Thursday, August 2, 2018
How to Roast Asparagus - Roast Asparagus Recipe
How to Roast Asparagus
Ingredients
1 bunch of fresh asparagus (or as much as you need)
Olive oil
Salt and pepper (to taste)
Minced garlic and/or Parmesan cheese (if desired)
Lemon juice or balsamic vinaigrette (if desired)
How to make it
Method 1 Prepping the Greens
1 Preheat the oven to 450°F (230°C).
While the oven is warming up, you can get to work on the veggies.
2 Wash your asparagus.
You may want to pick out the thinnest stalks now and save them for a different recipe -- the thinner the stalk, the flimsier they get while roasting. Thicker stalks are best for this cooking method.
3 Trim your asparagus to remove the woody ends of the stalks.
You can cut off the 1 or 2 inches (2.5 to 5 cm) of the asparagus with a knife or snap off the ends with your fingers. When you snap off the ends, the woody part breaks off, leaving only the part of the tender asparagus spear.
Some people prefer the stalks of asparagus peeled, but others find this step unnecessary. If you're a peeler, peel away.
4 Dry the asparagus if necessary.
You don't want the asparagus being steamed! Any extra water isn't necessary for roasting -- it's all about dry heat. Pat the asparagus with a paper towel or roll them in a clean dishcloth.
Method 2 Roasting the Asparagus
1 Line a rimmed cookie sheet with aluminum foil.
If you don't have a cookie sheet, a baking dish will also work. If you use a baking dish, don't worry about using aluminum foil.
Aluminum foil also keeps you from worrying about clean up and lets you concentrate on the impending deliciousness in front of you. Double win.
2 Roll the asparagus spears in olive oil to coat them.
Use 1 to 2 tbsp. (15 to 30 ml) of extra-virgin olive oil to start. If it's not enough, add more until they each get a thin coating.
Do this in the pan! No point in dirtying another dish. When you drizzle on the olive oil, just roll them around with a fork. Try to get the olive oil evenly disbursed throughout.
3 Arrange the asparagus spears in a single layer on the pan.
You want them to roast as evenly as possible. If they're bunched on top of each other, they'll cook at different rates.
4 Sprinkle the asparagus spears with salt and pepper, and other seasonings to taste.
If you have kosher salt and freshly ground black pepper, even better. The fresher your seasonings, the more the taste will come alive.
Minced garlic is also a welcome addition to any roasted asparagus plate. If you like the taste of garlic, add in a few finely chopped cloves.
5 Place the pan of asparagus spears in the preheated oven.
Cook the spears for 8 to 10 minutes. If you're working with thick spears or a hefty load, you may need more time. Keep an eye on it and issue a taste test at around 10 minutes.
It's best to place the pan of asparagus on the middle rack. The heat circulates most evenly at the center of the oven.
Halfway through the cooking time, turn the asparagus with a fork or by shaking the pan.
Some recipes call for as long as 25 minutes in the oven. It all depends on the width and number of your stalks.
Method 3 Serving the Dish
1 Take them out of the oven.
Asparagus spears are done when the stalks are pliable, but not completely soft. Place the roasted asparagus spears on a serving platter.
2 Add garnishes.
Sprinkle the roasted asparagus spears with finely grated Parmesan cheese or toss them with lemon juice if desired. Place lemon slices on top for presentation, if available.
Another tasty alternative is balsamic vinaigrette. If you haven't tried it, experiment. It gives it a subtly tangy flavor.
3 Serve roasted asparagus spears warm or at room temperature.
The beauty of this veggie is that it's good cold, too! Save the leftovers for tomorrow and snack on 'em straight outta the fridge.
Store the asparagus in an airtight container. They'll keep for a day or two. Combine them with other recipes, too -- asparagus matches well with a number of flavors.
How to Make Eggplant Fritters - Eggplant Fritters
How to Make Eggplant Fritters
Ingredients
3 to 4 medium sized round eggplants.
Note: Medium is considered 1 1/2 pounds.
