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italian eggplant
at recipeseasy.com
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ITALIAN STYLE EGGPLANT & PEPPER SALAD
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Yield: 1 Servings
1 lb Ground beef, lean
3/4 c Onion, chopped
1 26 oz. jar pasta sauce
1 1/2 c Water
1 cn Whole tomatoes,undrained
Broken up.
1 cn Sliced mushrooms, drained
1/3 c Pepperoni, sliced (2 oz)
1 tb Beef bouillon, granulated OR
3 Bouillon cubes
1 tb Chili powder
2 ts Sugar
In large kettle or Dutch oven, brown meat with onion; pour off
fat. Add remaining ingredients; bring to a boil. Reduce heat; simmer
uncovered 30 min., stirring occasionally. Garnish as desired.
Refrigerate leftovers.
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Italian Style Eggplant & Pepper Salad
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Yield: 6 servings
2 sm Japanese eggplants
1 ea Zucchini
1 ea Yellow crookneck squash
1/2 lb Button mushrooms
1 ea Red bell pepper
1 ea Yellow bell pepper
2 sm Red onions
1 ea Fennel bulb
1/2 lb Cherry toamtoes
---------MARINADE-----------
1/2 bn Fresh thyme
1 pn Crushed red pepper
Grated zest of 1 lemon
1/2 ts Salt, optional
1/2 ts Pepper, optional
9 ea Garlic cloves
Juice of 2 lemons
1/4 c Vegetable broth or olive oil
-----------PASTA------------
1/2 c Tomato sauce
1 lb Angel hair pasta
Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve
mushrooms & cut bell peppers into strips. Quarter removing skins
only if they are dirty. Trim outer leaves of fennel & remove any
dirt. Slice into 8 thin wedges. Place all vegetables into large
bowl.
MARINADE: Strip thyme leaves from stems, reserve stems. In a
processor, process thyme, red pepper, zest & salt & pepper. Add
garlic while machine is running. Stop machine & add lemon juice
Turn on & add vegetable broth in a slow stream. Process 1 minute.
Pour over vegetables & allow to marinate for 15 minutes.
Preapre grill & cover to build intense heat. Skewer vegetables. Toss
sthyme stems onto the heat shield or coals. Place brochettes onto hot
grill, cover & allw to smoke for 5 minutes. Remove cover, turn &
cook for another 3 to 5 minutes.
Meanwhile, drain marinade into a small non-reactive pot. Add tomato
sauce & heat through. When skewers are almost done, cook pasta.
Drain & return to pot. Pour sauce over pasta & toss to coat. Serve
with grilled vegetables.
VARIATION: Use sourdough bread brushed with the marinade & lightly
grilled instead of the pasta.
PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg
Sod.; 8g Fiber.
"Vegetarian Times" July, 1993
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Italian Style Eggplant & Pepper Salad
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Yield: 6 servings
2 sm Japanese eggplants 1 pn Crushed red pepper
1 ea Zucchini Grated zest of 1 lemon
1 ea Yellow crookneck squash 1/2 ts Salt, optional
1/2 lb Button mushrooms 1/2 ts Pepper, optional
1 ea Red bell pepper 9 ea Garlic cloves
1 ea Yellow bell pepper Juice of 2 lemons
2 sm Red onions 1/4 c Vegetable broth or olive oil
1 ea Fennel bulb -----------PASTA------------
1/2 lb Cherry toamtoes 1/2 c Tomato sauce
---------MARINADE----------- 1 lb Angel hair pasta
1/2 bn Fresh thyme
Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve mushrooms &
cut bell peppers into strips. Quarter removing skins only if they are
dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin
wedges. Place all vegetables into large bowl.
MARINADE: Strip thyme leaves from stems, reserve stems. In a processor,
process thyme, red pepper, zest & salt & pepper. Add garlic while machine
is running. Stop machine & add lemon juice Turn on & add vegetable broth
in a slow stream. Process 1 minute. Pour over vegetables & allow to
marinate for 15 minutes.
Preapre grill & cover to build intense heat. Skewer vegetables. Toss
sthyme stems onto the heat shield or coals. Place brochettes onto hot
grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for
another 3 to 5 minutes.
Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce
& heat through. When skewers are almost done, cook pasta. Drain & return
to pot. Pour sauce over pasta & toss to coat. Serve with grilled
vegetables.
VARIATION: Use sourdough bread brushed with the marinade & lightly grilled
instead of the pasta.
PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.;
8g Fiber.
"Vegetarian Times" July, 1993
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Italian Stuffed Eggplant
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Yield: 4 Servings
1/4 c Kalamata olive spread
2 tb Mayonnaise
4 Bone-in chicken breast
-halves
1 cn (14-1/2 ounce) italian-style
-stewed tomatoes; drained
1 Jar (6-ounce) marinated
-artichoke hearts; drained
-and quartered
stir together kalamata olive spread and mayonnaise.
