eggplant « Tag

Posted on 06 December 2011 by

Tomato-Eggplant Timbale

By David Harbilas

A timbale is a custard-like dish usually served as an appetizer or small lunch entrée.

The word timbale itself refers to the shape of the mold, which is nothing more than a small dish–I use a pyrex dish, as it is oven safe and comes in many sizes.

While this dish may sound unappealing–the word custard unfortunately brings many bad attempts at pudding to mind–it is a wonderful mixture of savory and sweet, essentially a very rich sauce baked with an egg and cream mixture into a light, omelet-like creation.

The dish can, in fact, be made simply as a mixture of a thick sauce with the custard, but here I opt to blend the ingredients to make a smoother and more elegant appetizer.

Makes about 4 timabales

Posted on 24 June 2011 by

Roasted Eggplant and Tomato Cream

By David Harbilas

Eggplant is such a rich and hearty vegetable that we sometimes forget that it is a summer vegetable, which makes it a natural partner for tomatoes.

Given its richness, it is also a fairly forgiving ingredient to work with, in that almost any ingredient can be paired with it.

Tomatoes, however, are a natural, as their sweetness offset the meaty and sometimes bitter flavor of eggplant.

This is a good sauce to serve with roasted meat, chicken or pork, and can also serve as a soup.

Makes about ½ gallon

Posted on 04 August 2010 by

Roasted Tomato, Eggplant, and Garlic Soup

eggplantBy David Harbilas

This is a soup that seems to be best during the colder months of autumn but is really at home in summer, when the vegetables are at their peak.

The method couldn’t be simpler: roast each of the vegetables and puree with a little stock and cream.

Eggplant is surprisingly similar to tomato in its meaty quality.

What is lacks in sweetness it makes up for in depth of flavor that even the staunchest of vegetarians can’t resist as a close substitute to beef.

Yields ½ gallon of soup

Posted on 17 July 2010 by

Grilled Lamb chops with Smoked Tomato-Eggplant Relish

lamb-recipeBy David Harbilas

Smoking tomatoes adds a barbecue flavor one wouldn’t expect, and the deep flavor of eggplant holds up well to the sweetness.

Smoking isn’t a technical process, though it does take a while and requires a smoker of some sort.

The electric ones are convenient for the ease of use, as they regulate the temperature for you.

But the low-tech versions, which are little more than a charcoal grill with a side compartment attached for the smoke to originate in and move into the main grill area, offer a slower, more tactile approach.

Serves 4

Posted on 11 December 2008 by

Recipe: Baked Pasta with Eggplant

By Michelle Fabio

For those of you who like lasagna but are bored with the same old layered version, I present to you baked pasta with eggplant, fresh from my kitchen in southern Italy.

This is a delicious, hearty dish that feeds lots of people, so it’s particularly great at holiday time!

Baked Pasta with Eggplant

– 3 medium eggplants
– 200 grams of pancetta, cubed
– 1 large clove of garlic, minced
– One large jar of tomato sauce or peeled tomatoes
– 3 large basil leaves Read the rest of this entry »

Posted on 07 May 2008 by

Recipe: Parmigiana di Melanzane

By Thomas Cenci

Parmigiana di Melanzane is a classic Sicilian dish which is served on most households throughout Italy.

The combination of the tomatoes with the eggplant and two cheeses makes a mouth watering recipe and is a must for all who love to cook.

– 1kg eggplant
– 4 tablespoons olive oil
– 1 bunch fresh basil leaves Read the rest of this entry »


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