Name: Ratatouille Serving: 4 Prep Time: 15 mins Cooking Time: 1 hour
· Purple onion
· Yellow squash
· Roma tomatoes
· Green Squash
· Herbs of your choice
· White Pepper
· Tomato Paste
Phase one: Thinly slice your eggplant, roma tomatoes, yellow squash, green squash, and purple onion (using a mandolin makes this easier). Stack the vegetables however you want (a tier method works nice).
Phase two: Make a seasoned red sauce with tomato paste, water, herbs, and garlic. Pour this sauce over your stacked vegetables, completely coating them. Bake this in the oven for around an hour. Once you take this out of the oven, allow it to cool for around 5 mins.
Plating: Finish with herbs and parmesan cheese. Serve with pasta, rice, or on its own!
2) Sweet and Savory Eggplant Dip:
Name: Sweet and Savory Eggplant Dip Serving: 4 Prep Time: 5 mins Cooking Time: 15 mins
· White Pepper
· High heat oil of your choice
· Soy sauce
Phase one: Dice up an eggplant and an onion until small. Sauté the onion and eggplant in a pan with a high heat oil. In another bowl combine miran, soy sauce, sweet rice syrup, salt, and sugar. Toss this mixture directly into the eggplant (make sure the eggplant absorbs all of the sauce).
Phase two: Once this mixture comes to a simmer grate in some ginger and cook this down. In another bowl, mix together garlic/onion powder, ginger, white pepper, and cornstarch. Add this mixture to the pan. Use a potato masher to mix it all together. Add more sugar and some water, and continue to mash
Plating: Serve with plantain chips, or the chip of your choice!
3) Roasted Eggplant Curry:
Name: Roasted Eggplant Curry Serving:4 Prep Time: 10 mins Cooking Time: 30 mins
· Assorted peppers
· Curry powder
· Chicken Bullion
· White pepper
· Garlic powder
· Onion powder
· Smoked paprika
· Black pepper
· Canned Chickpeas
Phase one: Chop up your eggplant into bite sized pieces. Season (curry powder, white pepper, turmeric, cumin, salt, smoked paprika, thyme, black pepper, garlic and onion powder) and oil your chickpeas and eggplant well, making sure the seasoning and oil gets into all of the crevices. Roast in the oven for around an hour, until the chickpeas are crispy and the eggplants are dry (but are still a bit firm).
Phase two: In a pan, sauté chopped shallots, peppers, and onions. Once soft, add in the seasonings from above, extra curry powder, and a bit more oil. Cook this down and then add a stock of your choice (vegetable, chicken, etc).
Phase three: After allowing the mixture to cook down a bit, add back in the roasted eggplant and chickpeas. Add in a bit of chicken bouillon and tomato paste for flavor and richness, and mix. Allow this to cook for 10 minutes, then add spinach and let it cook until completely wilted. Cook the curry down until it reaches your desired richness.
Plating: Serve over white rice, and enjoy!
Wine Pairing: Pair with a red wine like Pinot Noir.
4) Pasta Alla Norman:
Name: Pasta Alla Norman Serving:4 Prep Time: 10 mins Cooking Time: 15 mins
· White onion
· Salt (as desired)
· Chopped Garlic
· 1/4 stick of butter
· White wine (dry)
· Pasta of your choice
· Olive Oil
· Marinara Sauce
Phase one: Dice up your eggplant into bite sized pieces. Sauté the eggplant in a fat of your choice (lamb tallow, butter, etc). Blacken the eggplant, adding in a little bit of salt at a time. Cook until the edges of your eggplant are golden and crispy, be careful not to overcook. Remove the eggplant from the pan and set aside.
Phase two: Boil a pot of water and cook your pasta (you can use any pasta for this, spaghetti works well), make sure to reserve a cup of starchy pasta water. Cook the pasta until al dente.
Phase three: In another pan, sauté chopped onion in olive oil until translucent. Deglaze the pan with some (preferably dry) white wine. Cool down the sauce with some cold butter, and add in as much garlic as you desire. Cook the sauce off on low until you get a thick consistency.
Phase three: Once the sauce thickens, add in marinara sauce (you can use store bought). Combine the sauce with your pasta, add in some of the reserved pasta water, and allow the pasta to finish cooking in the sauce. Once the sauce is to the thickness of your liking, add back in the cooked eggplant from earlier and combine.
Plating: Add parmesan cheese, basil, bacon (optional), and some extra eggplant on top and serve!
Wine Pairing: A red wine like Zinfandel
5) Eggplant Parmesan:
Name: Eggplant Parmesan Serving: 4 Prep Time: 20 mins Cooking Time: 35 mins
· Fresh Basil, Thyme, Parsley
· Salt and Pepper (as desired)
· Mozzarella Cheese
· Parmesan Cheese
· Bread Crumbs
Phase one: Slice the eggplants into ½ inch pieces and season with salt and pepper. Here you will be doing a double coating of bread crumbs on the eggplant slices. Dredge your eggplant in flour, dip it into an egg wash (beaten eggs and a little bit of water), and then dip it into bread crumbs (really try to pack the bread crumbs into the eggplant). Next dip your eggplant back into the egg wash, and again into the breadcrumbs. Allow the eggplant to sit in this coating for about 5 minutes.
Phase two: Heat up a neutral oil and deep fry the eggplant slices in 325 degree oil until they are golden brown. Allow the eggplant slices to sit for a few minutes.
Phase three: Chop up your fresh herbs (In this recipe basil, parsley and thyme work well), and add into store bought marinara sauce
Phase four: Top your eggplants with as much or as little of the sauce as you’d like. Then cover the eggplants with mozzarella cheese and bake them in a 425 degree oven for around 10 minutes.
Phase five: Plate the eggplants over pasta of ch