Tag Archives: eggplant

Baked Eggplant, Tomato & Feta with Polenta

“Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one’s belt buckled.”
– Frederic Raphael

It’s not that I have forsaken cooking in pursuit of other, more easily acquired (and dare I say wanton?), meals. I haven’t. Sure, the occasional Chinese food delivery threatens my resolve, and the even less frequent meat loaf sandwich convinces me of my own culinary inadequacy, but I do still cook.

Unfortunately, prolific eating does not always lead to prolific writing. On the contrary, my food-induced comas compel me to do very little of anything, which is further indication that my restaurant reviewing career would not be especially promising. (Unless Instagram-friendly reviews were considered pithy rather than lazy.) Similarly, the food I eat out does not always inspire me so much as enable me to continue eating out.

So, my homemade meals of late have been basic. Vegetarian. Wholesome. I am still wholly capable of making indulgent foods, but mine is a city of indulgences, and sometimes I just crave simplicity. And that’s what home is for these days.

This recipe comes from One Big Table, which is as much about American food and material culture as it is about recipes. I highly recommend buying a copy. I especially love all the amazing vegetable dishes. (Cooking veggies tends to be where my creativity wanes.)

Baked Eggplant, Tomato & Feta with Polenta
Serves 4
1/4 cup olive oil
1 eggplant, cut into 1/2-inch cubes
1 garlic clove, minced
sea salt
2 teaspoons dried oregano
1 cup diced tomatoes (I used canned)
pepper
4 ounces/1 cup feta cheese
1 dish of polenta

1) Preheat the oven to 350 degrees. In a pan, heat olive oil to medium heat, then add eggplant and garlic. Cook until browned and slightly tender, then season with a pinch of salt and a teaspoon of oregano.
2) Pour eggplant into an 8 x 8 inch glass or ceramic baking dish, then cover with diced tomatoes, salt, pepper, and remaining oregano. Sprinkle feta on top, then cover the dish with foil. Bake until cheese begins to melt (25 to 30 minutes).
3) Meanwhile, prepare the polenta according to the package’s directions.
4) Remove the eggplant dish from the oven and let it sit for 10 minutes. Heat a pan to medium heat and grease with butter or olive oil. Slice pieces of polenta and fry on each side for 2 to 3 minutes.
5) Place polenta on a plate, then top with eggplant and tomato dish. Serve warm.

Eggplant, Sausage and Roasted Red Pepper Pasta Sauce

Oh, hey there. Have you missed me? I’ve certainly missed this blog. And cooking.

In the past three weeks, I lunched with friends in Raleigh and said my goodbyes, I packed my life into boxes and suitcases, I flew to New York City, I started a job, and I moved into an apartment in Brooklyn. Somehow, the move was easier than it sounded. I survived, at least.

And now I have a NYC kitchen. You might be surprised to learn that I managed to fit all of my kitchen supplies into it, with room to spare.

The first thing I made was this sauce, just like mom makes. Sweet and savory and hearty and just right for these first cold days of fall.

Folks, I’m baaaaaaaaaack.

Eggplant, Sausage and Roasted Red Pepper Pasta Sauce:
Serves 8
three tablespoons olive oil, divided
two red peppers, chopped
1 medium eggplant, cut into 1/2 inch cubes
1 red onion, diced
2 cloves garlic, minced
1/2 pound sausage, removed from casings
16 ounces tomato sauce or diced tomatoes
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper to taste
feta cheese, if desired

1) Preheat oven to 400 degrees. Spread chopped red peppers evenly on a cookie sheet, drizzle with 1 tablespoon of olive oil, and put in oven. Bake for about 40 minutes, or until soft and slightly blackened around the edges.
2) 10 minutes before the red peppers are done, place a pot on medium heat. Add 2 tablespoons of olive oil. Add eggplant and onion. Cook until soft.
3) Meanwhile, cook sausage until browned. Add sausage, roasted red peppers and minced garlic to pot.
4) Stir in tomato sauce, cayenne pepper, oregano, basil, salt and pepper. Cover and cook until bubbling.
5) Serve with pasta and sprinkle with feta cheese.

Couscous with Curried Baked Lamb



I am turkied-out. Following my last post, my family ate turkey in so many different combinations that I began to think I’d be perpetually tripping out on tryptophan. We had traditional Thanksgiving dinner leftovers, ABC sandwiches with turkey (I also added cranberry sauce and substituted the apples for apple pie filling), turkey & cranberry sauce quesadillas and vegetable soup with turkey broth.

When I left my family’s house today, I vowed not to consume another meal involving turkey until all the tryptophan left my system and rendered me alert once again.

This recipe fit the bill. In fact, this recipe didn’t involve any foods I consumed on Thanksgiving, but still contained a few seasonal ingredients. (Yay local squash!) ┬áPlus, it allowed me to use up more veggies that I had in my apartment fridge–feel free to substitute or remove any of the vegetables. Or opt for the vegetarian version, sans the lamb. The crucial feature of this meal is the spices, really.

I combined two different recipes to create this one. I liked the idea of baking the lamb, and I love curried anything. So here’s the best of both worlds.

Couscous with Curried Baked Lamb:
1/2 acorn squash, peeled, seeded and diced
1/2 eggplant, diced
olive oil
1 pound ground lamb
1/2 cup golden raisins
a few tablespoons of vinegar
1 red bell pepper, diced
1 red onion, diced
3 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon oregano
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon red pepper
1 cup diced tomatoes
1 tablespoon tomato paste
2 cups baby spinach
1 cup feta cheese, crumbled
1 cup couscous
1 & 1/2 cups boiling water

1) Preheat oven to 375 degrees. Sprinkle the diced squash and eggplant with olive oil and roast on a cookie sheet for 30 minutes while preparing other ingredients.
2) In a bowl, combine raisins and vinegar. Set aside.
3) Cook lamb over medium heat with a sprinkle of olive oil until browned throughly. Spoon out lamb onto a paper towel-covered plate, saving the liquid fat from the lamb.
4) Add onion and bell pepper to pan, cook for five minutes. Add garlic. Let brown. Reduce heat, add spices, tomatoes and tomato paste. Cook until thickened. Remove squash and eggplant from oven.
5) Stir in spinach to pan and let wilt slightly, then combine lamb, drained raisins, roasted squash and eggplant. Cook for another two minutes.
6) Place the lamb mixture in a cake pan. Sprinkle with feta cheese and bake for 20 minutes.
7) In the last ten minutes of cooking time, pour couscous into a medium-sized saucepan (with lid). Pour in boiling water, stir with a fork. Cover with the lid and stir again in five minutes. Water should be absorbed.
8 ) Place 1/2 cup cooked couscous into a bowl, top with baked lamb.