This post about eggplant recipes was sponsored by Pompeian Olive Oil and Smiley 360 but all the opinions are 100% my own.
Growing up in an Italian household, most things were cooked in olive oil. That is just how things were. I have continued to cook this way and if you came to my house on any given day you will see a bottle of olive oil and balsamic vinegar on my counter next to my stove, usually Pompeian Brand too. You have heard me complain about my garden this season and it seems that the only veggies around right now is Eggplant. While I love eggplant I never dreamed of having so much and trying to come up with eggplant recipes the family would enjoy.
I am going to share a few eggplant recipes with you that I am sure your family will not even know they are made of eggplant. They were enhanced with the use of Pompeian Olive oil.
The first recipe I was very surprised by, Eggplant Recipes adapted from Julia Child herself!! I am not a big follower of her recipes but this is a keeper and the kids might not even know what you are serving them. Low on carbs too for you gluten-free junkies out there!!
After you have salted your eggplant slices and allowed them to sit for 30 minutes, you roast them. Apply a little bit of olive oil on them and be sure your pan is well-greased as well.
The secret is in the sauce right!! I happened to have some Chili Ready tomatoes in the cupboard so this sauce had a little kick but it was perfect.
CHEESE GLORIOUS CHEESE. I mixed both shredded and grated cheeses together for this recipe as well as some cut up fresh Basil. This is a summer dish you can really enjoy all year round
Now it is time to assemble each pizza. You could always add pepperoni on the kids pizzas to make them more appealing but I loved them just the way they are.
These eggplant pizzas made a great side dish but would also be an amazing and easy appetizer at a party. Just be sure and serve with napkins and a plate.
The second Eggplant recipe I am going to share with you is Baba Ghanoush recipe. Basically it is roasted eggplant dip. It reminds me a little of humus but definitely has a different taste. It is super easy as you just roast your eggplant and blend.
When you roast your eggplant be sure and puncture a few holes in the body of the veggie or you will have an explosion in your oven.
Almost there just need to add a drizzle of Pompeian Olive Oil. Yummy! Pompeian Olive oil is great cooking food or as a garnish such as this recipe.
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic minced
- salt and pepper to taste
- 1 1/2 tablespoons Olive Oil
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Adapted from All Recipes
- 1 globe eggplant about 8 ounces ( I used several Smaller ones) and 9-10 inches long
- Around 1 T salt for drawing water out of eggplant
- 2-3 T olive oil for brushing eggplant before roasting
- 2 tsp. dried Italian seasoning for sprinkling on eggplant before roasting
- 10 large basil leaves cut in chiffonade strips (optional)
- 1/3 cup freshly grated Parmesan
- 1/3 cup finely grated low-fat mozzarella blend
- hot red pepper flakes for sprinkling finished pizza optional
- 2-3 tsp. extra-virgin olive oil
- 3 large garlic cloves very finely chopped
- 1 can good quality petite diced tomatoes with liquid or use 3 cups peeled and diced fresh tomatoes I used chili ready and it made a great kick
- 1/2 tsp. dried Italian seasoning blend
- 1/4 tsp. dried oregano
Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)
After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)
While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.
Adapted from Julia Child
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How about some roasted Eggplant recipes? Might you like those instead?