Lamb Meatballs with Eggplant and Chickpeas

Meals with lamb are often heavy, but this recipe is more like a meatball salad. The addition of yoghurt and fresh mixed greens lighten the dish.

Ingredients

1 pound ground lamb
1 tsp. fennel seeds
2 garlic cloves
1/2 tsp. red pepper flakes, more if desired
6 or more Tablespoons olive oil
1 medium eggplant, peeled and sliced 3/4 inch thick
1 (15 ounce) can garbanzo beans (chickpeas)
3/4 cup Greek yoghurt
2 cups mixed greens (the more peppery, the better)
1 lemon, halved

Instructions

Combine lamb, fennel seeds, garlic and red pepper flakes. Season with salt and pepper to taste. Mix until well combined and seasoning are evenly distributed. Form into 10 meatballs.

Heat 1 Tablespoon olive oil in skillet. Add meatballs and cook through, rotating as they cook.
Remove meatballs to plate.

Add 3 additional Tablespoons olive oil to pan.  Add eggplant slices and cook, flipping once, until browned on both sides. Add additional olive oil during cooking if needed.
Remove eggplant and place on plate with meatballs.

Add drained chickpeas to skillet and saute until lightly browned.

Season yoghurt with salt and pepper.

To serve, smear yoghurt onto the each plate, covering the bottom of the plate. Top with a handful of fressh greens. Top with meatballs, eggplant and chickpeas. Top with garnish of additional fresh greens.
Squeeze fresh lemon juice over all.

Eggplant with Feta

This side dish with Greek and Middle Eastern flavors makes a perfect side dish for lamb. Serve warm or at room temperature.

Ingredients

1/2 cup olive oil
1 tsp. ground cumin
1 tsp. ground coriander
3 medium eggplant, peeled or not (your preference) and sliced into 3/4 - 1 inch rounds
8 ounces crumbled feta cheese
1/2 cup toasted pine nuts
A handful of chopped fresh mint
Salt and pepper

Instructions

Combine oil, cumin and coriander in small bowl. Add salt and pepper to taste.
Brush both sides of the eggplant slices with the oil. Cook on hot preheated grill or grill pan for 3 - 4 minutes per side or until soft and charred.

Transfer to large bowl, then stir in feta, pine nuts and mint.

Sheet Pan Chicken with Roasted Eggplant Caponata

This recipe from "Simply Recipes" is my new favorite find! The flavors are amazing!!

Ingredients

For the roasted eggplant caponata:

1 large or 2 small eggplants (about 2 pounds) cut into 1/2 inch pieces (no need to peel)
1/2 Tablespoon salt
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon sugar
1 pint/1 pound mixed cherry tomatoes halved
2 celery stalks, finely diced
1/2 cup sliced green olives
2 Tablespoons capers
1/4 cup fresh parsley, finely chopped
4 garlic cloves, minced
1/4 cup toasted pine nuts
Additional parsley to garnish, if desired

For the chicken thighs:

2  - 2 1/2 pounds chicken thighs
1/2 Tablespoon sweet paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil

Instructions

Combine the diced eggplant with 1/2 Tablespoon of salt. Place in a colander and set on top of a large bowl. Strain for at least 15 minutes or up to 24 hours. The longer you strain the eggplant, the crispier it will get.
When ready to roast, press the eggplant firmly to squeeze out all the moisture.
Place at baking sheet on a middle rack in the oven and preheat at 450 degrees for 15 - 20 minutes.

Prepare the chicken by combining the paprika, red pepper flakes, fennel, salt, pepper and one Tablespoon olive oil. Add to the chicken and toss to coat. The chicken can be prepared, covered and refrigerated overnight.

When you are ready to cook, toss the eggplant with 2 Tablespoon of olive oil. Working quickly, pull the baking sheet from the oven and place the chicken, skin side down, on the baking sheet. Add eggplant in a single layer around the chicken,

Return to the oven and immediately reduce the heat to 425 degrees. Roast for 30 minutes or until thighs are cooked through.

While chicken is cooking, prepare the rest of the caponata. In large bowl, whisk together the balsamic vinegar and sugar. Add the cherry tomatoes, celery, green olives, capers, parsley and garlic. Stir to combine.

When the chicken is ready, remove to plate and allow to rest for 10 minutes.
Add the roasted eggplant and any pan juices to the cherry tomato mixture. Stir well. Salt and pepper to taste. Add the pine nuts.

