grilled ratatouille with crostini and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 white onion - peeled and halved lengthwise
2 lemons - halved, seeds removed
1 yellow bell pepper - halved lengthwise, stem and seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch think
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup chopped fresh basil
2 teaspoon fresh thyme leaves + more for garnish
1/2 teaspoon salt
pepper
8 ounces goat cheese - softened

steps:
1.  heat the grill.  place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.  grill lemon halves until lightly caramelized, 3 - 5 minutes total.  grilled onion until it is heavily charred, about  - 15 minutes total.  grill peppers, zucchini, and eggplant until charred and very soft, about 3 - 8 minutes per side total.  transfer to a cutting board.

2.  grill bread until lightly charred and toasted, about 1 minute per side.  have one or two of the garlic cloves and rub cut sides on the grilled bread.  mince remaining garlic clove and set aside.

3.  chop vegetables into bit-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.  adjust seasoning as needed.  set aside.

4.  arrange ratatouille, grilled bread, and goat cheese on a large platter.  sprinkle thyme leaves, pepper, and salt over goat cheese.

- new york times, september 2013

grlled ratatouille with crostini and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
pepper
8 ounces soft, fresh goat cheese

steps:
1.  heat the grill.  place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.  grill lemon halves until lightly caramelized, 3 - 5 minutes total.  grill onion until it is heavily charred, about 7 - 15 minutes total.  grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total.  transfer to a cutting board.

2.  gill bread until lightly charred and toasted, about 1 minute per side.  halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread.  mince remaining garlic cloves and set aside.

3.  chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.  adjust seasoning as needed, adding more lemon juice, salt or oil as needed.  set aside.

4.  arrange ratatouille, grilled bread and goat cheese on a large platter.  sprinkle thyme leaves, pepper and flaky slat over goat cheese. 

frankies spuntino’s fried eggplant sandwich

prep time:  tbd
cook time:  tbd
servings: 6

ingredients:

1 1/2 cups extra-virgin olive oil

6 garlic cloves - peeled

pinch red chile flakes

2 (28-ounce) cans whole, peeled tomatoes

1 teaspoon coarse kosher salt + more as needed

5 small italian eggplants (2 pounds)

4 large eggs

6 tablespoons ground parmigiano-reggiano + more as needed

6 tablespoons ground pecorino romano+ more as needed

1 very large or 2 medium ciabatta loaves, for serving

steps:

1.  in a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. cook, stirring occasionally, until garlic is golden and fragrant, 5 - 10 minutes. stir in chile flakes; cook 30 seconds.
      

2.  while garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. remove tomatoes’ firm stem ends and any basil leaves packed into the can. stir crushed tomatoes and salt into pot. simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. cool.
 

3.  line a large, rimmed baking sheet with parchment or paper towels. trim stem end from eggplants; peel and discard skin. using a knife or a mandolin, slice lengthwise into 3/16-inch-thick slabs. arrange eggplant in a single layer on prepared baking sheet. sprinkle both sides of eggplant slices with salt. let stand 10 minutes. pat eggplant dry with paper towels.
 

4.  line another rimmed baking sheet with paper towel and place a wire rack on top. in a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. working in batches, fry eggplant until just tender, 20 - 30 seconds per side. transfer fried eggplant to rack to drain. remove skillet from heat.
      

5.  in a large bowl, whisk together eggs, 2 tablespoons parmigiano-reggiano and 2 tablespoons pecorino. add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
 

6.  working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. you will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. if it falls off, the oil isn’t hot enough.
 

7.  heat oven to 350 degrees. spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. arrange eggplant over the bottom of pan in a tight, even layer. top with 1/3 of the remaining combined cheeses. repeat layer of sauce, eggplant and 1/3 of cheese. rinish with a final layer of sauce and cheese (reserve any remaining sauce for serving). transfer pan to oven and bake until cheese is melted and golden, 20 - 30 minutes. remove from oven; spoon additional sauce over top, and garnish with additional cheese. cool for at least 20 minutes.
 

8.  cut eggplant into six equal pieces. cut ciabatta into six pieces equal to the size of the eggplant servings. split each portion of the ciabatta horizontally and toast. sandwich eggplant portions between bread and serve.

- new york times, september 2013

caponata toast

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 large eggplants - chopped into 1-inch cubes
1 small yellow onion - chopped
2 cloves garlic - chopped
2 tablespoons capers
1 teaspoon dried oregano
1 teaspoon dried fennel
5 - 6 large ripe tomatoes - chopped
shaved parmesan
handful of flat-leaf parsley (garnish)
olive oil
2 slices of rustic bread
salt
pepper

steps:
1.  in a large colander sprinkle salt on eggplant to coat and allow to drain for 1 - 2 hours.  rinse and pat dry.  season with salt, pepper, oregano and fennel.

2.  coat a large saute pan with olive oil and place over medium - high heat.  add eggplant and saute for about  minutes, stirring intermittently for an even cook.  when eggplant is golden brown, add the onions and saute for another minute, until translucent.

3.  add garlic, capers and vinegar and cook for 1 - 2 minutes until the vinegar evaporates.  add tomatoes and turn heat down to medium-low.  simmer for 20 minutes.  let cool completely.

