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Baba Ganoush (Roasted Eggplant with Tahini)
One last eggplant recipe for the season.
1 large or 2 medium eggplant
3 garlic cloves
¼ cup tahini
Juice of 1 large lemon
Salt
Extra virgin olive oil
Chopped parsley
Preheat oven to 425F. Slash eggplant in several places and bake until it's soft to the point of
collapsing, 30-40 minutes. Allow skin to char a bit. Peel the eggplant, then puree it in a blender or food processor with the garlic and tahini. Season with lemon juice and salt to taste. Mound the puree in a bowl
and make a depression in the top with the back of a spoon. Pour olive oil into the hollow and sprinkle with parsley
Kris Larson, April 2008
Eggplant and Vegetable Saute
Vegetable cooking spray
1 large eggplant, unpeeled, cubed
2 medium onions, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
4 tsp minced roasted garlic
¾ tsp dried rosemary leaves
½ tsp dried savory leaves
¼- ½ tsp dried thyme leaves
1 can (15 oz) cannelini beans, rinsed, drained
Salt and pepper to taste
8 oz whole wheat spaghetti or other pasta, cooked
Spray large saucepan with cooking spray; heat over medium heat until hot. Cook eggplant, onions, bell peppers, and garlic, over
medium heat, covered, 5 minutes; cook, uncovered, until vegetables are tender, 5-8 minutes. Stir in herbs and beans; cook until hot through, 3-5 minutes. Season to taste with salt and pepper.
Serve eggplant mixture over spaghetti
Kris Larson, April 2008
Garden Vegetable and Pasta Salad
1 medium eggplant, unpeeled, cut into ¾ inch pieces
4 cups summer squash/zucchini, cubed and steamed
10 cherry tomatoes
½ medium bell pepper
8 oz. fettuccine, or linguine, cooked, room temperature
Basil Vinaigrette (as follows:
¼ cup balsamic vinegar
1 Tbsp olive oil
2 Tbsp finely chopped fresh basil leaves
2 Tbsp finely chopped parsley
¼ tsp salt
¼ tsp pepper
Mix all ingredients; refrigerate until serving time)
2 oz feta cheese
Heat oven to 400 degrees. Spray both sides of eggplant with cooking
spray; arrange on cookie sheet. Bake until eggplant is tender, about 15 minutes. Cool.
Combine eggplant, remaining vegetables, and linguine in large bowl; pour basil vinaigrette over and toss. Sprinkle with
cheese.
Kris Larson, April 2008
Eggplant and Tomato Casserole
1 large eggplant, peeled and cut into 1-inch cubes
½ cup seasoned bread crumbs
1/3 cup chopped onion
3 cloves garlic, minced
1 ½ tsp dried oregano leaves
½ tsp dried basil leaves
¼ tsp dried thyme leaves
salt and pepper to taste
2 eggs
3 medium tomatoes, sliced
¼ cup grated fat-free Parmesan cheese
1. Cook
eggplant in 2 inches simmering water in covered medium saucepan until tender, 5-8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 tsp oregano, basil and thyme. Season to taste with
salt and pepper. Mix in eggs.
2. Spoon eggplant mixture into baking dish, 11 X 7inches. Arrange tomatoes in rows over eggplant. Sprinkle with cheese and remaining ½ tsp oregano.
3. Bake, uncovered, at 350
degrees until casserole is hot and tomatoes tender, about 20 minutes
Kris Larson, April 2008
Vegetable and Wild Rice Salad
Olive oil cooking spray
2 medium yellow summer squash
1 medium zucchini
1 medium eggplant, peeled
1 medium red bell pepper
3 cloves garlic, peeled
1 Tbsp herbs de Provence (thyme, oregano, etc.)
½ cup fat-free honey Dijon salad dressing
¼ sup fat-free plain yogurt
3 Tbsp. orange juice
2 tsp grated orange rind
3 cups cooked wild rice (or other rice)
salt and pepper to taste
Pre-heat oven to 425 F.
Spray aluminum-foil-lined pan with cooking spray.
Cut vegetables (except garlic) into ¾ to 1-inch pieces.
Arrange vegetables in single layer on pan; spray generously with cooking spray and sprinkle with herbs.
Roast vegetables at 425 F until browned and tender, about 40 minutes, removing garlic when soft, after about
20 minutes. Cool to room temperature.
Mash garlic in small bowl; mix in salad dressing, yogurt, orange juice, and rind. Combine vegetables and rice in serving bowl; drizzle dressing over and toss. Season to taste
with salt and pepper.
Kris Larson, April 2008
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