1 large egg
Salt for taste
A quarter teaspoon pepper powder or any other preferred spice or seasoning
Vegetable cooking oil
Dry breadcrumbs
Steps to make it
1 Slice the eggplant into 3 mm (1/8 of an inch, or 1/3 of a cm) thick slices.
You can slice in rounds or lengths; the preference is yours but round slices tend to be easier to handle.
2 Soak in salted water for 10 minutes.
Drain after 10 minutes and leave to one side for later use.
3 Beat the egg with a quarter teaspoon of fine salt.
Add the pepper powder to beaten egg and whisk gently.
Dip the eggplant slices into the egg batter.
4 Coat the dipped slices with the breadcrumbs.
Place the breadcrumbs into a wide bowl or flat plate and lay the slices direct into the breadcrumbs, and then turn over to coat the other side.
Lay on a tray or plate while waiting for frying. Keep this tray or plate close to the stove top for ease of use.
5 Fry the coated eggplant slices in oil until golden brown in color.
6 Drain the oil off each fritter on wax paper, kitchen towel, or cardboard.
7 Serve.
Eggplant fritters can be eaten and served in many different and creative ways. They can be served as a meal of their own, accompanied by salad and vegetables, or they can be served as a side dish.
They make great snacks.
Pickles, flavored mayonnaise, and sauces go well with eggplant fritters.
Serve with vegetables as a delicious vegetarian meal when vegetarians turn up without warning.
Wednesday, August 1, 2018
How to Grill Eggplant - Grill Eggplant Recipe
How to Grill Eggplant
Ingredients
Eggplant (one large, or 2-3 smaller)
1/3 cup olive oil
Salt to taste
Freshly ground black pepper to taste
Method 1 Grilling Simply-Seasoned Eggplant Slices
1 Choose your eggplant.
Large globe eggplants (with a deep purple color) are the most common variety, and are what you will find in most supermarkets. You should select an eggplant that is firm and glossy and which also has a nice heft to it.
You should also examine the stem of an eggplant before selecting it: choose those which have bright green, fresh looking stems and caps.
In the past, eggplants had a bit of bad reputation as being a bitter vegetable, but most varieties available now have been bred to be much more mild. Even so, many chefs recommend that you select smaller, younger eggplants to ensure that your final dish will not be bitter.
2 Scope out other kinds of eggplant.
Other varieties you might want to experiment with include Italian eggplants, which are quite similar to the large purple globes, but which tend to be smaller and slimmer.
You can also find Japanese eggplants (a small purple variety) or Chinese eggplants (also small, but which are a paler violet color) at specialty markets or farmer's markets.
If you can find them, try the very small Thai eggplants, which are green, round, and well-suited to being cooked whole.
3 Use your eggplant quickly.
Eggplants perish fairly quickly. Thus, it's not a great idea to purchase large quantities at once while shopping. Once you bring them home, you should store them whole in the refrigerator and use within two days.Eggplant will become more bitter the longer you wait between picking/selecting it and cooking it.
4 Avoid using frozen eggplant for grilling.You can freeze eggplant, but once thawed, it won't be well-suited for grilling.
You can choose to preserve some of your garden bounty by freezing it, but plan on using that for soups, stews, sauces and even for frying.
Grilled eggplant is an easy, quick, and delicious way to use up fresh eggplant
5 Decide if you will peel the eggplant.
Some recipes do call for you to peel the eggplant, and this may be a good idea if your eggplant is older or very large—the skin may be tough or bitter.
Peel with a paring knife or a sharp vegetable peeler, and be prepared to cook the eggplant fairly soon after (the flesh will quickly discolor once peeled).
If you've chosen a smaller, younger eggplant, then toughness and bitterness should not be a problem. The skin lends a heartiness to the dish as well as a pleasing color contrast.
6 Grill with the skin on for added nutrition.
While the eggplant as a whole is a very nutritious vegetable, there is a higher concentration of the beneficial antioxidant nasunin in the skin. Similarly, the skin contains the phytochemical chlorogenic acid, which recent studies have indicated may help promote glucose tolerance.
7 Wash your eggplant.
You should give your eggplant a good scrub, particularly if you do not plan on removing the skin.
