. Stir and flip the ingredients in the wok several times. Add...

ROASTED EGGPLANT SOUP WITH MOZZARELLA CROUTONS RECIPE ============================================== ============================================== Ingredients: ------------ 1.5 lb Japanese eggplant, halved lengthwise 1 red bell pepper, halved lengthwise and seeded 4 tblsp extra-virgin olive oil 2 onions, unpeeled and halved lengthwise 3 plum tomatoes, halved lengthwise 8 garlic cloves 1 tblsp unsalted butter 3 fresh thyme sprigs, chopped fine 3 fresh oregano sprigs, chopped fine 3 fresh basil sprigs, chopped fine 8 cups chicken broth 1 bay leaf, crumbled 12 1/4-inch-thick slices of French bread, toasted 3/4 lb goat's milk mozzarella, grated coarsely Instructions: ------------- In a bowl coat the eggplant and the bell pepper lightly with 1 tablespoon of the oil and season the vegetables with salt and pepper. In a foil-lined roasting pan arrange the eggplant, skin sides down, the bell pepper, skin sides up, the onions, cut sides down, and the tomatoes,...

ROASTED EGGPLANT AND RED BELL PEPPER SOUP RECIPE ========================================= Ingredients: ------------ 3 large Japanese eggplants (or 1 very large regular) 2 sweet red peppers 1 large onion, sliced 4 cloves garlic, crushed 1 quart chicken stock 1 bunch fresh basil Salt and pepper Extra virgin olive oil Instructions: ------------- Wash eggplants and split lengthwise in halves (in quarters if using 1 large regular eggplant). Lightly season with salt and pepper and sprinkle with olive oil to taste. Roast at 400 degrees for 45 minutes or until tender and golden brown. Puree flesh with skin in blender or food processor and set aside. Place peppers under broiler until skins are scorched on all sides. Place in plastic bag for 10 min to soften, then peel and remove seeds. Puree flesh in food processor until smooth. Set aside. Heat 1 tbsp olive oil in skillet. Saute onion and garlic until tender. Cover to sweat over very low heat for 5 min. Add roasted e...

MOUSSAKA RECIPE ======== (Servings: 10) Ingredients: ------------ 4 eggplants - medium 4 tblsp butter 2 lb ground beef 3 onions - chopped 2 tblsp tomato paste 1/4 cup parsley - chopped 1/2 cup red wine 2 eggs 1/2 cup grated cheese 1/2 cup bread crumbs 6 tblsp butter 6 tblsp flour 3 cups milk - hot 4 egg yolks - lightly beaten dash nutmeg dash cinnamon salt pepper cooking oil grated cheese Instructions: ------------- Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving 1/2-inch peel between the strips. Cut into thick slices, sprinkle with salt, and let stand between two heavy plates while browning meat and making sauce. In frying pan melt the 4 tablespoons butter and in it saute meat and onions until meat is browned. Add tomato paste, parsley, wine, salt and pepper, and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, eggs, cheese and half the bread crumbs. Make sauce: In saucepan melt the 6 tablespoons butter ove...

IMAM BAYILDI RECIPE ============ Ingredients: ------------ 2 large eggplants 2 cups olive oil (the best quality you can afford) 1 large tomato 2 large onions 1 cup lemon juice 1/4 cup sugar 1/2 cup kosher salt 1 tblsp paprika 2 tblsp parsley 4-6 cloves garlic Instructions: ------------- Slice the eggplants in half and coat them with all but 3 tbsp of salt. Cover with paper towels and place a weight on them to drain. Let sit 15 minutes. Dice tomato, onions and mince garlic. Saute until garlic is brown and onions are golden in 1/2 cup olive oil. Add parsley, lemon juice, sugar, salt and paprika to taste to the tomato mixture. Cook until about the texture of jam. Scoop out a hollow in the center of each eggplant half. Wipe away the salt. Place 2 of the eggplant halves face down in a skillet w/ half of remaining olive oil, cook until browned and olive olive oil is absorbed. Repeat using other halve and remaining oil. Place the eggplant halves in a baking di...

