Garlicky Eggplant

Photo of sliced and roasted eggplant from Lucian Alexe from Unplash

 

Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor. Eggplants reach their prime in late summer, making this the perfect time to enjoy their rich taste. The addition of garlic infuses the dish with a robust, aromatic quality that enhances the natural flavor of the eggplant. This versatile dish can be served as a side, incorporated into pasta, or even used as a topping for bruschetta, making it a delicious and flexible option for seasonal cooking.

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Photo of sliced and roasted eggplant from Lucian Alexe from Unplash

Garlicky Eggplant

Vetri Community Partnership
Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1.5 lb eggplant cut into bite-sized pieces
  • 3 Tbsp olive oil
  • 3 cloves garlic grated or finely minced
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • Pinch red pepper flakes
  • 1.5 Tbsp lemon juice or white wine vinegar
  • 1/4 cup parsley roughly chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the eggplant, preferable cut-side down.
  • Cook, stirring occasionally, until golden brown and soft. (If there isn't enough room in your skillet for one even layer, work in batches.)
  • Once the eggplant is softened, add the garlic, dried oregano, red pepper flakes, salt and pepper. Toss to combine and cook for 1-2 minutes or until garlic is aromatic and just starting to brown.
  • Turn off the heat and add in the lemon juice or vinegar. Garnish with the chopped parsley. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

Ratatouille Slab Pie

Photo of ratatouille from Marjan Sadeghi from Unsplash

Discover the rustic charm of our ratatouille slab pie, a flavorful twist on a classic dish. Layers of vibrant vegetables, including zucchini, eggplant, and bell peppers, are nestled in a buttery crust, creating a savory symphony of flavors. Perfect for sharing with loved ones or as a centerpiece for gatherings, this hearty pie celebrates the abundance of summer harvests in every bite.

Photo of ratatouille from Marjan Sadeghi from Unsplash

Ratatouille Slab Pie

Kristen Farmer Hall
Indulge in the rustic charm of Ratatouille Slab Pie, where layers of vibrant vegetables including tomatoes, zucchini, eggplant, and bell peppers are nestled within a flaky pastry crust. This hearty dish offers a symphony of flavors and textures, celebrating the bounty of summer produce in every delicious bite.
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Active Time 50 minutes
Total Time 2 hours 30 minutes
Course Main Course
Servings 16 servings

Ingredients
  

  • 1 medium garlic head top 1/2" cut off and discarded
  • 7.5 Tbsp olive oil divided
  • 2 medium eggplants unpeeled, cut into 1/2" pieces (about 8.5 cups)
  • 3 medium-size yellow squash cut into 1/2" pieces (about 6 cups)
  • 3 medium zucchini cut into 1/2" pieces (about 5 cups)
  • 2 Tbsp kosher salt divided, plus more to taste
  • 2.75 tsp black pepper divided, plus more to taste
  • 1 large yellow onion finely chopped (about 2.5 cups)
  • 1 large red or yellow bell pepper finely chopped (about 1.25 cups)
  • 2 14.5oz cans petite diced tomatoes, undrained
  • 3 Tbsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • 1 tsp crushed red pepper
  • 5 batches All-Purpose Pie Dough (recipe p. 83) shaped into 2 squares and chilled
  • All-purpose flour for work surface
  • 1 large egg beaten

