beloved eggplant deserves it's own section!
(Scroll down to see
all the recipes)
Fusca Orazi’s Christmas Eggplant Spread
was always a special treat at Christmas from Mom Orazi…. I try to make it
every year…. submitted by her daughter-in-law Michelle Orazi
stick of celery with leaf
pound of pitted green olives
pound of black-pitted olives
chopped green pepper
small jar of capers
cup of sugar
1/2 quart of Cider Vinegar
Chop celery and par boil it until half tender.
Skin and cube the eggplants. Put
the eggplant in a colander and salt heavily.
Let all the bitter juices run out for about 2 hours.
Put something heavy on top of the eggplant while it’s draining.
a large pot – the biggest one you own… Put 1/2 inch of olive oil.
Put the eggplant and capers, celery, olives, peppers, sugar into the hot
oil and sauté 30 minutes. Add the
cider vinegar in a little at a time until you have all of it in the pot.
Let cook 1 hour or until most of the liquid has evaporated.
Taste to make sure the eggplant is soft enough for a spread.
into canning jars. Serve with
crackers or coarse bread…its great!!!!!!!!
1 large eggplant (about 1 1/2 lbs.)
2 teaspoons salt
4 tablespoons olive oil
4 medium tomatoes
1/3 cup onion, finely chopped
1 clove garlic
8 ounces mozzarella cheese, shredded
2 tablespoons Parmigiano cheese, freshly grated
Freshly ground pepper
Slice the eggplant, sprinkle with salt and let drain for 1 hour.
Rinse with water and pat dry.
Place eggplant slices on a broiler pan and brush with olive oil.
Broil for 2 minutes on each side, until lightly browned. Continue until all eggplant slices are browned. Peel and
core tomatoes. Cut into 1/4 inch slices.
Chop onion and sauté in olive oil for about 5 minutes.
Preheat oven to 350.
Lightly oil a shallow baking dish and rub with garlic. Spread a single layer of eggplant in the baking dish.
Sprinkle with half of both cheeses. Arrange a layer of tomatoes and onion. Finish with any remaining slices of eggplant. Season
with pepper. Sprinkle with remaining half of mozzarella and Parmesan
Bake in oven until top is lightly browned, about 20 to 25 minutes.
2 medium sized eggplants
cup of olive oil
cups of celery, sliced thin
cup of onions, chopped
1/3 cup of red wine vinegar, mixed with 1 tablespoon of sugar
2 cups of drained canned Italian plum or whole pack tomatoes - chopped
2 tablespoons of tomato paste
7 large green olives,
slivered (use the good ones
from an Italian market not grocery store green olives in brine)
tablespoons of capers - rinsed
2 tablespoons of pine nuts - toasted
and ground pepper to taste
Cut eggplant into ½ - 1 inch cubes. Sprinkle
cubes of eggplant with salt and set them in a colander in the sink to
drain. After 30 minutes, rinse them and pat dry with paper towels and set
Heat 1/4 cup olive oil in heavy skillet, add celery and onions and
cook over moderate heat, stirring frequently for 10 minutes until celery
and onions are soft and lightly colored. With slotted spoon transfer to
remaining 1/4 cup oil in skillet and over high heat saute the eggplant in
it, stirring and turning about 8-10 minutes until they are lightly browned
but not mushy.
Return celery and onion to skillet, stirring in vinegar and sugar, the
tomatoes, tomato paste, green olives and capers and salt and pepper. Bring
to a boil, reduce heat. Simmer, uncovered, stirring for 10-15 minutes.
off heat and let cool.
Stir in pine nuts.
*** You can also throw in a handful of golden raisins and use a little
less sugar. Maybe add a little fresh basil too towards the end.
Classic southern Italian dish. This tastes best served slightly warm
or room temperature but not hot.
Great as a as a side dish or on bruschetta. And with pasta here (rigatoni or orecchiette
2 tablespoon balsamic vinegar,
2 tablespoon basil, chopped
1 tablespoon capers, chopped
1/4 cup dry white wine,
1 large eggplant, cut into 1 " dice
3 teaspoon garlic, minced
2 teaspoon kosher salt, or to taste
2 tablespoon olive oil,
4 slices of pancetta - 1/4 " thick, diced
1 tablespoon parsley, chopped
4 plum tomatoes, seeded and chopped
1/4 teaspoon red chili pepper flakes, or to taste
1 small red onion, chopped
1/4 teaspoon rosemary, chopped, or to taste
1 tablespoon toasted pine nuts 1/2 cup halved Sicilian green olives (not
the ones in brine with pimentos) 1/2 cup
Place a large pot of salted water on to boil for the pasta. Sprinkle the eggplant with three-fourths of the Kosher salt.
