Pesto Stuffed Baby Eggplant

10-12 baby or Indian eggplant
1/2 cup pine nuts
1 cup parsley (or basil, or arugula, etc)
3 tbl olive oil
1/2 cup grated Parmesan cheese
1-2 onions, coarsely chopped
Olive oil
2 tbl tomato paste
Salt and pepper

1) slice off stems from eggplants. Cut 2/3 down from stem end toward base and repeat to make a cross.

2) make a pesto using the nuts, herb, cheese and olive oil (chopping, mortar and pestle. Food processer. Don't really care)

3) stuff each eggplant with 1-2 tsp of the pesto

4) place on a plate. Salt generously. Drizzle with more olive oil.

5) sauté onions until translucent. If you want, add some chopped parsley.

6) clear a space in the middle of the pan, add the tomato paste and toast for a minute or two while stirring just the paste.

7) stir the paste together with the onions.

8) add 1/2 cup of hot water and stir. Add more water until sauce is thin.

9) place eggplants on their side in the sauce. Turn to a very low simmer and cover.

10) turn eggplants 1/4-1/2 turn every 5 minutes. Add more water if sauce becomes too thick.

11) cook until eggplants are soft 30-45 minutes.

12) serve over pasta. (I served it with pasta & greens)

- Posted using BlogPress from my iPhone

Comments

Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...

Asparagus Risotto

1 bunch asparagus, rinsed, tough ends snapped off, cut into 1” pieces 2 Tbl olive oil 6 Tbl unsalted butter 1 onion, finely diced (or shallots) 1 1/2 cups arborio rice 1/2 cup dry white wine 5 cups of broth (veg or chicken), hot 3/4 cup Parmesean cheese salt pepper Blanch asparagus for 1 minute in boiling, salted water. Rinse under cold water until cool to the touch. Heat olive oil and 2 Tbl of butter in a medium pan until butter no longer spatters Add onion and sauté until translucent Add rice and sauté for 1-2 minutes until rice has absorbed most of the fats Add white wine and sauté until rice has absorbed most of the wine and liquid no longer appears on the bottom of the pan when you stir it. Begin adding the broth 1/2 cup at a time. Stir very frequently until liquid no longer appears on the bottom of the pan, then add the next 1/2 cup. Add asparagus with the last 1/2 cup of stock and stir. If rice is still too “al dente”, add 1/2 cup of hot water and stir until absorbed. Add r...

Cauliflower and Carrot Soup

1 medium onion 3 cloves of garlic, peeled, sliced thinly 1 lb carrots, washed and roughly chopped 1 Tbl coriander seeds, toasted 1 head cauliflower, washed and roughly chopped 6 cups of vegetable broth (chicken broth would work as well) Salt Pepper Thick Yogurt (greek style) Hot sauce of choice (Siracha, other) 1) Saute onions until soft and just beginning to color. 2) Add garlic and saute for 30 seconds 3) Add carrots, coriander and broth. Simmer for 15-20 min until carrots are just soft. 4) Add cauliflower and simmer for 10 min until soft. 5) Blend until smooth 6) Re-heat. Add salt and pepper to taste. 7) Ladle into bowls, top with tablespoon of yogurt dotted with hot sauce.

Accidental Recipes

Search This Blog