Tag Archives: Eggplant

Vegetarian Soups for the Crock Pot

Slow Cooker Mediterranean Stew For this recipe, you will need 1 butternut squash, 1 large eggplant, 2 zucchinis, 1 (10-ounce) package frozen okra, 1 (8 ounce) can tomato sauce, 1 medium onion, 1 ripe tomato, 1 carrot, vegetable broth, raisins, garlic cloves, ground cumin, ground turmeric, crushed red pepper, ground cinnamon, and paprika. To prep for this recipe, you will need to peel, seed, and cube the butternut squash. Cube the eggplant and zucchini, but keep the peel on. Chop the onion, tomato, and one garlic clove. Slice one carrot thinly. In the crock-pot on low heat, combine the cubed … Continue reading →

Eggplant Rollatini

For this recipe, you will need 2 large eggplants, 1 1/2 pounds of whole milk ricotta, olive oil, eggs, salt, pepper, all purpose flour, 2 packages of frozen spinach, garlic cloves, grated Romano or parmesan cheese, tomato sauce (or jarred spaghetti sauce if desired), and shredded mozzarella. To prep for this recipe, place a strainer in a bowl. Spoon in the ricotta and place it in the refrigerator for several hours. This will drain the ricotta. Discard the liquid left in the bowl when you remove it. Take the frozen spinach out of the freezer and let it thaw. Once … Continue reading →

Don’t Forget About Eggplant!

I love finding new recipes that use eggplant. Here are two recipes I hope you will enjoy! Chinese Eggplant Fries This is a nice substitute for French fries! They go great with burgers, steaks, chicken, or seafood. For this recipe, you will need all purpose flour, cornmeal, cayenne pepper, eggs, vegetable oil, and two eggplants. Peel the eggplants and slice them into French fry size pieces. In a bowl, mix 2 cups of all purpose flour, 1 cup of cornmeal, 1 dash of cayenne pepper, and add salt and pepper to taste. In a separate bowl, beat two eggs together. … Continue reading →

Roasted Eggplant and Tomato Stacks

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I saw this recipe on Easy Entertaining with Michael Chiarello on the Food Network. I cannot wait to try it. It has two of my favorite ingredients – eggplant and tomato. For this recipe, you will need 3 large eggplants, kosher salt, extra virgin olive oil, balsamic vinegar, two large tomatoes (or three medium ones), minced garlic, 1 1/2 pounds of fresh mozzarella. To prep for this recipe, cut the eggplant crosswise into 1/2 inch slices. Cut the tomatoes into 1/4 inch slices (you should have about 16 slices). Cut the fresh mozzarella into 1/4 inch slices. Place the eggplant … Continue reading →