Lisas Herbed Eggplant Medley Food

CRISPY EGGPLANT WITH HERBED YOGURT SAUCE

Steps:

• Add eggplant slices to a large bowl and cover with milk.
• In a large bowl, combine all-purpose flour and chickpea flour. In the center of the flour mixture, make a well and add the egg. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter. Whisk to remove clumps and cover with plastic wrap. Set aside in a warm area for 45 minutes, or until the batter has risen in size.
• Heat the oil to 475 degrees F.
• Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil. Fry until the batter turns golden and begins to puff up. Remove slices to a plate lined with paper towels. Serve immediately with Herbed Yogurt Sauce for dipping.
• Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.

LISA'S HERBED EGGPLANT MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
• Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
• Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
• Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.

HERBED CABBAGE MEDLEY

Steps:

• In large skillet saute onions in butter until clear, approximately 5 minutes.
• Stir in cabbage, carrots and salt.
• Cover and cook over medium heat for 10 minutes.
• Stir in oregano just before serving.

ROASTED MUSHROOM MEDLEY

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the caps, chop off the ends, and cut into large pieces.
• Cut the mushrooms into pieces no larger than 2 inches in size.
• Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
• Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
• Bake for about 30 to 40 minutes, or until cooked through.
• Remove from the heat, and drizzle with the balsamic vinegar.

ROASTED EGGPLANT MEDLEY

Steps:

• Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.