Geetha's Kitchen

Recipes tagged “eggplant”

Showing posts with the label eggplant

Baba Ganoush/Ghanoush/Ghanouj (Smoky Eggplant Spread/Dip)

August 27, 2019

Baba Ganoush (aka Ghanoush or Ghanouj), a Middle Eastern dip, is so simple yet simply delicious - roasted and mashed eggplant, garlic, tahini, and lots of tangy lemon add upto a an unforgettable treat! Even those who do not eat other eggplant dishes devour this one! Although traditionally served with pita bread, I serve it with a basket of warm corn tortillas/chips, GF breads, and veggie scoopers for a gluten-free snacking joy. Eggplant dips and salads inclucing Baba Ganoush are popular not only in the area known as Levant, Western Asia which is the Eastern coast of Mediterranean, but far and wide. There are delicious eggplant salads prepared in India, China, Philipines, etc. Note: The Garlic maybe roasted unpeeled along with the eggplant for a mellow, milder garlic flavor. For a spicy version, I roast a Jalapeño Chile along with the eggplant, peel, and add to the eggplant pulp. Ingredients: 1 large Eggplant, roasted whole 2-3 cloves Garlic, roasted or ra...

Lemony Linguine With Eggplant & Red Onions

May 20, 2017

Lemony Linguine & steamed carrots Simple and delicious and spicy with a little green or red chile, Lemony Linguine makes a wonderful lunch, dinner or even as a starter. If eggplant is not your thing, use asparagus, zucchini or other favorite veggies and adjust cooking time accordingly as some veggies cook quicker than others. I used red onion to compliment the eggplant; any type may be used including scallions or leeks. 2 servings Ingredients: 4 oz Linguine 1/2 Onion, chopped 1 hot green chile, minced OR 1 generous pinch Red Pepper Flakes 1 small Japanese/Italian/Chinese Eggplant, julienned 3 cloves Fresh Garlic, finely minced 2 Tbsp EVOO Salt & freshly ground Pepper 4 Tbsp Flat Leaf Parsley, finely chopped 1/2 Lemon/Lime, zest and juice 2 Tbsp Pine nuts or Slivered Almonds, toasted Method: Heat a large skillet; add the oil and when oil is hot add all the veggies, with salt and pepper to taste. Cook over low to medium heat until eggplant is tender. S...

Coriander-Crusted Eggplant - A Roman Feast

May 06, 2012

Coriander Crusted Eggplant, an adaptation of an Ancient Roman recipe from The Classical Cookbook, is absolutely delicious! I made it as a special treat for an avid fan of ancient Roman history! I tweaked the recipe (just a tiny bit :D) by replacing the fish with eggplants; Roman chefs prided themselves on surprising their patrons by presenting them with dishes made to look and taste like something they were not. Fish this was not - but simple though the recipe was, the eggplants tasted delicious. Despite the lack of fancier fare like honey-glaced dormice and roasted peacocks, the eggplant made for a splendid meal along with Cato's Lentils and Athenian Cabbage Salad - YUM! Barley bread and some Globi for dessert (based on recipes from Meals and Recipes from Ancient Greece, Around the Roman Table, and The Classical Cookbook) would have made it a truly memorable meal - a veritable feast for the gods! There is always next time! 4 Servings Ingredients...

Sai Bhaji (Dal & Vegetable Stew Sindhi Style)

June 15, 2011

Sai Bhaji is a wonderful rich stew brimming with protein-packed dal, greens, and veggies. I still remember when we had Sai Bhaji years ago thanks to a Sindhi friend who cooked it for us. Our friend commented that her family used lots of tomatoes in their cooking as they liked their food robustly red. Isn't it amazing that a relatively new food has found such favor in so many cuisines all over the world? I wonder how people made do before tomatoes came from the Americas! I believe that this recipe would have delighted her and her family because the ruby red Swiss chard which makes it quite red :D. In India spinach (palak) or greens called "bathua" and Chukka/Khatta Bhaji are used to make this stew. Any leafy greens may be used in addition to spinach - chard, radish/beet greens, Malabar spinach , or kale. Gongura or sorrel leaves are good substitutes for the Indian Chukka/Khatta Bhaji which are simply sour greens. If sour leaves are not available, add more amch...

Bruschetta With Eggplant Spread & Herb Salad

December 16, 2010

Eggplant Spread & Herb Salad Topped Bruschettas are a wonderful addition to the open faced sandwich repertoire. This is an absolutely delicious as well as elegant brunch or lunch offering. Smaller portions can be offered as appetizers/starters also. You can prepare most of the components ahead of time and assemble it just before serving. It is easy to make thin shavings of cheese if you use a vegetable peeler or a very sharp knife. For variation, use toasted pita bread, tostada shells or other flat breads as the base. You can also make roll ups or wraps using Lavash bread, Chapatis or whole wheat tortillas. 4 Servings Ingredients: Eggplant Spread , 1/2 recipe 4 large slices Sourdough bread 2 Tbsp Garlic Pesto 1 Tbsp Extra Virgin Olive Oil 2 oz. Parmesan or Feta cheese, thinly shaved Herb Salad & Dressing Herb Salad: 1 bunch Arugula 1 bunch Watercress 1/2 small Fennel bulb, thinly sliced Dressing: 1 tsp Honey 1 tsp prepared Mustard 1/4 tsp Sea Salt 2 Tbsp Extra Virgin Oli...