8 Trim and cut the eggplant.
Trim the ends of the eggplant, and then slice it with a very sharp knife. Your slices should be between ½-1inch thick. Experiment with different slicing techniques: the easiest preparation is to cut the eggplant into rounds.
You can also cut the eggplant in half length-wise and grill the two halves (or planks). This will work best on eggplants that are not too large and thick. Once halved, you should make shallow cuts with your knife on the flesh side of the eggplant.This will help ensure that the eggplant halves cook evenly throughout.
9 Brush the eggplant slices with olive oil.
The oil will add flavor to your eggplant (the eggplant's interior acts like a sponge) and will also help keep it from sticking to the grill.
10 Season your eggplant.
Sprinkle your slices with salt and freshly ground pepper to taste. This is the basic, foundation recipe for grilling eggplant, and you'll end up with a surprisingly tasty result using only olive oil, salt and pepper.
Once you've masted the basic technique, you may want to begin experimenting with different herb, spice, and flavor combinations. We offer some tempting suggestions later in this article.
11 Grill your eggplant slices.
For a charcoal grill, place your eggplant on the rack over medium hot coals. Leave the grill uncovered, and cook for about 8-10 minutes, turning occasionally until the center is soft and the skin is crisp.
For a gas grill, preheat the grill and once hot, reduce the heat to medium. Place the eggplant slices directly on the grill, cover, and cook for 8-10 minutes, turning occasionally until the center is soft and the skin is crisp.
Remove the eggplant from the grill, taste a piece, and if necessary add more salt and/or pepper. It's ready to serve!
Method 2 Experimenting with Different Eggplant Dishes
1 Grill the eggplant whole.
This is a good method if you want to use your eggplant to make a dip or spread, and the preparation is even simpler: just wash the eggplant and place it on a high heat grill.
Turn the eggplant occasionally and leave it on the grill until the skin has blackened and collapsed.This should take about 20-30 minutes, but will vary depending upon the size of your eggplant and the heat of your grill.
Once cooled, cut the eggplant in half and drain any liquid. Remove the peel and mash the flesh of the eggplant (or use a food processor to get a smooth consistency).
The interior should be soft, with a smokey roasted flavor that will serve well as the basis of a Mediterranean dish like Baba Ghanoush.
2 Create more complex flavor profiles.
If you'd like your eggplant dish to be a bit more nuanced, it's very easy to take the standard olive oil, salt and pepper flavor base and kick it up a notch or two. After you've washed and cut your eggplant slices, prepare a garlic-infused olive oil mix by blending 1/3 cup of olive oil with 1 tablespoon of minced garlic.
Add 1 to 2 tablespoons of finely minced fresh herbs to this olive oil mixture. You can use whatever you have on hand, but good options are parsley, rosemary, thyme, or basil (or any combination).
Brush the oil mixture on your eggplant slices and sprinkle with a large-grain salt and give the slices a generous dusting of freshly ground black pepper. Then proceed to grill according to the above directions.
3 Try Greek flavors.
Because the eggplant is such a neutral-tasting vegetable, and because it is available nearly world-wide, it is featured in many different cooking styles. You can take your basic olive oil and add seasonings to introduce a bit of worldly culture to your dinner table. For a Greek-style marinade:
Mix 1/3 cup olive oil with ¼ cup minced olives or tapenade, brush this over the eggplant slices, and then grill until the flesh is soft and the skin is crisp.
Once off the heat, add crumbled feta cheese to taste and more olives, if desired.
4 Consider an Italian eggplant dish.
Mix 1/3 cup of olive oil with 1 tablespoon of minced garlic and ½-1 teaspoon of red pepper flakes. Add salt to taste. Brush this on the eggplant slices before grilling, and once off the grill, grate parmesan cheese over the hot eggplant.
Consider adding an additional topping of fresh diced tomatoes and basil after you've removed the eggplant from the grill.
You could also place slices of fresh mozzarella on the eggplant in the final few minutes of grilling. Cover with a lid to ensure that the mozzarella melts completely.
If you're adding cheese to the dish, you may want to cut down on the salt when you initially season the eggplant (the cheese will impart a bit of saltiness to the dish).
