Lemon Eggplant Food

OLIVE OIL ROASTED EGGPLANT WITH LEMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
• Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

LEMON EGGPLANT HUMMUS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
• Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.
• Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.

LEMON EGGPLANT

Steps:

• First cook the lemon sauce. Add 6-8 boullion cubes (to taste) to 3 cups of boiling water. Add the wine and 1-2 tbs. of fresh squeezed lemon juice. Cook until reduced by 1/2. Taste and add more lemon or boullion cube to your taste. Now for the eggplant. Prepare three bowls. In the first, put in two cups of flour. In the second, add one cup of flour to a quart of water and stir well. In the third, add the bread crumbs. Spray with EVOO then bake at 350 for 30 minutes and turn at 15 minutes???, or heat the oil in a large saute pan until ready for frying. Peel and cut the eggplant into1/4 inch slices. Dredge in flour. Then, dip the floured eggplant slices in the "eggless wash." Coat with breadcrumbs and fry in hot oil until golden brown. Turn once or twice to see that each side is cooked. Remove each piece from the oil and drain well. Now for the magic. Add one cup of that magnificent lemon sauce to your largest saute pan. Heat until the sauce bubbles. Add the eggplant, and cook until most of the liquid evaporates. Turn the eggplant over so that the remainder of the sauce is absorbed into each eggplant piece. You would imagine that eggplant cooked in liquid would turn soft, but just the opposite happens. Serve between two slices of bread or make the best vegan sub/hero/hoagie the following day.

CRISPY LEMON-PARMESAN EGGPLANT

Steps:

• Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
• Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
• In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.

LEMON RICE AND EGGPLANT-CHICK PEA CURRY

Steps:

• Heat a medium pot over medium heat with extra-virgin olive oil. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.
• While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Mix scallions into rice and top with vegetables. Garnish with cashews.

SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70-80 minutes. Let cool slightly, then add lemon juice and toss to coat.

LEMON PASTA WITH EGGPLANT AND TOMATO

Steps:

• Set the pot of water to boil for your pasta (hint: if you want the pasta to have a special lemony taste, you can cut a few extra slices of lemon and boil them in the water with the pasta)
• Put the olive oil in a pan and add your salt, pepper and basil (you might need more than 3 Tbl olive oil -- you should have enough to at least coat the bottom of the pan)
• Add the minced garlic, keeping the flame at about medium.
• After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.
• Add the eggplant
• Right after the eggplant is added, squeeze the juice of one lemon on top of the sautee mixture. Make sure it gets over all the pieces of eggplant.
• When the eggplant is just about done (I don't cook it too long, because I don't like it too mushy), turn the heat down to low and add the cherry tomatoes.
• Hopefully by this point, the pasta is done, so drain the pasta.
• Add the vegetable mixture to the top of the pasta, mix, and enjoy!

LEMON AND EGGPLANT RISOTTO

Steps:

• Start by burning one of the eggplants. This can be done one of several ways. On a gas stove, the eggplant can be put directly on a moderate flame and roasted for 12-15 minutes (turning frequently with metal tongs) until the flesh is soft and smoky and the skin is burnt all over. To roast in the oven, pierce the eggplant with a sharp knife in a few places. Put it on a foil-lined tray and place directly under a hot broiler for 45 minutes, turning a few times. The aubergine needs to deflate completely and its skin should burn and break. It should look very wrinkly. Or you can use the grill and keep turning it, about 20-25 minutes.
• Once the eggplant is ready, remove it from the heat and make a long cut through it. Scoop out the soft flesh while avoiding the skin. Discard the skin. Chop the flesh roughly and set aside.
• Cut the other eggplant into a 1/2 inch dice, leaving the skin on. Heat up 1/3 cup of the olive oil in a frying pan and fry the eggplant dice in batches until golden and crisp. (you may need more oil).Transfer to a colander and sprinkle with salt. Leave to cool.
• Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Turn the heat down to medium.
• Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring all the time. When all the stock has been added remove the pan from the heat. Add half of the lemon zest, the lemon juice, grilled aubergine flesh, butter, most of the parmesan and about 3/4 teaspoon salt. Stir well, then cover and set aside untouched for 5 minutes. Taste and add more salt, if you like, plus black pepper.
• To serve, spoon the risotto into shallow bowls and sprinkle with the diced eggplant, the remaining parmesan, the basil and the remaining lemon zest.