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Healthy Mediterranean Cooking at Home

Category Archives: eggplant

Cod Pomodoro

2 servings

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
Half of a small fennel bulb, thinly sliced, plus a few fennel fronds
Half of a small onion, sliced thin
1 celery stalk, thinly sliced
Kosher salt, freshly ground pepper
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper flakes
1 cup homemade or store-bought marinara sauce
Two 4-ounce skinless cod fillets
1/2 cup shredded mozzarella cheese

Directions

Preheat the oven to 375 degrees F.

Heat oil in a medium ovenproof skillet over medium-low heat.

Add minced garlic, sliced fennel, onion and celery and season with salt and pepper. Cook, stirring often, until soft, about 10 minutes.

Add spices and cook, stirring, until spices are absorbed, about 1 minute.

Add marinara sauce to the skillet; bring to a simmer and cook to meld the flavors, about 5 minutes.

Season fish with salt and pepper and place the fillets in the sauce. Spoon some of the sauce over the fish.

Place the pan in the oven. Bake 15-20 minutes in the preheated oven, or until the fish is firm when touched with a fork.

Remove the pan from the oven and top the fish with the mozzarella cheese. Return the pan to the oven until the cheese melts.

Serve the fish with the sauce.

Baked Eggplant Slices

Place the eggplant into the oven about ten minutes before you place the fish in the oven.

2 or more servings

1 small eggplant, peeled
1 large egg
1/4 cup finely grated Parmesan cheese
1/2 cup Italian seasoned breadcrumbs
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for the baking pan

Directions

Preheat oven to 375 degrees F. Thoroughly coat a baking pan with oil. Set aside.

In a shallow bowl, whisk together the egg with 1 tablespoons water. In another shallow dish mix the Parmesan cheese with the breadcrumbs.

Cut the eggplant into thin slices. Dip the eggplant slices in the egg mixture, letting the excess drip off.

Dredge the slices in the breadcrumb mixture, pressing down gently to coat well. Transfer the breaded slices to the baking pan.

Bake until golden brown on the bottom, about 15 minutes.

Turn the slices over and continue to bake until lightly browned on other side, about 10 minutes more.

Remove from the oven, serve plain or drizzle with a little marinara sauce, if desired.

Swiss Chard Sautéed with Garlic and Lemon

4 servings

Ingredients

2 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2” pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Directions

Wash Swiss chard well and place in a colander.

With some water clinging to the leaves, immediately transfer the washed chard to a large, deep skillet.

Cook the chard over low heat until almost wilted, 3-4 minutes. Drain the chard in a colander.

In the same skillet, heat the oil over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes.

Add the Swiss chard, season with salt and pepper and cook, tossing often, until completely softened, about 4-5 minutes.

Add lemon juice and cook, tossing, about 1 minute; adjust seasoning if needed. Serve.

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Mediterranean Syria

The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France, Italy, Greece and Turkey. This series continues with the country of Syria.

Burj Safita (AKA Chastel Blanc), a landmark in the town of Safita

Think Mediterranean diet and Italian and Greek food comes to mind. But the Mediterranean coastline spans thousands more miles throughout the Middle Eastern countries like Turkey, Syria, Lebanon, Egypt, and Israel. The Middle Eastern Mediterranean diet emphasizes healthy fats, lean proteins, whole grains, fruits and red wine. However, it also offers delicious and different flavors not found in southern European food, such as unique spices, tangy fruits and healthy seeds, some of which include pomegranate juice, mint, sesame and yogurt.

Beach in Latakia

Syrian cuisine mainly uses eggplant, zucchini, onion, garlic, meat (mostly from lamb, mutton and poultry), dairy products, bulgur, sesame seeds, rice, chickpeas, wheat flour, pine nuts, fava beans, lentils, cabbage, cauliflower, grape leaves, pickled turnips or cucumbers, tomatoes, spinach, olive oil, lemon juice, parsley, mint, a spice mixture called “baharat mushakkaleh” (Arabic: بهارات مشكّلة‎‎), hazelnuts, pistachios, honey and fruits.

