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Posts Tagged ‘Eggplant’

Cod with Eggplant, Tomatoes & Basil

 

Ingredients:

6 Tbsp olive oil

5 cloves garlic, chopped

1 pint cherry tomatoes, halved (or 1lb tomatoes)

Salt & pepper

1 eggplant (1lb), trimmed and cut into 12 round slices (about 1/2” thick)

3/4 lb skinless cod fillet, cut into 1” cubes

1/3 cup shredded fresh basil

 

Directions:

1) Preheat the broiler.  In a skillet, heat 3 Tbsp olive oil over medium heat.  Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl.  Add the tomatoes to the pan; season with salt and pepper.  Cook, undisturbed, until tender on one side, about 5 minutes.  Stir and continue to cook, stirring occasionally, for about 5 minutes.

2) Line a baking sheet with foil; transfer the eggplant to the baking sheet in a single layer.  Brush the eggplant on both sides with the remaining 3 Tbsp olive oil; season witht salt and pepper.  Broil, turning once, until tender and browned, about 8 minutes.

3) On the baking sheet, divide the eggplant into 4 portions.  Spoon the tomatoes on top and cover with the cod.  Broil until the fish is just cooked through, about 5 minutes.  Using a wide spatula, transfer to plates.  Top with the basil and garlic.

 

From Everyday with Rachel Ray

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Poached Chicken in Green Coconut Sauce

This is my (Stacy’s) favorite coconut curry recipe because it’s so easy!  All of the Asian ingredients can be found at Central Market or Uwajimaya.  I’ve used a wide array of peppers in this dish, depending on who I am sharing it with.  The “baseline” is an Anaheim-style pepper, but you can adjust the heat by switching out to a sweet pepper or hot pepper (make sure you slit the hot pepper or the heat won’t permeate the dish). 

 

Ingredients:

2 1/2 Cups (20 fl oz) oconut milk

2 Tbsp green curry paste

3 kaffir lime leaves (or 1 tsp grated lime zest)

1 Tbsp fish sauce

1 long green chili pepper, halved

1lb skinless chicken thigh fillets, cut into 1-inch cubes (or you can sub eggplant or tofu)

Steamed rice

1/4 Cup cilantro leaves, for garnish

 

Directions:

In a saucepan over low heat, combine coconut milk, curry paste, lime leaves, fish sauce and chili pepper.  Stir until heated through, about 5 minutes; do not boil.  Add chicken and cook, stirring, until tender, about 20 minutes.  Serve hot with steamed rice.  Garnish with cilantro leaves.  Serves 4.  recipe from The Essential Kitchen: Asian Hot & Spicy, page 64.

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Roasted Eggplant Spread

This recipe is from Taste of Home (www.tasteofhome.com/Recipes/Roasted-Eggplant-Spread).  When we made this, everyone was surprised to learn it contained eggplant.  

 Roasted Eggplant Spread

 2 large sweet red peppers, cut into 1-inch pieces

1 medium eggplant, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces

3 garlic cloves, minced

3 T olive oil

½ tsp salt

½ tsp pepper

1 T tomato paste

Toasted bread or assorted crackers

Preheat oven to 400 F.

In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper.  Toss to coat.

Transfer to a 15x10x2” baking pan coated with cooking spray.  Bake, uncovered, at 400 F for 45-50 minutes or until lightly browned and tender; stirring once.  Cool slightly. 

Place vegetables and tomato paste in a food processor; cover and process until chopped and blended.  Transfer to a serving bowl; cool to room temperature.  Serve with bread.

 Yield: 2 Cups (serves 8)

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