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Posts Tagged ‘eggplant’

by Caitlin Saniga

Roasted mini-eggplant with tahini sauce

Eggplant and tahini are best friends, most notably when blended together to make baba ghanoush. But the miniature eggplants I found at the farmers market were too cute to go into the food processor, so I turned them into three-bite appetizers instead.

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by Caitlin Saniga

Hand pies

The tart eggplant and olive filling contrasts really nicely with the almost sweet crust in this recipe. It reminds me of some the lemony spinach pies I’ve had at Greek festivals and restaurants.

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by Caitlin Saniga

Garlic toast with tomatoes and eggplant

This little vegetable combination is one I’ve perfected and treasured over the past couple of weeks. Eggplants and heirloom tomatoes have been in abundance at the market lately, and whenever I’m craving something fresh and filling and tasty, I spend the 15 minutes making this. With a little extra oil, the vegetables can be served with pasta or grains.


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by Caitlin Saniga

Eggplant and sweet potato korma pizza

Using bottled korma sauce saves time and money and make this pizza perfect for weeknight dinners or quick weekend snacks.


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by Caitlin Saniga

Curried lentil salad

This lentil salad is packed with color, flavor and nutrients. What would I expect, though? This recipe came from my dietitian friend Samantha.


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by Caitlin Saniga

Grilled chopped ratatouille salad

This was a fun way to pack a lot of summer’s best bounty into one dish. Fun fact: I christened my brand new baby Weber grill with this dish. Can’t wait to grill more vegetables!


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by Caitlin Saniga

Don't judge! You'll drop a gremolata-pine nut bomb on your plate, too.

Don’t judge! You’ll drop a gremolata-pine nut bomb on your plate, too.

  • 1/2 cup pine nuts
  • olive oil
  • 1 medium eggplant, cut into 1/2-inch rounds
  • salt and pepper
  • 1 cup chopped parsley
  • zest from 1 lemon
  • 2 large cloves garlic, peeled, trimmed and minced

Heat the oven to 350. Arrange the pine nuts in a single layer on a baking sheet, and toast in the oven until golden and fragrant, about 4 minutes.

Lightly coat the bottom of a large frying pan with olive oil over medium heat. Add a single layer of eggplant slices to the pan. Cook on each side until tender and golden-brown, about 3 minutes per side. Season with salt and pepper. Repeat until all of the eggplant is cooked.

To make the gremolata, combine the parsley, lemon zest and garlic in a small bowl, and lightly season with salt and pepper.

Arrange 3 or 4 eggplant slices on each plate and top with gremolata and pine nuts. Serve immediately.

Makes 3-4 servings.

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