One of the many highlights of Syrian food is mezza, the tapas of the Middle East. Mezza refers to a generous spread of small dishes, mostly eaten without cutlery, using flat bread, lettuce or grape leaves to scoop up dips or to wrap portions of salad. Baba ghanouj and hummus, both well-known in the West, are key elements of a traditional mezza. Another favorite in Syria is muhammara, a spicy pepper and walnut dip made with pomegranate molasses. Salads include tabbouleh, a parsley and bulgur mix; fattoush, a crunchy cucumber, radish, tomato and herb salad topped with toasted pita; and fateh, a salad with chickpeas, yogurt, tahini and garlic. Other finger foods include baked pastries filled with meat and spices called sambusic or spinach and baked lamb pies called sfeeha. Kibbeh is the national dish and comes in many varieties with the core element being cracked wheat and fresh ground lamb or beef that is seasoned with spices.

For Syrians, presentation is everything. Making the food look appetizing and setting the table appropriately are very important. Everything, even the simplest dishes, are garnished with fresh herbs.

Syrian Recipes To Make At Home

Syrian Stuffed Grape Leaves

Adapted from a recipe from Mary Sanom

Ingredients

2 lbs. ground lamb or beef
1 lb. long grain white rice, uncooked
1 small onion (finely diced)
1 small green pepper (finely diced)
1 clove minced garlic
8 oz can tomato sauce
8 oz of tomato paste
10 cups water
2 teaspoons salt, divided
1/2 teaspoon black pepper to taste
Grape leaves (16 oz jar hold about 60 leaves)
1 lemon

Directions

Place the rice in a large bowl, pour boiling water over to cover it and let soak for 1 hour.Drain well.

Mix ground meat, soaked rice, onion, green pepper, garlic, 1 teaspoon salt, pepper and tomato sauce in large bowl.

Place enough grape leaves in the bottom of a large pot to cover the bottom of the pot.

This will keep the filled grape leaves from sticking to the pot and burning.

To fill the grape leaves:

Lay out a grape leaf with the vein side up.

Place a small amount of the meat and rice at the bottom 1/3 of the leaf, tuck in the sides of the leaves over the meat and to roll up like a cigar.

Continue rolling the grape leaves and laying them in the bottom row in the prepared pot,

When the first layer of grape leaves has lined the bottom of the pot, start the new layer in the opposite direction, so that the rows criss-cross each other. This will allow the liquid to get to all the leaves.

Keep rolling up all the leaves and stacking the layers, until there are no more leaves/or no more filling/or the pot is ¾ full.

Place a plate upside down over the leaves. This will keep the rolls from floating during cooking and coming unrolled.

Mix together the tomato paste and water. Pour the tomato/water mixture over leaves until they are just covered.

If the leaves are not covered, add additional water until they are covered.

Add a teaspoon of salt and a squeeze of half a lemon into the pot

Cover the pot with a lid and bring the leaves and liquid to a boil, then reduce heat to medium, and cook for about 30 – 45 minutes or until the meat is cooked and the leaves are tender.

Take out a roll from the top of the pot and test it. Place the grape leaves on a platter to serve.

Retain some of the cooking liquid to reheat the leftover rolls.

Aubergine Fetteh (Fetteh Beitinjaan)

Layering food on toasted bread with a yogurt sauce is a Syrian speciality.

Ingredients

3 aubergines(eggplant)
Olive oil, for roasting and drizzling
Salt
2 flatbreads or pitas
500g plain yogurt
2 small garlic cloves, crushed
2 tbsp lemon juice
Handful of parsley, roughly chopped
Handful of pomegranate seeds
50g pine nuts, toasted
Salt, to taste

Directions

Heat the oven to 180°C/350°F/Gas mark 4.

Cut the eggplants into quarters lengthwise, slice them into 1 inch chunks and place in a baking pan.

Pour over a generous helping of olive oil and a sprinkle with salt.

Roast in the oven for approximately 40 minutes or until the eggplant is soft.

Brush the bread with olive oil and toast in the oven for about 10 minutes until crispy. Then break it up into pieces.

In a bowl combine the yogurt, garlic and lemon juice.

Take the eggplant out of the oven and allow to cool. Place them in a shallow bowl then pour the yogurt mix on top.

When ready to serve, sprinkle with the crispy bread, parsley, pomegranate seeds and toasted pine nuts.

Spiced Fish (Samaka Harra)

Serves 2

Ingredients

6 garlic cloves, chopped
2 red chillies, finely chopped
½ teaspoon ground cumin
¼ cup/40g walnuts, chopped
2 tablespoons olive oil, plus extra for drizzling
Salt and pepper, to taste
2 whole fish, such as sea bream or snapper
1 bunch of fresh coriander, roughly chopped, including the stems
1 lemon, plus ½ lemon, sliced

Directions

Heat the oven to 180°C/350°F/Gas mark 4. In a bowl, mix together the garlic, chilies, cumin, walnuts, 2 tablespoons of olive oil, salt and pepper.

