MASHED EGGPLANT WITH CAPERS, SCALLIONS AND PARSLEY
Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze throughout the Middle East. An assortment of mezze can precede a larger feast, served as appetizers, or you may make an informal meal of mezze, picnic-style, indoors or out. This lemony Turkish-style eggplant dip fits the bill beautifully, spread on baguette toasts or crisp pita bread.
Provided by David Tanis
Categories dips and spreads, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the capers in a bowl and rinse off salt thoroughly with lukewarm water. Soak rinsed capers in lukewarm water for 20 minutes. Drain and rinse again, then blot dry. Chop roughly and set aside.
- Heat oven to 400 degrees. Peel eggplants and cut into 1-inch cubes. Toss cubes in a mixing bowl with salt and pepper, then drizzle with 3 tablespoons olive oil and toss to coat. Place on a baking sheet in one layer and roast uncovered for 15 to 20 minutes, or until golden and tender when pierced with a fork. Cool.
- Put cooked eggplants in a food processor and pulse briefly. Add capers, scallions, parsley, garlic, lemon zest and juice, pomegranate molasses, yogurt, cayenne and 2 tablespoons olive oil and blend until well combined. Transfer to a bowl. (May be prepared and stored at cool room temperature, covered, up to 2 hours in advance, or refrigerated for up to a week.)
- Before serving, taste and adjust seasoning. Serve eggplant spread on toast, sprinkled with scallions and parsley, or as a dip for pita bread.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 11 grams
PASTA WITH EGGPLANT, CAPERS, AND OLIVES
Steps:
- Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
- While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
- Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
- When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
- Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
- Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
- Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
- *Available at specialty foods shops and chefshop.com.
LOUISIANA MASHED EGGPLANT PATTIES
Quick & easy. I serve with Tomato Mushroom Gravy which is posted with Baked Eggplant a La Ce Ce under my recipes. This is meatless. I serve with a salad. If you want, you may crush 3 precooked slices bacon to the mixture before forming patties. I also use Provalone cheese in place of cheddar once in awhile.
Provided by Montana Heart Song
Categories Vegetable
Time 30m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan heat water.
- Peel and cube eggplant.
- Drop into boiling water. Cover and cook until tender.
- While eggplant is cooking, mix all ingredients except lemon juice and shortening in a bowl.
- Drain eggplant and mash with fork or beaters.
- Add lemon juice.
- Add eggplant lemon juice mixture to bowl mixture.
- Heat shortening or oil in large frying pan.
- Form 8 patties Fry until brown on both sides.
Nutrition Facts : Calories 280.3, Fat 20.8, SaturatedFat 9.9, Cholesterol 130.1, Sodium 843.2, Carbohydrate 11.4, Fiber 5.2, Sugar 4.5, Protein 13.8
PARSLEY, GARLIC, & SCALLION MASHED POTATOES
Comfort food! What can I say just look at the title and you have it all! Leftover are great on a Shepards Pie!
Provided by Rita1652
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes and garlic in a large pot with salted water till fork tender about 20 minutes.
- Drain and return to pan; add butter, cream cheese and milk mash with a potato masher until smooth.
- Stir in scallions and parsley.
- season to taste with salt and pepper .
- Use a little more milk if you prefer thinner mashed potatoes.
Nutrition Facts : Calories 315.4, Fat 13.9, SaturatedFat 8.4, Cholesterol 38.6, Sodium 145.9, Carbohydrate 43.4, Fiber 5.9, Sugar 2.7, Protein 6.5
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