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Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
The Grilled Eggplant and Peppers is a great sandwich condiment, but if you like eggplant recipes, check out a Mid Eastern favorite, Baba Ghanoush. It's one of those simple recipes that you
can blend up in a food processor; after roasting the eggplant halves
(sprinkled with olive oil), you scoop the pulp out, processing it with
some hummus or tahini, adding a few other ingredients according to your
liking. Perfect in sandwiches, it also makes an easy party appetizer, as a dip for toasted pita triangles or crackers.
Some of my favorite eggplant recipes include "Eggplant Parmesan"; a great vegetarian dish that involves dipping eggplant slices into flour, an egg wash, and bread crumbs, before grilling up, adding tomato sauce, and broiling with cheese. Another great eggplant recipe is a Greek dish called Moussaka. Check it out!
Eggplant Recipes- Grilled Eggplant and Peppers
Grilled Peppers and
Eggplant
Looking for simple recipes for eggplant? This one qualifies; it takes a little time to let the ingredients cook, but it takes little effort. Just a stir now and then, and it's done.
This is our favorite
eggplant recipe at The New Deli. We use it in one of our green salads,
tossed with Italian dressing,
avocado, tomato, and parmesan cheese. We also used on a few sandwiches,
with
melted cheese. I love it in an omelet; it's one of those simple recipes
that I enjoy making often.I typically make bigger batches, as it holds up for at least a week in the refrigerator; the reduced
vinegar and soy sauce act to preserve the veggies. Serves 4 to 6.
Ingredients:
- 1 large eggplant, or several Japanese eggplants
- 1 red pepper
- 1 medium onion
- Olive oil, to drizzle on in layers
- 1/4 c. soy sauce
- 1/4 c. balsamic vinegar
Grill in a hot pan (preferably a 12" iron pan, as it holds heat and distributes it well): >1 red pepper, sliced into strips > Drizzle of olive oil
Add and keep grilling on medium-high heat, stirring some: > 1 onion, sliced
Move grilled peppers and onion off to side, and add: > 1 eggplant, sliced into strips > Drizzle olive oil (2-4 TBS.)
Pile the grilled pepper mix back on top of the grilling eggplant, to help it to steam some. Turn the pan on low to finish cooking the eggplant until tender, stirring occasionally.
When eggplant's cooked through (no longer white and spongy looking), turn pan back on high heat. Add: > 1/4 c. soy sauce > 1/4 c. balsamic vinegar
Let the mix cook on high just a few minutes, stirring often, so the soy sauce and vinegar can boil off some. Remove from heat, and continue stirring occasionally, to let off steam so mixture won't be too soggy.
An alternative method involves using the oven; no stirring of the grilling veggies is even necessary. You can roast the vegetables in a clay pot, or in an iron pan, in oven until tender, at 350 for
40-60 min. An alternate method is to microwave the veggies for 10-20 min.,
using the clay pot or a ceramic bowl.
When veggies are cooked, add the soy sauce and vinegar, letting mixture steep 10 min. or so.
To reduce the juices, pour off all the liquid into a pan, boiling for 5 or 10 min. After a few
minutes, more juices will probably collect from the veggies- pour those off
into the pan also. Watch the juices closely for the last few minutes- you want
it boiled down, but not burned. When juices have thickened, mix that together
with the cooked veggies.
Serve this dish hot or cold, by itself, over rice, with salad greens, or as a sandwich condiment.