All posts by Slow Food Saddleback

Parmesan Crumbed Eggplant

Ingredients

2 large eggplant
3 eggs
1 T milk
1 clove garlic, crushed
11/2 cups grated parmesan
1 T finely chopped continental parsley
salt and pepper
olive oil

Instructions

  1. Slice eggplant into 5mm thick slices.
  2. Whisk eggs and milk in a shallow bowl until well combined.
  3. In another shallow bowl mix breadcrumbs, parmesan, garlic and parsley. Season and mix until well combined.
  4. Coat both sides of an eggplant slice with egg mixture then transfer to breadcrumb mix, coat both sides and set aside. Repeat with remaining eggplant slices.
  5. Heat 3-4 T olive oil in a large heavy bottom fry pan over medium-low heat. Place 4-6 slices of eggplant in the pan and cook until golden on each side (about 1-2 minutes).
  6. Transfer to plate lined with paper towel. Repeat with remaining eggplant in batches adding oil between batches as needed.
  7. Serve hot or cold.

Nasu Dengaku – Miso Glazed Eggplant

Ingredients

2 small eggplants
2 T vegetable or canola oil
1/4 cup awase miso paste  (a mix of red and white miso paste)
2 T mirin
1 T granulated sugar
1 T sake
sesame seeds

Instructions

  1. Slice eggplant in half and score inside in small squares.
  2. Add oil to pan over high heat and place eggplant skin side facing down.
  3. Cook for a few minutes until skin is  brown. Turn eggplant over and cover pan. Cook until eggplant is cooked through ( 3  to 4 minutes).
  4. Mix miso, mirin, sugar and sake in a bowl.
  5. Line a cooking tray with foil and place the eggplant on top. Brush eggplant with miso mix until all the surface is coated.
  6. Put in oven and grill for 4 minutes or until miso mix is bubbling.
  7. Sprinkle with sesame seeds and serve hot.

 

Baba Ghanoush

Submitted by Celia. From Hopewood Health Retreat.

Ingredients

1 large eggplant, or small ones
2 T tahini
1 clove garlic
juice of half a lemon
1/2 teaspoon ground cumin
sprigs of parsley, chopped, for garnish
paprika

Instructions

  1. Heat oven to 180 degrees.
  2. Prick eggplant to prevent bruising and bake in oven for 45 minutes or until flesh is soft.
  3. Cool and peel, remove as much juice as possible, then mash or blend in food processor to a puree.
  4. Add tahini and lemon juice, beat after each addition.
  5. Add cumin and blend.
  6. Taste and add more lemon juice or tahini if you like.
  7. Sprinkle with paprika and garnish with parsley.
  8. Serve with flat breads.

Eggplant and Lentil Stacks

Submitted by Rhonni. From the Taste website circa 2012.
This makes quite a large quantity but any left-over lentil mix is great on its own. Substitute feta, sheeps cheese and/or haloumi for the goats cheese.

Ingredients

2 large eggplants, cut crossways into twelve 1.5 cm thick slices
olive oil
2 x 400g tins brown lentils, rinsed and drained
4 shallots, ends trimmed, thinly sliced
1/2 cup semi-dried tomatoes, coarsely chopped
1 T red wine vinegar
2 T olive oil
120g goats cheese, crumbled
1/3 cup shredded fresh basil
60g baby rocket leaves

Instructions

  1. Heat a large frying pan over medium-high heat. Brush eggplant with olive oil. Cook eggplant in batches for 6 minutes each side or until tender and golden.
  2. Meanwhile, place the lentils, shallots and tomatoes in a bowl. Drizzle over the vinegar and half the oil. Season with salt and pepper. Toss to combine.
  3. Place 1 eggplant slice on each serving plate. Divide half the lentil mixture among the eggplant slices and top with half the goats cheese. Sprinkle with half the basil. Continue layering with the remaining eggplant, lentil mix, goats cheese and basil, finishing with a slice of eggplant. Top with the rocket. Drizzle over the remaining olive oil to serve.

Insanely delicious!

From the Women’s Weekly Not-So-Humble Vegetables cookbook:

European folklore has it that eating eggplant skin caused insanity. We prefer the Turkish tale where the sultan fainted with pleasure upon eating a dish of tiny stuffed eggplants…proof of the allure of this seductive vegetable.

A tip from Vicki

Vicki has found this tip from Maggie Beer very handy.
Soak sliced or cubed eggplant for an hour or so in a large bowl of water. Drain well in colander, pat dry then fry, roast or barbecue with olive oil. The eggplant will not soak up as much oil during cooking.

 

New home for Flame Tree Co-op

Thirroul’s Flame Tree Co-op officially opened their new store on Saturday 3 March.
Thanks to a crowdfunding campaign late last year which raised over $80 000 the co-op was able to celebrate eight years of trading by moving to much larger premises just across the road from the old store.

A smoking ceremony was a feature of the opening of the new co-op store.

The not-for-profit organisation has some 600 active members and the store is operated primarily by volunteers. It is now open six days a week and boasts a larger shopfront, some off-street parking, a dedicated cool room and an expanded range of products ranging from apples to flour and toilet paper to miso. Although it isn’t always possible, the co-op aims to supply local, sustainable, organic and unpackaged goods.

You’ll find Flame Tree at the southern end of the village (355 Lawrence Hargrave Drive) and more information is available from the website http://www.flametree.coop or on FaceBook. Opening hours are 9am to 6pm Monday, Tuesday, Wednesday and Friday; 9am to 7pm on Thursdays and 9am to 4pm on Saturdays.