Posted in Main Dish, tagged Eggplant, Tomatoes on September 14, 2016|
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
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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Posted in Main Dish, tagged Eggplant, Peppers on August 24, 2016|
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).
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)
1/4 Cup cilantro leaves, for garnish
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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Posted in Side Dish, tagged Eggplant on July 30, 2011|
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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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