RECIPE: French Aubergine Caviar

INGREDIENTS

• 2 large eggplants, aubergines in French
• 2 tbsp olive oil
• salt and pepper to season
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1 tbsp olive oil to cook the onion
• 1 tsp mustard
• 1 tbsp chopped tomatoes
• 3 tbsp olive oil to make the caviar
• juice of half a lemon
• pinch of smoked paprika (optional)

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METHOD

1. Preheat the oven to 200°C / 400°F and set it to the grill/broiler function.
2. Cut the aubergines in half lengthwise and score the cut surface with a crisscross pattern.
3. Brush each surface with olive oil and season with salt and pepper.
4. Transfer the aubergine halves to a baking tray with the skin side up.
5. Place the baking tray on the top shelf of the oven so that the aubergines are close to heat.
6. Bake for 20-25 minutes until the aubergine skin is almost burnt and the flesh is mushy.
7. Heat one tablespoon of oil over medium heat in a medium-sized sauté pan.
8. Add the onions and garlic, season with some salt and pepper.
9. Cook gently over low heat for 10-15 minutes until the onions are translucent.
10. Add the chopped tomatoes and cook for a few more minutes, then set aside.
11. Scrape the flesh of the baked aubergines into a bowl using a spoon.
12. Mix in the onion and tomato mixture, season with salt and pepper to taste.
13. Add the mustard, lemon juice, olive oil, and paprika (if using).
14. Mix well, then refrigerate for at least two hours (overnight is best) to allow the flavors to develop.
15. Bon Appétit!

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RECIPE: Eggplant Gratin

INGREDIENTS

• 1/4 cup extra virgin olive oil
• 2 tsp lemon zest
• 2 tsp dried thyme
• salt and black pepper to taste
• 2 cloves garlic, minced
• 3 baby eggplants, sliced in ¼ inch thick rounds
• 3 tomatoes, sliced in ¼ inch rounds
• 1/3 cup crumbled goat cheese
• 2 tbsp extra virgin olive oil
• 1/3 cup finely grated Parmigiano Reggiano cheese
• 1/3 cup Panko bread crumbs

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METHOD

1. Preheat oven to 400° F.
2. Combine olive oil, lemon zest, salt, pepper and garlic.
3. Toss eggplant in mix until coated.
4. Place eggplant slices on baking sheet and roast for 10 minutes.
5. Remove from oven and let cool slightly.
6. Layer eggplant slices, alternating with tomato slices, adding a small amount of goat cheese in between each layer.
7. Drizzle olive oil over top.
8. Combine Panko and Parmesan cheese. Sprinkle over vegetables.
9. Bake for 45 minutes to 1 hour, until gratin is tender and browned.
10. Bon Appétit!

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RECIPE: Romanian Eggplant Salad

INGREDIENTS

• 4 medium eggplants
• 1/4 cup olive oil, plus more if needed
• 2 tablespoons lemon juice, plus more if needed
• 1 small onion or shallot, finely chopped
• garlic to taste
• Kosher salt and pepper
• Fresh herbs, chopped, for garnish

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METHOD

1. Preheat the oven to 500 degrees F.
2. Pierce the eggplant skins in several places with a fork.
3. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
4. Cut off the stems and peel the eggplants.
5. Cut a slit along the side of each eggplant and transfer to a strainer for a couple of minutes to allow the juices to drain.
6. Finely chop the eggplants with a knife until they form a smooth puree.
7. Add the eggplant puree to a bowl and stir in olive oil and lemon juice to taste until well-blended.
8. Add the onion and garlic.
9. Season with salt and pepper.
10. Garnish with fresh herbs and refrigerate for at least one hour to chill.
11. Serve with rustic bread.
12. Poftă bună!

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RECIPE: Imam Bayildi

INGREDIENTS

• 3 medium onions
• 3-4 medium tomatoes
• 4-6 small eggplants
• 5-6 cloves of garlic
• 5-6 tbsp olive oil
• salt and black pepper to taste
• vegetable oil
• parsley

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METHOD

• Peel stripes of the eggplant skin, salt generously and set aside for half an hour.
• Make the onion with tomato filling:
  • Sauté the chopped onions in olive oil for about 10 minutes.
  • Add the garlic, fry and stir for another minute.
  • Add the tomatoes and sauté until they collapse and the juice starts to thicken, 5-6 minutes. 
  • Season with salt, pepper and parsley and remove from heat.
• Brush the salt off the eggplants, and fry them in oil until they start to soften, turning regularly.
• Make a lengthwise incision in the eggplants without breaking them.
• Fill in the eggplants with the stuffing and place them, stuffed side up, in a pan with a lid.
• Add the remaining olive oil to the pan.
• Mix the tomato paste, sugar and boiling water with a little salt and pepper.
• Add enough of the liquid to the pan to go about halfway up the side of the eggplants.
• Bring to a boil, put the lid on and simmer until the eggplants are soft, around 45 minutes.
• Add extra liquid if it’s starting to look a little dry.
• Set aside to cool completely.
• Serve with fresh parsley.

