Guest guest Posted June 5, 2000 Report Share Posted June 5, 2000 I went to the library to get one of the weekly featured cookbooks, and couldn't find any. Instead, I grabbed the first one from the vegetarian section and this was it. Secrets from a Vegetarian Kitchen - Nadine Abensur Stewart Tabori & Chang; ISBN: 1556705492 It's a bit of a frou-frou gourmet fussy kind of book, and I don't know if I'd actually buy it, but I sure loved drooling over the pictures, and perusing the recipes. I added the eggplant ones to my website, and thought I'd send them along to the list(s). -- Ashbury 1001 Things to do with Eggplant http://home.att.net/~ashburysaubergines/index.html * Exported from MasterCook * Baby Eggplants with Roasted Tomatoes, Feta Cheese, and Broi Recipe By : Secrets From a Vegetarian Kitchen - Abensur Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 baby eggplants freshly ground sea salt and pepper -- to taste 1 dash 1 teaspoon balsamic vinegar 1 bunch scallions -- trimmed 1/2 yellow bell pepper 6 medium ripe vine tomatoes 1 1/2 cloves garlic -- crushed 1 1/2 cups fresh breadcrumbs 1/2 cup olive oil 1 tablespoon chopped fresh coriander 1 cup feta cheese -- cut into tiny cubes 15 whole roasted garlic cloves 1 tablespoon fresh coriander leaves -- stalks removed Heat the oven to 325. Cut the baby eggplants in half, sprinkle with a little salt and Tabasco and balsamic vinegar. Place under a very hot broiler for 4-5 minutes until golden brown and soft inside. Transfer to a plate and set aside. Add the scallions to the broiler pan, baste with the pan juices, and broil for 3-4 minutes, turning at least once to make sure they don't burn. Broil the yellow bell pepper until charred on all sides, remove the skin and cut into rough 1/2 inch squares. Place the tomatoes on a cookie sheet with 1/2 teaspoon crushed garlic and a little salt. Bake in the oven for about 1 hour. Mix the breadcrumbs with 2 tablespoons of olive oil, the remaining crushed garlic clove, and the chopped coriander. Increase the oven temperature to 425. Place the breadcrumb mixture on a cookie sheet and bake for 6-7 minutes until a pale golden color. To serve, place a roasted tomato (served hot or cold) in the center of an individual plate. Prop three halves of eggplant around it and arrange feta cheese cubes around the edge. Scatter yellow bell pepper pieces here and there. Place 1 scallion on one side and sprinkle lightly with the toasted breadcrumbs. Finally, garnish with the roasted garlic cloves and a few coriander leaves strewn at random and drizzle a little olive oil over the top. - - - - - - - - - - - - - - - - - - NOTES : Baby Eggplants with Roasted Tomatoes, Feta Cheese, and Broiled Scallions * Exported from MasterCook * Broiled Vegetable Brochettes with Couscous and a Yogurt and Recipe By : Secrets From a Vegetarian Kitchen - Abensur Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1 teaspoon balsamic vinegar 1 tablespoon tamari 2 red bell peppers 2 yellow bell peppers 4 zucchinis cut in half then lengthwise into 1/4 inch slices 2 cups shitake mushrooms or whole large button or chestnut mushrooms 2 heads endive cut into 6 long pieces 1 large fennel bulb cut into 6 long pieces 6 fresh globe artichoke hearts or 5 cups canned artichoke hearts 1 1/2 lemons 1 large bunch scallions -- trimmed 1 large eggplant -- cut into thick slices 12 black olives 1 corn on the cob cut into 6 chunks 12 cloves garlic 2 red onions cut into 6 chunks 2 cups Haloumi cheese sliced 2 cups tofu sliced and marinated 4 cups couscous 1 sprig fresh coriander to garnish ----For the Sauce---- 1 tablespoon heaping chopped fresh coriander 2 cups plain yogurt 1 pinch salt and pepper To prepare fresh artichokes, cut off the stems and remove the tough outer leaves. Bring a large saucepan of water to a boil, together with the juice of 1 lemon and cook the artichokes for about 20 minutes. Refresh immediately in a bowl of iced water, pull out the leaves, and scrape away the hairs from the choke. Squeeze a little lemon juice over the hearts to prevent them from turning black. For canned artichokes, rinse and drain. Marinate all the vegetables, except the bell peppers, in the olive oil, vinegar, and tamari for 1 hour. Broil the bell peppers separately until the skins are charred on all sides, then deseed and cut into quarters without removing the skins. Broil the rest of the vegetables under a very hot broiler, in several batches, until well browned on both sides, and cut into chunks; broil the shitake mushrooms and scallions separately because they will take a shorter time to cook. Thread the broiled vegetables, cheese, and tofu onto skewers, taking particular care with the corn if you are using wooden sticks. Place until the broiler for just a couple of minutes, turning. Meanwhile, prepare the couscous either by the traditional method or simply by covering with hot water and allowing to sit for 10 minutes until swollen and soft. To make the sauce, mix coriander into the yogurt and season with salt and pepper. Serve the brochettes accompanied by the couscous and sauce. Garnish with the sprig of fresh coriander. - - - - - - - - - - - - - - - - - - NOTES : Broiled Vegetable Brochettes with Couscous and a Yogurt and