Instructions
 

  • Place oven racks in top third and lower third of oven. Place a large baking stone on lower rack; leave in oven throughout recipe preparation. Preheat oven to 400°F. Drizzle cut side of garlic head with 1/2 Tbsp oil; wrap tightly in aluminum foil. Bake garlic in preheated oven on top rack until garlic cloves are softened, about 45 minutes. Unwrap foil, and set garlic aside.
  • Toss together eggplant, squash, zucchini, 5 Tbsp oil, 4 tsp salt, and 2 tsp black pepper in a large bowl. Divide mixture evenly between 2 rimmed baking sheets, and spread into a single layer. Place baking sheets on top and bottom oven racks. Bake at 400°F until vegetables are just tender, 15-20 minutes, rotating baking sheets after 10 minutes. Set aside to cool for 15 minutes.
  • Heat remaining 2 Tbsp oil in a large Dutch oven over medium heat. Add onion, bell pepper, remaining 2 tsp salt, and remaining 3/4 tsp black pepper; cook, stirring occasionally, until onion mixture is softened, about 10 minutes. Squeeze roasted garlic head to release cloves. Add garlic cloves and tomatoes to onion mixture. Cook, stirring occasionally, until mixture has thickened slightly and tomato juices have mostly evaporated, about 12 minutes. Remove from heat. Stir in basil, thyme, crushed red pepper, and roasted vegetables. Season to taste with salt and black pepper, and let cool completely, about 1 hour.
  • Unwrap 1 chilled pie dough square, and place on a lightly floured work surface; roll into a 24x16" rectangle (about 1/8" thick). Fit dough into a 18x13" rimmed baking sheet (or half sheet pan), allowing excess dough to hang over edges. Trim dough overhang to 1"; discard scraps. Chill, uncovered, at least 15 minutes or up to 1 hour.
  • Unwrap remaining chilled dough square, and roll into a 24x16" rectangle. Cut lengthwise into 1" wide strips. Spread vegetable filling in an even layer in chilled pie shell in baking sheet. Brush edges of dough lightly with some of the beaten egg. Arrange dough strips in a lattice pattern on top of filling, leaving about 1/2" between strips. Trim dough strip overhang to 1", using some of the trimmed longer strips to complete the lattice pattern as needed. Fold bottom dough overhang and lattice strip underhang under, and gently press together on pan edges. Freeze pie, uncovered, 20 minutes. Reduce oven temperature to 375°F.
  • Brush dough lightly with remaining beaten egg. Bake pie on bottom oven rack on top of preheated backing stone until crush is golden brown and filling is bubbly, 1 hour to 1 hour and 15 minutes. Transfer pie to a wire rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

Note: Filling can be made up to 3 days in advance. Pie dough can be chilled up to 3 days.
This recipe by Kristen Farmer Hall was published in the August 2020 issue of Food & Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Eggplant Caprese Stacks

Purple harvested eggplant on wooden ledge

Eggplant Caprese stacks are a delightful and creative twist on the classic Caprese salad, featuring layers of tender eggplant, ripe tomatoes, fresh basil, and creamy mozzarella. With just a few ingredients and simple assembly, you can create a visually appealing and flavorful appetizer or side dish. The grilled or roasted eggplant slices add a smoky flavor, while the juicy tomatoes and fragrant basil complement the creamy mozzarella. Drizzled with balsamic glaze and a sprinkle of salt and pepper, Eggplant Caprese stacks offer a delightful combination of tastes and textures. Embrace the creativity of making these stacks and savor their deliciousness with every delightful bite.

Purple harvested eggplant on wooden ledge

Crispy Eggplant Caprese Stacks

The Comfort of Cooking
Eggplant Caprese stacks are a delightful and creative twist on the classic Caprese salad, featuring layers of tender eggplant, ripe tomatoes, fresh basil, and creamy mozzarella.
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Course Main Course
Servings 2 servings

Ingredients
  

Eggplant Stacks

  • 2 ripe tomatoes
  • 1 8 oz ball fresh mozarella
  • 6-8 leaves fresh basil
  • 1 Tbsp olive oil (for skillet)
  • 6 eggplant slices (1/4" thick)
  • 1/4 cup flour
  • 1 egg (lightly beaten)
  • 1/2 cup Panko breadcrumbs

Dressing

  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • Salt and freshly ground pepper, to taste

Instructions
 

  • Slice tomatoes and mozzarella about 1/4-inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.
  • Preheat a large skillet to medium heat and add 1 Tbsp. olive oil. Prepare eggplant slices by coating lightly in flour, then egg (shaking off excess), and then panko, all in separate dishes. Once skillet is hot, add eggplant slices and fry, in batches, about 3 minutes per side until golden brown. Remove to a paper-towel lined plate.
  • Combine dressing ingredients in a small bowl and whisk until well-combined. Taste and adjust seasonings as needed.
  • On serving plates, build stacks by alternating tomato, mozzarella, eggplant, and basil. Repeat until you have 2 equal-sized stacks. Drizzle with dressing.
  • Enjoy!

