Cooking Challenge: Eggplant

bump!! i love eggplant, i am going to try to make something!

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Ina Garten's AMAZING Roasted Veggie Orzo I have made this a million times and it's a staple in my kitchen during the summer months. ENJOY!

Ingredients
2 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted (if desired)
3/4 pound good feta, 1/2-inch diced (not crumbled) (I dont use feta although I love it... saves some calories)
15 fresh basil leaves, cut into julienne
Directions
Preheat the oven to 425 degrees F.


Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

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This is totally scrumptious and a favourite in our house, but sadly I don't have a photo to share here,

Minty Eggplant Salad

Serves 4 as a side dish

2 aubergines/eggplant
Tight handful of mint leaves, chopped
Tight handful of coriander/cilantro, chopped
Juice of half a lime (or lemon)
1 shallot, finely chopped
Sunflower oil for roasting

- Preheat the oven to 190C.
- Prepare the aubergines by slicing off the top and chopping the flesh into 2 – 3cm cubes then toss in 1 tbsp of oil.
- Spread out on a tray (I used a silicon sheet underneath to prevent it from sticking) and roast for 20 – 25 minutes turning every so often until the flesh starts to go golden brown around the edges.
- Remove from the oven and allow to cool slightly for a few minutes then sprinkle with juice, shallot and herbs. Stir thoroughly to combine.

I made this today after picking up some fresh veggies from the farmers market and it was delish. It's called summer harvest ratatouille and the recipe comes from whole foods.

Ratatouille, a traditional French vegetable dish of eggplant, bell peppers, onions, summer squash and tomatoes, is an ideal side dish to serve with grilled or roasted fish or chicken.

Per serving (about 12oz/331g-wt.): 80 calories (10 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 90mg sodium, 15g total carbohydrate (5g dietary fiber, 8g sugar), 3g protein

3 bell peppers, assorted colors, seeded, cored and cut into thick wedges
1 large eggplant, cut into 3/4-inch slices
2 medium yellow squash, cut lengthwise into 3/4-inch slices
2 medium zucchini, cut lengthwise into 3/4-inch slices
1 cup low-sodium vegetable broth or water
1/2 cup pitted Niçoise or other black olives ( I used kalamata because it is what I had)
5 large tomatoes (about 2 1/2 pounds), seeded and chopped
1 large red onion, chopped
7 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes (I like spicy so I used hot pepper flakes)
3 tablespoons chopped marjoram or oregano (I used penzeys Greek spice which had both oregano and majoram in it)
1/3 cup chopped parsley
1 tablespoon red wine vinegar, or to taste

Preheat oven to 425°F. Have ready 2 large nonstick baking sheets or regular baking sheets lined with parchment paper. Place peppers and eggplant on one sheet, squash and zucchini on second sheet. Roast vegetables, turning them once halfway through cooking and switching trays top to bottom and front to back, until browned, 30 to 40 minutes. Cool vegetables slightly, then coarsely chop.

Meanwhile, combine broth and olives in a blender and blend until smooth. Pour into a heavy pot and add tomatoes, onion, garlic and pepper flakes. Bring to a boil, lower heat, cover, and simmer until tomatoes are very soft, about 20 minutes.

Add roasted vegetables and marjoram to pot; cover and simmer, stirring once or twice, until flavors blend, about 10 minutes. Stir in parsley and vinegar; cook 5 minutes more.

I had also bought a caprese bread which was whole grain with dried tomatoes and mozzarella baked in it from the farmers market and toasted that with a slice of mozzarella and topped with ratatouille for lunch today. I also used it as a side dish to grilled chicken with penzeys Singapore spice and spicy stir fried green beans for dinner. I highly recommend this. It was very tasty.

bump. we need votes please :0)