Eggplant Rollatini

I will readily admit (and I think I have done so before) that I am not the biggest eggplant fan. Let me set the record straight — as long as it’s breaded and sauteed, rolled up, and stuffed with cheese and prosciutto, I’m a happy camper.

Adapted from Vintage Victuals

Ingredients:

• 1-2 large globe eggplants, sliced lengthwise 1/8″ thick (You’re going to need 12 slices.)
• 1-1/2 c. flour
• 3 large eggs (I actually needed 4.)
• 1 tsp. salt, plus additional to taste
• 1/2 tsp. pepper, plus additional to taste
• 1 c. breadcrumbs
• 1 c. vegetable oil (I used much less, as I sauteed the eggplant slices instead of frying them. I would say I only used ~2 Tbsp. oil total.)
• 1 c. whole milk ricotta cheese, drained overnight (I used skim milk ricotta and didn’t drain it. It worked fine.)
• 2 Tbsp. Italian flat-leaf parsley, chopped
• 1 c. shredded mozzarella cheese, divided (I used closer to 1-1/2 c. total.)
• 1/4 lb. thinly sliced prosciutto (I was 2 slices short with 1/4 lb. Make sure you get at least 12 slices.)
• 1-1/2 c. marinara sauce, divided

Directions:

• Put the flour in a shallow dish. Beat 3 of the eggs in another shallow dish. In a third shallow dish, combine the breadcrumbs, salt and pepper. Dip the eggplant slices in the flour, then into the eggs, then into the breadcrumb mixture.
• Heat the oil in a large, deep skillet until hot but not smoking. Place the breaded eggplant slices in the hot oil and fry for 2 minutes on each side until golden. Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
• Preheat the oven to 350 degrees. Pour 1 c. marinara in the bottom of a 9×13″ baking dish and set aside.
• Combine the ricotta, parsley, the last egg, 1/2 c. mozzerella, and salt and pepper to taste in a bowl and mash it with a fork.
• When the eggplant slices have cooled, place 1 slice of prosciutto on 1 slice of fried eggplant. Drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice. Roll the eggplant slice top to bottom, then place bottom side-down in the prepared baking dish. Repeat with the remaining eggplant slices. (I found that 12 rolls fit perfectly in a 9×13″ baking dish.)
• Pour the remaining 1/2 c. marinara over the rolls and sprinkle the remaining mozzerella over the marinara. Bake for 25 minutes or until it’s bubbly around the edges. Let cool for 2-3 minutes before serving.

Verdict:
Cheesy and gooey with a fried component? There’s so much to like here. The eggplant has a crunchy crust so the typical mushy texture isn’t even an issue. The cheese and sauce give it a comfort food, lasagna-like feel, while the prosciutto adds an unexpected salty bite.

Local Box Meal Plan: Oct. 12-16

Finally, some squash! I’m so excited. Even though it doesn’t feel like fall yet, I can tell cooler weather is coming.

This week, we’re getting sweet grape tomatoes from Pedernales Valley; red onion, butternut squash, and globe eggplant from Naegelin; microgreens and Bibb lettuce from Bella Verdi; either persimmon or pears; okra from either Bradshaw Creek Farm or Walnut Creek Farm; dragon tongue beans; and apples.

So I’m making:

Sides:

• Butternut squash salad with microgreens and bibb lettuce
• Okra and tomato casserole with onions
• Dragon tongue and green bean salad with sweet grape tomatoes

Dessert:

• Fried wontons with caramel-apple filling and chocolate-persimmon/pear filling

Dinner:

• Eggplant rollatini

I found that dragon tongue beans taste much like wax beans, so I’m excited to use them in a twist on bean salad.

Local Box Meal Plan: Sept. 21-25

It’s cold and rainy outside, so this meal plan reflects the weather! Lots of soups, stews and stick-to-your ribs food. You know as soon as I get my Local Box on Thursday we’ll be in the 90s again. Oh well.

This week, we’re getting sweet corn, summer squash from Naegelin, southern peas from Animal Farm or Lightsey, purple eggplant, herb from Pure Luck, tomatoes from McCall Creek Farm, lettuce from Bluebonnet Hydroponics, pears from Lightsey, a variety of citrus from G&S Groves, green chiles and serranos from Lundgren, and pickling cucumbers or radish from My Father’s Farm.