Stuff the fish with this mixture, reserving two tablespoons for later, then add a handful of coriander, saving some to garnish.

Squeeze the whole lemon over both fish, with a drizzle of olive oil and some salt and pepper. Let the fish marinate in the refrigerator for 30 minutes.

Place the fish in a large baking pan with the remaining 2 tablespoons of stuffing on top and a couple of slices of lemon. Bake in the oven for 30 minutes.

Milk Pudding (Muhallabiyeh)

This is a very light dessert that is simple and can be prepared far in advance. Syrians say the name of this pudding comes from the Umayyad Prince of Damascus, Al Muhallab Ibn Abi Sufra. One day, the bored potentate ordered his servants to make him something different, a special pudding, and this is what they came up with using the only ingredients they had available – milk, sugar, starch and mastic. The pudding then became known as the ‘milk of the princes’, but commoners soon caught onto how simple it was to prepare and it became known amongst them as the ‘milk of the commons’. Today, people flavor the milk with a variety of spices, depending on each individual’s taste. This pudding has a smooth texture, with the nuts on top adding a crunch, which Syrians love.

Serves 12

Ingredients

1 quart/litre milk
1 cup/​200g sugar
3 tablespoons cornstarch/cornflour, mixed with water
½ teaspoon vanilla extract
1 tablespoon rose-water or orange blossom water
2 tablespoons/20g pistachios, crushed
Rose petals, to decorate (optional)

Directions
In a saucepan, gently heat the milk and sugar over low heat, stirring regularly.

Just before it boils, add the cornstarch mix and stir constantly until it thickens, then add the vanilla and rose or orange blossom water.

Once it reaches a thick consistency, pour the mix into individual bowls or trifle glasses and let cool.

Once cool, put them in the refrigerator to set for at least 2 hours.

When ready to serve, sprinkle the tops of the pudding with the crushed pistachios and for extra color, rose petals.

Source: Syria: Recipes From Home by Itab Azzam and Dina Mousawi. Published by Trapeze.


Eggplant is probably my family’s favorite vegetable and it is certainly a major food in Italian cuisine. It is versatile and can be prepared healthy or anyway you like it. I prefer to bake the eggplant slices instead of frying them and then I can use them in any number of ways: parmesan, lasagna, “meatballs” or as below – rollatini. This dish is delicious as a main entrée or as an appetizer. Grilled Italian sausage is an excellent side dish as are the green beans.

Eggplant Rollatini

If you choose, you can also coat the eggplant slices in egg and breadcrumbs and bake as described below. If you want less carbs, leave out the crumbs.

Ingredients

2 large eggplants, peeled and cut lengthwise into very thin slices, to get about 14-15 slices
Olive oil
2 1/2 cups ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan cheese
1 egg
¼ cup chopped fresh parsley
Salt and pepper to taste
3 cups prepared marinara sauce, homemade or store-bought

Directions

Brush the eggplant slices with olive oil and place them on a large baking sheet.

Roast (or broil) in a 400-degree F oven for 20 minutes, turning the eggplant slices halfway through cooking.

Place on paper towels to cool.

For the filling:

Combine the ricotta, Parmesan cheese, shredded mozzarella, egg, parsley, salt and pepper and mix well.

When the eggplant has cooled about 10 minutes, place about 2 tablespoons of the filling mixture on each slice.

Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.

Coat the bottom of a 9×13 inch baking dish with 1 cup of the marinara sauce. Place the eggplant rolls in the baking dish.

Pour the remaining sauce over the top of the eggplant rolls. Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.

Let rest a few minutes before serving.

Grilled Italian Sausage

Ingredients

1 ½ lbs Italian pork sausage
Olive oil

Directions

Heat an outdoor grill for both direct and indirect cooking. Oil the grill grates.

Brush the sausage lightly with olive oil.

Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve.

Skillet Green Beans

Serves 6

Ingredients

1 pound green beans, washed, trimmed and cut in half
1 tablespoon olive oil
2 large cloves garlic, peeled, smashed flat with the side of a knife
A little coarse salt
1/4 cup water
Black pepper to taste

Directions

Heat the skillet on medium and add the oil.