Roasted Eggplant Spread

September 25, 2010

Roasted eggplant spread is wonderful to have on hand to make quick snacks, elegant meals and appetizers. Use it as a sandwich spread or sauce/topping for pasta or rice - Delicious! Eggplant Spread Ready to Serve Using a food processor to slice all the veggies make it a snap to prepare this dish. Chopped Veggies Ingredients: 1 large Globe Eggplant 1 Red Bell Pepper 1 large Red Onion 1 clove Garlic 1/2 tsp Red Pepper flakes (to taste) 2 Tbsp fresh Thyme or 2 tsp dry 1 tsp Sea Salt 1 pinch Turmeric 2 Tbsp Extra Virgin Olive Oil 2 Tbsp fresh basil, chopped Ready for roasting Garnishes: Toasted Almonds Sliced Green or Black Olives 2 oz. Feta or Goat cheese 2 Tbsp Fresh Parsley, finely chopped 2 Tbsp Fresh Basil leaves Method: Preheat oven to 400 degrees F. Wash all the veggies and herbs. If you are using a food processor, cut the eggplants and peppers into long pieces that will fit the chute. Use the slicing plate to process. Or chop using ...

Roasted Pepper Boats & Vegetable Roll-ups With Goat Cheese

July 24, 2010

Roasted Pepper Boats & Vegetable Roll-ups are a delicious and healthy appetizer/snack; they could also make a nice side dish or a light lunch. They are very easy to make especially if you have a pesto or chili-tomato sauce on hand. They can be prepared a day or two ahead of time but allow them to warm up to room temperature on the day of serving. Some people recommend salting the eggplant to draw out bitterness; I don't find it necessary. If you wish though - just lightly sprinkle a little salt over the slices and put aside for about half an hour, rinse and blot dry with paper towels before proceeding with the recipe. The veggies may also be grilled or browned on a griddle. For a vegan option, fill the veggies with a soft spreadable vegan cheese or Greek style thick "yogurt". Serves 4 - 6 Allow 2 pieces of each type of vegetable per person. Ingredients: 2 Red or Orange Bell Pepper 1 Japanese/Chinese Eggplant 1 or 2 Zucchini 1 Tbsp Extra Virgin Oliv...

Vegetable Caviar (Roasted Eggplant & Pepper Dip/Salad)

May 28, 2010

Eggplant Caviar on Toasted Pita With Arugula and Roasted Cherry Tomato This colorful and nutritious veggie caviar is very easy to make; once you chop all the ingredients, the oven does the rest of the work. I was trying to clean out the fridge prior to going away for a few days and chopped up all the veggies available to make this dish. It got such rave reviews that it has become a regular at our home. Roasting produces an amazingly succulent result that is equally at home as a side dish, salad, or starter in an Italian or Indian setting. 6 - 8 Side Dish Servings Ingredients: 1 large Globe or 2 big Japanese Eggplants, diced 3 medium Zucchini, diced 1 Each Red, Green, Yellow, and Orange Bell Peppers, diced 1 large Red Onion, diced 1 clove Garlic, minced (optional) 1/2 to 1 tsp Red Pepper flakes (to taste) 2 Tbsp fresh Thyme leaves, chopped 1 tsp Sea Salt 1 pinch Turmeric 2 Tbsp Extra Virgin Olive Oil 2 large Ripe Tomatoes, diced (Optional) 3 Tbsp fresh Basil, chopped 2 Tb...

Roasted Eggplant Pachadi/Raita (Roasted Eggplant Salad With Yogurt)

September 25, 2008

The more I become acquainted with other cuisines of the world, the more amazed I am to find that every cuisine has very similar dishes. The roasted eggplant Pachadi/Raita is very similar to Baba Ghanouj of Middle Eastern countries. Try this recipe and tell me how you liked it. 4 - 6 Servings Ingredients: 1 large globe Eggplant 1 small Red Onion, finely chopped (Optional) 1 cup Thick Unflavored Yogurt 2 Tbsp Cilantro 1/2 tsp Salt 1-2 tsp Oil 1/2 tsp Brown Mustard Seeds 1 pinch Asafoetida 1 Hot Green Chili (Jalapeno or Serrano), de-seeded, and finely chopped 1 sprig Fresh Curry Leaves Method: Roast or broil the eggplant in the oven or over hot coals until soft. Place in a brown bag and let cool. When eggplant is cool enough to handle, peel off and discard the charred skin. Save any juices. Chop or mash the pulp and combine with the juices. Add the salt, chopped onion, yogurt, and cilantro and mix well. Prepare the thalippu: heat the oil in a small pan and add the mustard seeds. W...

