Posts Tagged With: aubergine

Warm salad of bok choy, roasted eggplant and tomatoes

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This salad can be adapted to pretty much anything you’ve got in your garden, fridge or pantry! You can add cheese, or a boiled egg or two, a tin of tuna or some roast chicken…

Fresh from the garden: eggplant, bok choy, tomatoes, basil,
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Chopping boards and knives
  • Baking tray
  • Baking paper
  • Pastry brush
  • Citrus juicer
  • Mixing bowls
  • Stick blender and cup
  • Measures: ¼ cup, tablespoon
  • Wok
  • Colander
  • Serving bowls
Ingredients:

  • One large eggplant
  • A lemon
  • A couple of sprigs of basil
  • A clove of garlic
  • ¼ cup olive oil plus extra to brush
  • Aged balsamic vinegar
  • Flaked salt and black pepper
  • A large handful of bok choy
  • A handful of little tomatoes
  • A log of soft goats’ cheese

 What to do:

To prepare the veggies:

  1. Preheat your oven to 180C.
  2. Wash and dry the eggplant. Trim the top end off and cut into thin slices. Cover a baking tray with baking paper and place the eggplant slices on top. Brush with a little olive oil, then slide into the oven and roast for 10 minutes until lightly browned.
  3. While the eggplant is roasting, juice the lemon, peel the garlic and wash the basil, picking the leaves and spin-drying them. Combine together the lemon juice, a pinch of salt, a grind of pepper, ¼ cup olive oil, garlic and most of the basil (reserving a few leaves for garnish) in a stick blender cup and whizz until totally smooth. Take the eggplant out of the oven and flip over. Brush the basil mixture over top and bake again for another 5 minutes or until cooked through and browning.
  4. Wash the bok choy, opening up the leaves slightly to dislodge any dirt, and shake dry over the sink. Slice the bok choy lengthways down the middle, and again into quarters. Heat the wok over a medium flame and pour about a tablespoon of olive oil in, and then the bok choy with a pinch of salt and a drizzle of balsamic vinegar. Cook for a few minutes until the leaves have wilted and the bulb part is beginning to blacken slightly.
  5. Wash the tomatoes, remove the stalks and slice – or if small, gently cut in half.

To assemble the salad:

  1. Remove the eggplant from the oven and leave to cool for a few minutes.
  2. Divide the cooked bok choy into serving bowls, and then scatter the eggplant pieces on top, and then the tomatoes. Open the packet of goats’ cheese and sprinkle blobs over the veggies.
  3. Drizzle over a little olive oil and balsamic with a pinch of salt and black pepper, and scatter over basil leaves torn into small pieces.

Notes: What is balsamic vinegar? Can you eat raw eggplant? What family does eggplant belong to?

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Eggplant chips with fennel yoghurt

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Crispy eggplant is wonderfully paired with fennel yoghurt in this flavourful vegetarian dish.

Fresh from the garden: eggplant, coriander seed, lemon, eggs
Recipe source: adapted from a recipe by Russell Norman of Polpo restaurants
Serves: 6 or 30 tastes

Equipment:

  • Measures: teaspoon
  • Non-stick frying pan
  • Mortar and pestle
  • Chopping boards and knives
  • Mixing bowls – 2 large, 3 med
  • Citrus juicer
  • Deep-sided heavy bottom saucepan
  • Paper towel
  • Scales
  • Oil thermometer
  • Baking tray
  • Serving bowls for the chips and for the yogurt dip

 

 

 

 

 

 

 

Ingredients:

For the fennel yoghurt

·       1 teaspoon coriander seed

·       1 teaspoon fennel seed

·       200g Greek yoghurt

·       125g mayonnaise

·       ½ a lemon

·       A large pinch of sea salt

·      Black pepper

For the eggplant chips

·       2 teaspoon coriander seeds

·       2 teaspoon fennel seeds

·       100g plain flour

·       1 teaspoon fine salt

·       3 medium free-range eggs

·       150g panko breadcrumbs

·       2 teaspoon sesame seeds

·       2 eggplant

·       Rice Bran oil, for deep frying

What to do:

