Stuffed Eggplant

I saw this Stuffed Miso Eggplant recipe over at Steamy Kitchen and decided that it was easy enough for me to make. In fact, it was so easy that I made it twice now.

Moussaka

Moussaka is kind of like a lamb & eggplant casserole, or so that's how I think of it. Recently I went to Kokkari and tried their Moussaka. I loved it so much I decided to come home and make my own. Of course, theirs is still like a billion times better than mine.

Honey Mint Lamb Chops

I recently bought myself a meat thermometer, and now I am a nonstop meat cooking machine! Before I bought a meat thermometer, I would butcher my meat by over cooking them ALWAYS. Well, not anymore! Okay, to be really honest, I've only used my meat thermometer once, and I'm not really a fan of poking my meat, BUT I have learned how to cook meat properly, so come along and follow me.

Eggplant Parmesan

Eggplant Parmesan

1 Italian Eggplant
1/2 cup white wine
1 cup breadcrumbs
1/2 cup grated Parmesan
2 clove garlic
1 tbsp basil
1 tbsp rosemary
1 26 oz can marinara sauce
1 3-4 oz can of sliced olives
1/2 bell pepper, sliced
1 stock of green onion, chopped


I love eggplant. I think it's my inner yearning to return to vegetarianism. But, I know from experience and past doctor visits that -- no matter my love of cooking-- I make a rotten vegetarian. So unless or until I get better I am resigned to my current, if infrequent, exploration of vegetarian dishes.

Veggie-filled sauces are my favorite. This is no wimpy sauce and it is quite filling. Other than the canned items (naturally) I found all vegetables at the local Farmer's Market. Fresh (mostly), healthy and yummy!

Eggplant Parmesan:

Preheat oven to 400

Slice the eggplant.
In a bowl pour the white wine.
In a separate bowl mix the breadcrumbs, rosemary, basil, 1 clove garlic and Parmesan.

Dip eggplant in the wine, be certain to soak both sides. Next press the eggplant in the bread mixture. Place on an oiled oven safe roasting pan or rectangular casserole dish. Lay slices side-by-side, and avoid layering if at all possible. This helps it cook faster and more evenly.

Spread marinara sauce over the top, then green onions, the second clove of garlic, olives, mushrooms and bell pepper.

--Usually I would mix these before hand, but I didn't this time. It turned out well, so I think I will layer the veggies for this dish from now on.

Bake for 30-45 minutes until eggplant is brown when cut, or soft enough to be cut by the side of a fork.

Easy Eggplant

My mom's three eggplant plants are flowering and two of them actually have fruits! Hoorah! Time for some eggplant dish.

I'm not a big fan of eggplant but since my dad has become a vegetarian again, I've try to learn new vegetarian dishes. So, I picked this beauty for lunch.

On to the easiest to obtain list of ingredients ever!

Ingredients
(Printable recipe)
1 medium size Chinese eggplant
1 tsp of salt
1 tsp of ground black pepper (freshly ground pepper would be great)
1 dash of paprika
2 cloves of garlic
1 tbsp soy sauce
olive oil

First, peel and mince the garlic and set aside.

Trim the stem end and slice the eggplant length wise at approximately 1/4 inch thick. I don't know why I didn't skin it ahead of time, but you could peel the skin off before slicing it.



Sprinkle on the salt and pepper on both sides of each slice (one side of the end slices). Throw on some paprika to spike it up. Go crazy!


Heat up a large sauce pan (large enough so that all of the slices can fit) and pour in about 2 tablespoon of olive oil. Arrange the slices into the pan and add the minced garlic.


Leave it cooking each side for about 2 minutes. Toss in the soy sauce. Cook on medium low heat until the eggplant is no longer spongy and is tendered.


Remove from pan and peel the skin. Don't ask me why I didn't remove the skin earlier....and serve! ...with rice!