Notes

This recipe came from the Comfort of Cooking blog.

Eggplant Parmesan

Photo of cooked eggplant from Wikipedia

Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese. With a few basic ingredients and straightforward steps, you can create a delicious and satisfying meal that is both hearty and flavorful. The layers of breaded and fried eggplant slices, smothered in tomato sauce and melted cheese, create a harmonious combination of textures and tastes. Whether served as a main course or as a delightful side, Eggplant Parmesan offers a comforting and indulgent experience that will delight your taste buds. Embrace the simplicity of making this Italian favorite and savor the deliciousness with each bite.

Photo of cooked eggplant from Wikipedia

Eggplant Parmagiana

Nico Pallota from The Plant-Based School
Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 8 people

Equipment

  • 1 9x13 inch baking dish

Ingredients
  

Tomato Sauce

  • 2 Tbsp extra-virgin olive oil
  • 1 yellow onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 4 cups tomato passata
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Oven-Roasted Eggplant

  • 4 lb eggplant (about 4 medium eggplants)
  • 1/4 cup extra-virgin olive oil
  • 3/4 tsp salt

Other Ingredients

  • 1.5 cups (5 oz) parmigiano reggiano (finely grated)
  • 2.5 cups (10 oz) mozzarella (grated or chopped)
  • 1.5 cups basil leaves

Instructions
 

Make Tomato Sauce

  • In a large pan with low edges, gently fry the finely chopped onion in oil for 3 minutes. Add finely chopped garlic and fry for one more minute.
  • Add tomato passata, salt, and pepper, and simmer on medium to low heat for 30 minutes, stirring occasionally. In the meantime, bake the eggplants.

Bake The Eggplants

  • Preheat the oven to 430°F or 220°C. Line three large baking trays with parchment paper.
  • Wash and dry the eggplants and remove their stems. Cut the eggplants into ⅕ inch (0.5 cm) slices.
  • Arrange eggplant slices on the baking trays on a single layer without overlapping. Brush with olive oil and sprinkle with salt.
  • Bake at 430°F or 220°C for about 25 to 30 minutes, until the eggplant slices are slightly golden brown on top.

Assemble The Parmigiana

  • We make a parmigiana with four layers of eggplant slices, and the last layer has more sauce, parmesan, and mozzarella than the other layers. Keep this in mind when you add the sauce and the cheese.
  • Add just a bit of tomato sauce to a large baking dish or casserole (9 x 13 inches | 23 x 33 cm).
  • Add the first layer of eggplant slices. Arrange them tightly but without overlapping. Cut the slices with scissors if they are too large.
  • Cover with a ladleful of tomato sauce and spread it with a spoon.
  • Drizzle with a couple of handfuls of finely grated parmesan cheese, a sprinkle of grated or chopped mozzarella cheese, and a handful of basil leaves.
  • Cover with the second layer of eggplant slices, this time arranged in the opposite direction.
  • Add a ladleful of tomato sauce, then parmesan, mozzarella, and basil like before.
  • Repeat with two more layers of eggplant (4 eggplant layers in total).The last layer should have more tomato sauce, parmesan, and mozzarella than the other layers. Do not add basil on top.

Bake The Parmigiana

  • Bake the eggplant parmigiana in a preheated oven at 350°F or 180°C for 30 minutes until the tomato is bubbling and the cheese melts.
  • Let cool down for 15 minutes. Then garnish with fresh basil leaves and cut into eight portions with a sharp knife. Serve with a simple side salad.

Notes

TIPS
  1. Do not add water to the tomato sauce. The tomato sauce should be quite dense by the end and not watery at all.
  2. Don't cut eggplant slices too thick; the parmigiana won't be as yummy.
  3. You can bake the three trays of eggplant slices simultaneously, but you have to switch them around as they cook. Using the fan-assisted function of the oven helps distribute the heat when the oven is crowded.
  4. All slices must get golden brown on top. The eggplant is tastier this way, and less watery, making a creamier and richer parmigiana.
  5. It's important to let the parmigiana cool down 15 to 30 minutes before serving it.
This recipe is courtesy of Nico Pallotta from The Plant-Based School.