EGGPLANT FANS RECIPE ============= ============= Ingredients: ------------ 3 medium sized eggplants, ends trimmed 2 large, firm tomatores, halved lengthwise, cored and thinly sliced 1/3-1/2 cup olive oil (75 to 125 ml) 1 large onion, finely chopped 4 garlic cloves, thinly sliced 4 tender artichokes 1/2 cup small pitted black olives, rinsed (125 ml) 2 bay leaves, crumbled 1 tsp mixed dried thyme, oregano and savory (5 ml) Salt and pepper Instructions: ------------- Split the eggplants lengthwise. Place the halves, split side down, on a chopping board, and cut each half lengthwise into 1/2 inch (1 cm) thicknesses, leaving the slices attached at the stem end to form fans. Slip tomato slices into the slits of the eggplant halves. Oil a large gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter half the onion and garlic over the bottom. Arrange the eggplant halves, gently forced together, side by side in the dish. Pour the...

EGGPLANT CASSEROLE (MIRZA GHASSEMI) SIMPLE RECIPE =================================== Ingredients: ------------ 2 medium eggplants 2 medium onions, chopped 8 cloves garlic, grated 1/4 cup butter or shortening 1 tsp turmeric 1/2 tsp salt 1/4 tsp pepper 1 tomato 4 eggs Instructions: ------------- Roast the eggplants over a charcoal grill until brown. Or roast them in a 400 deg F oven until brown on the outside and soft on the inside (test with a fork). Cool and peel. Mash the pulp. Saute the onions and garlic in the butter or shortening until golden brown. Stir in the turmeric. Add the eggplant pulp and saute briefly, stirring well. Add the salt and pepper. Drop the tomato briefly into hot water to loosen its skin, and then peel. chop it into small pieces, and stir them into the eggplant. Cook over a low heat for 5 minutes. Beat the eggs and pour them over the eggplant. When the eggs start to solidify, stir briefly, and serve. From: darsie@eecs.ucdavis.e...

BENGALI EGGPLANT AND YOGURT WITH MUSTARD SEED ============================================= Ingredients: ------------ 1 large eggplant--1 to 1 1/2 lb, tip cut off and cut into 1" cubes 1 1/2 tblsp black mustard seeds, powdered in a coffee grinder 1 cup+ water 1/4 tsp cayenne pepper 4-5 tblsp mustard oil 1 tblsp panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds) 1 cup yogurt 1 1/2 tsp salt sprinkle black pepper, cardamon powder (optional) Instructions: ------------- Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes. When the eggplant is cooked add a cup of yo...

BAIGAN BHARTA (MASHED EGG-PLANT) RECIPE ================================ ================================ Cooking the eggplant: --------------------- Poke the eggplants (say 2, medium sized ones) with a knife, and insert slivers of garlic in the slits. The eggplant can be roasted either in a conv. oven, a microwave, or ideally, on a slow charcoal grill. When they are done (they become kinda' limp), peel, and mash up the insides. Use a knife to cut up the long fibres. Seasoning: ---------- In a wok, heat some oil, and add chopped onions, and chopped ginger. Fry till the onions are semi-browned, and then add the mashed eggplant. Add salt, and pepper to taste. Season with lots of chopped cilantro (coriander leaves). Since the eggplant is already cooked, you need not cook for long in the wok... just long enough to mix things up good. A tomato or two chopped fine, and added with the eggplant also tastes good. Alternative seasoning: --------------------- Chop ...

BABA GHANOUSH / EGGPLANT WITH TAHINI RECIPE ==================================== Ingredients: ------------ 3 large eggplants 2-4 cloves garlic, or to taste Salt 1/2 cup tahini or less, depending on size of eggplants juice of 3 lemons, or more to taste 1/2 tsp ground cumin (optional) 2 tblsp finely chopped parsley A few black olives or 1 tomato, thinly sliced, to garnish Instructions: ------------- Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible). Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree. Add the tahini and lemon juice alternatively, bea...

