Baby Baked Eggplant 

  

  I  had to go to a wonderful family Bridal Shower this weekend, on the way home I couldn’t resist stoping at a few of my favorite  Vegetable Stands and Bakery to name a few.  I love being able to park your car and walk one block and  buy anything you need to create a great meal right at your fingertips.  I was lucky enough to find these super tiny eggplants and thought I’ll  buy them and   Stuff and Bake them!  I also picked up some delicious Crusty Italian Bread and dessert too.  Now mind you I have made this recipe before with baby Eggplants but these were really little so I used the same recipe on theses cute little eggplants and they came out just as Delicious .


Ingredients 

  1. Eggplant ( Small Size Works Best). 
  2. Seasoned Breadcrumbs.  I had 11 Eggplants so I used 2 Cups
  3. 3 tbs. Pecorino Romano
  4. 1/4 tsp. Salt
  5. 1/4 tsp. Pepper
  6. 1/4 tsp. Garlic Powder

Wash and cut off ends of Eggplants .

   
Cut your Eggplants in half lengthwise , then once you have done this make cuts down and across each Eggplant making sure not to go thru the skin of the eggplant as shown.

In a mixing bowl bring together all the above ingredients , and mix well.  Once the Breadcrumb stuffing is incorporated it’s time to stuff your eggplants.  Without breaking them apart , crack eggplants open and sprinkle  your breadcrumb stuffing into each one. Place the Eggplants after they are stuffed into a baking dish.

 

Pouring enough water to cover just the the sides of the eggplant, as shown. Drizzling   the tops of each eggplant with extra virgin olive oil and cover with tinfoil  and bake at 350 degrees until soft .

     
 

Love ❤️Through Food is My Motto!

Time to Crack Open a Delicious Jar of Homemade Eggplant Antipasto 

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Although this receipe may take eight hours to make, believe me it’s worth the wait.  It has simple ingredients and delicious flavor.
Ingredients:

  1. 2 Eggplants about six (6) pounds
  2. 2 Ball Mason Jars
  3. 1 Large Bottle White Vinegar 
  4. Good Extra Virgin Olive Oil 
  5. Dried Garlic Powder 
  6. Dried Red Pepper Flakes 
  7. Dried Italian Seasoning 
  8. Salt
  • Directions:

Peel your eggplants cut them into 1/4  thick strips, and they should be no longer then three inches in length.  Place your Eggplant strips  into a collander,  sprinkle your eggplant strips with salt untill well coated.  Place your collander with your eggplant strips in a large pot this will help while catching the drippings from the Eggplant.  You need to  put a large plate  with a heavy object on top of the Eggplant strips such as a can to sit on top of the plate causing pressure to release the Eggplant Juices.  This is a Six to Eight hour process.  Once you are done , place Eggplant in large bowl cover all of your Eggplant with white vinegar let sit on counter for two more hours.  Once complete drain your eggplant and squeeze well.  The Eggplant will look very wormy at this point  , and be seedy.   First I rinse the Eggplant under cold running water  then to remove the seeds I spin the Eggplant in my salad spinner.  If you do not have a salad spinner that is o.k.,  shake the collander as much  as you can to remove the seeds. Place the Eggplant strips into a large mixing bowl , with the above ingredients.  Mix till well coated with all of the dry ingredients, sprinkle with olive oil turning lighltly  depending on your Taste Buds adjust to your liking.   In your sterlized Wide Mouth Mason Jars, fill your Eggplant.  Fill with Extra Virgin Olvie Oil just below the rim of your jars.  Place in a cool dry place in your cubard in two months.  Get ready for a Delicious well worth taste of heaven!
Love ❤️ Through Food is My Motto 

Food Trend for 2016

This year food trend for 2016 to watch is going  to be a year of  a lot of whole foods .  Consumers  are looking to pay a little extra for their foods.  Rather then  getting bargain foods . They  shop organic foods, specialty food markets, local food stands, and  have home grown  gardens .  Potted herbs and potted gardens  are huge in Restaurants all  Over  major  cities today . They take pride using their own vegetables and fresh herbs and list them on their menu which have big draws to the consumer.  Dried   beans are so healthy for you and simple to create just like my  “New Years Good Luck Lentil Recipe” .  Beans and  certain types of legumes are a great protein.  Vegetables are a huge  staple , and will be taking center stage this year,  no more cutting ends off the ends of your    vegetables  clean and cook whole  giving (more nutrients) for you.

I have canned all my own Tomatoes ,  peaches, artichoke hearts, eggplant, and even green olives to name a few last summer and will share those great recipes , soon too.  Let’s Get cooking  for 2016….

Love ❤️ through food is my Motto ! img_3790

Eggplant Rollatini

imageimageIngredients

  1. 1 Large Eggplant, trimmed, peeled and sliced 1/2-inch thick lengthways
  2. 10 oz. package Goat Cheese
  3. 1 lb. cotainer of Sorrento whole milk ricotta cheese
  4. 1 egg white beaten
  5. 8 sprigs of roughly chopped italian parsley
  6. 1/4 cup of grated Parmesan cheese
  7. salt and freshly ground black pepper to your taste
  8. Eggplant Breading consists of:

  9. 2 cups of italian seasoned bread crumbs
  10. 1 cup stone ground corn meal
  11. 3 beaten eggs for egg wash
  12. 2 tbls. of grated parmesan cheese
  13. salt and freshly ground pepper to taste

    Directions :

    Cut  off ends  of your eggplant.  Peel and slice your eggplant lengthways, cutting  into 1/2 inch thick pieces.  Prepare your egg wash , beat your eggs in a seperate dish, adding your parmesan cheese and salt  and pepper.   In a  second dish mix your dry ingredients.  Bread crumbs and corn meal should be blended thoroughly .  Heat a 1/4  inch cooking  oil in a  large skillet to 350 degrees bringing you’re oil to this temperature will make your eggplant less likely to absorb the oil during cooking.   Dip your eggplant slices in egg wash, then  your dry bread crumb mixture, and begin to fry turning  until  both sides are golden brown. Set aside and   cool on paper towels to absorb  any extra oil  from your frying of  the eggplant.  Mix together in a large  bowl your wet ingredients.  Ricotta cheese, goat cheese, egg white, chopped parsely, parmesan cheese and salt and pepper, until well blended.   Place a tablespoon of your  goat cheese and ricotta mixture in the center of your fried eggplant pieces .  Bring up each end of the  eggplant close  your Rollatini with a toothpick. After all your eggplant are stuffed and are rolled coat a 13 x 9  baking dish with your favorite  italian  sauce.  Put your rollatini   in  your baking dish.  Ladle  your sauce  on top of the rollatini, and sprnkle wth your grated mozzarella cheese.  Bake  at 375 degree oven for 30 – 40  minutes or till mozzarella is bubley.

 

Love ❤️  through Food is My Motto !