Eggplant puree with quick pickled cucumber, tahini and soy

July 29, 2019 Belinda

Yotam Ottolenghi’s light, summery recipe with oodles of flavor.

“Cutting the aubergines in half and roasting them in the oven is a nifty trick if you don’t have a griddle pan or simply want to avoid a smoky kitchen. But by all means cook them on an outdoor barbecue if you’re looking for some serious smoke.”

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Serves 4

1 medium cucumber, peeled, deseeded and cut into 1½cm cubes
1 green chili, finely sliced into rounds, seeds and all
1 lime – shave off 4 thin strips of peel, then cut into wedges, to serve
2 tbsp rice vinegar
Salt

4 medium eggplants, cut in half lengthways
4½ tbsp olive oil
1 small garlic clove, peeled and crushed
3 tbsp mint leaves, roughly torn
½ tsp nigella seeds

For the tahini soy dressing
2 tbsp tahini
2 tsp soy sauce, plus 1 tbsp extra to serve
2 tsp mirin
2 tsp rice-wine vinegar

Heat the oven to its highest setting – around 230C fan. Mix the cucumber and chili with the lime peel, vinegar and a quarter-teaspoon of salt, and leave to pickle for at least an hour.

Cut deep cross-hatches into the flesh side of each eggplant half, season with three tablespoons of the olive oil and half a teaspoon of salt, and lay cut side up on an oven tray lined with greaseproof paper. Roast for 40 minutes, until soft and well browned, then transfer to a large bowl, cover with clingfilm and leave to soften for 20 minutes.

While the eggplant is roasting, whisk all the dressing ingredients with two teaspoons of water until you have a very smooth sauce (it might seize up a bit at first, but will become smooth as you whisk).

Scoop out the eggplant flesh into a clean bowl – discard the skin and stalks. Add the garlic, the pickling liquid from the cucumbers and an eighth of a teaspoon of salt, and stir everything together. Spread the eggplant mixture on a platter, then drizzle over the dressing, followed by the remaining tablespoon and a half of olive oil and the final tablespoon of soy sauce.

Remove and discard the lime skin from the pickle, then spoon the pickled cucumbers and chilies on top.
Finish with the mint and nigella seeds, and serve with the lime wedges for squeezing over.

Appetizers · Do-ahead · Meat

Nigella’s beef and eggplant fatteh

February 23, 2019September 7, 2022 Belinda

Nigella Lawson’s beef and eggplant fatteh recipe is a subtly textured, richly flavored arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. Sort of like a Middle Eastern nachos.

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FOR THE BASE:
4 pita breads (split open and cut into nacho-sized triangles)

FOR THE TOPPING:
2 cups Greek yoghurt
5 heaped tbsp tahini (at room temperature)
1 – 2 lemons (to give 3 tbsp of juice)
2 cloves garlic (peeled and minced)
1 – 2 tsp
Kosher salt (to taste)

FOR THE AUBERGINE-BEEF LAYER:
3 heaped tbap regular olive oil
1 small onion (peeled and finely chopped)
1 medium-large eggplant (cut into small cubes)
2 tsp ground cumin
2 tsp ground coriander
1 tsp Aleppo pepper or paprika (plus more for sprinkling)
1 – 2 tsp Kosher salt (to taste)
1lb ground beef

TO SPRINKLE OVER:
¾ cup pomegranate seeds
⅓ cup toasted pinenuts
1 tbsp fresh mint (finely shredded leaves)

Preheat the oven to 400°F.
Spread the pitta triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp. You don’t need them to color, but if they do just a little here and there, that’s not a bad thing. Set the pitta triangles aside for the moment.

Beat the yogurt, tahini, lemon juice, garlic and 1 tsp of kosher salt together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt.
Put to one side while you cook the eggplant-beef layer.

Warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and carry on cooking it, still stirring occasionally, until soft and a pale caramel color. This will take another 4 minutes or so.
Turn the heat up to medium, tumble in the eggplant cubes and stir well to mix with the onion. Stay by the hob as you will need to stir frequently, and cook them for about 10 minutes. Turn the heat down if they look as if they’re catching.

