Grilled Eggplant and Ricotta Tart

Every time I make a tart, I want to make more. There is something about savory tarts that are so fun to not only make, but to eat.  I had read on 101 cookbooks about the concept of a “lasagna” tart, and I got really excited.  What better dinner than one which combines my love for tarts with lasagna! I decided to make this using my trusty savory tart dough, and to use my favorite lasagna ingredients.  Also, feel free to add parmesan or any other favorite cheese to the ricotta mixture. It would also be fun to explore different grilled vegetables – like portabella mushrooms and zucchini. This recipe makes for a perfect dinner, serving 2, with a nice side salad.  Then the two of you can fight for the leftover pieces later 🙂

Grilled Eggplant and Ricotta Tart
1 eggplant, sliced into long thin slices
1 15-oz package of fat free ricotta cheese (or regular)
1 egg
2 tbsp of chopped fresh parsley
Salt
Olive oil
1 cup of your favorite marinara sauce
1/2 tsp of red chili flakes (optional)

Tart Dough:
1.5 cups of unbleached white flour
3 tbsp of butter substitute, softened (you can use real butter, but I try to cut some calories/fat this way)
1 eggs
2 tbsp of cold water
1/4 tsp salt
1/2 tsp rosemary
1 cup of dried beans (will be discarded)

(1) Prepare the tart dough according to the instructions from the prior post on savory tart dough – note that the recipe above cuts the ingredients in half, but I still used the same amount of rosemary for flavor. Feel free to adjust accordingly.
(2) Place the tart dough into a tart pan. Add approximately one cup of dried beans to weigh down the tart dough. Put the tart in a 350 degree oven for approximately 20 minutes.
(3) While the tart is cooking, toss the eggplant with 1 tbsp of olive oil and salt (to taste). Grill the eggplant for about 5 minutes on each side.
(4) In a mixing bowl, combine the ricotta cheese, egg, and parsley. Mix well.
(5) Remove the tart from the oven. It will not be completely cooked, but it will finish cooking with the remainder of the ingredients. Toss out the beans.
(6) Add the eggplant to the bottom of the tart. Top with the ricotta cheese mixture. Finish the layers with a cup of marinara sauce on top. I sprinkled red chile flakes on the top of the entire tart, but you can skip that part. I also used arribiata sauce, which has its own spicy kick to it.
(7) Place the entire tart in the oven, and cook for approximately 20 more minutes. Remove and enjoy!!

Baked Eggplant Casserole (Moussaka)

So there many, many different ways to make moussaka.  The Greek’s have their way, and the Egyptian’s have their way.  The best way to make a traditional moussaka is to fry the eggplant first.  In Egypt, you fry the eggplant and green bell peppers, top with a spicy meat sauce,and bake in the oven.  It is definitely a family favorite.  Although it is incredibly tasty, and well worth the trouble of dealing with all that oil and frying, it is just not the healthy way to go.  Especially not healthy, when you add a nice layer of bechamel sauce on top. Oh, yum! Well, I try to save the frying (and bechamel) for special occasions. Thus, here, I do not fry the eggplant, and this version has melted cheese on top, which reminds me more of a casserole than true moussaka.  So here goes my healthy version of moussaka, although the heaping amount of melted cheese on top may negate the saved calories….

Baked Eggplant Cassserole (Moussaka)
Prep Time: 15-20 minutes
Total Cook Time: 1 hour

1 lb of extra lean ground beef
1 eggplant, diced into cubes
1 15-oz can of tomato sauce
1 yellow onion, diced
1 green pepper, diced
1 garlic clove, minced
1 tsp cumin seeds
1 tsp cumin powder
2 tbsp chopped parsley
1/2 cup grated parmesan cheese (or your favorite cheese)
Olive oil
Salt & Black Pepper

(1) Preheat oven to 400 degrees.
(2) Prepare the ingredients, by chopping and dicing the eggplant, onion, green pepper, parsely, and garlic.
(3) In a large saucepan, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, and cumin seeds. Saute until the onions are translucent.
(4) Add the ground beef, salt and black pepper to taste.
(5) Once the meat is thoroughly cooked, add the can of tomato sauce, parsley, and powdered cumin. Mix well, and let the mixture come to a rapid simmer.
(6) Add the diced eggplant, and, using the can of tomato sauce, add 1/2 can of water.
(7) Let the mixture again come to a rapid simmer. Reduce heat and cook for approximately 10 minutes.
(8) Add the entire contents into a deep casserole dish. Top the casserole with cheese, and bake for approximately 35-40 minutes.
(9) If you like, broil the casserole for the last 5 minutes, which will give a nice, crispy top layer to the casserole. Enjoy!

