I recently read a post on Instagram from someone who baked eggplant without oil and of course I had to try it because roasted eggplant is usually so greasy and mushy. These little beauties come out crispy and are great plain but they are also fabulous stacked with tomato sauce and pesto! Continue reading “Oil Free Baked Eggplant + Eggplant Pesto Stacks”
My friend Jill arrived for a sleep over with a bag full of ingredients fresh from the farmer’s market in Union Square. What a pleasure to have someone cook up a big meal for us. My son says this dish is super yummy and so that is now it’s official name!
Serves 6 to 8
3 small eggplants *
3 onions
3 big tomatoes
1 cup marinara sauce (homemade or store bought)
2 tablespoons olive oil
2 tablespoons nutritional yeast (nooch)
2 teaspoons crushed red pepper flakes.
Salt, to taste
1 lb. gluten free pasta
Peel and dice the eggplant. Place into a big bowl of water with a teaspoon sea salt. Set aside.
Dice the onions. Heat about 2 tablespoons of olive oil in a big pan that has a cover. Add the onions and cook until softening.
Dice up the tomatoes and add to the pan with the onions. Cook them down for a few minutes until they break apart.
Drain the water from the eggplant and add the eggplant to the pan. Toss around and add a cup of marinara sauce, the nooch, and the crushed red pepper flakes. Add a pinch of salt and mix well. Cover and cook until the eggplant is soft. Taste and adjust the seasonings and add more marinara if you desire.
Cook the pasta until al dente.
When the pasta is done, drain and add to the eggplant sauce. Mix well and enjoy!
I got 2 eggplants in the CSA this week. I whipped up this little glaze and baked one of the eggplants for about 15 minutes. An easy and delicious appetizer or side dish!
Depending on the size of the eggplant, you will have to adjust the measurements for the glaze. This made enough for one medium size regular eggplant. It would be great on a Japanese eggplant too!
serves 1
1/4 cup chickpea (or white) miso
1/4 cup mirin
1 eggplant *
1 scallion
Preheat the oven to 350. Slice the eggplant as thinly as possible. Line a baking sheet with non-stick tin foil. Place the eggplant slices on the foil.
Whisk together the miso and mirin. Liberally brush the glaze on the top side of the eggplant slices. Turn them over and brush more on the other side. Bake for 15 to 20 minutes or until the undersides get a little brown.
Slice a scallion for garnish and sprinkle over the miso glazed eggplant. Enjoy!
I have learned over the years that making any kind of casserole dish/lasagna takes a little more time than I usually have. When I got this gigunda eggplant from the CSA, I immediately thought Moussaka, but how to make it easy? Make the individual parts and build each plate personally.
I always have my homemade tomato sauce in the freezer for an occasion just like this. I cooked up some green lentils and mixed them into the tomato sauce for a hearty filling and topped the whole thing off with a cream sauce made from Brazil nuts.
Eggplant Layer
1 eggplant *
Olive oil
Salt
Cut eggplant into rounds. Place on paper towels and sprinkle with salt. Let sit for 30 minutes to bring out the water and bitterness. Pat dry and brush with olive oil. Roast for 25 minutes at 400 or until done. Keep warm.
Sauce Layer
2 cups homemade tomato sauce
1 cup cooked green lentils
S and P
Mix the tomato sauce with the lentils and season to taste with salt and pepper. Heat through.
Brazil Nut Cream Sauce Topping Layer
1 cup Brazil nuts
1/2 cup water
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice, or more to taste
2 cloves of garlic **
1/4 teaspoon salt
Place everything in the Vitamix or blender and process until thick and creamy. Taste and adjust
To assemble, place a piece of eggplant on a plate. Top with sauce and another eggplant. Add one more layer of sauce and then the cream sauce. Enjoy!