5 Try Japanese-style eggplant.
Begin by brushing your eggplant slices with plain olive oil or vegetable oil. Heat ¼ cup miso, 2 tablespoons of sugar, 2 tablespoons of mirin, and 2 tablespoons of sake in a saucepan. Once the sugar dissolves, add 1 tablespoon of grated ginger. Brush this mixture over your eggplant halfway through the grilling process.6 Prepare a Chinese marinade.
Mix 1 tablespoon of sesame oil with 4 tablespoons of hoisin sauce, 1 teaspoon of rice-wine vinegar, 1 teaspoon of soy sauce, a dash of chili powder and a dash of minced ginger. Brush this mixture over the eggplant slices and grill.
7 Experiment with North African flavors.
Blend 3 tablespoons of olive oil with 2 tablespoons of honey and 1 tablespoon of ground cumin. Sprinkle with salt if desired, and grill.
Serve this eggplant dish with red onion slices (grilled or raw), tomatoes (optional) and cooked ground beef or lamb.
8 Grill a Lebanese eggplant dish:
Start with your 1/3 cup olive oil and 1 tablespoon of minced garlic base. Add salt if desired, and grill.
In the last few minutes of grilling, brush the slices with a coating of thick plain yogurt which has been blended with freshly squeezed lemon juice (add as much or as little lemon juice as you'd like). Sprinkle the final dish with finely chopped mint to taste.
How to Peel Eggplant - Peel Eggplant
How to Peel Eggplant
Part 1 Peel the Eggplant
1 Wash the eggplant.
Rinse the eggplant in cool running water, then dry it with clean paper towels.
Even though you'll be removing the skin, you should still take the time to clean the dirt from it. Bacteria and grime from the skin of the eggplant can get on your hands as you handle it during the peeling process. That debris can transfer from your hands to the flesh of the eggplant post-peeling. By cleaning the vegetable before you peel it, you minimize this risk.
To the same end, you should also make sure that your hands are clean before you handle the eggplant. Wash your hands well with soap and water, then dry them off.
2 Cut off the end.
Use a sharp kitchen knife to remove the stem end of the eggplant. Cut off the stem end in a clean slice, positioning the slice just below the base of the stem.
The part of the eggplant connected to the stem and the leaves is naturally tougher than the rest of the vegetable, so removing it will improve the eggplant's overall texture.
Removing the stem also exposes the flesh of the eggplant, thereby giving you a cleaner, easier place to start your peeling.
If desired, you can also cut off the bottom end of the eggplant during this time. The peel can be tricky to remove at the very bottom of the eggplant, so some people prefer to remove a 1/2 inch (1.25 cm) slice of eggplant from the bottom to avoid dealing with the skin there.
3 Peel off a strip of skin.
Hold the eggplant in your non-dominant hand, bracing the bottom against your cutting board at a sideways tilt. Using your dominant had, position the blade of a vegetable peeler beside the skin on the top cut end of the eggplant. Draw the peeler down over the full length of the eggplant, taking a straight strip of skin with you as you go.
Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). The eggplant is easier to handle when you peel along the length. As a result, the process will take much quicker and you are less likely to accidentally cut yourself.
The bottom of the eggplant should be tilted away from you or to the side. Do not tilt it toward you, and do not draw the peeler toward you as you work.
If you do not have a vegetable peeler, use a small paring knife, instead. Position the blade of the paring knife just beneath the skin at the top cut end of your eggplant. Draw the knife straight down the side of the vegetable, working carefully so that you only remove skin and do not remove any flesh from the eggplant.
4 Remove the rest of the skin in the same manner.
Place the blade of the vegetable peeler directly beside the bare strip on your eggplant. Draw it down the length of the vegetable again, removing another strip of skin and enlarging the bare spot on the eggplant. Continue working in this manner until the entire eggplant has been peeled.
Ideally, you should be able to remove the skin in clean strips, leaving none of it behind as you progress around the perimeter of the vegetable.
5 Redo sections of stray skin.
Look over the eggplant. If you notice any small strips or patches of skin that you missed the first time around, draw the blade of the vegetable peeler over those patches to remove them. Repeat this step as needed until the entire vegetable is bare.