Add garlic and cook 30 seconds or until lightly golden, stirring.

Add the beans, turn a few times to coat well with the oil. Sprinkle with salt.

Stir in the water. Cook 1 minute, stirring occasionally.

Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.

Uncover and increase the heat to high.

Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.

Taste and adjust the salt as needed. Add black pepper and transfer to a serving dish.

 


The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France, Italy and Greece. This series continues with the country of Turkey.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir and the rest of the Aegean region inherits many elements of the Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftas and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf and künefe. In the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking.

The cuisine of Turkey’s Mediterranean regions are rich in vegetables, herbs and fish. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in restaurants and literature, native Turkish daily meals, however, largely center around rice, vegetables and bread. Dolma, rice and meat stuffed vegetables, are frequently prepared throughout the country, most often with peppers, grape leaves or tomatoes. The eggplant is the country’s most beloved vegetable, with zucchini a popular second and then beans, artichokes, cabbage, usually prepared in olive oil. Pilav (pilaf), Turkish rice, is a common filling for dolmas, as well as a common side dish. Various grains are used to make pide (flat bread), simit (sesame rings) and börek, a flaky, layered pastry filled with meat or cheese that is often eaten for breakfast.

Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplant, green peppers, onions, garlic, lentils, beans, zucchini and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called revani and irmik helvasi. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, urfa biber and thyme. Olives are also common on various breakfast and meze tables. In Turkey ‘iftars’ (the breaking of fasts) are generally opened with date palms. “Beyaz peynir” and yogurt are part of many dishes at that meal, including börek, manti, kebab and cacik.

Turks enjoy three meals a day. Kahvalti (kah-vall-tuh), or breakfast, is generally a light meal consisting of fresh tomatoes, beyaz (salty cheese), black olives, bread with jam and honey and an occasional soft-boiled egg. Freshly baked bread and tea are almost always present. Sucuk (a spicy sausage) and pastirma (seasoned beef) are frequently prepared in the wintertime. Those in a hurry often stop at a street cart or büfe (food stand) to grab a quick börek , a flaky, mince or cheese filled pastry, or simit, a bread ring topped with sesame seeds. Muslims do not consume pork products, making bacon absent from most menus.

Öyle yemek (oy-leh yem-eck), or lunch, is traditionally a heartier (and warmer) meal than breakfast. Çorbalar, or soups, are served in a variety of ways, and most commonly include lentils and vegetables and meats. Larger lunch items include baked lamb or chicken served with peppers and eggplant, and fresh grilled fish with a side of lemon. Rice and bulgar pilaf dishes are also popular. Lahmacun (lah-mah-jun), Turkish pizza, is popular among children. It consists of a thin crust and a layer of spicy ground lamb and tomato sauce. Tost, a grilled cheese sandwich, is also popular.

Akam yemek (ak-sham yem-eck), or dinner, is the largest meal of the day. Mezeler (or mezze, singular), are “appetizers” served before the main meal. Most mezeler dishes are large enough to comprise an entire meal by themselves. Salads, soups, pilaf-stuffed fish and köfte (fried minced meatballs) can leave diners quite full. A meat dish accompanied by starchy vegetables (such as potatoes) typically follows. Seasonal fresh fruits or milky puddings are most often enjoyed for dessert.

Turks are extremely hospitable and enjoy company. They will welcome even unexpected guests with Turkish coffee. Meals are traditionally served on a large tray, placed on a low table or on the floor. The family and guests sit on cushions on the floor around the prepared foods. To avoid accidentally insulting the host, it is best to not refuse second or third helpings. It is also customary to remove one’s shoes at the door and offer a small gift to the host for their generosity.

Source: Food In Every Country

Make Some Turkish Recipes At Home

There is a metric conversion tool in the right hand column of this blog page, should you need it.

Εggplant Spread

This eggplant dish is usually served as a dip or spread with pita bread or vegetable sticks but can also be served as a side dish to any barbecue cookout.

Ingredients

3 large, round eggplants-aubergines
100 gr of olive oil
1 lemon
1 onion
Salt & white pepper
Parsley

Directions

Chop the onion and place in 1 cup of water.

Rinse and dry the aubergines and prick them with a fork.

Bake the aubergines in the oven (375 degrees F) or on a charcoal grill for about an hour.

Remove from the heat and cool

Peel off the skin, remove the seeds, cut them in long slices and lay on a cutting board.