Lift skin on chicken breasts, without detaching skin; spread olive mixture
evenly under skin. Replace skin; place each chicken breast on a sheet of
heavy-duty aluminum foil.
Stir together tomatoes and artichoke hearts; spoon evenly over chicken.
Bring edges of foil together; fold down loosely in locked folds. Crimp
edges to seal. Place foil packets on a baking sheet.
Bake at 400? for 1 hour or until chicken is done. Makes 4 servings.
Notes: Complete the meal: Steamed green beans and toasted garlic bread.
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Italian Style Eggplant and Pepper Salad
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Yield: 10 Pounds
8 lb Lean pork, cubed
2 lb Cubed pork fat
5 tb Salt
1 tb Sugar
5 ts Fennel seed
2 ts Anise seed
1 tb Garlic, finely minced
2 tb Coarse grind black pepper
1 c Dry red wine
1/2 ts Ascorbic acid
1 ts Saltpeter
6 Feet medium hog casings
Grind meat and fat separately through the coarse disk. Mix together with
remaining ingredients. Spread mixture in a large pan, cover loosley with
waxed paper and cure in the fridge for 24 hours. Prepare casings, stuff and
twist into 4" lengths. tie each off with cotton twine. Hang the links 6-8
weeks, checking after six weeks by cutting in half. If the texture is firm
enough to suit your taste, the remaining sausage may be cut down and
wrapped tightly for storage in the refrigerator. Prolonged drying will
result in a sausage that has the texture of something like beef jerky, at
which time you can either gnaw on it like a dog with a bone or use it to
club intruders.
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Rolled Eggplant Italian
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Yield: 8 Servings
2 c Flour
2 ts Baking powder
1 ts Salt
1/3 c Shortening
1 Egg, beaten
1/2 c Milk
Combine dry ingredients, cut in shortening until mixture resembles coarse
meal. Combine egg and milk, stir in enough of the egg mixture to dry
ingredients to make a firm dough. Roll dough to 1/4 inch thickness on a
floured surface. Cut into strips, squares or diamonds with sharp knife.
Drop onto simmering food, cover and simmer 10 minutes.
NOTES : This is another one that my Mother used so often.
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Regional Italian - Eggplant Rolls
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Yield: 4 servings
4 Potatoes
1 Shallot; Diced
1 Clove Garlic; Minced
1/4 ts Dried Rosemary; Chopped
1 tb I Can't Believe It's Not
-Butter - Light; Or
Light Margarine
2 ts Olive Oil
1/4 c Nonfat Milk
Salt And Pepper; To Taste
Cut and rinse the potatoes (I left the skin on them). Boil them in enough
salted water till they are fork tender.
Saute the shallot in the olive oil for 1 - 2 minutes add in the minced
garlic and saute for another couple of minutes until lightly browned. Add
in the rosemary (I ran the rosemary thru an electric coffee mill to mince
it finely). Saute another 30 seconds.
Drain potatoes and return to same pot to keep warm while you mash them. Add
in enough margarine and milk to make the potatoes to your favorite
consistency (I like them with some lumps). Add the shallot mixture, mix
well.
This tasted very good!! Quick and easy and a change from plain ol' mashed
potatoes.
Entered into MasterCook, created and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
NOTES : Cal 109 Total Fat 3.6g Sat Fat 0.6g Carb 17g Fib 1.4g Pro 2.4g Sod
36mg CFF 29.3%
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Italian Style Eggplant & Pepper Salad
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Yield: 6
2 sm Japanese eggplants
1 ea Zucchini
1 ea Yellow crookneck squash
1/2 lb Button mushrooms
1 ea Red bell pepper
1 ea Yellow bell pepper
2 sm Red onions
1 ea Fennel bulb
1/2 lb Cherry toamtoes
---------MARINADE-----------
1/2 bn Fresh thyme
1 pn Crushed red pepper
Grated zest of 1 lemon
1/2 ts Salt, optional
1/2 ts Pepper, optional
9 ea Garlic cloves
Juice of 2 lemons
1/4 c Vegetable broth or olive oil
-----------PASTA------------
1/2 c Tomato sauce
1 lb Angel hair pasta
Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve mushrooms &
cut bell peppers into strips. Quarter removing skins only if they are
dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin
wedges. Place all vegetables into large bowl.
MARINADE: Strip thyme leaves from stems, reserve stems. In a processor,
process thyme, red pepper, zest & salt & pepper. Add garlic while machine
is running. Stop machine & add lemon juice Turn on & add vegetable broth
in a slow stream. Process 1 minute. Pour over vegetables & allow to
marinate for 15 minutes.
Preapre grill & cover to build intense heat. Skewer vegetables. Toss
sthyme stems onto the heat shield or coals. Place brochettes onto hot
grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for
another 3 to 5 minutes.
Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce
& heat through. When skewers are almost done, cook pasta. Drain & return
to pot. Pour sauce over pasta & toss to coat. Serve with grilled
vegetables.
