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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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by Caitlin Saniga

If you can get your hands on some lavash, a Middle Eastern flatbread, use that instead of tortillas.

  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano, divided
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 small onion, peeled, halved lengthwise, cut into 8 wedges
  • 1 cup chickpeas, rinsed and drained
  • 10 grape tomatoes, halved lengthwise
  • 1/2 teaspoon salt
  • pepper
  • 4 ounces mozzarella, thinly sliced
  • 4 whole-wheat 8-inch tortillas

As always, when roasting, make sure the vegetables are spread in a single layer on the baking sheet.

Preheat the oven to 400 degrees. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

Lightly coat a large rimmed baking sheet with cooking spray or olive oil.  Toss eggplant, zucchini, onion and remaining 2 teaspoons each thyme and

It doesn't hurt to warm up the chickpeas and tomatoes, too. Just put them in a glass dish and stick them in the oven for the final 5 minutes of cook time.

oregano in a large bowl. Spread in a single layer on the prepared baking sheet. Drizzle with the remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of the tortillas. Top each with 1 1/4 cups vegetable salad. Roll up.

Recipe adapted from: The Martha Stewart Living cookbook – The New Classics

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By Caitlin Saniga

Did you know ratatouille comes from the French word "touiller,' which means "to toss food"? Julia Childs popularized the layered, more-casserolle-like dish that you might associate with ratatouille. I'll definitely try that version sometime, but this one was so quick, simple and delicious — a classic, for sure.

  • 1/3 cup olive oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, peeled and sliced
  • 1 small bay leaf
  • 1 small eggplant, cut into 1/2-inch pieces
  • 1 small zucchini, halved lengthwise and cut into thin slices
  • 1 red bell pepper, cut into slivers
  • 4 Roma tomatoes, coarsely chopped
  • 1 teaspoon salt
  • 1/2 cup shredded fresh basil leaves
  • pepper

I tossed the vegetable with linguine for another meal.

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few shakes of pepper to taste.

Makes 4 servings.

Recipe adapted from: Real Simple

Photos: Caitlin Saniga

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by Caitlin Saniga

A lot of goodies go under the top layer of cheese: pesto, eggplant, garlic, fresh basil and feta. But that brings me to a good question. How do you prefer your pizza? Toppings on top or cheese on top?

  • 1 head of garlic (I got mine from my co-worker Ryan’s garlic farm.)
  • 1 medium eggplant, cut into 1/2-inch dice
  • 1 tablespoon olive oil
  • pizza dough (half of this recipe)
  • 1/2 cup pesto
  • 1/4 cup chopped basil
  • 1/3 cup feta cheese
  • 1-2 cups mozzarella cheese

Preheat the oven to 450 degrees.

This is what the garlic should look like before you wrap it up.

Peel most of the layers of skin from the garlic head until you can see all of the individual cloves. Cut about 1/4 inch off the top of the head of garlic so that the flesh of each clove is partially exposed. Drizzle the top with olive oil and wrap the whole head in aluminum foil.

Spread the eggplant pieces over a baking sheet. Place the eggplant and garlic in the oven: the garlic for 12-15 minutes, and the eggplant, 20-23 minutes. When the garlic is cooked, it’s skin will be translucent and the cloves will be considerably softer and less aromatic. When the eggplant is cooked, it will be golden and somewhat shriveled, but not brown (or black!).

Remove the cloves of garlic from their skins by pushing them out with a fork. Careful! They’ll be hot! Slice the cloves into 2 or 3 pieces each.

Drizzle 1 tablespoon olive oil over the eggplant and toss gently.

In the meantime, your dough should be rising. When it’s ready, roll it out on a floured surface until it’s at a desired thickness. Transfer the dough to a greased baking sheet. Spread the pesto over the dough.

And this is the finished product. I served the pizza with roasted grape tomatoes and fresh basil.

Now, here’s where the process can differ depending on preference. If you like toppings on top, add the mozzarella cheese now. Add your toppings next. If you want to make your pizza exactly the way I did, spread your toppings over the pesto first: garlic, eggplant, basil and feta. Then cover everything with mozzarella.

Bake the pizza for 15 to 18 minutes. Remove it from the oven when the cheese is golden brown and the crust is a light golden color.

Makes 2 to 4 servings, depending on your appetite.

Recipe: Caitlin Saniga (crust recipe is Sarah’s)

Photos: Caitlin Saniga

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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