Roasted Eggplant and Red Pepper Salad (Tuncilik/Shakshouky)

We went out for lunch with some family and friends on Sunday to a local restaurant chain, Lebanese Taverna.  I ordered a mezze platter, and it had a cold, delicious eggplant salad called, “shakshouky.”  I knew I had eggplant at home, so I couldn’t wait to get home to try making it.  I got home and couldn’t find any recipes for it, so I had to make up my own.  I came across a Turkish dish called Tuncilik.  I took a lil from this and a lil from that, and it came out great! The smoked paprika with the pomegranate molasses makes for an amazing smoky deep flavor. I think serving it brushetta-style on toasted bread would be awesome.  I ate it with pita bread, which was also really good.   

Roasted Eggplant and Red Pepper Salad (Tuncilik or Shakshouky)
Total Time: 1 hour (includes oven roasting the eggplant)

3 japanese eggplant (any small eggplant will work)
kosher salt
olive oil

3 tsp minced shallots (I used 1 big shallot)
1 roasted red pepper (I used one from a jar that had 3 peppers from Trader Joe’s)
1 clove garlic, minced
2 tbsp lemon juice
1 tsp olive oil
1/2 tsp pomegranate molasses
1/8 tsp smoked paprika
1/4 tsp red wine vinegar
pinch black pepper
pinch cayenne pepper (optional)

(1) Peel the eggplant, and cut into at least 4 slices lengthwise. Put in a bowl and sprinkle generously with kosher salt (about 1/2 tsp or more to taste) and olive oil. Mix well until the eggplant is coated with the oil and salt. Place on a cookie sheet. Cook in a 400 degree oven for at least 35 minutes, or until soft. Turn over at least once while cooking.
(2) While the eggplant is roasting, mince the garlic and shallots. Also dice into small bits the roasted red pepper.
(3) Remove the eggplant from the oven and cut into small cubes.
(4) Combine all of the ingredients in a bowl. Mix well. The flavors will deepen overnight in the refrigerator. Serve chilled and enjoy!

Pan-Fried Aubergine Salad

Aubergine, or eggplant, is a popular item in the Middle East. Alone, it has a bland flavor, however, it is the perfect base to add flavor and spice. This recipe results in a salad that is not the typical baba ghannouj, particularly since it is not pureed.  The cubanelle peppers add a lil kick of spice, although you can also add crushed red pepper for additional heat.

PAN-FRIED AUBERGINE SALAD

1 Medium sized Aubergine (or eggplant)
1 tbsp Salt
2 Cubanelle Peppers, diced
1 tbsp Chopped Parsley
2 Cloves of Garlic
½ tsp Ground cumin
1 tbsp Lemon Juice
Olive Oil
Salt to taste

(1) Cut the aubergine in half and into long thin slices. Toss with 1 tbsp salt and set aside for 10-15 minutes. Pat each slice dry with paper towel to remove excess salt.
(2) Heat a few tsp of olive oil in a small frying pan. Once heated, add aubergine slices, a few at a time being careful to not crowd the pan. Brown each side of aubergine until tender and remove.
(3) Repeat until all of the aubergine has been browned, adding additional oil as necessary. Pat excess oil with a paper towel.
(4) Once cooled, cut aubergine into small pieces.
(5) Press the garlic into a small bowl. Add cumin and mix to create a pulp.
(6) Heat a very small amount of olive oil in the same frying pan. Add the garlic pulp and stir quickly. Be careful to not burn the garlic, as it will cook quickly.
(7) Toss diced aubergine, cubanelle pepper, and parsley with the garlic pulp.
(8) Add lemon juice and salt to taste. Serve warm or cool.