So I’m making:

Appetizers:

• Panzanella with cucumbers, tomatoes and herbs (crossing fingers for cucumbers and basil!)
• Eggplant and squash caponata on bruschetta
• Green salad with pears, blue cheese and candied pecans

Dinner:

• White chicken chili with hot peppers and southern peas
• Corn chowder

I use citrus in so many of my dishes that I can’t think of anything I won’t use it in!

Local Box Meal Plan: Sept. 7-11

We’re actually going to be in Napa and Sonoma this weekend, so we won’t be getting a Local Box from Greenling this week. But I still have a few ideas for ways to use this week’s box contents, so I thought I would share them anyway.

This week, we’re getting cucumber melon and lettuce from Bluebonnet Hydroponics; eggplant and long beans from Animal Farm; canary melon, edamame and a variety of peppers from Tecalote; Texan pears and black-eyed peas from Lightsey Farms; basil or herbs from Pure Luck; shallots from Lundgren; and okra from Naegelin.

Here’s what I would have made:

Lunch:

• Chicken salad with herbs and lettuce

Side Dish:

• Quinoa salad with edamame and black-eyed peas
• Sauteed okra with pancetta and shallots

Dessert:

• Pear and melon skewers with honey-cinnamon yogurt dip

Dinner:

• Minced pork with eggplant, peppers and long beans

I’m bummed we won’t be getting a box, but I can’t say that we won’t be eating and drinking well!

Local Box Meal Plan: August 24-28

In our box this week, we’re getting blueberries from Berry Best, canary melon from Tecalote, basil from Montesino, herbs from Tecalote, limes from G&S Groves, lettuce from Bluebonnet Hydroponics, squash blossoms from Montesino, bell peppers from Tecalote or My Father’s Farm, eggplant from Tecalote, summer squash from Naegelin, baby leeks from Animal Farm, and garlic from Montesino.

We’re traveling to a wedding this weekend, so I’m trying to use up as many of the perishable items quickly.

For the morning before we travel, I’ll make a hearty fritatta with baby leeks, squash blossoms and herbs. I’ll also make grilled veggie sandwiches (made with grilled eggplant, summer squash, and bell peppers) spread with basil pesto to take on the plane.

When we get back, I’ll use the canary melon and limes to make agua fresca (probably add some ginger to cut through the sweetness) and a blueberry clafoutis.

In my neverending quest to cook lettuce, I found this recipe for lettuce soup. Seems a bit strange, but looks easy and tasty. Seems pretty healthy also!

Thai Eggplant and Basil Stir-Fry (Pud Makua Yow)

[Printable Recipe]

Greenling brought us a beautiful bunch of basil and some cute little eggplants this week. I was still feeling inspired by the cooking class at Thai Fresh, so I decided to make a Thai dish to go with our lettuce wraps.

From Thai Table

Ingredients:

• 1 tsp. canola oil
• 3 cloves garlic, chopped
• 2 chili peppers (I used 2 jalapenos that came in our box of peppers last week)
• 1 lb. eggplant
• 1 c. water
• 10 large basil leaves
• 1/2 tsp. granulated sugar
• 2 tsp. fish sauce

Directions:

• Chop the eggplant into chunks so that they are easier to flip in the pan. The skin should be left on. Greenling sent the cutest little mini eggplants, so I just quartered them.

• Heat the canola oil over high heat, then add the garlic and jalapenos to the wok or skillet and saute until the garlic is lightly browned.
• Add the eggplant to the pan and saute for a minute, then add the water. Cover the pan and let simmer for ~6-7 minutes until the water has evaporated and the eggplant is cooked.
• Add the basil, sugar and fish sauce and toss to coat in the eggplant mixture. I left the basil whole so that it wilted in the mixture, but it can be chopped also. Remove from the heat and serve immediately.

I squeezed a bit of lime over the eggplant when it was done. Divine!

Verdict:
You all have heard my gripes about the texture of eggplant before, but this was actually really great! The flavors were wonderfully spicy-sweet and the eggplant was soft, yet retained its structure. And the seeds were relatively benign. =)

Local Box Meal Plan: August 17-21

It’s that time of week again! We’ll be getting our Greenling Local Box on Thursday and I’ve got to plan for it.

