Eggplant & Zucchini Rollatini
1 large eggplant
1/2 teaspoon salt
1/3 cup chopped onion
3 garlic cloves, minced
1 tablespoon olive oil
2 cans (28 ounces each) crushed tomatoes
1/4 cup dry red wine or vegetable broth
1 tablespoon sugar
2 teaspoons each dried oregano and dried basil
1 teaspoon salt
1/4 teaspoon pepper
4 cups shredded part-skim mozzarella cheese
1 package (8 ounces) cream cheese, softened and cubed
1 large zucchini, thinly sliced
2 tablespoons plus 1/2 cup olive oil, divided
2 large eggs, lightly beaten
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain.
In a large saucepan, sauté onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.
Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, sauté zucchini in 2 tablespoons oil until tender; remove and set aside.
Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.
2 rollatini: 601 calories, 41g fat (16g saturated fat), 116mg cholesterol, 1244mg sodium, 36g carbohydrate (8g sugars, 7g fiber), 26g protein.
Pear Cucumber Salad with Balsamic and Shaved Romano Cheese
Yield: 4 servings
2 cups diced pears
2 cups diced English cucumber
2 tablespoons balsamic vinegar (preferably aged)
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
Salt and pepper
4 ounces Romano
Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top before serving.
Spoon over crisp romaine lettuce.
Fried Eggplant, Tomato, and Cucumber Salad
½ cup fresh cilantro leaves with tender stems
½ cup fresh flat-leaf parsley leaves with tender stems
1 clove garlic, chopped
2 small green chiles, such as Thai, seeds removed, chopped, divided
½ cup olive oil, divided
¾ teaspoon kosher salt, plus more
¾ cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
2 medium eggplants (about 1½ pounds), cut into 1½” pieces
Vegetable oil (for frying; about 2 cups)
1 pound small tomatoes (about 8), cut into wedges
½ pound Persian cucumbers (about 3), sliced
A deep-fry thermometer
Purée cilantro, parsley, garlic, half of chiles, and ¼ cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
Whisk yogurt, lemon juice, and remaining ¼ cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
Place eggplants in a colander set in the sink; season with ¾ tsp. salt. Let sit 30 minutes to drain, then pat dry.
Fit a medium pot with thermometer; pour in vegetable oil to measure 2”. Heat over medium-high heat until thermometer registers 375°.
Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.
Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.
Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
Easy Apple Banana Cake Bread
2 cups flour
3/4 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons cinnamon
2 bananas , mashed
1/2 cup sugar
1/4 cup brown sugar
1/3 cup sour cream
1/4 cup vegetable oil
2 teaspoons vanilla
1/2 cup diced apple, skins removed
1/2 banana, sliced thin for garnish
Preheat oven to 350 and prepare 9×5 inch loaf pan, cake pan, OR tarte pan with parchment paper or grease it generously.
In one large bowl mix flour, baking soda, salt and cinnamon.
In another large bowl mix together banana, sugar, brown sugar, sour cream, oil, eggs and vanilla.
Add wet mixture to the flour mixture and stir well till all is incorporated.
Stir in apples and mix to evenly distribute.
Pour into pan.
Lay thin sliced bananas on top to caramelize as bread bakes.
Bake for 1 hour and 10 minutes, until golden brown and a stick inserted in the middle comes out clean.
Cool before removing from pan.
Cut and ENJOY!
Eggplant with Beet Tzatziki
4 eggplants (about 3½ cups)
4–5 tablespoons extra-virgin olive oil
12 oz haloumi, cut into ¼ in thick slices
2 cups baby spinach leaves
1 cup walnuts, toasted and crushed
½ cup mint leaves, torn
½ cup cilantro leaves
Sea salt and black pepper
Lemon wedges, to serve
2 small beets (about ½ lb), peeled
1 teaspoon cumin seeds
1 small garlic clove, chopped
1½ cup Greek yogurt
1 teaspoon honey
1 tablespoon chopped dill
2 tablespoons chopped mint leaves
Juice of ½ lemon
2 teaspoons extra-virgin olive oil
Sea salt and black pepper
1. Preheat the oven to 400°F.
2. For the beet tzatziki, place the beets in a small saucepan and cover with water. Bring to a boil, cover, and simmer for 20–25 minutes or until the beets are tender. Drain and leave to cool, then finely grate.
3. Toast the cumin seeds in a dry frying pan until fragrant, then add to a bowl along with the beets and remaining tzatziki ingredients. Season with salt and pepper, mix together well, and transfer to the refrigerator to chill.
3. Peel strips of skin from the eggplants, from top to bottom, so it leaves a stripy pattern. Cut the eggplants into 1 in (2 cm) cubes and arrange on a large baking tray in a single layer. Drizzle with 2–3 tablespoons of olive oil and roast for 25–30 minutes until soft and golden. Remove from the oven and season with salt.
4. When almost ready to serve, brush each side of the haloumi with olive oil and cook on a griddle pan, large frying pan, or barbecue. Cook for 1–2 minutes on each side until soft and golden.
5. To serve, spread the beet tzatziki generously over a serving platter. Combine the eggplant with the spinach, walnuts, and herbs, and spoon it over the tzatziki. Drizzle with olive oil and season with a pinch of salt and pepper. Serve with the haloumi, flatbreads, and lemon wedges on the side.
Parmesan and Zucchini Corn
yield: 4 SERVINGS
prep time: 5 MINUTES
cook time: 5 MINUTES
total time: 10 MINUTES