Stir in the cumin, coriander and a tsp each of Aleppo pepper and kosher salt and, now over a high heat, add the ground beef and use a fork to break it up a little and turn in the pan until it’s lost its red color.
Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat while you return to the tahini-yogurt sauce.

Pour some just-boiled water into a fresh pan, enough to come about 1¼ inches up the sides, and put over a low heat. Sit the bowl with the tahini-yogurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream.

Now for the grand assembly: arrange the crisp pitta triangles on a large round plate (I use one of about 12 inches diameter).
Top with the eggplant-beef mixture, followed by the yogurt-tahini sauce. Sprinkle with the Aleppo pepper (or paprika, if you’re using that) to give a light dusting.
Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves.
Eat with your fingers, nacho-style.

Dairy-free · Fish · Gluten Free · Whole30 compliant

Marinated halibut with spiced eggplants

January 7, 2019 Belinda

I am continuing the “clean-eating” recipes so we can regain our svelte bodies after the Christmas Season!
Another beauty from Gordon Ramsay

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Serves 4

4 skinless halibut fillets, about 5oz each
3 tbsp olive oil
salt and black pepper
3/4 tsp ground turmeric

SPICED EGGPLANTS
3 large eggplants
5 tbsp olive oil
3 large onions, peeled and finely sliced
2 tsp ground cumin
3 plum tomatoes, skinned, deseeded and chopped
5 oz sultanas, soaked in hot water for 10 minutes
2 tbsp lemon juice, to taste
handful of basil leaves, torn

Lay the fish in a shallow dish and drizzle over the olive oil. Sprinkle with pepper and the turmeric, and rub all over to coat evenly. Cover with cling film and leave to marinade in the fridge for a few hours or at least 20 minutes.

Heat the oven to 400F. Cut the eggplants into 1 inch chunks, sprinkle with salt and leave to stand in a colander set over a bowl for 20 minutes. (Doing this prevents them from absorbing as much oil during cooking.)

Rinse the eggplants to remove the salt, drain well and pat dry with kitchen paper. Toss them in a large baking tray with some black pepper and about 2 – 3 tbsp olive oil. Bake for about 20 – 25 minutes until the aubergines are soft.

Meanwhile, heat the remaining 2 tbsp olive oil in a pan. Add the onions and some seasoning and sweat over a medium heat for 8 – 10 minutes until soft. Add the cumin and fry for a few more minutes until the onions are lightly caramelized.
Take off the heat. When the eggplants are ready, add them to the onions with the tomatoes, sultanas, lemon juice and salt and pepper to taste.

To cook the fish, heat a large non-stick frying pan and fry the fish fillets for 2 minutes on each side – they should feel just firm when lightly pressed.
Leave to rest for a minute or two, while you reheat the spiced eggplants.
Pile these onto warm plates and top with the halibut fillets.
Scatter the basil around and drizzle over a little turmeric oil from the pan.

Dairy-free · Gluten Free · Vegan · Whole30 compliant

Pan-fried eggplant with balsamic, basil and capers

August 4, 2015January 5, 2017 Belinda

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction. Beautiful combination.

Serves 4
1/2 cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 1/3″thick crosswise.
Kosher salt and freshly ground black pepper, to taste>
2 tbsp. capers
4 basil leaves, thinly sliced

Simmer the vinegar over medium heat in a 1-qt saucepan until reduced to a thick syrup, about 15 minutes.
Heat half the oil in a 12″ skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes.
Transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic.
Garnish with capers and basil.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Caponata ratatouille

May 5, 2015January 5, 2017 Belinda1 Comment

Mediterranean vegetarian food is the most comforting to eat and beautiful to look at. This is a combination of the Provencal ratatouille and Italian caponata with the briny capers and olives added for a punch. It is from the wonderful BBC Food website and is very low calorie. If you need anything else with it, you could boil some rice or pasta with it.

