Eggplant Souffle

As I helped clear the Retreat lunch tables, one of the leaders, a good friend (and one of my most honest) looked up at me with a smile on his face and a twinkle in his eye. “Delicious, Sister Irene,” he said, “But why is it that people in general seem to think that the only way to cook eggplant is with tomatoes?” Well, here was a question I’d never before been asked that made me stop and think. I didn’t feel it was a complaint or criticism so much as a challenge. He appeared to have enjoyed my eggplant Parmesan because his plate was clean. He’d even had a second helping!

His forthrightness set me on a course that expanded my eggplant repertoire. Up until then I had pretty much settled for recipes I’d felt comfortable making and knew most people liked. But he was a Southerner and his tastes were more towards creamy-styled dishes than Mediterranean. I asked him for suggestions and then launched into an exploration of tomato-less eggplant dishes. After trying multiple ones I settled on several favorites that I’ve stuck with over the years, this being one that both he and I like—you may, too.

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Recipes From A Monastery Kitchen
SERVINGS
6servings
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servings
COOK TIME
45mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Cook eggplants in 2 quarts salted, slightly boiling water for 15 minutes or until tender.
  2. Remove skins and mash pulp; add 2 Tablespoons butter, yolks, cream, and season to taste with onion salt and pepper.
  3. Soak bread crumbs in milk and squeeze crumbs in a dry cloth to remove moisture.
  4. Add crumbs to eggplant.
  5. Fold in egg whites and turn into generously buttered soufflé dish.
  6. Sprinkle with almonds mixed with the same amount of toasted bread crumbs and a little melted butter. Bake for 30 minutes in a 400 degree oven.
  7. Serve immediately in the baking dish.

Eggplant not really Caponata Salad

August is eggplant time — the plants are big and beautiful, and their purple fruit heavy with promise. And then there are the tomatoes — not flooding in yet, but just starting. There is nothing quite like a garden tomato warm from the sun.  I was remembering an eggplant and tomato salad I used to make from an international cookbook, called caponata. I looked everywhere for the cookbook, but it seems it has moved elsewhere…then I thought I would find a duplicate of what I used to make online, but not so. It seems that what I used to make was more of a pickled eggplant salad. Light and delicious. Here is the closest to what I remember:
Eggplant not really Caponata Salad
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Eggplant not really Caponata Salad
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COOK TIME
10mins.
PREP TIME
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Ingredients

Instructions

  1. In a medium pot, boil the eggplant in salted water for about 8 to 10 minutes, or until tender.
  2. Remove from heat, and place in a colander to drain.
  3. Transfer to a bowl, allow to cool slightly. Add the rest of the ingredients, and let meld together for a couple of hours at room temperature.

Vegetable Stack Sandwich on Homemade Focaccia with Pesto and Ricotta

Vegetable Stack Sandwich on Homemade Focaccia with Pesto and Ricotta

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Vegetable Stack Sandwich on Homemade Focaccia with Pesto and Ricotta
SERVINGS
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COOK TIME
35-40mins.
PREP TIME
READY IN
155mins.

Ingredients

Instructions

Focaccia:
  1. Pour the warm water in a small bowl.
  2. Sprinkle the yeast, sugar and 2 Tablespoons of the flour over the the water.
  3. Stir until dissolved, and then let sit until foamy, about 15 minutes.
  4. In a large bowl, place the 4 Tablespoons olive oil, salt, 1 cup of the flour and the yeast mixture.
  5. Whisk hard until smooth, about 3 minutes.
  6. Add the remaining flour, 1/2 cup at a time, stirring until a soft, sticky dough is formed.
  7. Turn onto a floured surface and knead to form a springy ball, dusting with flour to prevent sticking, about 3 minutes.
  8. Place the dough in a greased deep container, and let rise until triple in bulk, about 1 1/2 hours.
  9. Grease a 17 x 11 inch baking sheet and sprinkle with cornmeal.
  10. Place the dough ball on a lightly floured surface.
  11. Press and flatten the dough.
  12. Lift and pull gently, stretching to fit the baking sheet.
  13. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk.
  14. Meanwhile combine herbs and 1/3 cup olive oil, let sit for 30 minutes.
  15. Preheat oven to 400 degrees F.
  16. Using fingertips or knuckles, gently poke indentations all over the surface of the dough about 1/4 inch deep.
  17. Drizzle the oil/herb mixture over the surface of the dough, letting it pool in indentations. Bake for 35 to 40 minutes until nicely browned.
  18. Sprinkle with salt if desired.
Stack Sandwich:
  1. Lay the eggplant out onto trays lined with paper towel, sprinkle with salt, and let sit for about 10 minutes.
  2. Blot with more paper towel.
  3. Place eggplant, zucchini, red pepper and onion on baking sheets greased with olive oil.
  4. Brush all vegetables generously with olive oil, sprinkle with kosher salt. Bake in a 400 degree F oven until tender.
  5. Cut Focaccia into squares, and then cut into 2 layers. Spread each layer with pesto, and the bottom with 2 teaspoons ricotta.
  6. Place baby spinach next, then a slice of eggplant, onion, tomato, a couple of slices of zucchini and finally some strips of red pepper.
  7. Place top layer of focaccia on this and you have a great sandwich!