Recipes for Shabbat
While eggplants are available year around I find myself gravitating to
them more often in the autumn. More specifically, when the rain and sleet
of September and October (hopefully after weíve put away the sukkah) give
way to the snows of winter I find myself looking
for ways to include them in as many meals as possible.
Slice the eggplant lengthwise into 1/2-inch-thick slices. Sprinkle the
slices with salt and let drain for 30 minutes. Rinse under cold running
water and pat dry with paper towels. To Prepare the dressing: Heat the 1/4
cup sesame oil in a skillet until very hot. Add the pepper flakes, cover
the pan and remove it from the heat. Let it sit for 10 minutes, then add
the soy sauce, rice wine, soy sauce, sugar, ginger and garlic. Stir to
dissolve the sugar. Brush the eggplant slices with the sesame oil. Arrange
the slices on a grill pan and then broil them until they are tender and
deep golden brown on both sides. Remove from the oven and cool. Cut the
slices into 1/4-inch dice and place in a bowl with the red pepper and
scallions. Add the dressing and toss lightly to coat. Let the salad set
for about 20 minutes. Combine the bean sprouts, sliced radishes and
slivered carrots in a bowl. Add the eggplant and dressing. Toss to combine
and serve. Serve at room temperature or chilled. Serves 6 to 8.
Cut the eggplant crosswise into twelve 1/3-inch-thick slices,
discarding ends, and arrange in one layer on paper towels. Sprinkle both
sides of slices evenly with salt and cover with another layer of paper
towels. Let eggplant stand 30 minutes. Pat eggplant dry. Preheat oven to
375 and oil a shallow baking pan. Arrange 4 eggplant slices in one layer
in pan and spread each slice evenly with 1 teaspoon pesto. Sprinkle 2
tablespoons Monterey Jack evenly over pesto on each slice. Continue to
layer remaining eggplant slices, pesto, and Monterey Jack in same manner.
Sprinkle 1 tablespoon Parmesan evenly over each stack and bake in middle
of oven until eggplant is tender, 20 to 25 minutes. Serves 2 as a main
course or 4 as a side dish.
To Roast Peppers: Core peppers and remove seed. Place the peppers on
the grill or under the broiler, turning them,
until charred all over, nearly black. Remove and
place in a plastic or paper bag to steam off skin. When cool
enough to handle, remove charred skin.
Season the chicken with salt and pepper In a large deep skillet, heat
the oil and brown the chicken for 5 minutes on each side. Remove the
chicken from the skillet to a bowl or platter. Donít clean the skillet,
add the onion, garlic and eggplant. Cook the vegetables and stir for 1
minute. Stir in the tomatoes, red wine, vinegar, dry white wine and
chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper flakes.
Return the chicken pieces to the skillet. Baste with the sauce. Cover and
simmer for 20 minutes. until well cooked. Discard
bay leaf before serving. Serves 4.
Dice the eggplant into 3/4-inch cubes. Place the eggplant in a colander
and sprinkle each layer generously with salt. Place weight (like a pot
cover) over eggplant and let drain 30 minutes. Rinse and drain well,
squeezing gently to remove excess liquid, and pat dry. Heat 1/4 cup olive
oil in large skillet and sautť half of eggplant, tossing gently, over
medium heat until lightly browned and tender, but not mushy. Remove, cool
slightly and repeat with remaining eggplant and additional 1/4 cup of oil.
Combine eggplant in large bowl with garbanzo beans, garlic, tomato, and
oregano. Season to taste with salt and pepper. Add lemon juice and
remaining 1/4 cup olive oil and toss well. Cover salad and set aside to
marinate at room temperature at least 1 hour before serving. Add the feta
cheese just before serving. Toss to combine and then serve. Makes 4
Preheat oven to 475. Pierce eggplants with fork. Place the eggplant on
a baking sheet. Roast until the skins are blackened and eggplants are
soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon
flesh into strainer set over bowl; drain 15 minutes. Maintain oven
temperature. Meanwhile, brush pita rounds lightly with oil. Sprinkle pita
rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange
wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
Transfer the drained eggplant to medium bowl. Mix in the olives, garlic,
vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper.
Mound in small bowl. Serve with chips. Makes about 2 cups of spread.
Brush the eggplant slices with the egg/water mixture and dip both sides
in Parmesan cheese. Place the slices of dipped eggplant on a cookie sheet
and place the sheet under the broiler. Brown both sides, about 5 minutes.
Set the cooked eggplant aside to cool. In a bowl combine the garlic and
thyme with the mayonnaise. Spread the mayonnaise on the sliced bread.
Layer the eggplant and tomato slices on bread. Slice sandwich into 4
sections. Serves 4.
Skin and de-seed two small eggplants. Chop the eggplant into fine
pieces. Add the 2 cups of bread crumbs, two or three teaspoons of garlic,
one cup of mozzarella cheese, grated 1-1/2 cups of milk or water, and one
cup of tomato sauce. Combine all the ingredients, using your hands to mix.
Form into small or medium sized "meatballs." Preheat oven to 400. Place
the veggie meat balls on a greased cookie sheet and bake for 25 minutes or
until brown. Makes approx. 1 1/2 to 2 dozen veggie meatballs.
© Eileen Goltz 2004