EGGPLANT RICOTTA BAKE
This eggplant ricotta bake satisfies a craving for simple comfort food.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
- Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
RISOTTO WITH EGGPLANT AND TOMATOES
You could make a different dish with tomatoes and eggplant every day of the summer in Provence. I used a couple of small eggplants for this, but you can use 1 large one if that is what is available. I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings.
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil the foil. Cut the eggplant in half lengthwise, and with the tip of your knife, make an incision down the middle of the cut sides that goes just about down to, but not through, the skin. Lay the eggplants on the baking sheet, cut side down, and place in the oven for 20 minutes, or until the skin has shriveled and the eggplants are beginning to collapse. Remove from the heat and allow to cool until you can handle them, then dice and set aside.
- Heat 1 tablespoon of the olive oil in a large, wide skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes, and add the garlic. Cook, stirring, until the mixture is fragrant, about 30 seconds, then stir in the tomatoes, thyme, diced eggplant and salt to taste. Cook, stirring often, until the tomatoes have cooked down and smell fragrant and the eggplant is thoroughly tender, 10 to 15 minutes. Taste and adjust seasoning. Set aside.
- Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the remaining olive oil over medium heat in a wide, heavy skillet or saucepan. Pour in the rice and stir just until the grains separate and begin to sizzle. Add the wine and stir until it is no longer visible. Stir in the tomato and eggplant mixture and cook, stirring, for about a minute, until the mixture is well combined and sizzling.
- Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Stir often, and when you see that the stock has been absorbed by the rice, add another ladleful. The rice will be cooked through but still chewy after 20 to 25 minutes of adding the stock in increments and stirring. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust salt.
- . Add another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams
GRILLED EGGPLANT RISOTTO
Serve with cherry-rich red: 2006 Chateau de La Chaize Brouilly. A healthy & vegetarian dish. For this super simple risotto, Chef Jonathan Justus, grills eggplant until smoky and charred & then blends the creamy flesh into the cooked rice. Just before serving he sprinkles on sumac, a tart Middle Easten spice made from the dried berry. Chef Jonathan Justus opened his Smithville, Missouri restaurant in his family's former drugstore last year (hence its name, James Drugstore). From F&W Magazine, 08/2008 - from "Green" Living Guide, Local Flavors.
Provided by Manami
Categories Medium Grain Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Light a grill.
- Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly.
- Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.
- In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.
- Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.
- Add the wine and cook until it is absorbed.
- Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.
- Cook until the rice is al dente, 20 minutes total.
- Stir in the eggplant puree and the cream and season with salt and pepper.
- Stir in the parsley and scallions.
- Spoon the risotto into bowls, sprinkle with sumac and serve.
Nutrition Facts : Calories 324.6, Fat 11.7, SaturatedFat 4.4, Cholesterol 18.7, Sodium 9.7, Carbohydrate 48.7, Fiber 5.5, Sugar 3.2, Protein 5
LEMON AND EGGPLANT RISOTTO
Make and share this Lemon and Eggplant Risotto recipe from Food.com.
Provided by gailanng
Categories Rice
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Start by burning one of the eggplants. This can be done one of several ways. On a gas stove, the eggplant can be put directly on a moderate flame and roasted for 12-15 minutes (turning frequently with metal tongs) until the flesh is soft and smoky and the skin is burnt all over. To roast in the oven, pierce the eggplant with a sharp knife in a few places. Put it on a foil-lined tray and place directly under a hot broiler for 45 minutes, turning a few times. The aubergine needs to deflate completely and its skin should burn and break. It should look very wrinkly. Or you can use the grill and keep turning it, about 20-25 minutes.
- Once the eggplant is ready, remove it from the heat and make a long cut through it. Scoop out the soft flesh while avoiding the skin. Discard the skin. Chop the flesh roughly and set aside.
- Cut the other eggplant into a 1/2 inch dice, leaving the skin on. Heat up 1/3 cup of the olive oil in a frying pan and fry the eggplant dice in batches until golden and crisp. (you may need more oil).Transfer to a colander and sprinkle with salt. Leave to cool.
- Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Turn the heat down to medium.
- Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring all the time. When all the stock has been added remove the pan from the heat. Add half of the lemon zest, the lemon juice, grilled aubergine flesh, butter, most of the parmesan and about 3/4 teaspoon salt. Stir well, then cover and set aside untouched for 5 minutes. Taste and add more salt, if you like, plus black pepper.
- To serve, spoon the risotto into shallow bowls and sprinkle with the diced eggplant, the remaining parmesan, the basil and the remaining lemon zest.
Nutrition Facts : Calories 502.5, Fat 35.6, SaturatedFat 8.8, Cholesterol 22.4, Sodium 238.5, Carbohydrate 35, Fiber 10, Sugar 8.2, Protein 9.6
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- Light a grill. Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly. Halve the eggplant lengthwise and scoop the pulp into a blender. Puree until creamy.
- In a large saucepan, melt the butter in the remaining 2 tablespoons of oil. Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes. Add the wine and cook until it is absorbed. Add the vegetable stock, 1/2 cup at a time; stir constantly until it is absorbed before adding more. Cook until the rice is al dente, 20 minutes total.
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- In a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 10 minutes. Add the garlic, season with salt and cook, stirring, until fragrant, about 1 minute longer. Remove from the heat.
- In a medium saucepan, bring the chicken stock to a simmer. In a large saucepan, heat the remaining 1 tablespoon of olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add all but 1/4 cup of the chopped tomatoes and cook, stirring, until softened, about 3 minutes. Add the rice and cook, stirring, until thoroughly coated, about 2 minutes.
- Add 1 cup of the hot chicken stock and cook, stirring, until the stock is nearly absorbed, about 3 minutes. Continue adding the hot stock 1 cup at a time and stirring until it is absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy liquid, about 25 minutes total.
- Remove the risotto from the heat. Stir in the butter, then stir in the ricotta salata and Parmigiano-Reggiano cheeses. Stir in the eggplant and basil along with the remaining 1/4 cup of tomatoes. Season with salt and pepper and transfer to bowls. Serve right away.
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