Serves 6

1 tbsp olive oil
1lb 10 oz eggplant, cut into 1 1/2″ chunks. If you don’t like eggplants you can use zucchini instead
1 large onion, cut into 1 1/2″ chunks
3 celery sticks, peeled and roughly chopped
2 large beefsteak tomatoes, skinned,deseeded and chopped into 1/2″ chunks
1 tsp chopped fresh thyme
1/4 to 1/2 tsp cayenne pepper
2 tbsp caper, drained
small handful pitted green olives
4 tbsp white wine vinegar
1 tbsp sugar, optional
1-2 tbsp cocoa powder, optional
Freshly ground black pepper
To garnish;
chopped toasted almonds
Chopped Italian parsley

Heat the oil in a non stick frying pan until very hot, add the eggplant and fry for about 15 minutes or until very soft. Add a little boiling water or stock to prevent sticking if necessary.
Meanwhile, place the onion and celery in a large saucepan with a little water or stock. Cook for 5 minutes or until tender but still firm.
Add the tomatoes, thyme, cayenne pepper, and eggplants to the saucepan. Cook for 15 minutes, stirring occasionally. Add the capers, olives, vinegar, sugar and cocoa powder and cook for 2 to 4 minutes.
Season with freshly ground pepper and add salt if you think you need it.
Divide between 6 bowls, garnish with the toasted almonds and chopped parsley and serve.

Do-ahead · Gluten Free · Meat

Meaty melanzane parmigiana

May 27, 2014October 9, 2022 Belinda

There is not much to say about this as it’s a complete meal and all you need to do is make a green salad. Simply divine!
What could be nicer than ground meat in with the Melanzane Parmigiana? This comes direct from the one and only BBC Good Food magazine.

Serves 6
2 tbsp olive oil, plus more for brushing
2lbs ground lamb
4 garlic cloves, crushed
4 thyme sprigs
4 rosemary sprigs
3 large bay leaves
2 x 14 oz or (1x 28 oz) can chopped tomatoes or tomato passata
a good glass of drinkable red wine
1 lamb or chicken stock cube
1 good handful of fresh basil, sliced roughly
1 tbsp sugar
5 large eggplants, sliced lengthways into 1/4 inch slices
2 x 7 oz balls mozzarella cheese, torn into chunks
8 oz good parmesan cheese, grated
6 oz mascarpone cheese

Heat the oil in a large frying pan or flameproof dish. Add the ground meat and brown over high heat, breaking up with a fork as you go. You may need to do this in batches. Once well browned, tip onto a plate and set aside.
Add more oil, the garlic and herbs to the pan and gently cook for 1 minute. Tip in the tomatoes and red wine and bring to a simmer, stirring up any meaty bits on the bottom of the pan. Return the ground meat to the pan, crumble in the stock cube and add the sugar and seasoning.
Gently simmer for at least 1 hour, stirring occasionally, splashing in more water (or lamb/chicken broth, if you have some) to keep it saucy if you need to. If you have time to simmer for longer, go for it – the longer the better for great flavor and intensity. Now fish out the herb stalks and bay leaves.

Meanwhile, heat a griddle or frying pan. Brush the eggplant slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the eggplant will char before softening. Remove to a plate as you go.

Heat the oven to 350 F.

Set aside some of each cheese to go on top. In a large baking dish, spread a large spoonful of meat mixture over the base, then a layer of eggplant and season well. Spoon over more meat sauce then scatter over some fresh basil, mozzarella, parmesan and blobs of mascarpone cheese.
Add another layer of eggplant and some seasoning. Repeat, layering everything up and finish with a layer of meat sauce. Top with your reserved cheese and bake for 30 to 40 minutes until the top is crisp and golden and the meat mixture is bubbling.

Asian flavors · Pasta · Vegetarian pasta

Soba noodles with miso and baby eggplant

April 2, 2014February 8, 2016 Belinda

Soba noodles with miso and baby eggplant

Another vegetarian, Asian influenced dish. I just love the combination of flavors and ease of creating.

Serves 4
9 oz soba noodles
3 tsp dashi granules
1 1/2 tbsp yellow miso paste
1 1/2 tbsp Japanese soy sauce
1 1/2 tbsp mirin
2 tbsp vegetable oil
1 tsp sesame oil
6 baby eggplants, cut into 1/2 inch slices
3 garlic cloves, crushed
1 tbsp finely chopped fresh ginger
1 cup cooked peas (if using frozen, boil them in water for 3 minutes and drain)
3 scallions (spring onions) sliced thinly on the diagonal
toasted sesame seeds for garnish.

