Tag Archives: eggplant

Roasted Eggplant Soup

I had a couple of eggplants in my refrigerator’s vegetable drawer.  They had been there for week already, I didn’t want them to spoil, but I didn’t feel like making Eggplant Parmesan with them, which was the initial purpose of buying them.  I didn’t want to grill them either, because that meant cutting up other vegetables and taking out my griller, which is waaaaaaay at the back of one of my cabinets. I was too lazy.  I found this eggplant recipe which seemed like a tasty alternative.  Although it is time consuming (roasting the vegetables for about 50 minutes, then blend and then let it simmer for 45 min) you don’t have to do a lot of actual work.  I will definitely make this again, the flavor is great and it is filling.  Pair it with a nice salad and some toasted bread, and you’re set!

Helga

Roasted Eggplant Soup

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Baked Eggplants & Zucchinis

This is our favorite way to eat eggplants, this baked vegetable dish is perfect for cold days.  The mixture of herbs, tomato sauce and cheese together with the meaty texture of the eggplants is as comforting as comfort food can get!  You can pair this with a salad, or with soup and is great for a casual and quick lunch or a satisfying dinner. Kids love it too.

Baked Eggplant

Baked Eggplants and Zucchini

A The Foodies’ Kitchen Original recipe
Yields: Enough for about 4 servings

Ingredients:
2 small eggplants, thinly sliced
1 zucchini, sliced
2 plum tomatoes, sliced
½ cup breadcrumbs
1 ½ cups Italian style tomato sauce
1/4 teaspoon oregano
½ cup Parmesan cheese
1 cup mozzarella cheese
Salt and pepper to taste

Procedure:

  1. Cover bottom of a medium sized Pyrex with olive oil.
  2. Arrange eggplant slices, pour some of the sauce over them (not a lot, just enough to thinly cover them), sprinkle with breadcrumbs, ¼ cup cheese, a bit of Parmesan, and oregano.
  3. Then arrange the zucchini and tomato slices and repeat the same topping, this time sprinkle with salt and pepper to taste.
  4. Arrange another layer of eggplants, and repeat the topping. End with a thick layer of mozzarella and remaining Parmesan cheese. Sprinkle breadcrumbs at the very top.
  5. Bake at 375º for 20 minutes

Baked Eggplant

Baked Eggplant

Baked Eggplant

Baked Eggplant

Baked Eggplant

Baked Eggplant

Baked Eggplant

Baked Eggplant

Baked Eggplant

Grilled Eggplant a la Italian

We’ve posted Grilled Eggplant back in May, but this recipe is a rendition to my dad’s version. I can’t remember where he got the idea for this recipe, I only know that I love it every time he makes it.

Grilled Eggplant a la Italian

Grilled Eggplant a la Italian
Serves 4

Ingredients
1 medium sized Eggplant
Olive oil
Salt
Pepper
Dried Oregano
Dried Basil Leaves
One big kitchen Tomato
Mozarella Cheese Slices

Directions:

 

  1. Preheat the grill or the grill pan.
  2. Slice the eggplant, to about ½ inch thick slices, and drizzle them with enough olive oil to coat both sides.
  3. Season with salt, pepper, oregano and basil leaves.
  4. Grill them until they are cooked through and the grill marks are browned on.
  5. After turning over the eggplants for the first time, start to grill the tomatoes. This cook much faster so keep an eye on them.
  6. Place the tomatoes over the eggplant and top with cheese.
  7. To serve, sprinkle a few dried basil leaves on top.

Grilled Eggplant a la Italian

Grilled Eggplant

This is a tasty way to serve eggplant; you can serve this recipe as a side dish or on top of toast with cheese.

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.

Helga

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