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RECIPE: Berenjenas Con Miel

INGREDIENTS

• 2-3 small eggplants
• milk to cover
• 1 tbsp salt
• 2 tsp pepper
• flour
• olive oil for frying
• honey or miel de caña to drizzle on top

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METHOD

1. Cut the eggplant in round slices.
2. Cover the eggplant with milk and add a pinch of salt.
3. Let the eggplant soak for about an hour to draw out any bitterness.
4. Drain the eggplant and coat the slices in the flour, seasoned with salt and pepper to taste.
5. Fry the slices in a deep, heavy pan with abundant olive oil. 
6. Remove the eggplant and drain on paper towels. 
7. Drizzle with honey or molasses before serving.
8. ¡Buen provecho!

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RECIPES

• Berenjenas con Miel
• Berenjena Frita con Miel de Caña
• Berenjenas con miel fritas y muy crujientes
• Berenjenas Con Miel Recipe – Spanish Fried Eggplant With Honey
• Fried Eggplant With Honey Recipe – Spanish Berenjenas Con Miel
• Spanish Berenjenas con Miel – Berenjenas Fritas Recipe

RECIPE: Zacuscă

INGREDIENTS

• 2 medium onions
• 2 red onions
• 4 medium eggplants
• 8 medium sweet red peppers
• 8 medium tomatoes
• vegetable oil
• garlic to taste
• salt and (Aleppo) pepper to taste

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METHOD

1. Preheat the oven to 450F / 220C.
2. Roast the peppers until the skin is charred and blistered, turn them around for a uniform roast.
3. Roast the eggplants for an hour until charred, flip them midway for a uniform roast.
4. Roast tomatoes and red onions for 20-30min.
5. Peel the eggplants, peppers and tomatoes and deseed the peppers preserving the juices.
6. Chop the onions and roasted vegetables.
7. Sauté the chopped onions with garlic.
8. Add the roasted vegetables and simmer to mix all the flavors.
9. Serve with rustic bread.
10. Poftă bună!

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RECIPES

• Roasted Eggplant and Pepper Spread (Zacusca)
• Romanian Vegetable Spread-Zacusca
• Traditional Zacusca (100 Year Old Recipe)
• Zacusca {Roasted Red Pepper Spread}
• Zacusca – Romanian Eggplant Spread – Where Is My Spoon
• Zacusca Recipe: Romanian Roasted Eggplant And Red Pepper Spread
• Why You Need to Know this Easy Romanian Zacusca Recipe
• {Ajvar} Roasted Pepper And Eggplant Spread Recipe

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VIDEOS

RECIPE: Roasted Japanese Eggplants

INGREDIENTS

• Japanese eggplants
• Olive oil
• Salt, pepper and spices to taste

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METHOD

1. Wash, dry and salt eggplants. Remove excess salt.
2. Slice lengthwise and put on a baking tray skin side down.
3. Drizzle with olive oil and spices to taste.
4. Roast at 400 degrees for 30-40 min
5. Enjoy!

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RECIPE: Eggplant Zahlouk

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INGREDIENTS

• 2 eggplants, peeled and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, chopped and mashed in a mortar
• 3 tomatoes, chopped
• 1/2 tbsp cumin
• 1 tsp paprika
• 2 tbsp chopped cilantro
• juice 1/2 lemon
• salt, black pepper

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METHOD

1. Peel and cut eggplant in cubes; steam eggplant cubes.
2. Mash the eggplants.
3. Heat olive oil and fry onion then garlic till soft, about 5 minutes.
4. Add tomatoes, eggplant, cumin, paprika; cook over gentle heat till liquid evaporates.
5. Add cilantro, salt ,pepper and stir in lemon juice.
6. Serve with flatbread and olives (best at room temperature).

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NUTRITION

• Eggplant

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RECIPE: Stir-Fried Rainbow Peppers, Eggplant and Tofu

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INGREDIENTS

• 1 pound Asian eggplants
• 3 bell peppers of varying colors
• 1 Anaheim pepper
• ½ pound firm tofu, cut in 1/2-inch squares and drained
• 1 tablespoon rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 teaspoon low-sodium soy sauce
• 2 tablespoons peanut oil, rice bran oil or canola oil
• 2 fat garlic cloves, minced
• ½ teaspoon red pepper flakes
• salt and pepper to taste

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METHOD

1. Preheat the oven to 450 degrees. Roast the eggplants for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut into 1/2-inch slices.
2. Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate.
4. Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender.
5. Serve with rice, grains or noodles.

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NUTRITION

• Eggplant

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RECIPE: Escalivada

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INGREDIENTS

• 1 onion, sliced into rings
• 2 eggplants, sliced into 1/4-inch slices
• 4 large zucchini, sliced into rounds
• 6 different colored peppers, sliced
• 8 tomatoes, cut into wedges
• olive oil for drizzling
• Fine sea salt and freshly ground black pepper
• fresh thyme
• fresh basil to garnish

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METHOD:

1. Preheat the oven to 350°.
2. Lay out the vegetable rounds on the baking dish and drizzle olive oil.
3. Season to taste with thyme, salt, and pepper.
4. Bake in the oven for 30 to 45 minutes or until the vegetables are tender and flavors mixed.
5. Serve hot, warm, or at room temperature with rustic bread.

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NUTRITION

• Bell Peppers
• Eggplant
• Onion
• Tomato
• Zucchini

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