Mash them with a wooden spoon or a pestle.

Drain the onion well. Put the aubergines in a bowl add the onion, the salt, pepper and blend by hand or in a processor.

Add lemon and oil and whisk the mixture well.

Sprinkle with finely chopped parsley.

Turkish Grandma’s Wheat Soup

(Buğday Çorbasi)

Ingredients

1 ½ cups shelled whole wheat kernels
4 cups of yogurt
6 cups of chicken broth or stock
1 egg
1 tablespoon all-purpose flour
1 tablespoon butter
Mint leaves
Aleppo pepper
Salt

Directions

Soak the wheat overnight in water. Drain well.

Place the yogurt in a sieve lined with cheesecloth and let the excess liquid drain out for a minimum of 5 to 6 hours, or overnight if possible.

Place the wheat in a large pot with the chicken broth and bring to a boil. Reduce the heat to a simmer and cook, covered, for 45 to 60 minutes.

Remove the pan from the heat and strain the soup. If desired, puree in food processor.

Place the strained yogurt in a small pan with the egg and flour over medium heat, constantly mixing well. This will help prevent curdling.

If the mixture is too thick you can add ¼ cup of water. Cook over low heat, stirring constantly until the mixture bubbles.

Remove the pan from the heat and whisk it into the wheat mixture, cooking over low heat and adding more chicken broth or water if the soup is too thick.

Stir in salt and pepper to taste and adjust seasoning if needed.

In a small skillet melt the butter and when it is hot and sizzles turn the heat off and quickly add a handful of mint leaves and Aleppo pepper to taste, mixing well. Pour in circles on top of the soup.

Mini Kebabs

Ingredients

For the kebabs
½ kg lean ground beef or lamb, minced
2 thick slices of day old bread
2 tablespoons tahini
½ clove of garlic, finely chopped
2 tablespoons sesame seeds
1 teaspoon cinnamon
1 teaspoon cumin powder
Salt and pepper to taste
12 wooden skewers, soaked in water
Olive oil

For the yogurt dip
250 ml. Greek yogurt, 2% fat
1 tablespoon mint, fresh (chopped) or dried
½ teaspoon cumin
Salt, pepper

For serving
Chopped parsley
Chopped tomatoes
Mini pita breads

Directions

Soak the bread in water until completely soft.

Drain well and knead in the beef together with all the remaining kebab ingredients until you have a homogeneous mix.

Season well according to taste.

Take about 2 tablespoons of the mixture and form oblong sausage-shaped kebabs. Thread these onto the soaked wooden skewers.

Cover with plastic wrap and place in the refrigerator for a couple of hours to firm up.

Heat an outdoor grill and oil the grates.

Brush the kebabs with olive oil, place them on the grill for 20 minutes turning frequently, until golden.

To make the yogurt dip, combine all the ingredients and season well.

Serve 2 kebabs per person, on warm pita bread topped with parsley and chopped tomatoes with the dip on the side.

Chickpea and Couscous Croquettes

Ingredients

300 gr boiled chickpeas
125 gr couscous, soaked for 20 minutes in hot water, squeezed
3 tomatoes, peeled and seeded
3 onions, cut into thick slices
½ cup red wine
2 tablespoons soy sauce
2 tablespoons mustard
2 garlic cloves
1 bunch parsley
4 tablespoons olive oil
Rosemary, thyme

Directions

Put the couscous, chickpeas, onion, tomato, wine, soy sauce, mustard, garlic, parsley and olive oil into the food processor.

Add rosemary, thyme and salt and pepper to taste. Blend the mixture. Leave in the refrigerator for at least one hour to thicken.

Shape the mixture into medium-sized round croquettes and fry them in hot oil until golden brown. Drain.

Serve with a yogurt sauce:

Mix 1 cup strained yogurt with 4 tablespoons of olive oil, 1 finely chopped tomato, 1 tablespoon finely chopped parsley, 1 grated garlic clove and 1 pinch each cumin and coriander powder.

Seker Pare

These traditional Turkish cookies are called seker pare which means sweet bits in Turkish.

Ingredients

300 gr flour
180 gr semolina
240 gr butter, melted
170 gr icing sugar
2 eggs
1 ½ teaspoons baking powder
½ teaspoon salt
45-50 almonds, blanched
750 gr sugar
600 ml water
½ tablespoons lemon juice

Directions

Preheat the oven to 347F/175C.