Crispy Eggplant Rounds Recipe (Adapted without permission from "Fresh Ways with Italian Cooking") Ingredients: 2 eggs, slightly beaten (I use just the whites for less fat & calories) about 3/4 to 1 cup "Italian Style" Breadcrumbs (Breadcrumbs with a little basil, oregano, & parmesean cheese mixed in) 1 lb. of eggplant 1 tsp. of olive oil Instructions: Wash eggplant, remove top(s), and slice in 1/2 inch thick rounds. Spread the olive oil on a cookie sheet. Put the breadcrumbs in one bowl, and the eggs in another bowl. Dip the slices first into the eggs, allowing the excess to drip off back into the bowl, and then dip both sides into the breadcrumbs. Place on cookie sheet. Bake in 425 degree (F) oven for about 15 minutes, turn, and bake another 10 minutes, or until desired crispness. (Just tried this last night, and it was excellent! Like eating "fried" appetizers without the fat and calories!!) From: natalie@meaddata.com (Na...

EGGPLANT FANS RECIPE ============= Ingredients: ------------ 3 medium sized eggplants, ends trimmed 2 large, firm tomatores, halved lengthwise, cored and thinly sliced 1/3-1/2 cup olive oil (75 to 125 ml) 1 large onion, finely chopped 4 garlic cloves, thinly sliced 4 tender artichokes 1/2 cup small pitted black olives, rinsed (125 ml) 2 bay leaves, crumbled 1 tsp mixed dried thyme, oregano and savory (5 ml) Salt and pepper Instructions: ------------- Split the eggplants lengthwise. Place the halves, split side down, on a chopping board, and cut each half lengthwise into 1/2 inch (1 cm) thicknesses, leaving the slices attached at the stem end to form fans. Slip tomato slices into the slits of the eggplant halves. Oil a large gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter half the onion and garlic over the bottom. Arrange the eggplant halves, gently forced together, side by side in the dish. Pour the remaining olive oil into a bowl. Par...

WEST AFRICAN GROUNDNUT STEW RECIPE Ingredients: 2 sweet potatoes, cubed 2 T. oil 3 cloves garlic, minced 3 T. fresh gingerroot, minced 2 T. ground coriander 1/2 tsp. cayenne 4 c. chopped onion 1 eggplant, cubed 2 tomatoes, chopped 1/4-1/2 c. stock or water 1 c. chopped zucchini 2 green bell peppers 2 c. tomato juice 1/2 c. peanut butter (I use almond butter cause I'm allergic to pb) Instructions: Steam or boil sweet potato cubes until tender. Saute garlic, ginger and spices for 1 minute; add onions and cook until soft. Add tomatoes, eggplant & stock/water; simmer 10 minutes. Add zucchini & bell pepper, continue to simmer until all vegetables are tender, ~ 20 minutes. Add sweet potatoes to stew along with tomato juice and almond butter. Stir well and simmer on very low heat for 5-10 minutes, stirring to prevent sticking. Serve on rice, couscous or millet. Source: New Recipes from Moosewood Restaurant

Image from : The Culinary Chase INGREDIENTS 1 pound Barilla linguine pasta 3 Japanese eggplants, trimmed and chopped 1⁄2 cup sun-dried tomatoes cut into strips, plus their oil (about a 6-ounce jar) 1 quart marinara sauce (store-bought or homemade, recipe follows) 1⁄2 pound fresh Mozzarella, cut into cubes 1⁄2 cup chopped fresh basil 1⁄2 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper, plus more to taste 1⁄2 cup freshly grated Parmesan cheese Marinara sauce: 1⁄4 cup olive oil 1 small onion, fi nely chopped 1 garlic clove, fi nely chopped 1 celery stalk, fi nely chopped 1 carrot, peeled and fi nely chopped 1⁄4 teaspoon kosher salt, plus more to taste 1⁄4 teaspoon freshly ground black pepper, plus more to taste 1 (32-ounce) can crushed tomatoes 1 dried bay leaf METHOD

INGREDIENTS 2 pounds small to medium eggplant, cut into 1⁄4-inch cubes Salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 2 pounds Barilla penne 3 cups basic tomato sauce (see recipe below) 1 cup toasted bread crumbs 1⁄2 cup freshly grated Pecorino Romano 1 pound fresh Mozzarella di Bufala, cut into 1⁄4-inch cubes 10 fresh basil leaves, torn An 8-ounce piece of Ricotta Salata, for grating Basic tomato sauce: 1⁄4 cup extra-virgin olive oil 1 Spanish onion, chopped in 1⁄4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1⁄2 medium carrot, fi nely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt METHOD For the tomato sauce:  In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carro...