Eggplant with Penne

June 12, 2010 at 9:25 pm (black pepper, cherry tomatoes, eggplant, garlic, hoisin sauce, lemon juice, Main Dish, penne, Quick Dishes, salt, sesame oil, stovetop, vegetable oil)

By the time the pasta is cooked, the sauteed eggplant and sauce are ready to be added. What could be easier on a busy weeknight?

Serves 4.

2 medium eggplant, cut into 3/4″ cubes
Salt
1/4 C hoisin sauce
1/4 C water
1/4 C fresh lemon juice
12 oz dry penne pasta
2 t sesame oil
2 T vegetable oil
4 cloves garlic, minced
Freshly ground black pepper
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Put eggplant cubes into colander and toss with 2 teaspoons salt and set aside. Bring a large pot of water to a boil.

In small bowl, mix hoisin sauce, water and lemon juice and set aside.

When water boils, add pasta and 2 teaspoons salt, stirring to prevent pasta from sticking. Cook, stirring occasionally, until pasta is al dente, about 10 minutes.

Meanwhile, in large nonstick skillet, heat sesame and vegetable oils over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add eggplant in batches, squeezing out as much water as possible. Cook stirring often, 5 minutes. Add hoisin mixture and stir well. Cover and cook, stirring occasionally until eggplant is tender, about 10 minutes.

Drain pasta and transfer to large bowl. Add eggplant mixture and toss to mix. Season with salt and pepper.

Variation: Add 2 cups sauteed halved cherry tomatoes to pasta with eggplant mixture.

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Skillet-Roasted Veggie Wraps

July 28, 2009 at 2:54 pm (Autumn, eggplant, flour tortillas, garlic, Main Dish, olive oil, onion, oven, pepper, red bell peppers, salt, sour cream, stovetop, Summer, taco sauce, taco shells)

Makes: 12 wraps
Total Time: 45 min

12 corn taco shells or 8-inch flour tortillas
2 tablespoons olive oil
3/4 lb. eggplant, peeled and cut in 1/4-inch dice (see note)
1 large red bell pepper, seeded and diced
1 small onion, coarsely chopped
2 cloves garlic, minced
2 or 3 tablespoons taco sauce, mild or hot
Salt and pepper to taste
1/2 cup low-fat sour cream
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Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through or about 10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.

Meanwhile, in a large nonstick skillet, heat oil over high heat until almost smoking. Add eggplant, bell pepper, onion and garlic. Cook, stirring constantly, until veggies begin to brown, about 10 minutes. Remove from heat. Stir in taco sauce, salt and pepper.

To assemble, divide mixture among taco shells, using about 2 tablespoons per taco. Top with additional taco sauce if desired, and a dollop of sour cream. Roll tortillas around filling ingredients.

Note:

Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper toweling. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.

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Pan-Grilled Veggie and Cheese Sandwiches

January 16, 2009 at 7:14 pm (balsamic vinegar, eggplant, garlic powder, mozzarella, onion, portabello mushrooms, red bell peppers, Sandwiches, stovetop, vegetable cooking spray, whole-grain bread)

Pan-Grilled Veggie and Cheese Sandwiches
Prep/Cook Time: 20 minutes

2 portabello mushrooms, cut into 1/2″ slices
1 red pepper, seeded and cut into strips
2 slices onion, 1/2″ thick
8 slices eggplant, 1/4″ thick
Garlic powder, optional
1/2 cup shredded fat-free mozzarella cheese
8 slices whole-grain bread
2 tablespoons balsamic vinegar
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Spray nonstick grill pan or nonstick skillet with vegetable cooking spray. Heat over medium heat.

Add mushrooms, pepper and onion to one side of pan. Add egg plant. Sprinkle garlic powder over all. Cook until browned and tender. Sprinkle eggplant with cheese and cook until melted.

Arrange eggplant slices on 4 slices of bread. Toss mushrooms, pepper and onion with vinegar. Top eggplant with mushroom mixture and remaining bread. Serves 4.

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