Prepare the syrup. Boil the water, sugar and lemon juice for 10 minutes; allow to cool.

Break the eggs into a glass bowl, add the icing sugar and blend with a hand-held mixer for 3 – 5 minutes.

Add the melted butter, baking powder and salt and continue to mix for a further 5 minutes.

Finally, add the flour and semolina and knead until the dough becomes smooth and uniform.

Break off a piece of dough (walnut sized), roll into a ball, press the top lightly between the palms of the hands and place on a greased baking pan. Do the same with the rest of the dough.

Insert an almond into the center of each ball. Bake for 30 – 40 minutes.

When ready, remove the cookies from the oven and pour the cold syrup over.

Leave them in the syrup for 1 hour before serving.


Eggplant are at their very best now. Take advantage of their availability and you will make some very rewarding and tasty recipes. Buying eggplant in season, picked young, means they will not be bitter, nor will they need to be salted before cooking them. Chubby purple eggplant are not the only kind of eggplant available. My CSA grew three different types this summer: regular purple globe eggplant, Rosa Bianca, an heirloom eggplant from Sicily and white eggplant. All delicious. Here are some recipes I made with my share.

Baba Ghanoush with Pita

Ingredients

2-3 medium eggplants (about 2 pounds total)
2 large cloves of garlic
1/2 cup lemon juice, more if desired
1/3 cup tahini (sesame paste)
1/3 cup extra-virgin olive oil, more for serving
1 teaspoon agave syrup
1 teaspoon smoked paprika
1/4 cup chopped flat-leaf parsley leaves
Kosher salt

Directions

Preheat a gas or charcoal grill to medium heat and place the eggplants directly on the grill.

Cook, turning occasionally with tongs, until tender and charred on all sides, about 15-20 minutes.

The eggplants should be very tender.

Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.

When they are done, wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.

Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh.

Transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.

To roast in the oven:

Preheat the oven to 450 degrees F.

Pierce the eggplants with a fork in several place. Place on an oiled baking pan and roast until soft all over, about 20 minutes.

Follow directions as above.

Put the eggplant in a food processor, add the garlic, lemon juice and pulse until it is smooth and creamy.

Add the tahini and pulse again until it’s combined. With the processor turned-on, slowly add the olive oil in a thin steady stream.

The mixture will be pale and creamy.

By hand, stir in the parsley, agave, smoked paprika and salt. Taste to see if you’d like additional salt or lemon juice.

Put the baba ghanoush into a serving bowl, drizzle with olive oil and serve with warm flatbread or vegetables.

Baba ghanoush can be stored in an airtight container in the refrigerator for up to four days.

Let the eggplant dip warm to room temperature before serving.

Eggplant Sauce Over Pasta

Serves 6

Ingredients

2 medium eggplants, peeled and cut into 3⁄4″ cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small onion, minced
1/2 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-oz.) can whole peeled Italian tomatoes, undrained and crushed by hand
1 lb. bucatini or spaghetti pasta
1/2 cup shredded fresh basil leaves
Fresh Burrata or ricotta cheese

Directions

Heat the oven to 500º F.

Place the eggplant into a bowl and drizzle with 4 tablespoons of olive oil. Toss to combine and season with salt and pepper.

Transfer the eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes.

Transfer to a rack; set aside.

Heat the remaining oil in a large pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes.

Add the chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes.

Add the tomatoes, season with salt and cook until heated through, about 5 minutes.

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, about 9 minutes.

Drain the pasta and transfer to the pan with the tomato sauce. Stir in the roasted eggplant and basil. Toss to combine.

To serve, transfer pasta to a serving platter and garnish with the burrata cheese.

Summer Eggplant Tart

Serves 8

1 frozen puff pastry sheet, defrosted in the refrigerator overnight
Olive oil spray
1 small eggplant, sliced 1/8 inch thin
3 ripe tomatoes, sliced 1/8 inch thin
1 small sweet onion, finely chopped
1 clove garlic, minced
6 oz Swiss cheese, shredded
¼ cup fresh thyme, minced
Salt and pepper, to taste

Directions

Heat oven to 400 degrees F.

Place the thawed puff pastry in a 7 x 11 inch baking dish patting the dough up the sides of the dish.

Refrigerate until ready to assemble the dish.

Bread the eggplant slices and oven bake until brown and crisp – as if making them for eggplant parmigiana. Directions are below in the eggplant parmigiana recipe.

