Wednesday, October 03, 2007

Works-For-Me Wednesday: Backwards Edition

Today WFMW has done a flip and it's time for us to ask for tips instead of giving them! I kept forgetting what I wanted to ask by I just remembered so I better post before I forget again!

I was recently given some eggplant and long green peppers (can't remember what they are called) and have no idea what to do with them. I've never used either and feel bad just letting them go bad. So what are some easy eggplant recipes and what the heck do I do with a bunch of peppers?

Head over to Rocks in My Dryer to get your questions answered!

8 comments:

Kim said...

Usually the long green peppers are not hot - you may want to check that first.

We usually just slice the eggplant and peppers - toss in salad dressing (italian works well) and grill for a few minutes - you don't want them charred.

Eggplant parmasan is easy - slice eggplant into 1/2 inch slices - salt and let sit - this will pull some liquid out of them - rise the salt off - place in casserole dish - top with tomato/pasta sauce, parmasean cheese and them mozzerella cheese - bake for 20-30 mins at 350.

:: Suzanne :: said...

Moosewood Eggplant

2 medium eggplants
3/4 cup milk
2 cups fine bread crumbs or wheat germ (or a combination)
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
italian tomato sauce
1 pound mozzarella cheese
1/2 cup parmesan cheese
Preheat oven to 375 degrees.

Either lightly lube (oil, pam, whatever) a baking tray and a 9x13 inch pan or use non-stick versions of the same.

Cut the eggplants into circles 1/2 -inch thick. Place the milk in a shallow bowl; combine bread crumbs and/or wheat germ with herbs on a plate. Dip each eggplant slice in the milk, moistening both sides, then cover both sides thoroughly with the crumb mix. Spread the prepared slices on the baking tray and pan, and bake for approx. 20-30 minutes (or until tender). Remove from oven, and pile them gently on the baking sheet.

Then, without cleaning the pan, ladle some tomato sauce into the pan and spread out over the bottom. Add a layer of eggplant slices and cover them with more sauce. Spread some mozzarella over the sauce, and repeat the layering process until you run out of either room or ingredients. Sprinkle the top with lots of Parmesan. Bake uncovered for about 40 minutes, or until heated through and bubbling around the edges. Remove from oven and let sit for about 10 minutes before serving.

Kara said...

Mmm that moosewood eggplant recipe looks delicious! I think all I'd need is some mozzarella cheese, I have everything else :)

ornery's wife of Miller Manor said...

I found a couple of eggplant recipes Monday on Org. Junkie's Menu Plan Monday. Here is the link to one:
http://greenstylemom.blogspot.com/2007/10/menu-plan-monday.html
I am looking forward to trying both the recipes there!
TM

jtcosby said...

I personally like BABA Ganoush...I will look up the recipe for you...just a second....did you like that second ;)

Title: Baba Ganoush
Categories: Appetizers, Dips, Vegetarian, Vegan
Yield: 1 batch

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
-- (optional: substitute
-- yogurt or sour cream)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.

(Adapted from The Victory Garden Cookbook)
From: The Cook's Garden catalog, Spring/Summer 1993 (page 20)

Kara said...

I love eggplant parmesean! Of course I don't have a recipe handy, but foodnetwork.com should have some good ones. Grilled eggplant sprinkled with salt and pepper and olive oil is yummy too:)

Anonymous said...

Grill eggplant slices and tomato slices,then stack them like a tower with pieces of mozz cheese between, stick under the broiler for a couple minutes. Delicious!!

Verry Sherry said...

check out Ree at http://thepioneerwomancooks.com/2007/07/bacon-wrapped_j.html OMG she can cook!. Are the green peppers jalepenos? Also the eggplant is a great veg to just grill with a little olive oil and top with any pasta or dish ...
PS thx for the bread heel comments!