Tag Archives: eggplant

Mediterranean Orzo with Roasted Vegetables & Lemon Zest

11 May

Dinner parties. It’s a time for pretty table linens, elegant dinnerware and culinary flights of fancy. A time in which my little apartment kitchen seems all too tiny and I start dreaming of a spacious farm kitchen, complete with brick walls and weathered wooden family table. When I was a child, our house was usually filled with dinner guests on Saturday evenings. My brother & I knew the kitchen was off-limits for pretty much the entire afternoon, as mom was in there whirling like a tornado and mostly cooking a 6-course meal for guests that would arrive later in the evening. Setting foot on the tile kitchen floor, meant the risk of being sucked into mom’s dishwashing vortex so we generally steered clear.

Fast forward 35 years, and – despite my good intentions – I realize I have turned into my mother. Rats. While I’m not yet wearing high-waisted hot pink capri pants that reach to my bra straps, or pee behind a spruce in Yosemite NP because the call of my bladder is far stronger than the language on any of the Park Ranger warning signs, I share my love of cooking with Cecilia. I enjoy entertaining guests with food I prepare, and I take joy out of billowing crisp, brightly colored linens over my table in preparation of the festivities. I enjoy buzzing around in my kitchen, hovering over pots & pans and making sure my guests will ooh & ah, whilst at the same time banning my house elves family members from entering the kitchen with a certain air of authority and mild annoyance. (*)
(*) Note to self: Must fight this genetic pattern before hot pink capris become all the rage.

Yesterday, J. was coming over for dinner. She had to drop off some papers, so – naturally – I suggested I cook dinner for all of us. I had planned on cooking a big pan of my lemon-braised chicken and serve that family-style, since I had to work all day and didn’t have much time whip out my whole arsenal of culinary wizardry. Lemon braised chicken has such a unique flavor, that it’s always a bit hard to find a side dish that will accompany it flawlessly without being blah, but the orzo below did just the trick. The roasted vegetables burst with flavor and are slightly caramelized which brings a note of sweetness, while the lemon dressing breaks that sweetness with the right amount of tang. The freshness of the scallions and basil not only adds to the wonderful flavors, but also makes this really pretty t look at.

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MEDITERRANEAN ORZO WITH ROASTED VEGETABLES & LEMON ZEST
(inspired by a ‘Barefoot Contessa’ recipe)
– about 2 cups of uncooked orzo pasta
– 1 red bell pepper, sliced into 1 inch pieces
– 1 yellow of orange bell pepper, sliced into 1 inch pieces
– 1 small eggplant, diced into 1 inch pieces
– 2-3 small red onions (tennis ball size), diced into 1/2  inch pieces
– 3-4 ripe lemons, zested & juiced
– 1 bunch of scallions, sliced thin
– 1/4 cup of pine nuts, toasted
– 2 good handfuls of fresh basil, julienned or sliced into thin ribbons
– 2-3 cloves of ROASTED garlic (optional)
– olive oil (+/- 1 cup)
– salt & pepper to taste

Preheat oven to 425F.

Place the peppers, onions & eggplant on a baking sheet, sprinkle with salt & pepper and coat liberally with olive oil on all sides. Roast in the oven until tender and caramelized, approx. 30-40 min. Set aside and allow to cool to temperature. Turn off oven.

In a small sauce pan, toast pine nuts until golden brown. Set aside and cool.

Zest 3-4 lemons, and set zest aside. Slice scallions and basil, and set aside.

For the lemon dressing, juice zested lemons into a measuring cup or bowl. Preferably one with a pour spout. You should have approx. 1/2 cup of lemon juice. Add about 3/4 cup-1 cup of olive oil to the lemon juice and blend well. Add salt & pepper to taste. Add pureed roasted garlic to the dressing, if you desire.

Bring a large pot of liberally salted water to a boil, and cook orzo according to package instructions. Drain well and pour into large serving bowl.  Immediately, while hot, pour about half of the lemon dressing over the pasta, and coat well so it won’t stick as it cools to room temperature.

When pasta is cool enough to handle, add roasted vegetables & lemon zest to the orzo, and gently fold until well combined. If the pasta salad seems a bit dry, add some more lemon dressing. Fold in toasted pine nuts, scallions and basil. keep a few basil leaves for decoration.

You can eat this pasta salad warm or cold. This recipe will make a large bowl that will comfortably feed 8 people or more. It can be served as a side, or with crusty French bread for a light lunch.

Bon Appetit!

Greek Stuffed Eggplant

26 Aug

Don’t these look pretty?

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Eggplant always look appealing to me. They’re so visually stunning in their gorgeous deep purple jackets, and whenever I see them flirting with me like that, I instantly want to buy a dozen. But then I find myself stumped for ideas of what to do with these beauties, since I haven’t gotten much farther than Baba Ganoush or ratatouille, and the stuffed eggplant recipes I’ve tried before all sort of came up kinda ‘blah’… like Miley Cyrus’ performance at the VMA’s last night.Right?! Good Lord!

Until recently, stuffed eggplant weren’t our thing. That is, until I saw a recipe for moussaka I had clipped back in the day when people still clipped recipes out of magazines using scissors. The horror! Either way, I made a note to my foodie self that I should make moussaka again soon, but since I have to cut back on carbs and starch, what with Satan playing tricks with my blood sugar lately, I was trying to think of a way to do this sans potatoes… and then BINGO!, it totally dawned on me I could simply make the meaty deliciousness and stuff that directly into an eggplant. It was a stroke of genius that I completely credit to the glass of Pinot Grigio I enjoyed in my other hand. So much for the blood sugar thing, but hey, Rome wasn’t built in one day either.

These turned out really good and I think we’ll have them in regular rotation. And if you wanted to make this vegetarian, you could totally replace the meats with a whole grain like quinoa, or whatever it is you fancy instead of meat.

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GREEK STUFFED EGGPLANT
(Adapted from a recipe for moussaka)
– 4 medium eggplant
– 2 onions, diced
– 1 small red bell pepper, finely diced
– 2 Roma tomatoes, seeded & diced
– 8 oz of ground pork
– 1 lbs lean ground lamb (or beef)
– 1.5 Tbsp of ground cinnamon
– 2 Tbsp of fresh oregano, chopped finely
– 1 clove of garlic, minced
– 1/3 cup of toasted pine nuts
– salt & pepper, to taste
– olive oil
– Parmesan cheese, for garnish
– freshly chopped parsley, for garnish

Preheat oven to 400F.

Cut eggplant in half, and with a spoon, scoop out flesh. Set ‘shells’ aside on a lined baking sheet.

In a heavy bottom pan, heat a splash of olive oil over medium-high heat. Add chopped eggplant, garlic and onions, and sauté for 5 min until beginning to soften. Add diced bell pepper and cook for a few min longer.

Add meats and crumble whilst cooking in the vegetables. Add cinnamon, oregano and salt & pepper to taste. Add a pinch of cayenne for more heat, if desired. Simmer for 5-10 minutes until meat is browned.

Fold toasted pine nuts and diced tomatoes into meat, and scoop mixture into hollowed eggplant to form a little dome in each one.

Cook eggplant in hot oven for approx. 20-30 min until crisp browned and heated through.

Before serving, sprinkle with some freshly grated Parmesan cheese and parsley over the top.

Smakelijk!

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