Sprinkle the tomatoes on both sides with kosher salt. Arrange in a single layer between on paper towels to drain.

Remove the baking dish with the pastry from the refrigerator. Sprinkle the bottom of the pastry with the minced onion and garlic.

Arrange the eggplant and tomato slices in even rows on the pastry. Season with pepper and sprinkle the thyme over the vegetables.

Distribute the shredded cheese over the top. Bake until the vegetables are tender and the cheese is browned, 25 to 30 minutes.

Remove the dish from oven and allow to cool. Serve warm.

Eggplant Parmigiana

This is a staple in my house. So happy that my CSA grows wonderful eggplant.

First Stage

For each one pound of eggplant, you will need:

1 pound eggplant, peeled
2 eggs, beaten with a few tablespoons of water
1 cup Italian style breadcrumbs

Directions

Preheat oven to 400°F. Coat two large baking sheets with olive oil.

Cut peeled eggplants crosswise or lengthwise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Lightly salt the eggplant slices.

Place the eggs and water in one shallow dish and the bread crumbs in another.

Dip the eggplant slices into the egg mixture, then coat with the breadcrumb mixture.

Arrange the eggplant slices in a single layer on the prepared baking sheets.

Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

Second Stage

To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara (pasta) sauce
1- 8 ounce package shredded or sliced mozzarella cheese
Breaded eggplant

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.

Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the cheese.

Add the remaining eggplant slices and top with the remaining sauce and cheese.

Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.

 


Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?

Sausage and Pepper Sandwiches

A mixed green salad is perfect to complete this meal.

2 servings

Ingredients

1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls

Directions

Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.

Heat the olive oil over medium-low heat in a large, deep skillet with a lid.

Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.

Heat the mixture until hot.

Fill the rolls with the sausage mixture and serve.

Italian Grilled Chicken Sandwiches

Serve this sandwich with sweet potato fries and pickles.

2 servings

Ingredients

4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves

Directions

Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.

Place in the refrigerator for about 30 minutes.

Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.

If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.

Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.

Arrange the chicken and then the roasted bell peppers on top of the cheese.

Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.

Top each sandwich with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.

Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.

Cook the sandwiched until brown on the bottom.

Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.

Transfer to a cutting board and cut in half.

Eggplant Parmesan Sandwiches

2 servings

Ingredients

2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:

Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/

Directions

Heat the oven to 375 degrees F.

Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.

Wrap the sandwiches in the aluminum foil and place on a baking sheet.

Bake the sandwiches for about 15- 20 minutes, until hot.

Serve with pickled Tuscan peppers.

Vegan Summer Garden Sandwich

1 serving

Ingredients

Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce

Directions

Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.

First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.

Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.

Vegan Creamy Italian Salad Dressing

Adapted from Vintage Kitty

Makes 16 tablespoons

Ingredients

1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste

Directions

Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.

Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.

Blend until the mixture is smooth.

Add fresh parsley and pulse. Season with salt and pepper to taste.

Store in the refrigerator up to one week


July is a  month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,

My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals.  I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.

Eggplant Caponata

Ingredients

1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Crostini

Directions

Preheat the oven to 400°F.

Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)

Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.

Let drain on a paper towel for 10 minutes, cut side down.

Scoop the eggplant out of the skin and finely chop.

Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.

Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.

Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.

Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.

Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.

Summer Squash and Potato Pie

Ingredients

Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese

Directions

Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.

Very thinly slice the onions, zucchini, squash and potatoes.

Preheat oven to 375°F

Coat a 10-inch quiche dish or pie pan with cooking spray.

Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),

Sprinkle with thyme, salt and pepper.

Drizzle with the melted butter. Cover with aluminum foil.

Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.

Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.

Let stand 10 minutes before serving.

Pasta with Tomato and Zucchini Sauce

Ingredients

3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.

In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.

Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.

In a large pot of boiling salted water, cook the pasta until al dente; drain well.

Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.

Creamy Corn Stuffed Poblano Peppers

Ingredients

8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Salsa, optional

Directions

Preheat the oven to 450 degrees F.

Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.

Roast until they begin to soften, about 15 minutes.

Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.

Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.

Remove the corn kernels from the cobs; add to a bowl along with the scallions.

Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.

Divide the stuffing mixture into 8 equal portions.

Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.

Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.

Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.

Oven Roasted Okra

I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.

Ingredients

1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Directions

Preheat the oven to 450 degrees F.

Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.

Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.

Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.

The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.

Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.



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