Roasted Eggplant and Garbanzo Bean Soup
From “Love Soup” by Anna Thomas Ingredients: 1 cup dried garbanzo beans 2 tsp sea salt, plus more to taste 1 large eggplant 2 red or green bell peppers 3 Tbs. olive oil 2 medium yellow onions, chopped 4 ripe red tomatoes, peeled and chopped 1 small hot pepper, finely chopped, or a big pinch of red pepper flakes 4 cloves garlic, peeled and minced about 2 cups vegetable broth 2 tbsp. chopped fresh mint leaves a few chopped fresh oregano leaves or a pinch of dried oregano 2 tbsp. fresh lemon juice, plus more to taste for garnish: fruity green olive oil, or large...
Read MoreRoasted Vegetable Ratatouille
from About.com – French Food, by Rebecca Franklin This roasted vegetable ratatouille recipe takes a traditional garden stew and elevates it by caramelizing the vegetables. Tossed with a simple roasted garlic oil, this ratatouille is simple and quick; it can be done in less than one hour. Ingredients: • 1 medium eggplant, cut into cubes (4 cups) • 2 medium zucchini, cut into 3/4-inch slices • 1 red bell pepper, cut into strips • 5 plum tomatoes, halved lengthwise • 2 cloves garlic • 2 sprigs rosemary • 2 sprigs thyme • 4 tablespoons olive oil, divided • 3/4 teaspoon...
Read MoreEggplant with Buttermilk Sauce
From "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi Ingredients: 2 large and long eggplants 1/3 cup olive oil 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish (if you can’t find lemon thyme, use regular thyme) Sea salt and black pepper 1 pomegranate 1 tsp za’atar (a Middle Eastern spice blend) Sauce Ingredients: 9 tbsp buttermilk 1/2 cup Greek yogurt 1.5 tbsp olive oil, plus a drizzle to finish 1 small garlic clove, crushed pinch of salt Directions: Preheat the oven to 200 degrees. Cut the eggplants in half lengthways, cutting...
Read MoreTurkish Eggplant and Cheese Casserole (Almodrote de Berenjena)
From “Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World” by Gil Marks. Ingredients: 2 eggplants (about 2 1/2 pounds total), or one eggplant and 1.5 pounds zucchini. 1 cup (5 ounces) crumbled feta or 1 cup (8 ounces) farmer cheese or cream cheese 1 cup (4 ounces) shredded kashkaval, Gruyere, or Cheddar cheese 3 large eggs, lightly beaten 3/4 cup fresh bread crumbs, matzoh cake meal, or mashed potatoes About 1/2 teaspoon table salt or 1 teaspoon kosher salt ground black pepper to taste pinch of sugar about 1 tbsp. olive oil for...
Read MoreRoast Eggplant and Tomato Soup
Adapted by Farmer Dave’s from The Healthy Home Economist Makes about 2 quarts of soup Ingredients: 1-2 large or 3-4 medium sized organic eggplants or about 10 small Indian eggplants 2 cups tomato puree (buy in glass jars) or fresh tomatoes, pureed 1 large onion (white or spanish) 1-2 tablespoons butter, ghee, or olive oil for sauteeing 1 quart homemade chicken stock or store-bought chicken or vegetable broth 4 organic garlic cloves 1/2 tsp dried thyme 1/2 cup additive free parmesan cheese (Italian brands seem to be best) Cultured cream or creme fraiche Sea...
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