Coriander Salsa * Exported from MasterCook * Eggplant and Sun-dried Tomato Mousse with a Tomato and Yell Recipe By : Secrets From a Vegetarian Kitchen - Abensur Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 large eggplants cut into approx 24 slices salt and pepper to taste 5 tablespoons olive oil few drops tabasco sauce few drops balsamic vinegar ----For the salad---- 2 1/2 cups firm deep-red tomatoes (3 med) deseeded and cut into small even dice 1 yellow bell pepper deseeded and cut into small even dice 1/2 cup light and fruity olive oil 1 tablespoon balsamic vinegar 12 black olives pitted and roughly torn into quarters 5 sprigs fresh coriander -- stalks removed salt and pepper to taste ----For the mousse---- 3/4 cup sun-dried tomato paste 3/4 cup fromage frais 1 teaspoon hot water Sprinkle the eggplant slices lightly with salt and set aside for about 1 hour to draw out any bitter juices. Rinse and pat dry. Meanwhile, prepare the mousse by mixing the sun0-dried tomato paste with the fromage frais and the hot water, which helps the amalgamation of the two. Place in a food processsor and blend for about 30 seconds until light and smooth. Heat the oil in a skillet until very hot, drop in 5-6 eggplant slices and fry until they are dark golden in color. Place on paper towels and immediately sprinkle with salt and a few drops of Tabasco and balsamic vinegar. Repeat with the remaining eggplant slices. To assemble, place a large slice of eggplant on each individual plate and spread 1 tablespoon mousse over the top. Repeat this layering process once more and top with a third eggplant slice. To make the salad garnish, mix the diced tomato with the yellow bell pepper. Mix together the olive oil, vinegar, and Tabasco, season with salt and pepper, and add into the salad. Spoon the salad generously around each eggplant mound. Garnish with olive quarters and coriander leaves and serve at once. - - - - - - - - - - - - - - - - - - NOTES : Eggplant and Sun-dried Tomato Mousse with a Tomato and Yellow Bell Pepper Salad * Exported from MasterCook * Eggplant Confites Recipe By : Secrets From a Vegetarian Kitchen - Abensur Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups baby eggplants salt 5 cups superfine sugar 1/2 cup water juice of 1/2 lemon 5 whole cloves 1 large piece ginger 1 cinnamon stick If the eggplants still have stalks, scrape them, but otherwise leave them whole and unpeeled. Wash thoroughly. Blanch in lightly salted water for 15 minutes, then drain and pierce with a fork to rid them of water. Place the sugar, water lemon, and cloves into a large saucepan. Place over a gentle heat and when the sugar is melted, add the eggplants, one at a time without allowing them to overlap. Simmer gently over a low heat for 1 hour. Remove from the heat and allow the eggplants to cool. Then turn them over carefully and cook for another hour. Repeat the whole process 2 additional times. At the final stage, add the ginger and the cinnamon. The eggplants have to be quite black (not burned), caramelized, and swimming in syrup. Store in an airtight jar for up to a year. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Layered Vegetable Filo Pie Recipe By : Secrets From a Vegetarian Kitchen - Abensur Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant 1/2 cup olive oil - plus extra for broiling and oiling 1 lemon 12 sheets filo pastry 1 fennel bulb 1 clove garlic -- crushed tabasco sauce to taste salt and pepper to taste 2 large zucchini 1 bunch scallions -- trimmed 2 red bell peppers 6 medium tomatoes -- blanched peeled and finely sliced Slice the eggplant into 1/2 inch thick slices. Sprinkle with salt and leave for about 1 hour to draw out any bitter juices. Rinse well and pat dry. Brush generously with olive oil on both sides and place under a hot broiler until golden brown. Immediately squeeze lemon juice over the hot slices and leave to drain in a sieve lined with two layers of paper towels. Heat the oven to 425. Lay half the pastry on the bottom of an oiled 10 inch quiche pan, overlapping the pastry so that it is at least 3 layers thick and lightly oiling each sheet with olive oil. Bake for 10 minutes or until a pale golden color. Meanwhile, slice the fennel into 1/4 inch slices along the vertical. Mix the remaining olive oil with the crushed garlic, Tabasco, and salt and pepper and brush over the fennel. Broil the fennel for 2 minutes on each side, basting with the oil mixture, until charred and tender. Slice the zucchini lengthways into 1/4 inch slices. Baste with the oil mixture and broil until charred on both sides. Baste the scallions an broil while until charred. Finally, broil the red bell peppers with no added oil, until the skins are charred on all sides. Allow to cool, deseed, remove skins, seeds, and pith, and cut into quarters. Baste with the oil mixture. Layer all the vegetables alternately into the pastry case. Cover with one large piece of filo and trim the edges. Cut the remaining pastry into 4 inch square pieces. Scrunch each piece like a piece of chiffon and place closely together on top of the pie to cover completely. Brush with the oil mixture and bake in the oven at 425 for about 15 minutes. Serve immediately. Serves 6-8 