4.  drizzle rustic bread slices with olive oil and place in a grill pan over medium high heat.  press down with another pan or a filled tin can for weight and grill until both sides are crispy and golden brown.  take off the grill, move to serving platter and season with salt.

5.  once the caponata has cooled, spread over grilled bread, garnish with parmesan to taste and parsley, slice in half and serve.

- goop, october 2012

vegetarian meatballs

prep time:  1 hour
cook time:  25 minutes
servings:  about 4 dozen meatballs

ingredients:
1 cup plain bread crumbs
1 cup grated parmesan cheese
zest of 1 lemon
1/2 cup finely chopped parsley
1 tablespoon dried oregano
2 teaspoon dried basil
3 tablespoons olive oil
1 1/2 cups finely chopped onion
1 large eggplant - unpeeled and diced into 1/4-inch pieces
2 1/2 teaspoons salt
3 cloves garlic - minced
2 tablespoons tomato paste
1 egg - beaten

steps:
1.  in a bowl combine the bread crumbs, paremesan, lemon zest, parsley, oregano and basil.  set aside.

2.  heat the oil in a large nonstick skillet over medium-high heat.  add the onion, eggplant and salt.  stir to coat with oil.  cook, stirring occastionally, utnil soft, 8 - 10 minutes.

3.  remove from heat and add garlic and tomato paste.  trnsfer half the mixture to a food processor and blend until smooth.  stir together eggplant mixture with puree, bread crumb mixture and egg in a large bowl.

4.  preheat oven to 350 degrees.  generously coat hands with oil and form mixture into 1 1/2-inch balls.  place on a baking sheet 1/2 inch apart.  continue to coat hand with olil to form balls.  bake for 25 - 30 minutes.

- ladies' home journal, march 2011

eggplant and tofu curry

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
3 tablespoons vegetable oil
1 medium onion - sliced
5 cloves garlic
1 3-inch piece ginger - peeled
1 jalapeno pepper - remove seeds for less heat
1 14-ounce can whole plum tomatoes
2 japanese eggplants - cut into 3/4-inch pieces
1 teaspoon curry powder
1 14-ounce can unsweetened coconut milk
12 ounces firm tofu - cut into 1/2-inch cubes and patted dry
3 cups spinach
salt
pepper
rice - for serving

steps:
1.  heat 1 tablespoon vegetable oil in a pot over medium-high heat.  add the onion and cook until softened, about 5 minutes.  meanwhile, puree the garlic, ginger, jalapeno and 1 - 2 tablespoons water in a mini food processor until a paste forms.  drain the tomatoes, reserving the juice, and coarsely crush the tomatoes in a separate bowl.

2.  add the remaining 2 tablespoons vegetable oil and the eggplant to the pot, cook 2 minutes.  add the garlic-ginger past and cook, stirring, 2 more minutes.  add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute.  add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes.  add the coconut milk and tofu, simmer until the eggplant is very tender, about 5 minutes.  add the spinach and cook until wilted, about 1 minute.  season with salt and pepper.  serve with rice.

- food network magazine, april 2011

vegetable risotto

prep time:  tbd
cook time: tbd
servings:  8 - 10

ingredients:
1/2 pound eggplant
1 3/4 teaspoons salt
1 small zucchini
1 small red bell pepper
1/4 pound fresh mushrooms
4 tablespoons butter
1/2 cup fresh or frozen peas
1 large onion
2 tablespoons olive oil
2 cups uncooked rice
2 cups chicken broth
1 3/4 cups hot water
1/8 teaspoon black pepper
2/3 cup grated parmesan cheese


steps:
1.  cut eggplant crosswise into 1/2 inch thick slices.  sprinkle both sides with 1 teaspoon of salt.  let stand in colander in sink for 1 hour to drain.


2.  thinly slice zucchini.  core, see and dice red bell pepper.  trim mushrooms; wipe clean with damp kitchen towel and thinly slice.


3.  heat 2 tablespoons of the butter in 4-quart saucepan over medium-high heat.  add mushrooms; saute 3 minutes.  transfer mushrooms to medium bowl.  rinse and rain eggplant, press dry between paper towels.  cut eggplant into 1/2-inch cubes.  add eggplant, zucchini, bell peppers and peas to mushrooms in bowl.


4.  chop onion.  heat remaining 2 tablespoons butter and the oil in the 4-quart saucepan over medium heat.  add onion, saute until onion is soft; about 5 minutes.  stir in rice, coo and stir 2 minutes.


5.  stir in broth, 1 3/4 cups hot water, remaining 3/4 teaspoon salt and the black pepper into rice mixture.  heat over high heat to boiling; reduce heat to low.  simmer, covered, stirring occasionally, 8 minutes.  add vegetables, stir well. 


6.  cook uncovered, stirring frequently, until rice is tender and all liquid is absorbed about 10 minutes longer.  remove from heat; stir in cheese.


7.  pack rice mixture into greased 3-quart bowl.  let stand 3 minutes.  cover bowl with serving plate; invert and lift off bowl.  serve risotto at once.


- from the worst italian cooking class ever (but the recipes are good)