Continue to peel the skin away in lengthwise strips, rather than using crosswise strokes.
This step completes the standard peeling process. You can use the eggplant as called for in your chosen recipe from this point on.
Part 2 Variations and Suggestions
1 Consider leaving the skin on.
Many people prefer the taste and texture of a peeled eggplant to that of an eggplant with its skin left intact, but the skin is edible, so you may not need to peel it off.
The peel provides dietary fiber, so it is nutritionally beneficial.
Unfortunately, the skin is also tough and bitter, making it somewhat unpleasant to eat.
The necessity of peeling often depends on how the eggplant will be used. If you intend to roast or grill the vegetable in slices, leaving the skin on can help hold the flesh together. On the other hand, if you intend to cut the eggplant into cubes, quickly stir-fry slices of it, or bread it before cooking, the flesh should hold together even without the skin.
As a general rule, always peel older eggplants that are nearly over-ripe. As an eggplant ages, the skin gets tougher and becomes more difficult to cook. Young, tender eggplants can be cooked with the skin on or off.
2 Peel the eggplant in a striped fashion.
Doing this leaves some of the skin on the eggplant. The amount of skin that remains is enough to help hold the flesh of the eggplant together.
To peel the eggplant in stripes, follow the standard peeling procedure with one exception: instead of removing the skin in side-by-side strips, skip over a 1-inch (2.5-cm) section of skin before peeling off your next strip. The end result will be an eggplant with stripes of skin still intact at relatively even intervals around the perimeter of the vegetable.
3 Peel only partially when cutting into slices.
If you intend to cut the eggplant into lengthwise slices or planks, leaving most of the skin on is advisable. You should still peel off a section of skin on the front and back of the eggplant, however.
Stand the eggplant upright on its end and remove a lengthwise strip of skin from one side. Remove another lengthwise strip of skin from the side directly opposite this first side, then cut the eggplant in lengthwise slices running parallel to these new bare spots. The sides of each slice should retain their peels, while the front and back of each slice should reveal the flesh of the eggplant.
Doing this will allow the flesh to take on more color and flavor as you cook it.
4 Remove the skin after you cook the eggplant.
Even though the skin is usually removed before you cook the eggplant, you can separate the flesh of a cooked eggplant from its skin relatively easily before serving or consuming it.
You can use a paring knife to peel off the cooked skin. Wait for the eggplant to cool slightly so that you can handle it without burning your fingers. Use your non-dominant hand to hold the slice or section of eggplant in place, then use your dominant hand to carefully slice off the skin, removing as little flesh as possible in the process. The skin should separate from the flesh of the vegetable with relative ease at this point.
Depending on how soft the eggplant is after you cook it, you may even be able to peel the skin off using your fingers.
Alternatively, if you're the only one eating the eggplant and do not need to worry about serving a portion to someone else, you can separate the skin from the flesh by simply scooping the flesh out with a spoon or fork as you eat it, leaving the burnt, bitter peel on your plate.
How to Bake Eggplant - Bake Eggplant Recipe - Recipes For You
How to Bake Eggplant
Part 1 Choosing and Processing the Eggplant
1 Select a good eggplant.
An eggplant, whether you choose the large variety or the smaller baby eggplants, should feel firm, even when ripe. Find one with smooth skin that is dark purple or black without too many bruises or blemishes.
2 Wash the eggplant.
Rinse the eggplant thoroughly in cool water, making sure to scrub away any dirt from the surface of the skin. You may want to use a vegetable scrub brush, especially if your eggplant is from a farmer's market and still has bits of soil on it.
3 Slice the eggplant.
Place the eggplant on its side on a cutting board. Use a sharp knife to cut off the tip of the eggplant from the smaller end, taking care to remove the green cap and stem. Next, slice the eggplant according to your taste. Choose from the following common ways of slicing eggplant to prepare it for baking:
Slice it in half lengthwise. This is the simplest, most straightforward method, and is a great option if you're working with small eggplants. Each half of the eggplant will account for one serving. Place the eggplant on the cutting board and carefully slice it from tip to tip.