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Quills with Vegetables and Mozzarella Recipe By : Secrets From a Vegetarian Kitchen - Abensur Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups penne (1 lb) 1 small eggplant salt and pepper to taste 1 bulb fennel 1/2 cup olive oil 1 clove garlic crushed 1 dash tabasco sauce 1 3/4 cups ripe tomatoes -- blanched, skins removed and roughly chopped 4 ounces Mozzarella drained and cut into thin slices fresh parmesan cheese shavings for garnish basil leaves for garnish Cook the pasta in a saucepan of boiling salted water until al dent. Chop the eggplant into 1 inch chunks, sprinkle with salt and drain for about 1 hour to remove any bitter juices. Rinse and pat dry. Chop the fennel into similarly sized pieces. Heat a little olive oil in a heavy based pan and fry the eggplant and the crushed garlic quite quickly until soft and golden. Season with Tabasco. (You man need to keep adding a little water to loosen the eggplant, which will stick to the bottom.) Remove the eggplant from the pan and sauté the fennel in the same way. (Softened fennel will lose much of its aniseed flavor but will retain a wonderfully subtle sweet taste.) Return the eggplant to the pan and add the quartered tomatoes, heating for only a minute so the tomato does completely disintegrate. Add the cooked pasta to the pan and adjust the seasoning. With the heat turned off, add the sliced mozzarella, which will melt gently in the heat of the pasta and make a thread when lifted with a fork. Garnish with Parmesan shavings and basil and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta and Eggplant Terrine with Tomato and Mozzarella Recipe By : Secrets From a Vegetarian Kitchen - Abensur Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups eggplants thickly sliced salt 10 cups polenta 3 1/2 cups water 1/2 cup freshly grated parmesan cheese pepper olive oil for frying and basting 1 tablespoon balsamic vinegar tabasco sauce to taste 3 large tomatoes 2 cloves garlic crushed 10 cups mozzarella (12 oz) 4 basil leaves finely chopped Sprinkle the eggplant slices with salt and let drain for 1 hour to remove any bitter juices. Rinse and pat dry. Place the polenta in a saucepan and add about half the water. Bring to a boil and simmer gently until the water has been absorbed. Then slowly continue to ad the rest of the water, stirring continuously, for about 15 minutes until the polenta is fully cooked and there are no gritty bits left. Add the grated Parmesan and salt and pepper. Meanwhile, heat the olive oil in a large skillet and fry the eggplant slices on both sides until they are dark brown in color. Place them on a sheet of paper towel to drain and while still hot, sprinkle with salt, balsamic vinegar, and Tabasco. Slice 2 of the tomatoes thickly and very lightly season with salt, pepper, and a little of the garlic. Slice half the mozzarella into thick slices and baste with a little olive oil, salt and pepper, and the remaining garlic. Reserve the remaining mozzarella. Now line a 1 lb loaf pan with plastic wrap. Place 2 layers of eggplant slices along the bottom, then add a layer of tomatoes, followed by a layer of polenta and one of mozzarella. Add a second layer of eggplant and press down. Turn out when cool. Finely dice the last tomato, mix with the basil leaves and some roughly broken pieces of mozzarella. Sprinkle on top of the terrine, place under a hot broiler until the cheese is melted and serve at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Bell Pepper Soup with Eggplant Caviar Recipe By : Secrets From a Vegetarian Kitchen - Abensur Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 red bell peppers 1 clove garlic 5 cups vegetable stock 1 dash tabasco sauce salt ----For the Garnish---- 1 lb eggplant (1 large or 2 small) cut into 1/2 inch chunks 1/4 cup olive oil 1 clove garlic -- crushed salt and pepper to taste 1 cup greek yogurt or sour cream 2 scallions -- green part only, finely chopped on the slant (optional) To make the soup, place the bell peppers under a very hot broiler until the skins are charred on all sides. However, take care not to overcook the bell peppers - it is important that the flesh itself remains as red as possible and does not turn black. Discard any part of the flesh that may have become black. Set aside the bell peppers to cool in a bowl covered with a cloth or plastic wrap so that the vapors rising from the heat loosen the skin from the flesh. Peel and remove all seeds and pith. Blend the bell peppers in a food processor with the garlic, a little stock, a dash of Tabasco, and salt. Add the rest of the stock and heat to a gentle simmer. To make the garnish, sprinkle the eggplant with salt and allow to drain for at least 1 hour to extract the bitter juices. Rinse well. Heat the olive oil in a skillet and add the eggplant, crushed garlic, and salt and pepper. Fry until completely soft but the blackness of the skins is still visible. Serve the soup warm or chilled, garnishing each serving, with a spoonful of eggplant " caviar, " a spoonful of Greek yogurt or sour cream, and a few slivers of scallion if using. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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