Grilled Eggplant Rolls w/red pepper vinaigrette 

8 Japanese eggplant slices, cut 1/4-inch thick, broiled

    or grilled 3 minutes per side

3 Tbsp. pitted Kalamata olives, chopped

3 Tbsp. chopped fresh herbs

1/2C goat cheese

2 Tbsp. toasted pine nuts

Freshly ground pepper

red pepper dipping sauce

6 Tbsp. olive oil (3 Tbsp., 3 Tbsp.)

2 red bell peppers, cored, seeded and sliced

1 red jalapeno pepper, seeded and sliced

1 tsp. minced garlic

1/4C red wine vinegar

2 Tbsp. lemon juice

salt and freshly ground pepper

For the rolls:  Combine the olives, herbs, goat cheese, pine nuts and pepper in a bowl.  Spread one heaping tablespoon on each slice and roll up – if too large cut in half after spreading the cheese mixture and make two rolls.

For the dipping sauce:  Heat 3 tablespoons olive oil in a sauté pan.  Add the pepper and garlic and cook until tender.  Add the remaining oil, vinegar and lemon juice and cook for one minute.  Remove from the heat and let cool slightly.  Puree in a food processor and season to taste with salt and pepper.  Place in a small bowl.

Serve the rolls on a platter with dipping sauce in the center.

MAKES:  6 – 8 servings

 

 

Sautéed lamb chops with eggplant vinaigrette

1 eggplant, cut into 1-inch dice

1/4C or so olive oil

salt and freshly ground pepper

spice rub of choice

eight 1-1/2-inch thick lamb chops

1 Tbsp. fresh thyme leaves

Tomato eggplant vinaigrette

1/2C dry white wine

3 Tbsp. red wine vinegar

2 tsp. honey mustard

1/3C olive oil

1 Tbsp. sun-dried tomatoes, oil packed, finely chopped (optional)

salt and freshly ground pepper

2 Tbsp. basil leaves, thinly sliced

Preheat oven to 375F. Toss the eggplant with olive oil, salt, pepper and spice rub until well coated.  Spread on a large baking sheet and roast for 10 minutes.  Stir and continue to roast until cubes are very soft – about 10 minute more.  Set aside.  Crush.

Season chops with salt, pepper, spice rub and sprinkle with thyme.  Heat olive oil in a sauté pan and sear the chops for 2 to 3 minutes per side.  Let rest while finishing vinaigrette. Temperature should be 125F/130F.  Pour off fat from the pan, add the wine and whisk to loosen any browned bits.  Reduce by half.  Add the vinegar and heat.  Remove from the heat and whisk in mustard, sun dried tomatoes and oil to form a vinaigrette.  Stir into the reserved eggplant along with basil, salt and pepper to taste.  Divide the chops among plates and spoon the vinaigrette over.

MAKES:  8 servings

Pasta alla norma

1 medium eggplant (1-1/4 lb.)

1/2C olive oil

2 garlic cloves, minced

4 anchovy fillets, chopped

10 black olives, pitted and cut into quarters

1/2 tsp. red pepper flakes

3C canned Italian plum tomatoes with their juice, pureed

salt and freshly ground pepper

1/4C loosely packed fresh oregano leaves

1 lb. fusilli or pasta of choice

3 small eggplant, cut in half, scored, drizzled with olive oil and roasted

  in a 375F oven until tender

1/2C freshly grated parmesan cheese

Trim and peel the eggplant, cut into ½ thick slices and put on a large baking sheet.  Sprinkle liberally with salt and let stand 30 to 40 minutes.  Pat the slices well with paper towels to remove the salt and excess juices and cut into ½-inch cubes.

Heat the olive oil in a large pan over high heat, add the eggplant and cook until the cubes have a bright golden color.  With a large slotted spoon, scoop up the fried eggplant and transfer to paper towels to drain.

Add the garlic, anchovies, olives and chili flakes to the same pan, adding additional oil, if necessary and stir for a minute or two.  Add the tomatoes, salt and pepper.  Bring to a boil; reduce heat to low and simmer, uncovered, 8 to 10 minutes.  Puree the sauce and return to the pan.  Add the eggplant and simmer 2 to 3 minutes longer.  Stir in the fresh oregano.

Bring a large pot of water to a boil, add one tablespoon of salt and return to the boil.  Add the pasta and cook, uncovered, over high heat, stirring occasionally, until the pasta is tender.  Drain the pasta and add to the sauce.  Mix everything together over low heat until well combined.

Divide the roasted eggplant halves among 6 plates, top with pasta and sprinkle with parmesan cheese.

MAKES:  6 servings