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Olive Oil Roasted Eggplant with Lemon
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Serves: 6 servings
 
Eggplant is a tricky thing to cook correctly. When it's cooked well, it's rich and flavorful.

Ingredients
  • 1 large eggplant
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
  • 2 tbsp fresh lemon juice
Instructions
  1. Preheat the oven to 400 degrees. Lightly grease a baking sheet.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters.
  3. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  4. Roast in the preheated oven until softened and golden brown (approx. 25-30 minutes).
  5. Remove from the oven and sprinkle with lemon juice. Serve hot.

 

Eggplant Pasta

Eggplant Pasta
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Serves: 4 servings
 
An easy addition to an already-easy meal. Pasta is such a great comfort food already, and the richness from the plum tomatoes and eggplant really makes this a tasty meal your whole family will look forward to.

Ingredients
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 eggplant, peeled and cut into ½" cubes
  • 1 can plum tomatoes with juice
Instructions
  1. Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant (approx. 1-2 minutes).
  2. Add eggplant; cook, stirring constantly, until eggplant is softened (approx. 5 minutes).
  3. Add tomatoes and juice; cook until sauce is slightly reduced (approx. 20 minutes).
  4. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite.
  5. Drain and transfer to a serving bowl. Pour sauce over pasta.

 

Ratatouille with Eggplant and Zucchini
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Serves: 8 servings
 
Did you think Ratatouille was only a movie? Great, easy dish AND you can get most of the prime ingredients at the farm market!

Photo Credit: Delish.com

Ingredients
  • ⅓ cup olive oil
  • 2 medium onions chopped
  • 4 garlic cloves minced
  • 2 large eggplants, peeled in strips and cut into ¾" cubes
  • 4-5 medium zucchini cut into 1" cubes
  • 3 yellow or red bell peppers, seeds removed, cut into ¾" cubes
  • 28 oz can diced tomatoes
  • 1 tsp dried thyme
  • ½ cup chopped fresh basil
  • Salt and pepper
Instructions
  1. In a 5 quart pot, heat oil over medium heat.
  2. Cook onions, stirring occasionally, until soft (approx. 5 minutes).
  3. Add garlic; cook until fragrant (approx. 1 minute).
  4. Stir in eggplant and zucchini; season generously with salt and pepper.
  5. Add ¾ cup water; cover, and simmer until vegetables are beginning to soften, stirring once (approx. 5 minutes).
  6. Stir in bell peppers; simmer, covered, until softened (approx. 5 minutes).
  7. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender (approx. 15-20 minutes).
  8. Remove from heat. If serving immediately, stir in basil.

 

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