Let drain for a bout a half hour.
Place a large nonstick pan over medium heat and when it is hot, add the eggplant. Cook until the
eggplant is golden brown on all sides, 10 to 15 minutes. Remove the eggplant from the pan, drain on paper towels, and set aside.
Reheat the sauté pan. Add the oil and pancetta;
cook over medium-high heat until golden brown, about 7 minutes. Add in the onion and cook 1 minute. Add the garlic and cook 1 minute
Add the cooked eggplant, capers, olives, tomatoes, wine, water, pepper flakes, and
the remaining salt, stirring well after each addition. Reduce the heat to medium and cook until the eggplant is very soft and the caponata has a thick
consistency, about 15 minutes.
Begin cooking the pasta; cook al dente, about 12 minutes. Drain and
After cooking, finish the caponata with vinegar, basil, parsley, rosemary,
and scallions. Allow to cool for 10 to 15 minutes before serving over the cooked pasta.
Eggplant and Mozzarella
1 large eggplant, cut into 1/2-inch (1 cm) slices
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
6 oz (175 g) mozzarella cheese, thinly sliced
Sprinkle both sides of the eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse,
and pat dry.
Combine the olive oil, vinegar, garlic, oregano, salt, and pepper.
Place the eggplant slices on a grill over moderate heat and baste with the oil mixture. Turn and baste frequently until
lightly browned, about 8 minutes. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to
Serves 4 to 6.
tablespoons olive oil
- 5 cloves of garlic, chopped
teaspoon chili flakes
small tomatoes, seeded and chopped (or canned Progresso whole Romas))
1 cup worth of torn fresh basil leaves
cup freshly grated Romano
cheese - don’t use that stuff in the green cans
the eggplant thinly lengthwise, about 1/4-inch thick slabs. Sprinkle each
slice with salt and put them in a colander in the sink for about 30
minutes. Rinse with cold water and lay out on paper towels to drain.
the eggplant pieces lengthwise into thin strips to resemble pasta.
a large sauté pan heat the olive oil. Add the garlic and chili flakes and
sauté for a couple minutes. Add the eggplant and toss to coat. Add the
tomatoes and cook for 3 minutes. Add the cream and increase heat to
thicken sauce. Finally add the basil and Romano cheese and toss to
combine. Season with pepper - no salt needed as the eggplant will have
residual salt from earlier. Serve immediately.
Rolls filled with Basil and Cheese
For the tomato sauce:
1 onion, chopped
2 tablespoons olive oil
1 small garlic clove, minced
2 pounds tomatoes, chopped coarse
a pinch of sugar
For the eggplant rolls:
a 1-pound eggplant
1 cup diced buffalo mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as
Montrachet, at room temperature
1/4 cup shredded fresh basil leaves
2 to 3 tablespoons olive oil
fresh basil leaves for garnish
Make the tomato sauce: In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the
garlic, and cook the mixture, stirring, until the onion is softened.
Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture
through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is
thickened to the desired consistency.
Make the eggplant rolls: With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices.
Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes.
In a bowl stir together the buffalo mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on
the oiled rack of a broiler pan, and brush it with some of the oil.
Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant,
brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden.
Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same
Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide
end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled
flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just
melted and bubbling.
Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil
Makes about 12 rolls. Serving 4 as a first course or 6 as a side dish
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmigiano cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups spaghetti sauce
Preheat oven to 350 degrees
Slice the eggplant into 3/4 to 1 inch thick slices.
Sprinkle both sides of the eggplant slices with salt. Place the slices in a colander,
place a dish underneath the colander to capture the liquid that will drain out of the eggplant. Allow the eggplant to sit for 30 minutes. Rinse the
eggplant in cold water until all salt is removed.
In a medium to large size mixing bowl mix the ricotta,
mozzarella cheese, and 1/4 cup Parmesan cheese. Add the egg and basil, mix until well
In a large skillet heat 4 tablespoons oil. Place one layer
of eggplant in the pan, brown each side. Fry all of the eggplant slices, add the
remaining oil if necessary.
In a 9x13 inch baking pan pour 1-1/2 cups of marinara
sauce, spread evenly in the pan. Layer the eggplant slices on top of the sauce. Layer a
portion of the mixture made in Step 3. Repeat layering process until all of
the eggplant and cheese mixture is used. Pour remaining sauce on top of layers and sprinkle remaining Parmigiano cheese of top of the sauce.
Bake in a 350 degrees oven for 30-45
minutes, until the sauce is bubbling.