VARIATION: Use sourdough bread brushed with the marinade & lightly grilled
instead of the pasta.
PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.;
8g Fiber.
"Vegetarian Times" July, 1993
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Ahi Tuna-Eggplant "Tarts"
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Yield: 4 servings
=== FOR THE TUNA ===
8 oz Ahi tuna; #1 grade, finely
-diced
2 ds Hot pepper sauce
1 tb Fine chopped chives
1 ts Canola
Salt; to taste
Freshly-ground black pepper;
-to taste
=== SESAME SAPARAGUS ===
1 bn Asparagus; blanched,
-refreshed
1 tb Dijon mustard
Juice of 1 lemon
1 ts Sesame oil
2 tb Canola oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Toasted white sesame seeds
In a chilled bowl, mix ingredients together. Mold tuna into small
towers either using a pvc pipe, ramekin or cut out can. Cut 2-inch
asparagus spears and save. Take the rest of the asparagus and roughly
chop. In a blender, add 1/2 cup chopped asparagus with mustard and
juice. Blend at high speed and add oils. Check for seasoning. Toss
spears in vinaigrette. Place spears in a flat circle and top with
tuna. Drizzle a little of the vinaigrette on the plate. Garnish with
sesame seeds. This recipe yields 4 servings.
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Al's Italian Bread
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Yield: 12 servings
=== FOR THE DOUGH ===
1 Envelope Active dry yeast -;
-(2 1/2 tspns)
1 c Warm water
1 pn Sugar
2 1/4 ts Kosher salt
1/4 c Johnnycake meal or
-fine-ground white
Cornmeal
3 tb Whole-wheat flour
1 tb Virgin olive oil
2 1/2 c Unbleached white flour -;
-(to 3 1/2 cups)
=== FOR THE TOPPING ===
Extra-virgin olive oil
3 c Freshly-grated
-Parmigiano-Reggiano cheese
1 1/2 c Freshly-grated Pecorino
-Romano cheese
3 c Shredded Fontina cheese
4 1/2 c Chopped canned tomatoes in
-heavy puree
3/4 c Chopped Italian flat-leafed
-parsley
Chiffonade of basil; for
-garnish
Dissolve the yeast in the warm water with the sugar. After 5 minutes
stir in the salt, johnnycake meal, whole-wheat flour, and oil.
Gradually add the white flour, stirring with a wooden spoon until a
stiff dough has formed. Place the dough on a floured board, and knead
it for several minutes, adding only enough additional flour to keep
the dough from sticking. When the dough is smooth and shiny, transfer
it to a bowl that has been brushed with olive oil. To prevent a skin
from forming, brush the top of the dough with additional olive oil,
cover the bowl with plastic wrap, and let rise in a warm place, away
from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch down the
dough and knead once more. Let the dough rise again for about 40
minutes. Punch down the dough. If it is sticky, knead in a bit more
flour. Divide into four balls. Cover the balls with plastic wrap and
allow to rise at room temperature for about 45 minutes. While the
dough is rising, prepare a hot charcoal fire, setting the grill rack
3 to 4 inches above the coals and set out topping ingredients. Place
dough on a large inverted cookie sheet brushed with 1 to 2
tablespoons extra-virgin olive oil. Turn the dough over to coat it
with oil. With your hands, spread and flatten the pizza dough into a
10- to 12-inch free-form circle, 1/8-inch thick. If you find the
dough shrinking back into itself, allow the dough to rest for a few
minutes, then continue to spread and flatten the dough. Do not make a
lip. You may end up with a rectangle rather than a circle; the shape
is unimportant. Take care not to stretch the dough so thin that small
holes appear. If this happens, all is not lost. Rather then try to
repair them, avoid them when adding toppings and drizzling with olive
oil. When the fire is hot, use your fingertips to lift the dough
gently by the two corners closest to you, and drape it onto the
grill. Catch the loose edge on the grill first and guide the
remaining dough into place over the fire. Within a minute, the dough
will puff slightly, the underside will stiffen, and grill marks will
appear. Using tongs, immediately flip the crust over onto the coolest
part of the grill. Quickly brush the grilled surface with 2 teaspoons
of virgin olive oil. Spread 1/4 cup of Parmigiano-Reggiano cheese, 2
tablespoons Pecorino Romano cheese, and 1/4 cup Fontina cheese over
the entire surface of the pizza. Dollop with 6 tablespoons of the
tomatoes and top with 1 tablespoon of the parsley. Drizzle the entire
pizza with virgin olive oil. After the toppings have been added,
slide the pizza back toward the hot coals so about half of the pizza
is directly over the heat. Rotate the pizza frequently so that
different sections receive high heat checking the underside by
lifting the edge with tongs to be sure it is not burning. The pizza
is done when the top is bubbling and the cheese has melted. Garnish
with basil and serve immediately. Continue stretching the dough balls
and grilling pizzas using the above topping ingredients. This recipe
yields 12 servings.
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