Easy Lasagna With Roasted Vegetables and Pesto

June 19, 2008

A very quick and easy Lasagna that is tasty too. Leftover or extra veggies from Roasted Vegetable Sandwiches or Tricolor pasta will make it a snap make this dish as well as the use of no-cook Lasagna noodles and purchased Marinara sauce; you can also use a well seasoned homemade sauce if you wish - you would need about 2 quarts plus a little more for serving. For a gluten-free, soy-less and dairy-free dish, use corn tortillas for the noodles, mashed pinto or other beans instead of the ricotta cheese and tofu, and omit the Parmesan cheese. All one needs to complete the meal is a crisp green salad and may be some fresh crusty bread. Place a dollop of the Basil-Parsley Pesto in a shallow dish and pour a few Tbsp of Extra Virgin Olive Oil as a dip for the bread. Ingredients: 1/2 lb No-cook Lasagna noodles OR Corn tortillas 2 lbs Ricotta Cheese or Tofu or mashed beans 1 cup Parmesan Cheese 2 (32 oz) jars Marinara Sauce, your favorite type/brand 1 Recipe roasted vegetables , use 2 medi...

Eggplant, zucchini, Red Bell Pepper and Red Onion Stir Fry Curry (Ratatouille With Indian Spices)

June 15, 2008

Here is an everyday veggie side dish. The ingredients may look simple, but the curry is absolutely delicious with many applications: roll up in dosa, chapatis/whole wheat tortillas, or lavash bread, as sandwich filling, appetizer, with rice and dal , etc. Yellow or green bell peppers, regular eggplant, etc may be used as well. Ingredients: 1/2 large red onion 2 medium Japanese/Chinese eggplants 1 medium zucchini 1 Red Bell Pepper (Capsicum) Thalippu/Tadka: 2 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 pinch Asafoetida 1/2 tsp Turmeric 1 tsp Salt or to taste 1 hot green chili 1 tsp Sambar Powder (Optional) Method: Wash and dry the vegetables. Cut them in bite sized pieces on the diagonal. Peel and chop the onion. Cut the stem off the chili, remove seeds and chop finely. Heat oil for Thalippu in a skillet or wok and add mustard seeds. When they pop, add asafoetida, green chili, curry leaves, the onions and a pinch of salt. Stir and cook until onions ...

Tricolor Pasta (Pasta with Greens and Red Bell Pepper)

April 03, 2008

The white pasta, delectable bright red roasted bell pepper, and the succulent greens make a lovely presentation of the Italian flag colors but includes an international cast of vegetables such as Italian Zucchini, Japanese Eggplant, and Chinese Bok Choy :)! The fact that the vegetables can be prepared ahead of time makes it very convenient. The bell peppers, eggplant, broccoli, and zucchinis can be roasted one or two days before and refrigerated until ready to use. In fact you can bake extra veggies when preparing Roasted Vegetable Sandwiches and save the extra for this dish or vice versa. Wash, dry and slice the greens and herbs one day before. Then on the day of serving, cook the pasta, the garlic and tender greens, and combine all together. Use gluten free pasta if you wish; cook them according to package directions. 8 Servings Ingredients: 1 lb dry pasta, any type 1/2 lb Baby Bok Choy 2 large Red Bell Peppers 2 medium Japanese or Chinese Eggplants ...

Eggplant Gothsu (Roasted Eggplant Curry With Tamarind)

March 29, 2008

Here is an exotic and delicious dish often served with Pongal . The roasting or broiling not only adds a smoky flavor, but also brings out the best in the eggplant and chili. The best way is to roast over hot coals; but broiling or roasting in an oven will produce good results as well. If roasting is not feasible, go ahead and make it with raw chopped eggplant (I do sometimes if in a hurry); it still makes a wonderful dish. But do make this dish with roasted or broiled eggplant too when you can. For best results, choose bright, glossy eggplants - they tend to be fresher, tender and more flavorful. 4-6 Servings Ingredients: 1 small globe eggplant OR 2 Japanese type eggplants 1 small Onion (Optional) 1 Jalapeño or Serrano chili 2 tsp Tamarind concentrate 1/2 tsp Turmeric 1 tsp Sambar Powder 2 Tbsp Indian Jaggery or Brown sugar (Optional) 1 tsp Salt or to taste 2 to 4 Tbsp Fresh Cilantro (Optional) Tadka/Thalippu: 1 Tbsp oil 1/2 tsp Brown Mustard Seeds 1/8 t...

Brown Rice Risotto with Seven Vegetables

March 20, 2008

Here is a much celebrated Italian rice dish; I have added a little Indian influence of Ghee and sambar powder :)! It is similar to the Indian Kichdi or Bisi Bele Rice in idea as well as texture. Enjoy! I generally do not use any broth; the vegetables and the herbs provide ample flavor. If you like to use broth instead of water, you certainly can make home-made vegetable broth with all the trimmings from the vegetables and simmer them gently in fresh water to cover with a clove of garlic or two, a coarsely chopped tomato, an onion and a potato each, a sprig of each of the herbs mentioned below, and a little salt. When cool, strain and discard all the vegetable pieces and use the broth as you wish. If there is extra broth, it can be frozen for later use in soups or other recipes. Note : I always make a little extra because it tastes so good the next day. Serve with crisp fried or roasted papadams, a fresh green salad and/or raita . The yogurt in the raita, the lenti...