  1. Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry frying gently for a few minutes until you can smell them. Remove and grind in a mortar and pestle.
  2. For the yoghurt: Add 2 teaspoons of the ground seeds to the yoghurt. Squeeze the lemon to yield 1 teaspoon juice and combine with the remaining yoghurt ingredients.
  3. For the eggplant chips: Wash the eggplants and wipe dry. Slice the eggplants into 10cm long chips, approximately ½ cm wide. Mix the flour, salt and grind of pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds.
  4. Dip the eggplant chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside on a baking tray.
  5. Heat the oil in a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended. Fry the eggplant in batches for 2-3 minutes until golden-brown. Remove and drain on paper towel.
  6. Divide into bowls, sprinkle with flaked salt and serve with the fennel yoghurt on the side.

Notes: What is eggplant also known as? Why do we need to be careful with hot oil?

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Melanzane alla Parmigiana

Eggplant Parmigiana

The key here is to make sure the eggplant is well-cooked and therefore slippery and succulent… combined with melted cheese, tomato and basil, well – that’s a marriage made in heaven!

ourkitchengarden.net

Eggplant parmie!

Fresh from the garden: eggplant, basil, onion, garlic, thyme, carrot
Recipe source: adapted from a recipe by Mario Batali in Molto Mario
Serves: 6 or 24 tastes

Equipment:

  • Pastry brush
  • Baking sheet
  • Paper towel
  • Chopping board & knife
  • Bowls – big, med, small
  • Scales
  • Grater
  • Peeler
  • Frying pan
  • Wooden spoon
  • Plate
  • Measures – cup, ¼ cup, tablespoon, teaspoon
  • Egg slice
  • 4 small baking dishes
  • Pot holders
  • Serving plates
Ingredients:

  • Extra-virgin olive oil
  • 2 large eggplant
  • Flaked salt and black pepper
  • 2 cups basic tomato sauce (recipe below)
  • 1 bunch fresh basil
  • A 200g pot of bocconcini
  • 50g Parmigiano-Reggiano
  • 1/4 cup bread crumbs

Basic tomato sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 Spanish onion
  • 4 garlic cloves
  • A handful thyme sprigs
  • 1 small carrot
  • 1 can chopped tomatoes
  • Flaked salt

 

What to do:

  • Preheat the oven to 230C. Using a pastry brush, oil a baking sheet.
  • Wipe the eggplant and then carefully cut each into slices about ½ cm thick – you may need the mandoline for this, set to the thickest setting. Lightly season each disc with salt and pepper and place on the oiled sheet. Bake the eggplant for about 10 minutes until the slices begin turning deep brown on top.

Then make the tomato sauce:

  • Peel the onion and finely chop. Peel the garlic and finely slice. Wash and wipe the thyme dry, and then strip off the leaves to yield 3 tablespoons. Wash, peel and grate the carrot.
  • Then: Heat the olive oil in the frying pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer until thick. Season with salt to taste.

Continued…

  • While the eggplant is baking and the sauce is simmering,  you can organise the rest of the dish: pick the basil leaves, wash them well and spin them totally dry. Rolling up a few leaves at a time into a roll, slice them into very fine ribbons (chiffonade).
  • Drain the bocconcini and carefully cut the balls into thin slices.
  • Measure the parmesan and grate it. Weigh the breadcrumbs and have ready.
ourkitchengarden.net

The stacking game

To complete the dish:

  • When the eggplant slices are done, slide them out of the oven and lower the oven temperature to 180C.
  • We are going to layer the different ingredients into each of the four small baking dishes – to start, sprinkle half a teaspoon or so of olive oil into each dish and then carefully place the largest eggplant slices on top of the oil.
  • Over each slice, spread a spoon or two of tomato sauce over the top and sprinkle with a teaspoon of basil. Place one layer of mozzarella over each and sprinkle with 1 teaspoon grated parmesan. Place the smaller slices of eggplant over each of the discs and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  • Sprinkle the breadcrumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 15/20 minutes.
  • Using pot holders, carefully place on serving plates and serve immediately.

Notes: This dish’s original name is melanzane alla Parmigiana – what does it mean and which language is it from? What other foreign language dishes can you name?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , , | Leave a comment

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