Place the caponata in a serving platter and garnish with extra parsley.

Eggplant Parmesan with Fresh Mozzarella Cheese

Fresh mozzarella cheese makes anything delicious and this recipe from Simply Recipes is no exception. Note the important step of allowing the eggplant to sit for 2 hours to release moisture before cooking.



Ingredients

2 large eggplants - about 2 pounds
1 teaspoon kosher salt
1 Tablespoon olive oil
1 teaspoon minced fresh garlic
1 28-ounce can whole tomatoes
1/2 cup finely chopped fresh basil
Salt and pepper to taste

1 1/2 cups bread crumbs
1 1/4 cup grated Parmesan cheese, divided
3/4 cup flour
3 eggs, beaten (more if needed)
1/4 cup olive oil
1 pound fresh mozzarella cheese, sliced into 1/4-inch slices


Instructions

Peel and slice eggplant into 1/4 - 1/2 inch thick rounds. Lay the eggplant on a rack on top of a rimmed sheet or on several layers of paper towels. Sprinkle both sides of the eggplant rounds with salt. Allow the eggplant to sit and release moisture for 2 hours.

Heat 1 Tablespoon olive oil in saucepan and saute garlic for about one minute. Add tomatoes and their juices. Use a kitchen scissors to cut the tomatoes into a dice. Bring to a simmer, lower heat and cook, uncovered,  for 15 minutes. Add salt and pepper to taste. Add basil and remove from heat.

Combine bread crumbs with 1/4 cup of Parmesan cheese. Place in shallow bowl.  In a second shallow bowl, place the flour. In a third shallow bowl, place the beaten eggs.
Preheat oven to 425 degree. Spread 1 Tablespoon of olive  oil on each of two baking sheets.
Pat the eggplant dry with water towels.  
Working one at a time, dredge the eggplant rounds in flour, then egg, and then the bread crumb mixture. Place on prepared baking sheets. Repeat with all eggplant rounds.  Drizzle a little olive oil on the top of each prepared eggplant round.
Bake 18 - 20 minutes, turning half way through the baking time.
Remove from oven when nicely browned.  Reset oven for 350 degrees.

Spread 1/2 cup tomato sauce over the bottom of a 9x13 inch casserole dish. Place a third of the eggplant rounds in a single layer on top, covering the tomato sauce. Place half of the mozzarella cheese on top of the eggplant rounds. Sprinkle with 1/3 cup of Parmesan cheese. Place another third of the eggplant rounds over the cheese. Spread one cup of sauce over the eggplant rounds. Layer the rest of the mozzarella cheese over the sauce. Sprinkle with 1/3 cup Parmesan cheese. Add remaining eggplant in a single layer on top of the cheese. Top with remaining sauce and Parmesan cheese.

Bake uncovered at 350 degrees for 30 - 35 minutes. Allow to sit for 10 minutes before cutting to serve.

Skinny Baked Eggplant Bruschetta

Eggplant replaces the bread in this appetizer from The Two Bite Club. Delicious as an appetizer or side dish.

Ingredients

1 large tomato, diced
2 - 3 cloves garlic, minced
1 Tablespoon olive oil
1 teaspoon balsamic vinegar
1 ounce shredded mozzarella cheese
1 Tablespoon chopped fresh basil or oregano
Salt and pepper to tsate
1 eggplant (peeled or not - your perference) and sliced into 1/4-1/2 inch thick slices. The thinner you slice the eggplant, the crispier it will be)
2 eggs
1/2 cup seasoned bread crumbs
1/2 cup panko bread crumbs
2 Tablespoon grated parmesan cheese
1/2 teaspoon garlic powder
Olive oil

Instructions

In small mixing bowl, stir together chopped tomatoes, garlic, olive oil, balsamic vinegar\, herbs and mozzarella cheese.
Season with salt and pepper. Cover and place in refrigerator until ready to serve.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Drizzle the foil with olive oil.
In shallow dish, beat eggs with whisk. In another shallow dish, combine bread crumbs, panko bread crumbs, parmesan cheese and garlic powder. If the eggplant is large, you  might want to cut each slice in half to make it easy to hold. Dip the eggplant slices in the egg and then into the breadcrumb mixture. Press the breadcrumbs into the eggplant so each slice is completely coated. Place the coated slice on the foil lined baking sheet. Repeat with all the eggplant slices. Drizzle the eggplant slices with more olive oil.
Bake eggplant in oven for 10 minutes. Flip the slices and return to the oven for an additional 10 - 15 minutes. The eggplant should be golden-brown and crispy on the outside.
Let the eggplant sit for 3 - 5 minutes until cool enough to pick up. Using a slotted spoon, top each eggplant slice with tomato mixture and serve immediately.