This week, we’re getting chives (or mint) from Pure Luck, squash blossoms from Montesino, blueberries from Berry Best, pea shoots from Bluebonnet Hydroponics or Bella Verde, a pepper mix from Lundgren, okra or eggplant from Tecalote, squash from Naegelin, peaches from Cooper Orchards, lettuce from Bluebonnet, shallots and elephant garlic from Lundgren, and a Canary melon from Tecalote.

So I’m making:

Breakfast:

• Melon halves with cottage cheese (don’t knock it until you try it! Cottage cheese is a great source of protein in the early morning and it’s great when paired with a sweet melon like this.)

Side dishes:

• Grilled Caesar salad with garlic-rubbed grilled croutons
• Pea shoot stir-fry
• Fried squash blossoms stuffed with a chive-goat cheese mixture (if we get chives)
• Corn saute with jalapeno, okra, squash and tomatoes
• Peach-blueberry galette

And if we get mint instead of chives, I’ll be using that in one of the cocktails I’ll be serving at my friend’s lingerie shower this weekend. Champagne, lychee and bruised mint — yummy!

Have you come up with some creative ways to use your lettuce in recipes? I find myself eating it raw most of the time.

Local Box Meal Plan: August 3-7

This week we’re getting anaheim and serrano peppers from Lundgren, blueberries from Berry Best, pea shoots, baby leeks from Animal Farm, a peach from Cooper Orchards, eggplant from Tecalote, lettuce from Bluebonnet Hydroponics, watermelon from Acadian, figs from Purple Goose Farm, basil from My Father’s Farm, and squash from Texas Natural.

So I’m making:

Lunch:

• Grilled squash and eggplant sandwich with a basil-chevre spread
• BLT on a pizza dough roll

Happy hour:

• Baked brie with figs and blueberries
• Watermelon and feta skewers

Dinner:

• Grilled chicken for Cory/salmon for me marinated in lemongrass and ginger, served with a pea shoot salad dressed in sesame oil, soy sauce, and toasted sesame seeds
• Chile verde (made with peppers and leeks)

Keep in mind that like figs, pea shoots are quite perishable and need to be used ASAP!

Local Box Meal Plan: July 27-31

Greenling, you’re throwing me a curveball this week. Eggplant, okra AND figs? Lots of my favorite textures there. =/ Luckily, I’ve got a plan!

This week, we’re getting figs, blueberries from Berry Best, watermelon from Acadian, peaches from Cooper Orchards, baby leeks from Animal Farm, crimini mushrooms from Kitchen Pride, eggplant from Tecalote, okra from Acadian, sweet Italian peppers from Lundgren, cucumbers from Acadian, lettuce from Bluebonnet Hydroponics, and herbs from Tecalote. So here’s what I’m making:

Breakfast:

• Fig waffles
• Omelette with cheddar, leeks and mushrooms

Lunches:

• Baba ganoush (making it just like I make hummus, as David Lebovitz’s didn’t really do it for me) with pita chips
• Green salad with cucumbers and herbs

Side dish:

• Baked popcorn okra

Dinners:

• Goat stew with italian peppers and okra
• Bison steaks with a blueberry sauce

Dessert:

• Grilled peaches with French vanilla ice cream

Do you have any “problem” veggies that come in your CSA box?

Eggplants: Roasted, Not Steamed

When I came home from taking my dog, Moxie, to the dog park on Saturday, Hubby had dinner ready to go. He’d started with a recipe called “Stir-fried Stuffed Steamed Eggplants” from a typically great cookbook called Buddha’s Table by Chat Mingkwan but, he discovered, steamed eggplant wasn’t a great thing. So after he’d steamed it and tasted it, he put it in the oven to roast with some olive oil and a sprinkling of salt and sugar, too. Then, he reports, “I cut up red potatoes, a small red onion, and two cloves of garlic. I put some olive oil in a pan and fried sage leaves in it until they turned dark green. (They get spotty, then turn kind of a deep emerald.) Then I took the sage leaves out of the oil and put the vegetables in. I sliced up some zucchini really thin and threw that in, too. Then I deglazed with a quarter-cup of Marsala and added about two tablespoons of soy sauce. I put a lid on the veggies and turned down the heat to let them steam while the eggplants were roasting, about 15 or 20 minutes total, until soft. Then I toasted some pine nuts. When I got the eggplants out of the oven, I poured the stir-fry over them and garnished with the sage and pine nuts.” My only regret is that we were out of rice. It would have been a wonderful way to soak up this tasty sauce.