Cook the noodles in a large saucepan of boiling water fr 5 minutes. Drain and refresh in cold water.
Dissolve the dashi granules in 1 1/2 cups boiling water. Stir in the miso paste, soy sauce and mirin.
Heat half the oils in a large frying pan over high heat.
Cook the eggplant slices for 4 minutes, or until golden on both sides. Set aside and use the remaining oil to cook the second batch of eggplant.
Put the first batch of cooked eggplant slices back in the pan and stir in the garlic and ginger, then the miso mixture and bring to the boil. Reduce the heat and simmer for 10 minutes or until slightly thickened and the eggplant is cooked. Add the noodles and peas and cook for 2 minutes or until heated through.
Serve the noodles in shallow bowls and garnish with the toasted sesame seeds.

Asian flavors · Pasta · Vegan · Vegetarian pasta

Eggplant and buckwheat (soba) noodle salad

January 25, 2014February 8, 2016 Belinda

I just LOVE soba noodles and Asian flavors. I think I have some other recipes on this blog for soba noodle salads, but this is another variation and is a very quick meal to make

Serves 4 to 6

1/4 oz dried shitake mushrooms
3/4 lb buckwheat (soba) noodles
2 tsp sesame oil
3 tbsp tahini
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp honey
2 tbsp lemon juice
3 tbsp peanut oil
2 Japanese eggplants, cut into very thin strips
2 carrots, julienned
10 scallions, cut diagonally
6 fresh shitake mushrooms, thinly sliced
1 cup roughly chopped cilantro leaves for garnish
1 tbsp toasted sesame seeds for garnish

Soak the dried shitake mushrooms in 1/2 cup hot water for 10 minutes.
Drain, reserving the liquid.
Discard the woody stems and finely slice the caps.

Cook the noodles in a saucepan of boiling water for 5 minutes or until tender.
Rinse under cold water, then toss with 1 tsp of the sesame oil.

Combine the tahini, light and dark soy sauces, honey, lemon juice, 2 tbsp of the reserved mushrom liquid and the remaining sesame oil in a food processor until smooth.

Heat 2 tbsp peanut oil in a wok over high heat. Add the eggplant and cook, turning often, for 4 to 5 minutes or until soft and golden.
Drain on paper towels.

Heat the remaining oil.
Add the carrots, scallions and fresh and dried mushrooms.
Cook, stirring constantly, for 2 minutes or until just softened.
Remove from the heat and toss with the noodles, eggplant and dressing.

Garnish with the cilantro and sesame seeds

Do-ahead · Meat · Poultry

Braised Turkish chicken

January 7, 2014September 8, 2022 Belinda

So many interesting flavors going on here, and all in one pot! I love “one-pot cooking.

Serves 4

4 tbsp extra virgin olive oil
4 large free range chicken thighs
1 yellow onion, sliced
2 garlic cloves
1 red pepper, sliced in rings
1 small eggplant, diced into 1 inch chunks
1 green chile, sliced, with seeds
Handful of fresh thyme, tied together with string
1/2 tsp cumin seeds (I roast my own as they are more pungent)
4 oz of spiced Turkish sausage, or chorizo, skinned and sliced in 3/4 inch pieces
2 oz fine bulgar wheat
6 Medjool dates, pitted and sliced
2 tbsp tomato puree
3 tbsp red wine vinegar
17 fl oz chicken stock
2 tbsp pomegranate molasses or tamarind paste
1 small cinnamon stick
1 star anise

Pre-heat the oven to 375 F

Heat the olive olive oil in a heavy based saucepan until almost smoking and season the chicken on both sides with salt and pepper and a splash of oil.

Put the thighs in the pan, skin side down and cook until the skin is nicely browned.

Lift them out and then add the onions, garlic, eggplant, chile, thyme, cumin and sausage for about 12 minutes or until the vegetables are soft.

Add the bulgar and dates, followed by the tomato puree and stir well.
Pour in the red wine vinegar, followed by the chicken stock, pomegranate molasses, cinnamon and star anise and bring to the boil.

Turn the heat off and nestle the thighs back in so that the flesh is under the liquid but the skin is still sticking out.
Put a lid on the pan and put it in the oven for 40 minutes.
When you take it out, remove the lid and leave to stand for 5 minutes.
Serve with great bread.