Quick and Easy Greek Moussaka

My recipe for traditional Greek Moussaka is simply the best, but it is time consuming to make.
This is an easier version. While it can't match the traditional dish, it is an excellent substitute and time saver.

Ingredients

3 large eggplants
Salt and pepper
Extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, cut into thin slices
1 handful fresh oregano leaves
2 handfuls fresh parsley
2 pounds ground lamb
1 cinnamon stick
3 Tablespoons tomato paste
1 (16 ounce) can whole tomatoes,drained and hand crushed
8 ounces feta cheese
1 cup freshly grated Parmesan cheese
1 cup fresh bread crumbs

Instructions

To prepare eggplant, cut off the stems and remove the skin with a vegetable peeler.
Slice into 1/2 inch pieces. Season all pieces with salt and pepper. Coat a large skillet with olive oil. Saute the eggplant in a single layer, turning once, until brown on both sides. You may need to add more oil as needed. Drain browned eggplant on a paper towel.
Add a little more oil to the pan and add onions, garlic, lemon slices, oregano and parsley. Cook until onion is softened, about 3 minutes. Add lamb, stirring to break up the meat. Season with cinnamon stick. Stir in tomatoes and tomato paste. Simmer. Remove from heat. Remove lemons and cinnamon stick.
Preheat oven to 350.
Line the bottom of a 9x13 inch pan with 1/3 of the eggplant slices. Spread 1/2 of the meat mixture on top. Cover with 1/2 of the feta and parmesan cheese. Repeat the layer, ending with a layer of eggplant. Cover with bread crumbs.
Bake 30 - 40 minutes or until the top is golden brown.
Let cool for 10 minutes before serving.

Greek Moussaka

Moussaka is my favorite Greek dish. In 1974, I was a graduate student assistant and teaching a class in cultural food habits at the University of California, Davis. As a year-end project, students were divided into groups and each group was assigned a country. They were to prepare a written report on the cultural food habits of that country and to present that report along with a representative dish to the rest of the class.  The group who was assigned Greece prepared this recipe for Moussaka and it has become one of my favorite recipes ever since. It is time consuming and not something to make for every day, but as a special dish, it is outstanding.  I have found several of the specific Greek ingredients at a Greek market and it is best made with these authentic ingredients, but they can be substituted for more commonly found items.
Set aside an afternoon to make moussaka and then enjoy this Greek cuisine.

Ingredients

For the Bechamel Sauce

3 Tablespoons butter
3 Tablespoons flour
3 cups hot milk
3 egg yolks, beaten
Dash of nutmeg
Salt to taste

For the Moussaka

1 medium eggplant
2 Tablespoons salt
Flour
1/2 cup butter
1/2 cup olive oil
2 onions, chopped
1 pound ground lamb
1/3 cup pine nuts
1/8 teaspoon oregano
1/8 teaspoon cinnamon
Pinch of cloves
Pinch of allspice
1/4 cup chopped fresh parsley
1 cup Mavrodaphne red wine (or substitute sweet red wine)
1 1/2 cups freshly grated Kefaloteri cheese (or substitute Parmesan cheese)
2 large tomatoes, peeled and sliced
6 large mushrooms, sliced
6 strips of bacon, fried and crumbled
Salt and pepper to taste

Instructions

Prepare Bechamel sauce by melting butter in saucepan. Blend in flour. Add milk all at once, beating vigorously with wire whisk. Simmer over low heat. Stir frequently.
Cook about 10 minutes. Pour a little hot sauce into the egg yolks and whisk. Return egg yolk mixture to the sauce. Cook over medium low heat, stirring briskly, until thickened.
Add salt and pepper to taste. Set aside as you prepare the moussaka.

