Eggplant

  • Eggplant & Tomato Pie

    1 eggplant
    2 tomatoes, sliced
    1 onion, diced
    2 cloves garlic
    1/4 – 1/3 cup breadcrumbs
    1 egg
    1 Tbsp. butter, melted
    1 Tbsp. pesto
    Cheddar cheese, shredded, to taste
    Fresh parsley

    Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. […]

  • Amazing Moussaka

    3 eggplants, skinned, sliced 1/4 – 1/2-inch thick
    Olive oil (as needed)
    Salt & pepper
    1/2 – whole green pepper, chopped
    1/2 pound Baby Bella mushrooms, diced
    1 lb. ground beef
    1 medium onion, peeled and chopped
    1 (8 ounce) can tomato sauce
    1 tsp. dried oregano
    2 Tbsps. fresh minced garlic
    Cheese Sauce
    3 Tbsps. butter
    1/2 tsp. salt
    1/2 tsp. fresh ground black pepper
    2 Tbsps. flour
    1 […]

  • Eggplant Parmesan

    Eggplant Parmesan
    Serves 8

    1 large eggplant, sliced
    2 eggs
    1/4 cup milk
    1 cup flour
    1 cup bread crumbs
    1 Tbsp. Italian seasoning
    1/2 cup grated Parmesan cheese […]

  • Eggplant Caponata Sandwiches

    Makes 5 cups of caponata, enough for about 10 sandwiches

    1/3 cup olive oil
    1 medium eggplant, peeled and cut into small cubes, about 4 cups total
    1/2 sweet pepper, diced
    1 small onion, diced
    4 oz. Baby Bella organic mushrooms, chopped
    3 cloves garlic, minced
    1/2 cup kalamata olives, pitted and sliced
    1 6-oz. can organic tomato paste
    3 Tbsps. red wine vinegar
    1 […]

  • Easy French Ratatouille

    Makes 8 to 10 servings

    2 large eggplants
    2 yellow onions
    3 bell peppers
    6 to 8 zucchini
    4 tomatoes
    1 1/2 to 2 Tbps. olive oil
    3 to 4 cloves garlic
    1 bay leaf
    3 to 4 sprigs thyme
    1/4 cup loosely packed basil, sliced into ribbons
    Extra basil for garnishing
    Salt and pepper

    Peel the eggplants, if desired, and chop them into bite-sized cubes. Transfer […]

  • Stuffed Eggplant

    Serves 8

    4 medium eggplants (look for long and slender ones)
    1/4 cup olive oil
    1 small onion, finely chopped
    1/4 cup fresh chives, chopped
    2 cups fresh Ohio sweet corn, or frozen and thawed
    2 cups cherry tomatoes, quartered
    1 cup quinoa, cooked
    1/2 cup Parmesan cheese
    Salt and pepper, to taste

    Pre-heat oven to 425°. Cut eggplants in half, lengthwise. Use a spoon […]

  • Stuffed Eggplant

    This is one of the recipes from the CSA cooking class at the Loretta Paganini School of Cooking. Chef Kate waits until the Tuesday before the class when she learns from our newsletter what she might expect to find in the week's shares before making up the recipes. It's one of my favorites.
  • Creamy Vegan Roasted Tomato and Eggplant Sauce

    Serves 6-8

    2 cups eggplant cubed
    1 onion, roughly chopped
    3 cups tomatoes, roughly chopped – I used heirlooms but cherry or any other version will work as well
    3 large or 4 medium cloves of garlic
    ¼ cup olive oil
    1 tsp. salt
    ½ tsp. pepper
    2 tsp. Italian seasoning
    2 cups non-dairy milk (soy, almond, etc.)
    16 oz. pasta
    1 cup basil, diced

    Preheat oven […]