Makes 6 servings
with Eggplant, Roasted Peppers and Feta
We like to use red peppers for pasta sauce when tomatoes are out of season. The roasted peppers add plenty of extra flavor to the pasta sauce, although
you can use fresh if short on time. This dish is so versatile it can be served warm or cold.
2 cup dry red wine,
1 eggplant, medium-sized, peeled, cut into 1/2-inch dice
1 pound farfalle pasta,
1/4 cup feta cheese, crumbled
1 tablespoon garlic clove, sliced thin
1/2 cup loosely packed basil leaves, chopped coarse
4 tablespoon olive oil,
2 roasted red bell peppers, skins and seeds removed, flesh chopped
5 thin slices prosciutto, cut into 1-inch squares
1/2 sweet onion, chopped
Put on a pot of salted water for the pasta. Meanwhile, heat half the oil in a small sauce pot. Stir in the onion, garlic, and red pepper. Cook slowly
until the onions are wilted and soft, about 8 minutes. Add the wine and
simmer until half the original volume. Remove from heat and reserve.
Add the pasta to the boiling water. While it cooks, heat the remaining oil
in a sauté pan over high heat. Add the eggplant and prosciutto, stirring rapidly to coat evenly with oil. Sauté for about 8 minutes until the
eggplant is browned. Remove the pan from the heat. Add the pepper sauce and the feta and mix well.
3 Drain the pasta. Return the drained pasta to the pot and add the pepper sauce. Add the chopped basil, and mix well.
alla Palermitana - Eggplant Palermo-style
4 large eggplants
vegetable oil for deep-frying
freshly ground black pepper
Slice the eggplants lengthways, keeping them attached at the base. Cut each slice into thin strips. Put them in a colander, sprinkle
lightly with salt and leave to stand for about 1 hour.
Rinse the eggplant under cold running water, then drain and dry thoroughly.
Heat the oil in a deep-fryer until very hot, then deep-fry each eggplant separately until golden brown.
Drain on paper towels and fry the remainder. Sprinkle with salt and pepper to taste
and serve immediately.
Tomato and Mozzarella
- Panino al Parmigiano
Here, the traditional ingredients for eggplant Parmigiano are used to make a
tasty panino. For a lighter version, grill rather than sauté the eggplant. The sandwich is delicious made while the eggplant
is still warm. You can also marinate the sautéed eggplant with a bit of minced garlic, a few chopped basil leaves and a splash of balsamic
vinegar, allowing you to assemble the panino another day.
2 tablespoons olive oil
Focaccia with coarse salt or focaccia with red onion
1 tomato, sliced
2 thin slices Vidalia onion or other sweet onion
3 oz (90 g) fresh mozzarella cheese, sliced
3 or 4 fresh basil leaves
Salt and freshly ground pepper
Extra-virgin olive oil for drizzling
2 tablespoons freshly grated Parmigiano cheese
Trim the ends from the eggplant and thinly slice crosswise. Discard the end slices that are covered on one side with skin. In a sauté pan
over medium heat, warm the olive oil. Add the eggplant and cook, turning once, until tender and golden, 5-7 minutes. Using a slotted
spoon, transfer to paper towels to drain.
Slice the focaccia in half horizontally. Lay the bottom half, cut side up, on a cutting board. Arrange the eggplant slices on the
bottom half. Top evenly with the tomato, onion and mozzarella slices
and the basil leaves. Season to taste with salt and pepper. Drizzle with olive oil and sprinkle the Parmesan evenly over the top. Place
the other half of the focaccia on top, cut side down, and press down
firmly with the palm of your hand. Cut the panino in half or in quarters for easier eating and serve.
Makes 1 sandwich
For the eggplant:
2 medium eggplants
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
6 fresh basil leaves
Kosher salt and freshly ground black pepper
For the spaghetti:
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 fresh red chili pepper, chopped
2 garlic cloves, minced
1 cup Kalamata olives, pitted
1/2 bunch fresh basil leaves
3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
1 tablespoon capers
Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated pecorino cheese
Heat a grill pan over medium heat. Slice
the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some
salt and pepper. Grill them until marks have formed and they are soft, about 2
to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over
2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon
juice, put on a few torn basil leaves, and season it all with salt and pepper.
Set aside while you make the sauce.
Coat a large sauté pan
with olive oil and place over medium heat. Cook the onions until they are soft,
about 5 minutes. Add the chili, garlic, olives and a few hand-torn basil leaves.
Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid
is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste,
and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep
spaghetti until it is al dente – 6
to 8 minutes. Drain and add the spaghetti to the tomato sauce. Pile onto a
platter and top it with the eggplant slices. Garnish with more basil leaves and