Peel eggplant. Slice into 1/2-inch rounds. Cover with water and salt in bowl. Allow to stand to 15 minutes. Drain. Rinse under cold water. Pat dry with paper towels. Dredge in flour. Saute in large skillet over medium heat with 3 Tablespoons each of butter and oil. Remove slices to platter when browned on both sides.
In same skillet, saute onions until transparent. Add ground lamb and cook for five minutes. Add pine nuts.Sprinkle in seasonings and parsley. Stir to combine. Add wine and stir. Simmer, uncovered, over low heat, until the liquid is absorbed.
In small skillet, heat remaining oil and butter. Saute mushrooms until golden. Set aside.
Grease the bottom on a 9x13 inch baking pan. Place a layer of eggplant on the bottom of the pan. Spread meat mixture over the eggplant. Sprinkle one cup of cheese over the meat. Top with a layer of tomatoes; then a layer of mushrooms. Pour 3 1/2 cups Bechamel sauce over all. Sprinkle with remaining cheese and bacon. Bake for 45 minutes at 375 degrees. To serve, cut into squares.

The flavors of this dish improve overnight. It is even better if it is made a day ahead. Refrigerate overnight. Cover with foil and reheat in 300 degree oven for 30 minutes. Remove foil and cook an additional 5 - 10 minutes.

Eggplant Parmesan

Eggplant parm can be time consuming to make. This version is quick and easy.

Ingredients

1 medium eggplant, peeled and sliced into 1/2 inch slices
1 egg beaten with 2 Tablespoons milk
Dried Italian bread crumbs
Olive Oil
6 ounce tomato paste
6 ounces red wine
Pinch of dried oregano
Salt and pepper to taste
1 clove garlic, crushed
1/2 pound sliced mozzarella cheese
1 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 400 degrees.
Peel and slice eggplant into 1/2 inch slices.
Dip slices into egg mixture and then into bread crumbs. Coat each piece well.
Grease a cookie sheet with olive oil. Arrange coated eggplant slices on the cookie sheet in a single layer. Drizzle each piece with olive oil.  Bake for 15 minutes. Turn each piece over and bake an additional 15 minutes.  They should be well browned on each side.
In small saucepan, combine tomato paste, red wine, pinch of oregano, salt, pepper and garlic.
Stir to combine and heat the mixture over low heat.
In a 9x13 inch baking pan, arrange the eggplant slices in a single layer. Spread 1 - 2 Tablespoons of tomato mixture on top of each slice. Layer with a slice of mozzarella cheese. Repeat with any remaining eggplant slices until all sauce and mozzarella cheese is used. Top with parmesan cheese.
Bake uncovered for 20 minutes.

Eggplant Curry with Toasted Almonds

Ingredients

1 1/2 cups jasmine or saffron rice, cooked according to manufacturer's instructions
2 Tablespoon olive oil
1 large eggplant, peeled and cut into 1-inch cubes
1 large yellow onion, peeled and chopped
1 large red pepper, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1/4 cup mango chutney
2 Tablespoons curry powder
1 cup vegetable broth
Toasted sliced almonds
Sliced green onions

Instructions

Prepare rice.
While rice is simmering, start the curry.
Heat a deep nonstick skillet over medium to medium-high heat.
When pan is hot, add olive oil, eggplant, onion, and red pepper.
Cover the pan and cook about 6- 8 minutes, stirring occasionally.
Uncover and add garlic and cook one minute more.
Add tomatoes, chutney, curry and broth.
Stir to combine and simmer for five minute more over low heat.

To serve, put eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of each bowl.
Top with toasted sliced almonds and sliced green onions.

To make a version of this dish that is not vegetarian, brown 1 pound of diced lamb (1-inch cubes).
Add lamb to eggplant, onion, and red pepper mixture and prepare as described above.

Roast Eggplant Dip

I make batches and batches of this recipe in the summer when the garden is full of eggplant. It freezes well to be enjoyed all winter.

Ingredients

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion
2 cloves garlic
3 Tablespoons olive oil
1/2 teaspoon cayenne pepper
2 Tablespoons lemon juice
2 Tablespoons tahini
3 Tablespoons chopped parsley, optional


Instructions

Preheat oven to 400 degrees.
Cut eggplant, red pepper, and onion into one-inch cubes.
Place in large bowl and toss with olive oil, garlic, cayenne pepper, salt and pepper.
Spread foil on a baking sheet.
Place vegetables on foil. Roast for 30-45 minutes or until vegetables are lightly browned and soft, turning once during cooking.
Cool slightly.
Place vegetables in food processor. Add lemon juice and tahini and pulse to blend.
Add additional salt and pepper to taste.
Transfer to bowl and garnish with chopped parsley.