Slice it into discs. This is another popular method for preparing baked eggplant. Discs of eggplant may be baked by itself or used as the foundation for more complicated dishes, like stuffed eggplant. Place the eggplant on its side on the cutting board and use a knife to slice it into discs of equal width.
Slice it into cubes. Since eggplant breaks down when it bakes, slicing it into cubes results in a softer, creamier baked dish overall. To prepare it this way, slice the eggplant into discs, then slice each disc into quarters.
Part 2 Salting the Eggplant
1 Sprinkle the sliced eggplant with kosher salt.
Place the cut eggplant on a baking sheet lined with paper towels and use a liberal amount of salt on the open side of the eggplant slices. Salting helps draw out the extra water, so the baked eggplant will turn out less watery and mushy. It also prevents the eggplant from soaking up too much oil. You can skip this step if you're in a hurry, but it's worth doing if you want the texture of your eggplant to turn out perfectly.
2 Wait thirty minutes.
As the salt sits on the eggplant slices, you will see droplets of water begin to bead and drip from the fruit. If you don't see this occurring, sprinkle more salt on the eggplant.
3 Squeeze the saltwater from the eggplant slices.
Carefully squeeze the water into a bowl or the sink, then pat the eggplant slices with paper towels to absorb the excess moisture. Be careful not to squeeze too hard and crush the eggplant.
Part 3 Baking the Eggplant
1 Preheat the oven to 350 °F (177 °C).
2 Oil the eggplant slices.
Lay the eggplant cut-side up on a baking sheet. Drizzle the eggplant with olive oil or another type of vegetable oil. Use a pastry brush or the back of a spoon to smooth the oil over the eggplant until the flesh is lightly coated all over. Sprinkle the slices with salt and pepper.
3 Bake the eggplant.
Place the eggplant in the oven and bake it until the inside is creamy and the edges and surface have turned brown and crispy, about 20 minutes.
If you'd like cheesy eggplant, remove it from the oven and sprinkle it with Parmesan, cheddar, or goat cheese. Place it back in the oven for another 5 minutes, until the cheese is melted.
For another variation, try tomato garlic eggplant. Place tomato halves and garlic cloves around the eggplant slices and bake them together for 30 minutes.
4 Finished.
How to Make Vegan Eggplant Mayonnaise - Vegan Eggplant Mayonnaise Recipe - Recipes For You
How to Make Vegan Eggplant Mayonnaise
Ingredients
Vegan eggplant mayonnaise #1:
1 eggplant, washed and sliced
1 lemon, juiced
4 tbsp tahini
1 tsp parsley
Water, as much as necessary
Vegan eggplant mayonnaise #2:
1 eggplant
1 cup canola or olive oil
1 clove garlic, grated finely
2 teaspoons juice from 1 lemon
2 teaspoons Dijon or wholegrain mustard
How to make it
Vegan eggplant mayonnaise #1:
1 Steam the eggplant slices until soft.
2 Put the steamed slices into a blender.
3 Add the remaining ingredients to the blender.
4 Affix the lid and blend until smooth.
5 Pour the mayonnaise into a serving container, such as a jug.
6 Finished.
Vegan eggplant mayonnaise #2:
Preparing the eggplant
1 Preheat the oven to 200ºC/400ºF.
Line a baking sheet with parchment paper.
2 Cut one eggplant in half lengthwise.
Baste with olive oil using a pastry brush (about 1 teaspoon of oil), then wrap in foil.
The other half can be used in another dish, or double this recipe to use up the lot but still bake as halves.
3 Place in the oven to roast.
This will take about an hour, or until tender.
4 Remove from the oven when soft.
Scoop out the flesh from the eggplant and put into a glass cooking jug wide enough to fit the immersion blender.
Blending the ingredients
1 Add the garlic, lemon juice and mustard to the cup of eggplant flesh.
Pour over the remaining oil.
2 Lower the immersion blender into the jug.
Push to the base of the jug.
3 Blend slowly.
As you blend, pull the immersion blender up slowly to emulsify the ingredients.
4 Remove the blender.
The mayonnaise is almost done; simply season with salt and pepper to taste and transfer to a serving container.
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