Grilled Lamb Sirloin Steaks and Eggplant Caprese Salad

Great dinner for a summer evening!

Ingredients

4 lamb sirloin steaks
1 cup boiling water
1/4 cup sundried tomatoes (dried - not packed in oil)
1  1-lb eggplant
3 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped fresh basil
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1 8-ounce ball fresh mozzarella cheese, thinly sliced
2 large tomatoes
Coarse salt
Ground Pepper
Basil leaves for garnish

Instructions

In small bowl, combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water. Chop tomatoes.

Trim both ends of eggplant. Peel and cut into 1/2 inch slices.
Place eggplant slices on cutting board. Brush both sides with 3 Tablespoons of olive oil. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggplant slices on grill over medium heat.
Grill for 10 - 12 minutes, turning once, until lightly browned and soft.
Transfer to plate and allow to cool.

Salt and pepper the lamb steaks. Place on grill over medium-high heat.
Grill while preparing salad.

In food processor, combine dried tomatoes, fresh basil, 1/4 cup olive oil, and vinegar. Process until finely chopped.

In large platter, arrange eggplant slices, cheese and tomatoes, alternating in a ring around the edge of the platter.

Sprinkle lightly with coarse salt and pepper. Spoon dried tomato mixture on top. Garnish with basil leaves. Place grilled lamb in the center of the platter.

Serve with a full-bodied red wine,

Stuffed Eggplant

Ingredients

2 medium eggplants
3 Tablespoons olive oil
1/2 pound ground lamb
Salt and Pepper
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1/2 cup fresh basil, chopped
1 1/4 cup grated high quality Pecorino Romano cheese
1/3 cup Italian bread crumbs
1 egg
2 chopped tomatoes


Instructions

Heat oven to 350F.
Cut eggplants in half and scoop out center with spoon, leaving just enough meat on the inside for that it holds its shape. Cut the spooned out eggplant into 1" pieces. Place in saucepan and add water just to cover the eggplant. Boil until soft - about 10 minutes. Drain well.
In another saucepan, heat 1 Tablespoon olive oil. Add lamb and cook until browned. Season with salt and pepper.  Remove from pan and drain pan of any grease. Wipe the pan clean and add 2 Tablespoon olive oil. Saute onion, red pepper and garlic until soft.
In bowl, mix together cooked eggplant, onion mixture, basil, cooked lamb,1 cup cheese, egg and bread crumbs.
Fill scooped-out eggplant halves with this mixture, evenly filling each half.  Top with chopped tomatoes and remaining cheese. Season with salt and pepper.
Spray the bottom of baking dish with cooking spray. Place stuffed eggplant in dish. Bake for 50 minutes.

Caponata, Eggplant Relish

This is a variation to a recipe posted by simplyrecipes.com - one of my very favorite food blogs

Ingredients

1 pound eggplant, peeled and diced\
Salt
4 Tablespoon olive oil
1 onion, diced
1 celery stalk, minced
2 garlic cloves, minced
5 plum tomatoes, finely chopped
1/2 cup green olives, finely chopped
1/4 cup pine nuts, toasted
2 Tablespoons small capers, drained
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 Tablespoon sugar
1 Tablespoon tomato paste
1/4 cup fresh basil, chopped

Instructions

Toss the peeled and diced eggplant with 2 Tablespoon salt and put in a large bowl. Cover the bowl with a plate that just fits inside the bowl and weigh it down with a heavy can. Let it sit for about one hour.
Drain the eggplant, rinse with fresh water and pat dry with paper towels.
Heat 2 Tablespoon olive oil in a large skillet over medium-high heat. Add onion and celery. Cook until the onions soften, stirring occasionally.  Add the garlic. Cook 2 minutes more. Remove from skillet and set aside.
Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant. Let cook for 1 - 2 minutes before stirring and then let it sit for a full minute before stirring again. Cook like this for 5-6 minutes.
Add the onion-celery mixture. Then add the tomatoes, pine nuts, capers and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste. Stir well. Cook, stirring occasionally until the eggplant is very soft, about 8 - 10 minutes.
Remove from heat and cool to room temperature. Mix in basil. Season with salt and pepper to taste.
Caponata can be refrigerated, covered up to 5 days.